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Handbook of poultry science and technology . Volume 1 Primary processing [[electronic resource] /] / editor, Isabel Guerrero-Legarreta ; consulting editor, Y.H. Hui ; associate editors, Alma Delia Alarcón-Rojo ... [et al.]
| Handbook of poultry science and technology . Volume 1 Primary processing [[electronic resource] /] / editor, Isabel Guerrero-Legarreta ; consulting editor, Y.H. Hui ; associate editors, Alma Delia Alarcón-Rojo ... [et al.] |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley, c2010 |
| Descrizione fisica | 1 online resource (806 p.) |
| Disciplina | 664.93 |
| Altri autori (Persone) | Guerrero-LegarretaIsabel |
| Soggetto topico |
Poultry - Processing
Poultry plants |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-68621-6
9786612686214 0-470-50445-5 0-470-50444-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
HANDBOOK OF POULTRY SCIENCE AND TECHNOLOGY; CONTENTS; Contributors; Preface; PART I POULTRY: BIOLOGY TO PREMORTEM STATUS; 1 Poultry Biology, Classification, and Trade Descriptions; 2 Competitive Exclusion Treatment in Poultry Management; 3 Premortem Handling; 4 Transportation to the Slaughterhouse; PART II SLAUGHTERING AND CUTTING; 5 Slaughterhouse Building and Facility Requirements; 6 Slaughtering Equipment and Operations; 7 Poultry Carcass Evaluation and Cutting; 8 Official Control of Slaughterhouses and Processing Plants; 9 Poultry Packaging; 10 Kosher Laws in Food Processing
11 Food Production from the Halal PerspectivePART III PRESERVATION: REFRIGERATION AND FREEZING; 12 Biochemical Changes During Onset and Resolution of Rigor Mortis Under Ambient Temperature; 13 Physicochemical Changes During Freezing and Thawing of Poultry Meat; 14 Low-Temperature Storage of Poultry; 15 Engineering Principles of Freezing; 16 Quality of Frozen Poultry; 17 Quality of Refrigerated Poultry; 18 Refrigeration Equipment and Operations; 19 Freezing Equipment and Operations; 20 Refrigeration and Freezing in Central Facilities and Retail Stores 21 Refrigeration and Freezing in Industrial Food Facilities (Hospitals, Restaurants, Factories)PART IV PRESERVATION: HEATING, DRYING, CHEMICALS, AND IRRADIATION; 22 Heating, Drying, and Chemicals; 23 Irradiation; PART V COMPOSITION, CHEMISTRY, AND SENSORY ATTRIBUTES; 24 Quality Characteristics of Poultry Products; 25 Chemical Composition and Nutritional Content of Raw Poultry Meat; 26 Poultry Meat Tenderness; 27 Pale, Soft, and Exudative Poultry Meat; PART VI EGGS; 28 Nutritional and Health Attributes of Eggs; 29 Functional Properties of Egg Components in Food Systems PART VII SANITATION AND SAFETY30 Chemical Residues: Pesticides and Drugs (β-Agonists and Antibiotics); 31 Factors Affecting Microbial Growth in Fresh Poultry; 32 Basic Principles of the HACCP System in the Poultry Industry; 33 HACCP in Poultry Slaughterhouses; 34 Online Inspection; 35 Poultry-Related Foodborne Disease; 36 Poultry-Related Foodborne Diseases in Central and South; 37 Overview of Poultry Processing and Workers' Safety; 38 Poultry-Processing Industry and eTool; Index; Contents of Volume 2: Secondary Processing |
| Record Nr. | UNINA-9910140598303321 |
| Hoboken, N.J., : Wiley, c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of poultry science and technology . Volume 1 Primary processing [[electronic resource] /] / editor, Isabel Guerrero-Legarreta ; consulting editor, Y.H. Hui ; associate editors, Alma Delia Alarcón-Rojo ... [et al.]
| Handbook of poultry science and technology . Volume 1 Primary processing [[electronic resource] /] / editor, Isabel Guerrero-Legarreta ; consulting editor, Y.H. Hui ; associate editors, Alma Delia Alarcón-Rojo ... [et al.] |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley, c2010 |
| Descrizione fisica | 1 online resource (806 p.) |
| Disciplina | 664.93 |
| Altri autori (Persone) | Guerrero-LegarretaIsabel |
| Soggetto topico |
Poultry - Processing
Poultry plants |
| ISBN |
1-282-68621-6
9786612686214 0-470-50445-5 0-470-50444-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
HANDBOOK OF POULTRY SCIENCE AND TECHNOLOGY; CONTENTS; Contributors; Preface; PART I POULTRY: BIOLOGY TO PREMORTEM STATUS; 1 Poultry Biology, Classification, and Trade Descriptions; 2 Competitive Exclusion Treatment in Poultry Management; 3 Premortem Handling; 4 Transportation to the Slaughterhouse; PART II SLAUGHTERING AND CUTTING; 5 Slaughterhouse Building and Facility Requirements; 6 Slaughtering Equipment and Operations; 7 Poultry Carcass Evaluation and Cutting; 8 Official Control of Slaughterhouses and Processing Plants; 9 Poultry Packaging; 10 Kosher Laws in Food Processing
11 Food Production from the Halal PerspectivePART III PRESERVATION: REFRIGERATION AND FREEZING; 12 Biochemical Changes During Onset and Resolution of Rigor Mortis Under Ambient Temperature; 13 Physicochemical Changes During Freezing and Thawing of Poultry Meat; 14 Low-Temperature Storage of Poultry; 15 Engineering Principles of Freezing; 16 Quality of Frozen Poultry; 17 Quality of Refrigerated Poultry; 18 Refrigeration Equipment and Operations; 19 Freezing Equipment and Operations; 20 Refrigeration and Freezing in Central Facilities and Retail Stores 21 Refrigeration and Freezing in Industrial Food Facilities (Hospitals, Restaurants, Factories)PART IV PRESERVATION: HEATING, DRYING, CHEMICALS, AND IRRADIATION; 22 Heating, Drying, and Chemicals; 23 Irradiation; PART V COMPOSITION, CHEMISTRY, AND SENSORY ATTRIBUTES; 24 Quality Characteristics of Poultry Products; 25 Chemical Composition and Nutritional Content of Raw Poultry Meat; 26 Poultry Meat Tenderness; 27 Pale, Soft, and Exudative Poultry Meat; PART VI EGGS; 28 Nutritional and Health Attributes of Eggs; 29 Functional Properties of Egg Components in Food Systems PART VII SANITATION AND SAFETY30 Chemical Residues: Pesticides and Drugs (β-Agonists and Antibiotics); 31 Factors Affecting Microbial Growth in Fresh Poultry; 32 Basic Principles of the HACCP System in the Poultry Industry; 33 HACCP in Poultry Slaughterhouses; 34 Online Inspection; 35 Poultry-Related Foodborne Disease; 36 Poultry-Related Foodborne Diseases in Central and South; 37 Overview of Poultry Processing and Workers' Safety; 38 Poultry-Processing Industry and eTool; Index; Contents of Volume 2: Secondary Processing |
| Record Nr. | UNINA-9910830319403321 |
| Hoboken, N.J., : Wiley, c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Poultry meat processing / / edited by Casey M. Owens, Christine Z. Alvarado, Alan R. Sams
| Poultry meat processing / / edited by Casey M. Owens, Christine Z. Alvarado, Alan R. Sams |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2010 |
| Descrizione fisica | 1 online resource (456 p.) |
| Disciplina | 664.93 |
| Altri autori (Persone) |
OwensCasey M
AlvaradoChristine SamsAlan R |
| Soggetto topico | Poultry - Processing |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-429-11151-7
1-4200-9189-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | ch. 1. Introduction to poultry meat processing / Alan R. Sams and Christine Z. Alvarado -- ch. 2. Preslaughter factors affecting poultry meat quality / Julie K. Northcutt and R. Jeff Buhr -- ch. 3. First processing : Slaughter through chilling / Alan R. Sams and Shelly R. McKee -- ch. 4. Second processing : parts, deboning, and portion control / Alan R. Sams and Casey M. Owens -- ch. 5. Poultry meat inspection and grading / Sacit F. Bilgili -- ch. 6. Packaging / Paul L. Daw -- ch. 7. Meat quality : sensory and instrumental evaluations / Brenda G. Lyon ... [et al.] -- ch. 8. Microbiological pathogens : live poultry considerations / Billy M. Hargis, David J. Caldwell, and J. Allen Byrd -- ch. 9. Poultry-borne pathogens : plant considerations / Michael A. Davis, Manpreet Singh, and Donald E. Conner -- ch. 10. Spoilage bacteria associated with poultry / Scott M. Russell -- ch. 11. Functional properties of muscle proteins in processed poultry products / Denise M. Smith -- ch. 12. Formed and emulsion products / Jimmy T. Keeton and Wesley N. Osburn -- ch. 13. Coated poultry products / Casey M. Owens -- ch. 14. Mechanical separation of poultry meat and its use in products / Glenn W. Froning and Shelly R. McKee -- ch. 15. Marination, cooking, and curing of poultry products / Douglas P. Smith and James C. Acton -- ch. 16. Quality assurance and process control / Douglas P. Smith -- ch. 17. Nutritive value of poultry meat / Leslie D. Thompson -- ch. 18. Processing water and wastewater / William C. Merka -- ch. 19. Coproducts and by-products from poultry processing / Rubén O. Morawicki -- ch. 20. Poultry processing under animal welfare and organic standards in the United States / Anne Fanatico -- ch. 21. A brief introduction to some of the practical aspects of the kosher and halal laws for the poultry industry / Joe M. Regenstein and Muhammad Munir Chaudry. |
| Record Nr. | UNINA-9910464062303321 |
| Boca Raton, Fla. : , : CRC Press, , 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Poultry meat processing / / edited by Casey M. Owens, Christine Z. Alvarado, Alan R. Sams
| Poultry meat processing / / edited by Casey M. Owens, Christine Z. Alvarado, Alan R. Sams |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2010 |
| Descrizione fisica | 1 online resource (456 p.) |
| Disciplina | 664.93 |
| Altri autori (Persone) |
OwensCasey M
AlvaradoChristine SamsAlan R |
| Soggetto topico | Poultry - Processing |
| ISBN |
0-429-11151-7
1-4200-9189-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | ch. 1. Introduction to poultry meat processing / Alan R. Sams and Christine Z. Alvarado -- ch. 2. Preslaughter factors affecting poultry meat quality / Julie K. Northcutt and R. Jeff Buhr -- ch. 3. First processing : Slaughter through chilling / Alan R. Sams and Shelly R. McKee -- ch. 4. Second processing : parts, deboning, and portion control / Alan R. Sams and Casey M. Owens -- ch. 5. Poultry meat inspection and grading / Sacit F. Bilgili -- ch. 6. Packaging / Paul L. Daw -- ch. 7. Meat quality : sensory and instrumental evaluations / Brenda G. Lyon ... [et al.] -- ch. 8. Microbiological pathogens : live poultry considerations / Billy M. Hargis, David J. Caldwell, and J. Allen Byrd -- ch. 9. Poultry-borne pathogens : plant considerations / Michael A. Davis, Manpreet Singh, and Donald E. Conner -- ch. 10. Spoilage bacteria associated with poultry / Scott M. Russell -- ch. 11. Functional properties of muscle proteins in processed poultry products / Denise M. Smith -- ch. 12. Formed and emulsion products / Jimmy T. Keeton and Wesley N. Osburn -- ch. 13. Coated poultry products / Casey M. Owens -- ch. 14. Mechanical separation of poultry meat and its use in products / Glenn W. Froning and Shelly R. McKee -- ch. 15. Marination, cooking, and curing of poultry products / Douglas P. Smith and James C. Acton -- ch. 16. Quality assurance and process control / Douglas P. Smith -- ch. 17. Nutritive value of poultry meat / Leslie D. Thompson -- ch. 18. Processing water and wastewater / William C. Merka -- ch. 19. Coproducts and by-products from poultry processing / Rubén O. Morawicki -- ch. 20. Poultry processing under animal welfare and organic standards in the United States / Anne Fanatico -- ch. 21. A brief introduction to some of the practical aspects of the kosher and halal laws for the poultry industry / Joe M. Regenstein and Muhammad Munir Chaudry. |
| Record Nr. | UNINA-9910787852003321 |
| Boca Raton, Fla. : , : CRC Press, , 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Poultry meat processing / / edited by Casey M. Owens, Christine Z. Alvarado, Alan R. Sams
| Poultry meat processing / / edited by Casey M. Owens, Christine Z. Alvarado, Alan R. Sams |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2010 |
| Descrizione fisica | 1 online resource (456 p.) |
| Disciplina | 664.93 |
| Altri autori (Persone) |
OwensCasey M
AlvaradoChristine SamsAlan R |
| Soggetto topico | Poultry - Processing |
| ISBN |
0-429-11151-7
1-4200-9189-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | ch. 1. Introduction to poultry meat processing / Alan R. Sams and Christine Z. Alvarado -- ch. 2. Preslaughter factors affecting poultry meat quality / Julie K. Northcutt and R. Jeff Buhr -- ch. 3. First processing : Slaughter through chilling / Alan R. Sams and Shelly R. McKee -- ch. 4. Second processing : parts, deboning, and portion control / Alan R. Sams and Casey M. Owens -- ch. 5. Poultry meat inspection and grading / Sacit F. Bilgili -- ch. 6. Packaging / Paul L. Daw -- ch. 7. Meat quality : sensory and instrumental evaluations / Brenda G. Lyon ... [et al.] -- ch. 8. Microbiological pathogens : live poultry considerations / Billy M. Hargis, David J. Caldwell, and J. Allen Byrd -- ch. 9. Poultry-borne pathogens : plant considerations / Michael A. Davis, Manpreet Singh, and Donald E. Conner -- ch. 10. Spoilage bacteria associated with poultry / Scott M. Russell -- ch. 11. Functional properties of muscle proteins in processed poultry products / Denise M. Smith -- ch. 12. Formed and emulsion products / Jimmy T. Keeton and Wesley N. Osburn -- ch. 13. Coated poultry products / Casey M. Owens -- ch. 14. Mechanical separation of poultry meat and its use in products / Glenn W. Froning and Shelly R. McKee -- ch. 15. Marination, cooking, and curing of poultry products / Douglas P. Smith and James C. Acton -- ch. 16. Quality assurance and process control / Douglas P. Smith -- ch. 17. Nutritive value of poultry meat / Leslie D. Thompson -- ch. 18. Processing water and wastewater / William C. Merka -- ch. 19. Coproducts and by-products from poultry processing / Rubén O. Morawicki -- ch. 20. Poultry processing under animal welfare and organic standards in the United States / Anne Fanatico -- ch. 21. A brief introduction to some of the practical aspects of the kosher and halal laws for the poultry industry / Joe M. Regenstein and Muhammad Munir Chaudry. |
| Record Nr. | UNINA-9910800200103321 |
| Boca Raton, Fla. : , : CRC Press, , 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Poultry meat processing / / edited by Casey M. Owens, Christine Z. Alvarado, Alan R. Sams
| Poultry meat processing / / edited by Casey M. Owens, Christine Z. Alvarado, Alan R. Sams |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2010 |
| Descrizione fisica | 1 online resource (456 p.) |
| Disciplina | 664.93 |
| Altri autori (Persone) |
OwensCasey M
AlvaradoChristine SamsAlan R |
| Soggetto topico | Poultry - Processing |
| ISBN |
0-429-11151-7
1-4200-9189-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | ch. 1. Introduction to poultry meat processing / Alan R. Sams and Christine Z. Alvarado -- ch. 2. Preslaughter factors affecting poultry meat quality / Julie K. Northcutt and R. Jeff Buhr -- ch. 3. First processing : Slaughter through chilling / Alan R. Sams and Shelly R. McKee -- ch. 4. Second processing : parts, deboning, and portion control / Alan R. Sams and Casey M. Owens -- ch. 5. Poultry meat inspection and grading / Sacit F. Bilgili -- ch. 6. Packaging / Paul L. Daw -- ch. 7. Meat quality : sensory and instrumental evaluations / Brenda G. Lyon ... [et al.] -- ch. 8. Microbiological pathogens : live poultry considerations / Billy M. Hargis, David J. Caldwell, and J. Allen Byrd -- ch. 9. Poultry-borne pathogens : plant considerations / Michael A. Davis, Manpreet Singh, and Donald E. Conner -- ch. 10. Spoilage bacteria associated with poultry / Scott M. Russell -- ch. 11. Functional properties of muscle proteins in processed poultry products / Denise M. Smith -- ch. 12. Formed and emulsion products / Jimmy T. Keeton and Wesley N. Osburn -- ch. 13. Coated poultry products / Casey M. Owens -- ch. 14. Mechanical separation of poultry meat and its use in products / Glenn W. Froning and Shelly R. McKee -- ch. 15. Marination, cooking, and curing of poultry products / Douglas P. Smith and James C. Acton -- ch. 16. Quality assurance and process control / Douglas P. Smith -- ch. 17. Nutritive value of poultry meat / Leslie D. Thompson -- ch. 18. Processing water and wastewater / William C. Merka -- ch. 19. Coproducts and by-products from poultry processing / Rubén O. Morawicki -- ch. 20. Poultry processing under animal welfare and organic standards in the United States / Anne Fanatico -- ch. 21. A brief introduction to some of the practical aspects of the kosher and halal laws for the poultry industry / Joe M. Regenstein and Muhammad Munir Chaudry. |
| Record Nr. | UNINA-9910964699203321 |
| Boca Raton, Fla. : , : CRC Press, , 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Poultry meat processing and quality / / edited by G.C. Mead
| Poultry meat processing and quality / / edited by G.C. Mead |
| Pubbl/distr/stampa | Abington, : Woodhead Publishing Limited, 2004 |
| Descrizione fisica | 1 online resource (405 p.) |
| Disciplina | 664.93 |
| Altri autori (Persone) | MeadG. C |
| Collana | Woodhead Publishing in food science and technology |
| Soggetto topico |
Poultry - Processing
Livestock - Processing |
| ISBN |
1-280-37303-2
9786610373031 1-85573-903-8 1-59124-930-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Poultry Meat Processing and Quality; Copyright Page; Table of Contents; Contributor contact details; Introduction; Chapter 1. Meat quality and consumer requirements; 1.1 Introduction; 1.2 Meat quality: concept and characteristics; 1.3 Food safety: poultry microbial hazards; 1.4 Ethical concerns: animal welfare, genetic modification and organic production; 1.5 Quality improvement, consumer demands and the structure of this book; 1.6 Future trends; 1.7 Sources of further information; 1.8 References; Chapter 2. Breeding and quality of poultry; 2.1 Introduction
2.2 Factors affecting quality of poultry meat: age2.3 Factors affecting quality of poultry meat: genotype; 2.4 Factors affecting quality of poultry meat: sex; 2.5 Factors affecting quality of poultry meat: rearing conditions and production practices; 2.6 Future trends: improving poultry quality; 2.7 Sources of further information and advice; 2.8 References; Chapter 3. Husbandry techniques; 3.1 Introduction; 3.2 Environmental influences on the quality of poultry meat; 3.3 The influence of feed and nutrition on the quality of poultry meat 3.4 The influence of non-nutrient feed additives on the quality of poultry meat3.5 Husbandry and society: animal welfare and environmental concerns; 3.6 Sources of further information and advice; 3.7 References; Chapter 4. Stunning and slaughter of poultry; 4.1 Introduction; 4.2 Legislative and religious requirements for the slaughter of poultry; 4.3 Electrical stunning methods; 4.4 Gas stunning methods and use of captive bolts; 4.5 The effects of pre-slaughter stress and stunning methods on meat quality; 4.6 Methods of neck cutting, dislocation and decapitation 4.7 Future trends: improving poultry meat quality4.8 Sources of further information and advice; 4.9 References; Chapter 5. Primary processing of poultry; 5.1 Introduction; 5.2 Live-bird supply; 5.3 Stunning, killing, scalding and plucking; 5.4 Evisceration and giblet harvesting; 5.5 Chilling; 5.6 Whole-bird selection by weight and quality; 5.7 Whole-carcass packaging; 5.8 Secondary chilling; 5.9 Portioning and deboning operations; 5.10 Future trends; 5.11 References; Chapter 6. Further processing of poultry; 6.1 Introduction: poultry consumption and the evolution of the poultry industry 6.2 The development of further processing: market and consumer forces and scientific research6.3 Further processing methods and technologies; 6.4 Categories of poultry products; 6.5 The development of new poultry products; 6.6 Future trends; 6.7 Conclusions; 6.8 Sources of further information and advice; Chapter 7. Poultry packaging; 7.1 Introduction; 7.2 Functions of packaging; 7.3 Packaging materials; 7.4 Packaging methods; 7.5 Biopolymer packaging for poultry meat; 7.6 Future trends; 7.7 Sources of further information and advice; 7.8 References; Chapter 8. Poultry refrigeration 8.1 Introduction: the importance of refrigeration |
| Record Nr. | UNINA-9911006698803321 |
| Abington, : Woodhead Publishing Limited, 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Salmonella and campylobacter in chicken meat [[electronic resource] ] : meeting report
| Salmonella and campylobacter in chicken meat [[electronic resource] ] : meeting report |
| Pubbl/distr/stampa | Rome, : Nutrition and Consumer Protection Division, Food and Agriculture Organization of the United Nations |
| Descrizione fisica | 1 online resource (68 p.) |
| Disciplina | 664.93 |
| Collana | Microbiological risk assessment series |
| Soggetto topico |
Salmonella infections - Prevention
Campylobacter infections - Prevention Salmonella infections in poultry - Prevention Campylobacter infections in poultry - Prevention Bacterial diseases in poultry - Prevention Meat - Contamination Chicken industry - Health aspects Foodborne diseases Food contamination - Prevention |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-76084-X
9786612760846 92-4-068538-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
CONTENTS; Acknowledgements; Contributors (Meeting Participants); Abbreviations; Foreword; Executive summary; 1. Introduction; 2. Differences in the nature of chicken meat production and the implications for Salmonella and Campylobacter; 3. Review of available scientific information on control of Salmonella and Campylobacter: occurrence and challenges,and state of the science; 4. Examples of possible interventions for hazard reduction; 5. Evaluation of likely outcomes of specific interventions; 6. Development of a Web-based risk-management tool; 7. Summarized considerations of CCFH request
8. ReferencesAppendix |
| Record Nr. | UNINA-9910459665303321 |
| Rome, : Nutrition and Consumer Protection Division, Food and Agriculture Organization of the United Nations | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Salmonella and campylobacter in chicken meat [[electronic resource] ] : meeting report
| Salmonella and campylobacter in chicken meat [[electronic resource] ] : meeting report |
| Pubbl/distr/stampa | Rome, : Nutrition and Consumer Protection Division, Food and Agriculture Organization of the United Nations |
| Descrizione fisica | 1 online resource (68 p.) |
| Disciplina | 664.93 |
| Collana | Microbiological risk assessment series |
| Soggetto topico |
Salmonella infections - Prevention
Campylobacter infections - Prevention Salmonella infections in poultry - Prevention Campylobacter infections in poultry - Prevention Bacterial diseases in poultry - Prevention Meat - Contamination Chicken industry - Health aspects Foodborne diseases Food contamination - Prevention |
| ISBN |
1-282-76084-X
9786612760846 92-4-068538-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
CONTENTS; Acknowledgements; Contributors (Meeting Participants); Abbreviations; Foreword; Executive summary; 1. Introduction; 2. Differences in the nature of chicken meat production and the implications for Salmonella and Campylobacter; 3. Review of available scientific information on control of Salmonella and Campylobacter: occurrence and challenges,and state of the science; 4. Examples of possible interventions for hazard reduction; 5. Evaluation of likely outcomes of specific interventions; 6. Development of a Web-based risk-management tool; 7. Summarized considerations of CCFH request
8. ReferencesAppendix |
| Record Nr. | UNINA-9910785666203321 |
| Rome, : Nutrition and Consumer Protection Division, Food and Agriculture Organization of the United Nations | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||