Controlling salmonella in poultry production and processing / Scott M. Russell.

By:

Russell, Scott M

Material type: Text

TextPublication details: Boca Raton : CRS Press/Taylor & Francis, c2012.Description: xix, 289 p. : ill. ; 25 cmISBN:

9781439821107

Subject(s):

LOC classification:

RA644.S15 R87 2012

Summary: "Salmonella is major pathogen that can result in foodborne illness. This book explains the origin of Salmonella on poultry and offers intervention strategies for controlling Salmonella during breeding, hatching, grow-out, transportation, and processing. The text examines the implications and proper use of chemicals, how to diagnose and tune a processing plant to eliminate Salmonella, and how to verify intervention strategies to ensure that they are working. It also discusses the implications of recycling water on Salmonella contamination and offers practical tips for increasing yield during processing while controlling for Salmonella and designing the proper equipment to eliminate Salmonella"--Provided by publisher.

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Item type	Current library	Call number	Status	Date due	Barcode
Books - Printed	PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General	RA644.S15 R87 2012 (Browse shelf(Opens below))	Available		0000001585
Books - Printed	PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General	RA644.S15 R87 2012 (Browse shelf(Opens below))	Available		0000001584

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Includes bibliographical references and index.

"Salmonella is major pathogen that can result in foodborne illness. This book explains the origin of Salmonella on poultry and offers intervention strategies for controlling Salmonella during breeding, hatching, grow-out, transportation, and processing. The text examines the implications and proper use of chemicals, how to diagnose and tune a processing plant to eliminate Salmonella, and how to verify intervention strategies to ensure that they are working. It also discusses the implications of recycling water on Salmonella contamination and offers practical tips for increasing yield during processing while controlling for Salmonella and designing the proper equipment to eliminate Salmonella"--Provided by publisher.

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