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An integrated systems approach to reduce salmonella in organic and all natural poultry ... annual report
| An integrated systems approach to reduce salmonella in organic and all natural poultry ... annual report |
| Pubbl/distr/stampa | [Washington, D.C.], : U.S. Dept. of Agriculture, Agricultural Research Service |
| Descrizione fisica | 1 online resource |
| Disciplina | 614.57 |
| Soggetto topico |
Salmonella infections in poultry
Poultry - Diseases - Prevention Integrated agricultural systems |
| Soggetto genere / forma | Periodicals. |
| Formato | Materiale a stampa  |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910693416003321 |
| [Washington, D.C.], : U.S. Dept. of Agriculture, Agricultural Research Service | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Risk Assessments of Salmonella in Eggs and Broiler Chickens
| Risk Assessments of Salmonella in Eggs and Broiler Chickens |
| Pubbl/distr/stampa | Geneva, Switzerland : , : World Health Organization |
| Descrizione fisica | 1 online resource (xxiv, 302 pages) : illustrations |
| Collana | Microbiological risk assessment series |
| Soggetto topico |
Salmonella
Salmonella enteritidis Salmonella infections in poultry Broilers (Chickens) - Microbiology Eggs as food Health risk assessment Food contamination Salmonella infections Risk assessment |
| ISBN |
1-280-09339-0
9786610093397 92-4-068127-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910780599303321 |
| Geneva, Switzerland : , : World Health Organization | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Risk Assessments of Salmonella in Eggs and Broiler Chickens
| Risk Assessments of Salmonella in Eggs and Broiler Chickens |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Geneva, Switzerland : , : World Health Organization |
| Descrizione fisica | 1 online resource (xxiv, 302 pages) : illustrations |
| Disciplina | 630;636.50896927 |
| Collana | Microbiological risk assessment series |
| Soggetto topico |
Salmonella
Salmonella enteritidis Salmonella infections in poultry Broilers (Chickens) - Microbiology Eggs as food Health risk assessment Food contamination Salmonella infections Risk assessment |
| ISBN |
1-280-09339-0
9786610093397 92-4-068127-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Intro -- Contents -- Acknowledgements -- Risk Assessment Drafting Group -- Reviewers -- Abbreviations used in the text -- Foreword -- Executive Summary -- 1. INTRODUCTION -- 1.1 Risk assessment -- 1.2 Background to the FAO/WHO microbiological risk assessment work -- 1.3 Scope of the risk assessment -- 1.4 References cited in Chapter 1 -- 2. HAZARD IDENTIFICATION -- 2.1 Summary -- 2.2 Salmonella in foods and association with illness -- 2.3 Public health outcomes -- 2.4 Host-adapted Salmonella -- 2.5 Defining the scope of the risk assessments -- 2.6 References cited in Chapter 2 -- 3. HAZARD CHARACTERIZATION OF SALMONELLA -- 3.1 Summary -- 3.2 Organism, host and matrix characteristics -- 3.2.1 Characteristics of the organism -- 3.2.2 Host characteristics -- 3.2.3 Factors related to the conditions of ingestion -- 3.3 Human feeding trials -- 3.4 Dose-response assessment -- 3.4.1 Dose-response models for Salmonella -- 3.5 Epidemiological information -- 3.5.1 Summary of epidemiological and outbreak information -- 3.5.2 Epidemiological data summary and analysis -- 3.6 Discussion and conclusions -- 3.7 References cited in Chapter 3 -- 4. EXPOSURE ASSESSMENT OF SALMONELLA ENTERITIDIS IN EGGS -- 4.1 Summary -- 4.2 Review of literature, data and existing models -- 4.2.1 Introduction -- 4.2.2 Production -- 4.2.3 Distribution and Storage -- 4.2.4 Egg productions processing -- 4.2.5 Preparation and consumption -- 4.2.6 Summary -- 4.3 Exposure assessment model, model parameters and assumptions -- 4.3.1 Introduction -- 4.3.2 Model overview -- 4.3.3 Production -- 4.3.4 Shell egg processing and distribution -- 4.3.5 Egg products processing -- 4.3.6 Preparation and consumption -- 4.4 References cited in Chapter 4 -- 5. RISK CHARACTERIZATION OF SALMONELLA ENTERITIDIS IN EGGS -- 5.1 Summary -- 5.2 Risk estimation for S. Enteritidis in eggs -- 5.2.1 Model overview.
5.2.2 Results -- 5.2.3 Uncertainty -- 5.2.4 Discussion -- 5.3 Risk management options for S. Enteritidis in eggs -- 5.3.1 Estimation of the risk of illness from S. Enteritidis in eggs in the general population at different prevalence and concentration levels of contamination -- 5.3.2 Estimation of the change in risk likely to occur from reducing the prevalence of infected flocks and destroying breeding or laying flocks, and estimation of change in risk likely to occur from reducing the prevalence of S. Enteritidis-positive eggs through testing of flocks and diversion of their eggs to pasteurization, and including the effect of pasteurization -- 5.3.3 Estimation of the change in risk likely to occur from the use of competitive exclusion or vaccinating flocks against S. Enteritidis -- 5.3.4 Estimation of the change in risk likely to occur from minimizing the number of S. Enteritidis organisms in eggs through refrigeration of eggs after lay and during distribution, or requiring a specific shelf life for eggs stored at ambient temperatures -- 5.4 Discussion -- 5.5 References cited in Chapter 5 -- 6. EXPOSURE ASSESSMENT OF SALMONELLA IN BROILER CHICKENS -- 6.1 Summary -- 6.2 Review of literature, data and existing models -- 6.2.1 Introduction -- 6.2.2 Production-to-consumption pathways -- 6.2.3 Primary production -- 6.2.4 Distribution and storage -- 6.2.5 Retail, distribution and storage -- 6.2.6 Preparation -- 6.2.7 Consumption -- 6.2.8 Review of models available -- 6.2.9 Recommendations -- 6.3 Exposure assessment model, model parameters and assumptions -- 6.3.1 Introduction -- 6.3.2 Model overview -- 6.3.3 Processing -- 6.3.4 Distribution and storage -- 6.3.5 Preparation and consumption -- 6.3.6 Calculation of the number of salmonellae consumed -- 6.4 Model description and parameters -- 6.5 References cited in Chapter 6. 7. RISK CHARACTERIZATION OF SALMONELLA IN BROILERS -- 7.1 Summary -- 7.2 Risk estimation -- 7.2.1 Results -- 7.2.2 Validation of model results -- 7.2.3 Impact of uncertain parameters on risk estimates -- 7.3 Risk management options using alternative assumptions -- 7.3.1 Reducing prevalence -- 7.3.2 Reduction in numbers of Salmonella on contaminated carcasses -- 7.3.3 Change in consumer behaviour and the impact on risk -- 7.3.4 Intervention methods for controlling Salmonella on poultry -- 7.4 References cited in Chapter 7 -- 8. DATA GAPS AND FUTURE RESEARCH NEEDS -- 8.1 Hazard characterization -- 8.2 Exposure assessment of S. Enteritidis in eggs -- 8.3 Exposure assessment of Salmonella in broiler chickens -- 9. THE APPLICATION OF MICROBIOLOGICAL RISK ASSESSMENT. |
| Record Nr. | UNINA-9910824205903321 |
| Geneva, Switzerland : , : World Health Organization | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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