Producing Safe Eggs

Microbial Ecology of Salmonella

Inbunden, Engelska, 2016

1 929 kr

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Producing Safe Eggs: Microbial Ecology of Salmonella takes the unique approach of interfacing problems of Salmonella and microbial contamination with commercial egg production. It presents in-depth information on microbial contamination, safety and control, physiology, immunology, neurophysiology, and animal welfare, which makes this book a complete reference for anyone involved in the safe production of eggs and egg products in the food industry.

This book discusses management and risk factors across the entire egg production process, including practical applications to decrease disease and contaminated food products in poultry houses, processing plants and retail businesses. It is an integral reference for food scientists, food safety and quality professionals, food processors, food production managers, and food business owners, as well as students in food science, safety, microbiology, and animal science.

Includes pre- and post-harvest control measures to reduce microbial contamination and salmonella risks
Presents hot topics regarding vaccination, egg-in-shell pasteurization, and other new technologies currently under development
Provides risk assessment strategies for implementation in business operations
Discusses management and risk factors across the entire egg production process, including practical applications to decrease disease and contaminated food products in poultry houses, processing plants, and retail businesses
Offers a complete reference for anyone involved in the safe production of eggs and egg products in the food industry

Produktinformation

Utgivningsdatum2016-10-04
Mått191 x 235 x 29 mm
Vikt1 090 g
FormatInbunden
SpråkEngelska
Antal sidor460
FörlagElsevier Science
ISBN9780128025826

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Dr. Ricke received his B.S. degree in Animal Science (1979) an M.S. degree in Ruminant Nutrition (1982) from the Univ. of Illinois and his Ph.D. degree (1989) from the Univ. of Wisconsin with a co-major in Animal Science and Bacteriology. From 1989 to 1992 Dr. Ricke was a USDA-ARS postdoctorate in the Microbiology Department at North Carolina State Univ. He was at Texas A&M Univ. for 13 years and was a professor in the Poultry Science Dept. with joint appointments on the Food Science and Technology, Molecular and Environmental Plant Sciences, and Nutrition Faculties and the Veterinary Pathobiology Dept. He has been honored in 2002 as a Texas Agricultural Experiment Station Faculty Fellow. In 2005, he became the first holder of the new Wray Endowed Chair in Food Safety and Director of the Center for Food Safety at the University of Arkansas. He is also a faculty member of the Dept. of Food Science and the Cellular and Molecular Graduate program. Richard K. Gast is a Supervisory Microbiologist at the U. S. National Poultry Research Center in Athens, Georgia. He received a Ph.D. in Poultry Science from The Ohio State University and has served as a scientist for USDA’s Agricultural Research Service since 1987. He has been Research Leader of the Egg Safety and Quality Research Unit since its founding in 2005. The mission of this research group is to protect both the health of consumers and the marketability of eggs by developing improved technologies for egg production and processing that reduce or eliminate microorganisms which can transmit disease to humans or cause spoilage.

Section 1. Salmonella in Egg Production Systems: International Prevalence, Issues, and Challenges1. Of Mice and Hens—Tackling Salmonella in Table Egg Production in the United Kingdom and Europe2. Microbiology of Shell Egg Production in the United States3. Egg Production Systems and Salmonella in Korea4. Egg Production Systems and Salmonella in Canada5. Egg Production Systems and Salmonella in Australia6. Egg Production Systems and Salmonella in South AmericaSection 2. Salmonella Contamination in Layer Flocks: Pathogenesis, Dissemination, and Current Control Strategies7. Overview of Salmonellosis and Food-borne Salmonella: Historical and Current Perspectives8. Salmonella in Preharvest Chickens: Current Understanding and Approaches to Control9. Developments in Detection Strategies for Salmonella Enteritidis in Layer Hen Flocks10. Genetic Basis of Salmonella Enteritidis Pathogenesis in Chickens11. The Relationship Between the Immune Response and Susceptibility to Salmonella enterica Serovar Enteritidis Infection in the Laying Hen12. Salmonella Heidelberg in Layer Hens and Egg Production: Incidence and Potential IssuesSection 3. Developme13. Preharvest Measures to Improve the Safety of Eggs14. Current and Future Perspectives on Development of Salmonella Vaccine Technologies15. Use of Direct-Fed Microbials in Layer Hen Production - Performance Response and Salmonella Control16. Gastrointestinal Ecology of Salmonella Enteritidis in Laying Hens and Intervention by Prebiotic and Nondigestible Carbohydrate Dietary Supplementation17. Preharvest Food Safety—Potential Use of Plant-Derived Compounds in Layer Chickens18. Chemical and Physical Sanitation and Pasteurization Methods for Intact Shell Eggs19. Natural Approaches for Improving Postharvest Safety of Egg and Egg Products