New PDF release: Food Safety Control in the Poultry Industry (Woodhead

By G. C. Mead

ISBN-10: 1845690230

ISBN-13: 9781845690236

ISBN-10: 1855739542

ISBN-13: 9781855739543

The security of bird meat and eggs remains to be an important drawback for shoppers. therefore, there was a wealth of study on determining and controlling risks in any respect levels within the offer chain. nutrients security regulate within the chook summarises this study and its implications for all these fascinated with delivering and advertising and marketing bird items. The e-book starts through analysing the most risks affecting fowl meat and eggs, either organic and chemical. It then discusses tools for controlling those dangers at assorted levels, from the farm via slaughter and carcass processing operations to buyer dealing with of fowl items. additional chapters evaluate demonstrated and rising concepts for decontaminating eggs or processed carcasses, from actual ways to using bacteriophage and bacteriocins. With its exceptional editor and overseas crew of participants, nutrients protection keep an eye on within the chook is a typical reference for either teachers and meals businesses.

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Extra info for Food Safety Control in the Poultry Industry (Woodhead Publishing in Food Science and Technology)

Example text

ST LOUIS M E, MORSE D L, POTTER M E, DEMELFI T M, GUZEWICH J J, TAUXE R V 2 Bacterial contamination of poultry as a risk to human health N. A. Cox, L. J. Richardson, J. S. Bailey, D. E. Cosby, J. A. Cason and M. T. Musgrove, Russell Research Center, USA and G. C. 1 Introduction Bacteria present on poultry meat can be divided into two groups: (1) pathogenic (those capable of producing disease in humans) and (2) non-pathogenic (those not previously associated with a recognized disease). Many of the organisms in the non-pathogenic group are important because of their spoilage capabilities.

1982) found that Staph. aureus was present in small numbers (about 10 cells/g) on the skin of live broilers, but, during processing, contamination of carcasses with this organism increased to more than 103 cfu/g of skin. Counts of Staph. , 1980). The recent chicken and turkey baseline studies in the USA (USDA-FSIS, 1996, 1998) found Staph. aureus on about 65% of immersion-chilled carcasses, with mean levels of less than 10 cfu/cm2, when carcasses were sampled by rinsing. Surkiewicz et al. (1969) found Staph.

These programmes have represented a more proactive, and thereby far more effective, alternative to trace-back eradication. Most of these programmes combine a battery of risk-reduction practices for egg producers, with a testing component designed to identify problem flocks for further attention (sometimes including regulatory intervention). The testing part of these programmes also serves as a means of assessing the ongoing efficacy of the risk-reduction practices to ensure that the commitment of resources to quality assurance programmes is cost-effective.

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Food Safety Control in the Poultry Industry (Woodhead Publishing in Food Science and Technology) by G. C. Mead


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