Controlling Salmonella in Poultry Production and Processing

<p>Salmonella is a major pathogen that can result in deadly foodborne illness. The Centers for Disease Control and Prevention (CDC) estimates that there are 1.4 million cases of <em>Salmonella</em> poisoning each year in the United States from a variety of causes with undercooked poultry and eggs being the prime culprits. Therefore intervention strategies are vital to reducing its occurrence. <strong>Controlling Salmonella in Poultry Production and Processing</strong> provides a complete analysis<strong> </strong>of the challenges faced in controlling <em>Salmonella</em> in this industry and keeping the public safe from this threat.</p><p>Author Scott M. Russell Ph.D. works closely with the poultry industry throughout the United States and Canada and with companies in Central and South America Europe and China. In this volume he explores:</p><ul> <p> </p> <li>The origin of <em>Salmonella </em>in poultry</li> <li>Intervention strategies for controlling <em>Salmonella</em> during breeding hatching grow-out transportation and processing</li> <li>How to design a processing plant to eliminate <em>Salmonella</em> </li> <li>How to verify intervention strategies to ensure they are working</li> <li>Increasing yield during processing while controlling <em>Salmonella</em> </li> <li>New regulations being proposed by USDA-FSIS and their impact on poultry companies regarding competition and international exportation of products</li> <li>The differences between the EU and the U.S. with regard to <em>Salmonella </em>control</li> </ul><p>Providing readers with numerous examples of real-world experiences Dr. Russell offers knowledge gleaned from traveling to poultry plants throughout the world over an 18-year period assisting processors with identifying the sources of <em>Salmonella</em> in their operations and developing successful intervention strategies.</p>