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. Includes pre- and post-harvest control measures to reduce microbial contamination and salmonella risks Presents hot topics regarding vaccination, egg-in-shell pasteurization, and other new technologies currently under development Provides risk assessment strategies for implementation in business operations 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 Offers a complete reference for anyone involved in the safe production of eggs and egg products in the food industry
Egg Innovations and Strategies for Improvements examines the production of eggs from their development to human consumption. Chapters also address consumer acceptance, quality control, regulatory aspects, cost and risk analyses, and research trends. Eggs are a rich source of macro- and micronutrients which are consumed not only by themselves, but also within the matrix of food products, such as pastas, cakes, and pastries. A wholesome, versatile food with a balanced array of essential nutrients, eggs are a stable of the human diet. Emerging strategies entail improvements to the composition of eggs via fortification or biological enrichment of hen's feed with polyunsaturated fatty acids, antioxidants, vitamins, or minerals. Conversely, eggs can be a source of food-borne disease or pollutants that can have effects on not only human health, but also egg production and commercial viability. Written by an international team of experts, the book presents a unique overview of the biology and science of egg production, nutrient profiling, disease, and modes for increasing their production and quality. Designed for poultry and food scientists, technologists, microbiologists, and workers in public health and the food and egg industries, the book is valuable as an industrial reference and as a resource in academic libraries. Focuses on the production and food science aspects of eggs Includes a broad range of microbial contaminants, their risks, and prevention, as well as non-microbial contaminant risks Presents analytical techniques for practical application
|Author||: United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry (2007- )|
|Release Date||: 2009|
|Pages||: 77 pages|
Food and Feed Safety Systems and Analysis discusses the integration of food safety with recent research developments in food borne pathogens. The book covers food systems, food borne ecology, how to conduct research on food safety and food borne pathogens, and developing educational materials to train incoming professionals in the field. Topics include data analysis and cyber security for food safety systems, control of food borne pathogens and supply chain logistics. The book uniquely covers current food safety perspectives on integrating food systems concepts into pet food manufacturing, as well as data analyses aspects of food systems. Explores cutting edge research about emerging issues associated with food safety Includes new research on understanding foodborne Salmonella, Listeria and E. coli Presents foodborne pathogens and whole genome sequencing applications Provides concepts and issues related to pet and animal feed safety
|Author||: F Van Immerseel,Y Nys,M Bain|
|Release Date||: 2011-08-19|
|ISBN 10||: 0857093924|
|Pages||: 448 pages|
Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areas Volume 2 focuses on egg safety and nutritional quality. Part one provides an overview of egg contaminants, covering both microbial pathogens and chemical residues. Salmonella control in laying hens is the focus of part two. Chapters cover essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods. Finally, part three looks at the role of eggs in nutrition and other health applications. Chapters cover dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs, among other topics. With its distinguished editors and international team of contributors, Volume 2 of Improving the safety and quality of eggs and egg products is an essential reference for managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject. Focuses on egg safety and nutritional quality with reference to egg contaminants such as Salmonella Enteritidis Chapters discuss essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods Presents a comprehensive overview of the role of eggs in nutrition and other health applications including dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs
Offers information on how to successfully care for and raise healthy chickens.
An overview of farm-to-fork safety in the preharvest realm Foodborne outbreaks continue to take lives and harm economies, making controlling the entry of pathogens into the food supply a priority. Preharvest factors have been the cause of numerous outbreaks, including Listeria in melons, Salmonella associated with tomatoes, and Shiga toxin-producing E.coli in beef products, yet most traditional control measures and regulations occur at the postharvest stage. Preharvest Food Safety covers a broad swath of knowledge surrounding topics of safety at the preharvest and harvest stages, focusing on problems for specific food sources and food pathogens, as well as new tools and potential solutions. Led by editors Siddhartha Thakur and Kalmia Kniel, a team of expert authors provides insights into critical themes surrounding preharvest food safety, including Challenges specific to meat, seafood, dairy, egg, produce, grain, and nut production Established and emerging foodborne and agriculture-related pathogens Influences of external factors such as climate change and the growing local-foods trend Regulatory issues from both US and EU perspectives Use of pre- and probiotics, molecular tools, mathematical modeling, and one health approaches Intended to encourage the scientific community and food industry stakeholders to advance their knowledge of the developments and challenges associated with preharvest food safety, this book addresses the current state of the field and provides a diverse array of chapters focused on a variety of food commodities and microbiological hazards.
|Release Date||: 2000|
|Pages||: 155 pages|