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Food safety control in the poultry industry
Woodhead Publishing Ltd, Aug 2005, Pages: 576
The safety of poultry meat and eggs continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. 'Food Safety Control in the Poultry Industry' summarises this research and its implications for all those involved in supplying and marketing poultry products.
The book begins by analysing the main hazards affecting poultry meat and eggs, both biological and chemical. It then discusses methods for controlling these hazards at different stages, from the farm through slaughter and carcass processing operations to consumer handling of poultry products. Further chapters review established and emerging techniques for decontaminating eggs or processed carcasses, from physical methods to the use of bacteriophage and bacteriocins.
With its distinguished editor and international team of contributors, 'Food Safety Control in the Poultry Industry' will be a standard reference for both academics and food companies.
Key Features:
- Reviews recent research in to identifying and controlling hazards at all stages in the supply chain
- Edited by a leading expert in this hot area with contributions from a worldwide team of experts
- Identify how to meet and excede consumers high expectations in food safety
About the editor
Professor Geoffrey Mead was formerly at the Royal Veterinary College, University of London. Now a consultant, he has an international reputation for his work on the microbial safety and quality of poultry meat.
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