Achieving Sustainable Production of Poultry Meat Volume 1

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).Dr Sabrina Vandeplas is an Expert in Raw Materials and NIRS at Adisseo, France. Her research activities cover every species and deal with innovation projects in the frame of emerging raw materials. Dr Vandeplas has a PhD in Agricultural Science and Biological Engineering and has previously held positions at Gembloux Agro-Bio Tech and Puratos NV. Dr. Arthur Hinton, Jr. is the current Research Leader of the Poultry Microbiological Safety and Processing Research Unit of the U. S. Poultry National Research Center of the Agricultural Research Service (ARS) in Athens, Georgia. He has authored over 284 scientific publications, including 90 refereed journal articles and 3 patents. Dr. Hinton has served on the editorial board of the Journal of Food Protection and is a member of the Review Board of the Journal of Applied Poultry Research as well as a member of several professional scientific organizations.

• Part 1 Poultry meat safety1.Zoonoses affecting poultry: the case of Campylobacter: Tom J. Humphrey and Lisa K Williams, Swansea University, UK;2.Zoonoses affecting poultry: the case of Salmonella: Sabrina Vandeplas, Adisseo France SAS, France;3.Safety management on the poultry farm: Jungsoo Joo, University of Maryland, USA; Aishwarya Pradeep Rao,University of Maryland and University of Arizona, USA; and Debabrata Biswas, University of Maryland, USA;4.The emergence of antibiotic resistance on poultry farms: Issmat I. Kassem, Yosra A. Helmy, Isaac P. Kashoma and Gireesh Rajashekara, The Ohio State University, USA;5.Alternatives to antibiotics in preventing zoonoses and other pathogens in poultry: Prebiotics and related compounds: S. C. Ricke, University of Arkansas, USA, A.V.S. Perumalla, Kerry, USA and Navam. S. Hettiarachchy, University of Arkansas, USA;6.Safety management and pathogen monitoring in poultry slaughterhouse operations: the case of the United States: Manpreet Singh and Estefanía Novoa Rama, Purdue University, USA;7.Inspection techniques for poultry slaughterhouse operations: the case of the European Union: Janne Lundén, University of Helsinki, Finland;8.Ensuring safety in chilling and freezing of poultry meat: Alma Delia Alarcon-Rojo and Ana Luisa Renteria-Monterrubio, Universidad Autónoma de Chihuahua, Mexico;9.Case studies in food safety control of fresh poultry meat: effective control of Salmonella in Sweden: Ivar Vågsholm, Swedish University of Agricultural Sciences, Sweden;10.Food safety control on poultry farms: effective control of Campylobacter: Xiang Liu, University of Tennessee, USA, Irene Hanning, Lincoln International Academy, Nicaragua, Sandra Diaz-Sanchez, SaBio IREC, Spain and Jun Lin, University of Tennessee, USA;Part 2 Poultry meat quality11.Poultry meat quality: an overview: Michael A. Grashorn, University of Hohenheim, Germany;12.Enhancing the nutritional quality of poultry meat: Michael S. Lilburn, Ohio State University, USA;13.Enhancing the flavour of poultry meat: Dinesh D. Jayasena, Uva Wellassa University, Sri Lanka, and Cheorun Jo, Seoul National University, Republic of Korea;14.The colour of poultry meat: understanding, measuring and maintaining product quality: KiChang Nam, Sunchon National University, Republic of Korea, Eun Joo Lee, University of Wisconsin-Stout, USA and Dong Uk Ahn, Iowa State University, USA;15.Enhancing texture and tenderness in poultry meat: Iksoon Kang, California Polytechnic State University, USA and Yuan H. Brad Kim, Purdue University, USA16.Preventing spoilage of poultry meat: Arthur Hinton Jr., U. S. National Poultry Center – USDA-ARS, USA;Part 3 Sustainability 17.Life cycle assessment (LCA) of intensive poultry production systems: Ilkka Leinonen, Newcastle University, UK;18.Minimizing the environmental impact of poultry production through improved feed formulation: Hector E. Leyva-Jimenez and Christopher A. Bailey, Texas A&M University, USA;19.Energy and water use in poultry processing: D. Luján-Rhenals, University of Arkansas Fayetteville, USA and Universidad de Córdoba, Colombia, R. Morawicki, University of Arkansas Fayetteville, USA, E. J. Van Loo, Ghent University, Belgium and S. C. Ricke, University of Arkansas Fayetteville, USA;20.Waste management and emissions in poultry processing: D. Luján-Rhenals, University of Arkansas Fayetteville, USA and Universidad de Córdoba, Colombia, R. Morawicki, University of Arkansas Fayetteville, USA, E. J. Van Loo, Ghent University, Belgium and S. C. Ricke, University of Arkansas Fayetteville, USA;21.Organic systems for raising poultry: R. Michael Hulet, Penn State University, USA;22.Helping smallholders to improve poultry production: Robert Pym, University of Queensland, Australia; and Robyn Alders, University of Sydney, Australia;

"Needless to say, such a book is timely as it provides a valuable account of modern food safety management in poultry processing, coupled with the key elements of sustainable production systems." - Poultry Production