BookKumar Venkitanarayanan, Siddhartha Thakur, Steven C. Ricke, editors.
Summary: This comprehensive study of poultry meat safety offers readers the most up-to-date information on food safety concerns in poultry meat production. Chapters address recent topics of interest such as organic poultry production, antimicrobial resistant pathogens in poultry, antibiotic usage in poultry production, and pre- and post- harvest approaches to improving poultry meat safety. The last couple of decades have observed a significant increase in poultry meat production in the US. However, poultry meat is a potential source of foodborne pathogens such as Salmonella, Campylobacter spp. and pathogenic Escherichia coli (APEC linked to human infections), leading to economic losses to the poultry industry and impacting public health. Advances in knowledge in microbiology, molecular biology, immunology and "omics" fields have intensified efforts to improve the microbiological safety of poultry by targeting virulence mechanisms of the pathogens, developing vaccines and improving gut health in chickens. Moreover, due to the emergence of multidrug resistance in poultry-borne pathogens, and growth of organic poultry production, there exists significant interest for developing natural strategies for controlling pathogens in chickens. This edited volume provides insight into these strategies and covers other material of interest to food microbiologists, public health personnel, and poultry scientists. Readers of various backgrounds will appreciate its incorporation of recent developments not covered in other publications on the subject.
Contents:
Intro; Preface; Contents;
Chapter 1: Salmonella in Poultry Meat Production; 1.1 Salmonella: A Major Foodborne Pathogen in Poultry; 1.2 Salmonella in Poultry Production; 1.2.1 S. Pullorum and S. Gallinarum; 1.2.2 Non-typhoidal Salmonella; 1.2.3 S. Enteritidis: A Major Serovar; 1.2.4 Antibiotic-Resistant Salmonella; 1.2.5 Salmonella Serotypes in Poultry Meat Products; 1.3 Salmonella in Vertically Integrated Production Systems; 1.3.1 Breeders; 1.3.2 Hatchery; 1.3.3 Farmed and Wild Animals, Rodents, and Other Vectors; 1.3.4 Human Traffic and Related Activities; 1.3.5 Feed, Litter, and Water 1.3.6 Aerosols1.3.7 Processing Environment; 1.3.7.1 Scalding; 1.3.7.2 Defeathering; 1.3.7.3 Evisceration; 1.3.7.4 Chilling; 1.4 Conclusions; References;
Chapter 2: Reducing Foodborne Pathogens in Organic Poultry: Challenges and Opportunities; 2.1 Introduction; 2.2 Challenges for Organic Poultry Producers; 2.2.1 Animal Health and Food Safety Implications; 2.2.2 Access to Outdoors; 2.2.3 Slaughter and Processing Issues; 2.3 Reducing the Prevalence of Pathogens in Organic Chickens; 2.3.1 Plant Extracts as Safe and Effective Treatments for Organic Poultry 2.3.2 Postharvest Utilization of Plant-Derived Compounds2.3.3 Organic Acids; 2.3.4 Probiotics and Prebiotics; 2.4 Other Challenges for Organic Poultry Producers; 2.4.1 Availability of Organically Certified Feed Ingredients; 2.4.2 Manure Management and Water; 2.5 Conclusions; References;
Chapter 3: Antibiotic Usage in Poultry Production and Antimicrobial-Resistant Salmonella in Poultry; 3.1 Introduction; 3.2 Antibiotic Use in Poultry Production; 3.3 Impact of Antibiotic Use on Poultry, Human, and Environmental Health; 3.4 Recent Case of Transferrable Colistin Resistance and Poultry 3.5 Antimicrobial-Resistant Salmonella in Poultry3.6 Spread of Antimicrobial-Resistant Salmonella to Food Communities; 3.6.1 Antimicrobial Resistance of Poultry-Associated Salmonella Serovars; 3.6.2 The Safety in Food Commodities; 3.7 Transmission of Antimicrobial-Resistant Salmonella in Poultry; 3.8 Antimicrobial Resistance Mechanisms of Salmonella; 3.9 Conclusions; References;
Chapter 4: Natural and Environmentally Friendly Strategies for Controlling Campylobacter jejuni Colonization in Poultry, Survival in Poultry Products and Infection in Humans; 4.1 Introduction 4.2 Farm-to-Fork Approach for Controlling Campylobacter jejuni4.2.1 Control of Campylobacter jejuni in Animal Reservoirs and Environment; 4.2.2 Control of Campylobacter jejuni Virulence in Humans; 4.3 Applications of Phytochemicals for Controlling Campylobacter jejuni; 4.3.1 Phytochemicals as Antimicrobial Feed Additives for Reducing C. jejuni Colonization; 4.3.2 Phytochemicals for Controlling Environmental Persistence and Product Contamination by C. jejuni; 4.3.3 Phytochemicals as Food Supplement for Controlling Human Infections