LEADER 03367nam 2200601Ia 450 001 9911006524003321 005 20200520144314.0 010 $a1-280-36176-X 010 $a9786610361762 010 $a1-84569-023-0 035 $a(CKB)1000000000247105 035 $a(EBL)269397 035 $a(SSID)ssj0000156599 035 $a(PQKBManifestationID)12046671 035 $a(PQKBTitleCode)TC0000156599 035 $a(PQKBWorkID)10123374 035 $a(PQKB)11396770 035 $a(MiAaPQ)EBC1639510 035 $a(MiAaPQ)EBC269397 035 $a(Au-PeEL)EBL269397 035 $a(OCoLC)228141928 035 $a(EXLCZ)991000000000247105 100 $a20050507d2005 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFood safety control in the poultry industry /$fedited by G.C. Mead 210 $aBoca Raton, FL $cCRC Press ;$aCambridge $cWoodhead Pub.$d2005 215 $a1 online resource (579 p.) 225 1 $aWoodhead Publishing in food science and technology 300 $a"WP3428"--t.p. verso. 311 $a1-85573-954-2 320 $aIncludes bibliographical references and index. 327 $aContents; Contributor contact details; Introduction; 1 Bacterial infection of eggs; 2 Bacterial contamination of poultry as a risk to human health; 3 Detecting and controlling veterinary drug residues in poultry; 4 Modelling risks from antibiotic and other residues in poultry and eggs; 5 Pathogen populations on poultry farms; 6 Catching, transporting and lairage of live poultry; 7 Ensuring the safety of poultry feed; 8 The effective control of Salmonella in Swedish poultry; 9 The use of probiotics to control foodborne pathogens in poultry 327 $a10 The HACCP concept and its application in primary production11 Microbial risk assessment in poultry production and processing; 12 Techniques for reducing pathogens in eggs; 13 Improving slaughter and processing technologies; 14 Refrigeration and the safety of poultry meat; 15 Sanitation in poultry processing; 16 HACCP in poultry processing; 17 On-line physical methods for decontaminating poultry meat; 18 Microbial treatments to reduce pathogens in poultry meat; 19 Irradiation of poultry meat; 20 Rapid detection and enumeration of pathogens on poultry meat 327 $a21 Mofidied atmosphere packaging and the safety of poultry meat22 Handling poultry and eggs in the kitchen; Index 330 $aConsumers' expectations about the safety of products such as poultry meat and eggs have never been higher. The need to improve food safety has led to renewed attention on controlling contamination at all stages of the supply chain from 'farm to fork'. This collection reviews the latest research and best practice in ensuring the safety of poultry meat and eggs, both on the farm and in subsequent processing operations. 410 0$aWoodhead Publishing in food science and technology. 606 $aPoultry industry 606 $aFood$xSafety measures 615 0$aPoultry industry. 615 0$aFood$xSafety measures. 676 $a363.1929 701 $aMead$b G. C$01822657 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911006524003321 996 $aFood safety control in the poultry industry$94388973 997 $aUNINA