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Food Safety in Poultry Meat Production

Overview of attention for book
Cover of 'Food Safety in Poultry Meat Production'

Table of Contents

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    Book Overview
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    Chapter 1 Salmonella in Poultry Meat Production
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    Chapter 2 Reducing Foodborne Pathogens in Organic Poultry: Challenges and Opportunities
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    Chapter 3 Antibiotic Usage in Poultry Production and Antimicrobial-Resistant Salmonella in Poultry
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    Chapter 4 Natural and Environmentally Friendly Strategies for Controlling Campylobacter jejuni Colonization in Poultry, Survival in Poultry Products and Infection in Humans
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    Chapter 5 Pre-harvest Approaches to Improve Poultry Meat Safety
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    Chapter 6 Post-harvest Approaches to Improve Poultry Meat Safety
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    Chapter 7 Advances in Packaging of Poultry Meat Products
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    Chapter 8 Advances in Vaccines for Controlling Foodborne Salmonella spp. in Poultry
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    Chapter 9 Advances in Vaccines for Controlling Campylobacter in Poultry
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    Chapter 10 Applications of “Omics” Technologies to Study Gut Health in Poultry
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    Chapter 11 Molecular and New-Generation Techniques for Rapid Detection of Foodborne Pathogens and Characterization of Microbial Communities in Poultry Meat
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    Chapter 12 Avian Pathogenic Escherichia coli : Link to Foodborne Urinary Tract Infections in Humans
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    Chapter 13 Regulations in Poultry Meat Processing
Attention for Chapter 3: Antibiotic Usage in Poultry Production and Antimicrobial-Resistant Salmonella in Poultry
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