Producing safe eggs: microbial ecology of salmonella – Ebook PDF Instant Delivery – ISBN(s): 9780128025826,9780128026779,0128025824,0128026774
Product details:
- ISBN:
- Author: Steven Ricke, Richard K Gast
Producing Safe Eggs: Microbial Ecology of Salmonella takes the unique approach of interfacing problems of Salmonella and microbial contamination with commercial egg production. It presents in-depth information on microbial contamination, safety and control, physiology, immunology, neurophysiology, and animal welfare, which makes this book a complete reference for anyone involved in the safe production of eggs and egg products in the food industry
Table contents:
Chapter 1. Of Mice and Hens—Tackling Salmonella in Table Egg Production in the United Kingdom and Europe
Chapter 2. Microbiology of Shell Egg Production in the United States
Chapter 3. Egg Production Systems and Salmonella in Korea
Chapter 4. Egg Production Systems and Salmonella in Canada
Chapter 5. Egg Production Systems and Salmonella in Australia
Chapter 6. Egg Production Systems and Salmonella in South America
Chapter 7. Overview of Salmonellosis and Food-borne Salmonella: Historical and Current Perspectives
Chapter 8. Salmonella in Preharvest Chickens: Current Understanding and Approaches to Control
Chapter 9. Developments in Detection Strategies for Salmonella Enteritidis in Layer Hen Flocks
Chapter 10. Genetic Basis of Salmonella Enteritidis Pathogenesis in Chickens
Chapter 11. The Relationship Between the Immune Response and Susceptibility to Salmonella enterica Serovar Enteritidis Infection in the Laying Hen
Chapter 12. Salmonella Heidelberg in Layer Hens and Egg Production: Incidence and Potential Issues
Chapter 13. Preharvest Measures to Improve the Safety of Eggs
Chapter 14. Current and Future Perspectives on Development of Salmonella Vaccine Technologies
Chapter 15. Use of Direct-Fed Microbials in Layer Hen Production—Performance Response and Salmonella Control
Chapter 16. Gastrointestinal Ecology of Salmonella Enteritidis in Laying Hens and Intervention by Prebiotic and Nondigestible Carbohydrate Dietary Supplementation
Chapter 17. Preharvest Food Safety—Potential Use of Plant-Derived Compounds in Layer Chickens
Chapter 18. Chemical and Physical Sanitation and Pasteurization Methods for Intact Shell Eggs
Chapter 19. Natural Approaches for Improving Postharvest Safety of Egg and Egg Products
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