Producing Safe Eggs
Microbial Ecology of Salmonella
Published on 4. October 2016
Book
Hardback
460 pages
978-0-12-802582-6 (ISBN)
Description
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.
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.
More details
Language
English
Place of publication
San Diego
United States
Publishing group
Elsevier Science Publishing Co Inc
Target group
Professional and scholarly
A&G, Corporate, Industry markets; industry professionals in food safety, food microbiology, food science and food production; processing; government officials (USDA, FDA, etc.); grad students in agriculture and food science; food managers in food companies
Product notice
Laminated cover
Dimensions
Height: 246 mm
Width: 200 mm
Thickness: 29 mm
Weight
1092 gr
ISBN-13
978-0-12-802582-6 (9780128025826)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
E-Book
09/2016
Academic Press
€108.00
Available for download
Persons
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.
Content
Section 1. Salmonella in Egg Production Systems: International Prevalence, Issues, and Challenges
1. Of Mice and Hens-Tackling Salmonella in Table Egg Production in the United Kingdom and Europe
2. Microbiology of Shell Egg Production in the United States
3. Egg Production Systems and Salmonella in Korea
4. Egg Production Systems and Salmonella in Canada
5. Egg Production Systems and Salmonella in Australia
6. Egg Production Systems and Salmonella in South America
Section 2. Salmonella Contamination in Layer Flocks: Pathogenesis, Dissemination, and Current Control Strategies
7. Overview of Salmonellosis and Food-borne Salmonella: Historical and Current Perspectives
8. Salmonella in Preharvest Chickens: Current Understanding and Approaches to Control
9. Developments in Detection Strategies for Salmonella Enteritidis in Layer Hen Flocks
10. Genetic Basis of Salmonella Enteritidis Pathogenesis in Chickens
11. The Relationship Between the Immune Response and Susceptibility to Salmonella enterica Serovar Enteritidis Infection in the Laying Hen
12. Salmonella Heidelberg in Layer Hens and Egg Production: Incidence and Potential Issues
Section 3. Developme
13. Preharvest Measures to Improve the Safety of Eggs
14. Current and Future Perspectives on Development of Salmonella Vaccine Technologies
15. Use of Direct-Fed Microbials in Layer Hen Production - Performance Response and Salmonella Control
16. Gastrointestinal Ecology of Salmonella Enteritidis in Laying Hens and Intervention by Prebiotic and Nondigestible Carbohydrate Dietary Supplementation
17. Preharvest Food Safety-Potential Use of Plant-Derived Compounds in Layer Chickens
18. Chemical and Physical Sanitation and Pasteurization Methods for Intact Shell Eggs
19. Natural Approaches for Improving Postharvest Safety of Egg and Egg Products
1. Of Mice and Hens-Tackling Salmonella in Table Egg Production in the United Kingdom and Europe
2. Microbiology of Shell Egg Production in the United States
3. Egg Production Systems and Salmonella in Korea
4. Egg Production Systems and Salmonella in Canada
5. Egg Production Systems and Salmonella in Australia
6. Egg Production Systems and Salmonella in South America
Section 2. Salmonella Contamination in Layer Flocks: Pathogenesis, Dissemination, and Current Control Strategies
7. Overview of Salmonellosis and Food-borne Salmonella: Historical and Current Perspectives
8. Salmonella in Preharvest Chickens: Current Understanding and Approaches to Control
9. Developments in Detection Strategies for Salmonella Enteritidis in Layer Hen Flocks
10. Genetic Basis of Salmonella Enteritidis Pathogenesis in Chickens
11. The Relationship Between the Immune Response and Susceptibility to Salmonella enterica Serovar Enteritidis Infection in the Laying Hen
12. Salmonella Heidelberg in Layer Hens and Egg Production: Incidence and Potential Issues
Section 3. Developme
13. Preharvest Measures to Improve the Safety of Eggs
14. Current and Future Perspectives on Development of Salmonella Vaccine Technologies
15. Use of Direct-Fed Microbials in Layer Hen Production - Performance Response and Salmonella Control
16. Gastrointestinal Ecology of Salmonella Enteritidis in Laying Hens and Intervention by Prebiotic and Nondigestible Carbohydrate Dietary Supplementation
17. Preharvest Food Safety-Potential Use of Plant-Derived Compounds in Layer Chickens
18. Chemical and Physical Sanitation and Pasteurization Methods for Intact Shell Eggs
19. Natural Approaches for Improving Postharvest Safety of Egg and Egg Products