Achieving sustainable production of poultry meat: Safety, quality and sustainability (1) - Couverture rigide

Couverture rigide

ISBN 10 : 1786760649 ISBN 13 : 9781786760647

Editeur : Burleigh Dodds Science Publishing Limited, 2016

A propos du livre

Biographie de l'auteur :

Dr Steven Ricke is the Donald 'Buddy' Wray Chair in Food Safety and Director of the Center for Food Safety in the Institute of Food Science and Engineering at the University of Arkansas, USA. His awards include the University of Arkansas John White Outstanding Research Award, the Poultry Science Research Award and the American Egg Board Award, as well as being named an Arkansas Association for Food Protection Fellow, for his outstanding contributions to food safety research. Sabrina Vandeplas graduated as Chemical and Bio-industrial Engineer from the Catholic University of Louvain-la-Neuve (Belgium) in 2000. She also holds a Master Degree in Animal Experimentation and a PhD in Agricultural Science and Biological Engineering (Gembloux Agro-Bio Tech, University of Liege, Belgium). She worked at Gembloux Agro-Bio Tech for almost 10 years as a Research Assistant on the development of nutritional solutions to fight against zoonotic pathogens in broilers chickens. She focused especially on probiotic- and enzyme-based additives and optimized diet formulations to target Campylobacter sp. and Salmonella sp. at the intestinal and environmental levels. After her PhD, she spent 4 years as Product Manager dedicated to technical support and development of enzyme solutions in animal feed at Puratos NV. Sabrina joined Adisseo France SAS in 2014 as Expert in Raw Materials and NIRS. Her research activities cover every species and deal with innovation projects in the frame of emerging raw materials. Dr Rajashekara major interests include pre-harvest control of bacterial zoonoses, specifically, Salmonella and Campylobacter and antimicrobial resistance (AMR) mitigation. His research is focused on defining the epidemiology and ecology of these pathogens in food animals, water and environment; understanding the epidemiology and emergence of AMR in food animal production; understanding molecular mechanisms of how these zoonotic pathogens interact with food animals as well as fresh produce; and developing novel diagnostics vaccines, therapeutics, and antibiotic alternative approaches for preharvest and postharvest control of these zoonotic pathogens and mitigation of AMR. Dr. Arthur Hinton, Jr. is the current Research Leader of the Poultry Microbiological Safety and Processing Research Unit of the U. S. Poultry National Research Center of the Agricultural Research Service (ARS) in Athens, Georgia. He has authored over 284 scientific publications, including 90 refereed journal articles and 3 patents. Dr. Hinton has served on the editorial board of the Journal of Food Protection and is a member of the Review Board of the Journal of Applied Poultry Research as well as a member of several professional scientific organizations. Dr. Hinton's current research focuses on reducing the number of human foodborne illnesses associated with contaminated poultry by reducing microbial contamination of poultry during production and processing operations. His research involves the study of physical, chemical, and biological interventions to reduce or eliminate the presence of human foodborne pathogens and indicator microorganisms in live poultry and on processed poultry carcasses.

Présentation de l'éditeur :

To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems and complex supply chains have increased the risk of rapid transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare.

Drawing on an international range of expertise, this book reviews research on safety, quality and sustainability issues in poultry production. Part 1 discusses risks from pathogens, detection and safety management on farms and in slaughterhouse operations.  Part 2 looks at ways of enhancing the flavour, colour, texture and nutritional quality of poultry meat. Finally, the book reviews the environmental impact of poultry production and ways it can be minimised.

Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review poultry breeding, nutrition, health and welfare.

À propos de cette édition

• Éditeur: Burleigh Dodds Science Publishing Limited
• Date d'édition: 2016
• ISBN 10: 1786760649
• ISBN 13: 9781786760647
• Reliure: Relié
• Nombre de pages: 502