Food Safety Control in the Poultry Industry

ISBN: 9781855739543 出版年：2005 页码：580 Woodhead Publishing_RM

Bacterial infection of eggs Pathogen contamination risks in poultry as a risk to human health Detecting and controlling veterinary drug residues in poultry Modelling risks from antibiotic and other residues in poultry and eggs Pathogen population on poultry farms Catching, transporting and lairage of live poultry Ensuring the safety of poultry feed The effective control of hazards in Swedish poultry: the case for Sweden The use of probiotics to control pathogens in poultry The HACCP concept and its application in primary production Microbial risk assessment in poultry production and processing Techniques for reducing pathogens in eggs Improving slaughter and processing technologies Refrigeration and the safety of poultry meat Sanitation in poultry processing HACCP in poultry processing On-line physical methods for decontaminating poultry meat Microbial treatments to reduced pathogens in poultry and poultry meat Irradiation of poultry meat Rapid detection and enumeration of pathogens on poultry meat Modified atmosphere packaging and the safety of poultry meat Handling poultry and eggs in the kitchen.