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English
Burleigh Dodds Science Publishing Limited
25 March 2025
This collection reviews the wealth of research on improving safety and sustainability along the poultry value chain from on-farm management through to slaughter.
Contributions by:   , , ,
Edited by:  
Imprint:   Burleigh Dodds Science Publishing Limited
Country of Publication:   United Kingdom
Dimensions:   Height: 229mm,  Width: 152mm, 
ISBN:   9781801467896
ISBN 10:   1801467897
Pages:   464
Publication Date:  
Audience:   General/trade ,  Professional and scholarly ,  ELT Advanced ,  Undergraduate
Format:   Hardback
Publisher's Status:   Active
Part 1 Zoonotic and other hazards 1.Campylobacter in poultry meat: Nicolae Corcionivoschi, Agri-Food and Biosciences Institute, UK; 2.Salmonella in poultry meat: Jessica Hite, University of Wisconsin-Madison, USA; 3.Escherichia coli in poultry meat: Tim Johnson, University of Minnesota, USA; 4.Advances in rapid detection of zoonotic pathogens in poultry production and processing environments: Nicole Jaffrezic-Renault, University of Lyon, France; Part 2 Pre-harvest safety management on the farm 5.Safety/biosecurity measures to prevent zoonotic and other diseases in poultry farm environments: Debabrata Biswas, University of Maryland, USA; 6.Understanding and dealing with antibiotic resistance in poultry production: Kumar Venkitanarayanan, Universitiy of Connecticut, USA; 7.Alternatives to antibiotics in preventing zoonoses in poultry: feed additives: Steven C. Ricke, University of Wisconsin-Madison, USA; 8.Optimising safety in free-range/organic poultry meat production: Paul McMullin, Poultry Health International, UK; Part 3 Postharvest control along the poultry supply chain 9.Safety management and monitoring in poultry slaughter operations: Dianna Bourassa, Auburn University, USA; 10.Inspection of poultry processing operations: Janne Lunden, University of Helsinki, Finland; 11.Advances in chilling and freezing of poultry meat to optimise safety and quality: Tomi Obe, University of Arkansas, USA; 12.Advances in microbiological assessment of shelf life and spoilage of poultry meat: Dana Dittoe, University of Wyoming, USA; Part 4 Sustainability 13.Life cycle assessment of poultry meat production: Ilkka Leinonen, Natural Resources Institute (LUKE), Finland; 14.Feed formulation to minimise environmental impact of poultry production: Kelly Wamsley, Mississippi State University, USA; 15.Managing poultry litter to improve safety and reduce environmental impact: Xiuping Jiang, Clemson University, USA; 16.Poultry biologics and their role in sustainability: Steven C. Ricke, University of Wisconsin-Madison, USA

Dr Steven C. Ricke is Professor and Director of the Meat Science and Animal Biologics Discovery Program (MSABD) at the University of Wisconsin-Madison, USA. He was formerly the Donald ‘Buddy’ Wray Chair in Food Safety and Director of the Center for Food Safety in the Department of Food Science at the University of Arkansas, Fayetteville, Arkansas, USA. The recipient of numerous awards for his research on poultry meat safety, Professor Ricke is editor of two previous books for Burleigh Dodds Science Publishing: Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability (2017) and Improving gut health in poultry (2019).

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