Improving Poultry Meat Safety and Sustainability

Part 1 Zoonotic hazards



1.Campylobacter in poultry meat: Igori Balta and Iulia Adelina Bundurus, University of Life Sciences King Mihai I from Timisoara, Romania; Ozan Gundogdu, London School of Hygiene and Tropical Medicine, UK; Todd Callaway, University of Georgia, USA; Ioan Pe? and Ducu Stef, University of Life Sciences King Mihai I from Timisoara, Romania; David McCleery, Agri-Food and Biosciences Institute, UK; Lavinia Stef, University of Life Sciences King Mihai I from Timisoara, Romania; Alastair Douglas, Agri-Food and Biosciences Institute, UK; and Nicolae Corcionivoschi, University of Life Sciences King Mihai I from Timisoara, Romania/Agri-Food and Biosciences Institute, UK;
2.Understanding and controlling Salmonella in poultry meat: the role of microbial ecology: Colette A. Nickodem, Steven C. Ricke and Jessica L. Hite, University of Wisconsin-Madison, USA;
3.Escherichia coli in poultry meat: Hunter G. Perez, University of Georgia, USA; S. C. Ricke, University of Wisconsin-Madison, USA; and Todd R. Callaway, University of Georgia, USA;

Part 2 Pre-harvest safety management on the farm



4.Advances in rapid detection of zoonotic pathogens in poultry production and processing environments: Jeanne Malet-Villemagne, Francesco Rizzotto, Vincent Leguillier and Jasmina Vidic, Paris-Saclay University/AgroParisTech,France; Vanessa Escobar and Yanxia Hou, Grenoble Alpes University/CNRS/CEA/Grenoble INP/IRIG/SyMMES, France; and Nicole Jaffrezic-Renault, University of Lyon, France;
5.Biosecurity measures to prevent zoonotic and other diseases in poultry farm environments: Dita Julianingsih, Chuan-Wei Tung and Debabrata Biswas, University of Maryland, USA;
6.Understanding and dealing with antibiotic resistance in poultry production: Poonam Vinayamohan, Leya Susan Viju, Divya Joseph, and Kumar Venkitanarayanan, University of Connecticut, USA;
7.Biotic alternatives to antibiotics for poultry gastrointestinal health and food safety applications: prebiotics, postbiotics and associated compounds: S. C. Ricke, University of Wisconsin-Madison, USA; and A.V.S. Perumalla, Hill's Pet Nutrition, USA;
8.Optimising microbiological and food safety in free-range and organic poultry meat production: Leni Corrand, Anibio Group Veterinaire, France; Richard Jackson, St David's Veterinary Team, UK; and 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 V. Bourassa, Auburn University, USA;
10.Official control of poultry processing operations: a European perspective: Janne Lunden, University of Helsinki, Finland; Kristiina Toermae, Finnish Food Authority, Finland; and Eija Kaukonen, University of Helsinki, Finland;
11.Use of antimicrobials in poultry processing plants: the case of the United States: Dana K. Dittoe, University of Wyoming, USA; Elena G. Olson and Steven C. Ricke, University of Wisconsin-Madison, USA;
12.Advances in microbiological assessment of the shelf life and spoilage of ready-to-eat (RTE) poultry meat products: Steven C. Ricke, Elena G. Olson and Lindsey A. Wythe, University of Wisconsin-Madison, USA; and Dana K. Dittoe, University of Wyoming, USA;

Part 4 Sustainability



13.Life cycle assessment (LCA) of poultry meat production: Ilkka Leinonen, Kirsi Usva and Sanna Hietala, Natural Resources Institute Finland (Luke), Finland;
14.Use of alternative feed ingredients and additives to minimize the environmental impact of poultry production: Kelley G.S. Wamsley, Pratima Adhikari, and Timothy Boltz, Mississippi State University, USA;
15.Managing poultry litter to improve safety and reduce environmental impact: Hongye Wang, California State University, East Bay, USA; Xiuping Jiang, Clemson University, USA; and Jingxue Wang, Ocean University of China, China;
16.Valorising byproducts from broiler processing: biologics and sustainability: S.C. Ricke, V.A. Leone and A.A. Tarcin, University of Wisconsin-Madison, USA