Improving poultry meat safety and sustainability

Description

It’s been suggested that current poultry production must increase by at least 2.5% per year until 2030 to meet demand from a rapidly growing population. However, whilst modern, more intensive production systems offer the potential to meet this demand, they also bring with them increased safety and environmental risks.

Improving poultry meat safety and sustainability provides a comprehensive overview of how best to deal with zoonotic diseases which continue to threaten poultry meat safety, focussing on the major food pathogens Campylobacter, Salmonella and Escherichia coli. The book reviews how poultry meat safety can be optimised at the farm level as well as the effectiveness of methods for maintaining the postharvest safety and shelf-life of poultry meat.

With the livestock sector facing increasing pressure to reduce its carbon footprint, the book also details how poultry production can become more sustainable, whilst also ensuring that poultry meat safety isn’t compromised at any point along the value chain.

Table of contents

Part 1 Zoonotic hazards

• 1.Campylobacter in poultry meat: Nicolae Corcionivoschi, Agri-Food and Biosciences Institute, UK;
• 2.Understanding and controlling Salmonella in poultry meat: the role of microbial ecology: Jessica Hite, University of Wisconsin-Madison, USA;
• 3.Escherichia coli in poultry meat: Todd 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: Nicole Jaffrezic-Renault, University of Lyon, France;
• 5.Biosecurity measures to prevent zoonotic and other diseases in poultry farm environments: Debabrata Biswas, University of Maryland, USA;
• 6.Understanding and dealing with antibiotic resistance in poultry production: Kumar Venkitanarayanan, Universitiy of Connecticut, USA;
• 7.Biotic alternatives to antibiotics for poultry gastrointestinal health and food safety applications: prebiotics, postbiotics and associated compounds: Steven C. Ricke, University of Wisconsin-Madison, USA;
• 8.Optimising microbiological and food safety in free-range and organic poultry meat production: 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 Bourassa, Auburn University, USA;
• 10.Official control of poultry processing operations: a European perspective: Janne Lunden, University of Helsinki, Finland;
• 11.Use of antimicrobials in poultry processing plants: the case of the United States: 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: Dana Dittoe, University of Wyoming, USA;

Part 4 Sustainability

• 13.Life cycle assessment (LCA) of poultry meat production: Ilkka Leinonen, Natural Resources Institute (LUKE), Finland;
• 14.Use of alternative feed ingredients and additives to minimize the environmental impact of poultry production: Kelly Wamsley, Mississippi State University, USA;
• 15.Managing poultry litter to improve safety and reduce environmental impact: Xiuping Jiang, Clemson University, USA;
• 16.Valorising byproducts from broiler processing: biologics and sustainability: Steven C. Ricke, University of Wisconsin-Madison, USA