| Nota di contenuto |
Intro -- Half Title Page -- Series Page -- Title Page -- Copyright Page -- Contents -- Part 1 Zoonotic hazards -- Chapter 1 Campylobacter in poultry meat -- 1 Introduction -- 2 Transmission vectors for Campylobacter spp. in poultry supply chains -- 3 Preand post-slaughter measures to prevent Campylobacter contamination in poultry processing -- 4 The use of bacteriophages to control Campylobacter in the poultry gut -- 5 The use of probiotics in poultry feed -- 6 The use of chemical agents for decontamination -- 7 The use of natural antimicrobials -- 8 Physical decontamination treatments -- 9 Developing effective vaccines -- 10 Conclusion -- 11 References -- Chapter 2 Understanding and controlling Salmonella in poultry meat: the role of microbial ecology -- 1 Introduction -- 2 Poultry, Salmonella, and antimicrobial resistance: a brief overview -- 3 Microbial community ecology, pathogen infectivity, and resistance -- 4 Microbial ecology and bacteriophages -- 5 Microbial ecology and Salmonella vaccines -- 6 Quantitative approaches to improving Salmonella control in complex microbial environments: structural equation models -- 7 Improving quantitative microbial risk assessments -- 8 Conclusion -- 9 References -- Chapter 3 Escherichia coli in poultry meat -- 1 Introduction -- 2 Pathotypes of Escherichia coli which impact poultry -- 3 Shiga toxin-producing/verotoxigenic Escherichia coli as a foodborne pathogen in poultry -- 4 Sources of E.coli contamination -- 5 Control of E.coli: the problem of antibiotic resistance -- 6 Strategies to reduce Escherichia coli in poultry on the farm -- 7 Conclusion -- 8 Where to look for further information -- 9 References -- Part 2 Pre-harvest safety management on the farm -- Chapter 4 Advances in rapid detection of zoonotic pathogens in poultry production and processing environments -- 1 Introduction.
2 Zoonotic pathogens in poultry: Salmonella spp., Campylobacter spp., Listeria monocytogenes and Staphylococcus aureus -- 3 Processing challenges: safe limits and sampling -- 4 Detecting bacteria: from culture-based techniques to molecular methods and biosensors -- 5 Optical biosensors: fluorescence, colorimetry, lateral flow, surface plasmon resonance and surfaceenhanced Raman spectroscopy -- 6 Electrochemical methods: immunosensors, aptasensors, genosensors and imprinted polymers -- 7 Conclusion and future trends -- 8 References -- Chapter 5 Biosecurity measures to prevent zoonotic and other diseases in poultry farm environments -- 1 Introduction -- 2 Assessing the effectiveness of biosecurity: transmission routes into poultry farms -- 3 Assessing the effectiveness of biosecurity: trends in zoonotic disease outbreaks -- 4 Assessing the effectiveness of biosecurity: current biosecurity practices on poultry farms -- 5 Key components of biosecurity: structural measures -- 6 Key components of biosecurity: operational measures -- 7 Assessing effectiveness and compliance -- 8 Conclusion -- 9 References -- Chapter 6 Understanding and dealing with antibiotic resistance in poultry production -- 1 Introduction -- 2 Trends in antimicrobial use in poultry production -- 3 Antimicrobial resistance in particular poultryassociated bacteria: Salmonella spp. and Escherichia coli -- 4 Antimicrobial resistance in particular poultryassociated bacteria: Campylobacter spp. and Staphylococcus spp. -- 5 Antimicrobial resistance in particular poultryassociated bacteria: Clostridium perfringens and other Enterobacteriaceae -- 6 Mechanisms of action of antimicrobial resistance -- 7 Factors contributing to colonization of antimicrobialresistant bacteria in poultry.
8 Control strategies to reduce antimicrobial resistance in poultry production: flock management practices and gastrointestinal c -- 9 Conclusion -- 10 Where to look for further information -- 11 References -- Chapter 7 Biotic alternatives to antibiotics for poultry gastrointestinal health and food safety applications: prebiotics, postbiotics, an -- 1 Introduction -- 2 Prebiotic sources and general mechanisms of action in the poultry host -- 3 Non-digestible carbohydrates -- 4 Fructooligosaccharides -- 5 Galactooligosaccharide and isomaltooligosaccharide -- 6 Yeast-derived components and mannan derivatives -- 7 Postbiotics -- 8 Synbiotics -- 9 Conclusion and future trends -- 10 Where to look for further information -- 11 References -- Chapter 8 Optimising microbiological and food safety in free-range and organic poultry meat production -- 1 Introduction -- 2 Free-range poultry meat production systems -- 3 Campylobacter -- 4 Salmonella -- 5 Other infections: erysipelas, avian influenza, and parasitic infections -- 6 Other food safety concerns: veterinary therapeutic residues and toxins -- 7 The importance of biosecurity in free-range systems -- 8 Conclusion and future trends -- 9 Where to look for further information -- 10 References -- Part 3 Postharvest control along the poultry supply chain -- Chapter 9 Safety management and monitoring in poultry slaughter operations: a United States perspective -- 1 Introduction -- 2 The commercial poultry processing environment -- 3 Good manufacturing practices -- 4 Sanitation standard operating procedures -- 5 Hazard analysis and critical control point systems: overview -- 6 Hazard analysis and critical control point principles and their implementation -- 7 The Food Safety Modernization Act -- 8 Conclusion -- 9 References -- Chapter 10 Official control of poultry processing operations: a European perspective.
1 Introduction -- 2 Meat inspection -- 3 Food safety inspections -- 4 Conclusion -- 5 Future trends in research -- 6 Where to look for further information -- 7 References -- Chapter 11 Use of antimicrobials in poultry processing plants: the case of the United States -- 1 Introduction -- 2 Foodborne pathogens in poultry processing -- 3 Poultry processing operations in the United States -- 4 Antimicrobials used in processing: general issues -- 5 Individual antimicrobials: peroxyacetic acid (PAA) -- 6 Individual antimicrobials: sodium bisulfate salt (SBS) -- 7 Individual antimicrobials: acidified sodium chlorite (ASC) and organic acid blends -- 8 Factors affecting antimicrobial efficacy and multiple hurdle approaches to optimizing their use -- 9 Conclusion and future trends -- 10 Acknowledgements -- 11 Where to look for further information -- 12 References -- Chapter 12 Advances in microbiological assessment of the shelf life and spoilage of ready-to-eat (RTE) poultry meat products -- 1 Introduction -- 2 Foodborne pathogens in ready-to-eat poultry meat products -- 3 Ecology of microbial spoilage in RTE poultry meat products -- 4 Molecular analyses of microbial populations in RTE poultry meat products -- 5 Microbiome analyses using sequencing techniques: principles and applications -- 6 Using microbiome mapping to understand spoilage in RTE poultry meat products -- 7 The use of transcriptomics to analyze microbial reactions to different environmental conditions -- 8 Conclusion -- 9 Where to look for further information -- 10 References -- Part 4 Sustainability -- Chapter 13 Life cycle assessment (LCA) of poultry meat production -- 1 Introduction -- 2 Background and principles of the life cycle assessment framework -- 3 LCA environmental impact categories -- 4 Assessing the environmental impacts of different stages of the poultry production chain.
5 Options to improve the environmental sustainability of poultry production -- 6 Conclusion -- 7 Where to look for further information -- 8 References -- Chapter 14 Use of alternative feed ingredients and additives to minimize the environmental impact of poultry production -- 1 Introduction -- 2 Alternative protein-contributing ingredients -- 3 Alternative energy/fiber-contributing ingredients -- 4 Exogenous feed enzyme additives: phytase, carbohydrase, and protease -- 5 Additives to promote gut health for improved sustainability: prebiotics, probiotics, synbiotics, and precision biotics -- 6 Conclusion -- 7 References -- Chapter 15 Managing poultry litter to improve safety and reduce environmental impact -- 1 Introduction -- 2 Microbiological quality and safety of poultry litter -- 3 Composting of poultry litter -- 4 Physical heat treatment of poultry litter -- 5 Amendments to poultry litter and poultry litter-based compost -- 6 Anaerobic digestion of poultry litter -- 7 Surrogate and indicator microorganisms -- 8 Conclusion and future trends -- 9 Where to look for further information -- 10 References -- Chapter 16 Valorizing byproducts from broiler processing: biologics and sustainability -- 1 Introduction -- 2 Poultry processing: general concepts -- 3 Treatment of poultry byproducts and waste: live bird production -- 4 Treatment of poultry byproducts and waste: rendering -- 5 Biologics from broiler processing: general concepts -- 6 Biologics from blood -- 7 Biologics from skin -- 8 Feathers as a poultry byproduct -- 9 Conclusion and future trends -- 10 Where to look for further information -- 11 References -- Index.
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Broiler Industry / / edited by Guillermo Téllez-Isaías, Juan Latorre, Yordan Martínez-Aguilar
