Controlling Salmonella in Poultry Production and Processing (Hardcover)

Salmonella: The OrganismThe Social Cost of Salmonella InfectionsRisk Assessment of Salmonella from Poultry SourcesSources of Salmonella in the Breeder Flocks, Hatchery, and Grow-out OperationsSalmonella Intervention in BreedersThe Role of the Hatchery in Salmonella TransferHatchery InterventionSalmonella Transfer during Grow OutSalmonella Intervention during Grow OutEffect of the Health of Chickens on Salmonella PrevalenceSources of Salmonella in the PlantThe Role of the Scalder in Spreading SalmonellaControlling Salmonella in Poultry ScaldersImproving Processing Yield and Lowering Salmonella during Scalding without Added ExpenseThe Effect of Picking (Defeathering) on Salmonella Levels on CarcassesMethods for Controlling Salmonella Levels on Carcasses duringPickingReducing Pathogens during EviscerationReducing Salmonella on the Processing Line Using Carcass SpraysEffect of Online Reprocessing on Salmonella on CarcassesEffect of Immersion Chilling on SalmonellaReducing Salmonella during Immersion ChillingProper Use of Chlorine in Poultry-Processing PlantsEffect of Air Chilling on SalmonellaPostchill Processes: Dips and SpraysOther Novel Approaches to Elimination of Salmonella on CarcassesBiomapping Salmonella on Broiler Carcasses in Poultry- Processing Plants: Case StudiesVerification of the Efficacy of Intervention StrategiesSalmonella Intervention Strategies and Testing Methods Differ Greatly between the United States and Europe: What Are the Implications? Impact of the New USDA-FSIS Salmonella/Campylobacter Performance Standards for Young ChickensFuture OutlookIndex