Producing Safe Eggs - Microbial Ecology of Salmonella

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.

This book discusses management and risk factors across the entire egg production process, including practical applications to decrease disease and contaminated food products in poultry houses, processing plants and retail businesses. It is an integral reference for food scientists, food safety and quality professionals, food processors, food production managers, and food business owners, as well as students in food science, safety, microbiology, and animal science.

Inhaltsverzeichnis:

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