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Producing Safe Eggs
Microbial Ecology of Salmonella
This comprehensive book examines the problems of Salmonella and microbial contamination in commercial egg production, taking a holistic approach to discuss management and risk factors across the entire egg production process
Steven Ricke (Edited by), Richard K Gast (Edited by)
9780128025826
Hardback, published 4 October 2016
460 pages
23.4 x 19 x 2.9 cm, 1.09 kg
Approx.436 pages
Section 1. Salmonella in Egg Production Systems: International Prevalence, Issues, and Challenges 1. Of Mice and Hens—Tackling Salmonella in Table Egg Production in the United Kingdom and Europe 2. Microbiology of Shell Egg Production in the United States 3. Egg Production Systems and Salmonella in Korea 4. Egg Production Systems and Salmonella in Canada 5. Egg Production Systems and Salmonella in Australia 6. Egg Production Systems and Salmonella in South America Section 2. Salmonella Contamination in Layer Flocks: Pathogenesis, Dissemination, and Current Control Strategies 7. Overview of Salmonellosis and Food-borne Salmonella: Historical and Current Perspectives 8. Salmonella in Preharvest Chickens: Current Understanding and Approaches to Control 9. Developments in Detection Strategies for Salmonella Enteritidis in Layer Hen Flocks 10. Genetic Basis of Salmonella Enteritidis Pathogenesis in Chickens 11. The Relationship Between the Immune Response and Susceptibility to Salmonella enterica Serovar Enteritidis Infection in the Laying Hen 12. Salmonella Heidelberg in Layer Hens and Egg Production: Incidence and Potential Issues Section 3. Developme 13. Preharvest Measures to Improve the Safety of Eggs 14. Current and Future Perspectives on Development of Salmonella Vaccine Technologies 15. Use of Direct-Fed Microbials in Layer Hen Production - Performance Response and Salmonella Control 16. Gastrointestinal Ecology of Salmonella Enteritidis in Laying Hens and Intervention by Prebiotic and Nondigestible Carbohydrate Dietary Supplementation 17. Preharvest Food Safety—Potential Use of Plant-Derived Compounds in Layer Chickens 18. Chemical and Physical Sanitation and Pasteurization Methods for Intact Shell Eggs 19. Natural Approaches for Improving Postharvest Safety of Egg and Egg Products
Subject Areas: Food & beverage technology [TDCT], Microbiology [non-medical PSG], Medical microbiology & virology [MMFM]
