Features of Food Safety Control in the Poultry Industry:

• Summarizes research on identifying and controlling hazards at all stages in the supply chain
• Analyzes main hazards affecting poultry, meat, and eggs, both biological and chemical
• Discusses methods for controlling hazards at different points in the supply chain
• Reviews established and emerging techniques for decontaminating eggs or processed carcasses
• Features an international team of contributors

With growing concern about the safety of poultry, meat, and eggs, Food Safety Control in the Poultry Industry explores research on identifying and controlling hazards and its implications for those involved in the manufacture of poultry products.

Food Safety Control in the Poultry Industry analyzes the main biological and chemical hazards affecting poultry, meat, and eggs, and discusses methods for controlling these hazards at different points in the supply chain, from the farm to consumer handling.

Food Safety Control in the Poultry Industry reviews established and emerging techniques for decontaminating eggs or processed carcasses, from physical methods to the use of bacteriophage and bacteriocins.

Contents

Bacterial infection of eggs

• Routes of transmission of Salmonella into poultry flocks and eggs
• Characteristics of Salmonella contamination of eggs

Pathogen contamination risks in poultry as a risk to human health

• Foodborne human pathogens associated with poultry
• Colonization of the live bird
• Salmonella and Campylobacter in poultry production
• Other pathogens
• Possible control strategies

Detecting and controlling veterinary drug residues in poultry

• Sample preparation techniques
• Analytical methods for drug residues
• Improving control of veterinary drug residues

Modelling risks from antibiotic and other residues in poultry and eggs

• Mechanism of transfer
• Establishment of safety tolerances for residues
• Modelling and predicting levels of residue transfer
• Implications for effective control

Pathogen population on poultry farms

• Foodborne pathogens in poultry and their significance
• The prevalence of pathogens on poultry farms
• Sources of infection
• Sampling techniques
• Control of Salmonella
• Control of Campylobacter

Catching, transporting and lairage of live poultry

• Improving catching and transport systems
• Improving sanitation of transport systems
• Pre-slaughter lairage systems

Ensuring the safety of poultry feed

• Incidence of toxigenic fungi and foodborne bacterial pathogens
• Decontamination treatments for feed
• Safe management of feed production

The effective control of hazards in Swedish poultry: the case for Sweden

• Poultry production in Sweden
• The comprehensive control programme
• Legal basis for the control of Salmonella
• Critical points in the supply chain
• Control of Salmonella in poultry feed
• Animal husbandry
• Breeder birds
• Hatchery
• Dealing with infections in poultry houses
• Dealing with Salmonella-infected flocks
• Control of Salmonella at slaughter

The use of probiotics to control pathogens in poultry

• Native microflora of the alimentary tract
• Use of probiotic organisms
• Use of probiotics to control foodborne pathogens

The HACCP concept and its application in primary production

• Risk
• Difficulties in implementing HACCP principles
• Why should HACCP be applied to primary production? Key food hazards and risks on the farm
• Genetically modified organisms (GMOs)
• Allergens
• HACCP in a farm setting
• HACCP in a poultry unit

Microbial risk assessment in poultry production and processing

• The methodology of MRA
• MRAs for Salmonella and Campylobacter

Techniques for reducing pathogens in eggs

• USDA Salmonella Enteritidis (SE) risk assessment for shell eggs and egg products
• CDC foodborne illness report
• Egg safety from production to consumption: an action plan to eliminate salmonellosis due to SE contamination of eggs
• Rapid cooling
• Pasteurization technologies

Improving slaughter and processing technologies

• Contamination risks during slaughter and evisceration of poultry
• Improved technologies to prevent contamination
• Acid treatment of ready-to-eat products

Refrigeration and the safety of poultry meat

• Effects of low temperature on microbial survival and growth
• Refrigeration mechanisms and technologies
• The cold chain
• Improving control in the cold chain

Sanitation in poultry processing

• Sanitation programmes
• Sanitation technologies
• Sanitation operations
• Assessment of effectiveness

HACCP in poultry processing

• Preliminary tasks
• Assembling the HACCP team
• Describing the food and its distribution
• The intended use and consumption of the food
• Developing a flow diagram that describes the process
• HACCP principles
• Enforcement
• Imports and exports

On-line physical methods for decontaminating poultry meat

• Steam
• Hot water
• Dry heat
• UV light
• Microwaves
• Ultrasound
• Drying during chilling
• Other novel techniques
• Selecting the right technique

Microbial treatments to reduced pathogens in poultry and poultry meat

• Bacteriophage
• Bacteriocins
• Regulatory issues
• Public acceptability of the technology

Irradiation of poultry meat

• Principles of food irradiation and relevant properties of ionising radiation
• Principal types of radiation source
• The role of irradiation in decontaminating fresh or frozen poultry meat
• Factors influencing the technological feasibility of irradiating poultry meat
• Improving the microbiological safety of minimally-processed poultry products
• Radiation sterilisation (‘radappertization’) of poultry products
• Cost/benefit aspects of radiation decontamination
• Wholesomeness of irradiated food
• Regulatory aspects of food/poultry meat irradiation

Rapid detection and enumeration of pathogens on poultry meat

• Sampling methods for poultry products
• Detection methods
• Enumeration methods
• Microbial identification
• Monitoring microbial growth: kinetic optical density
• Selecting the right technique

Modified atmosphere packaging and the safety of poultry meat

• Microbial spoilage of poultry
• Changes in MAP and their effects on survival and/or growth of pathogens
• Factors affecting the use and effectiveness of MAP

Handling poultry and eggs in the kitchen

• Raw poultry meat and eggs: food handlers’ knowledge, attitudes and practices
• Poultry handling and Risk Assessment
• Educating food handlers

Index

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