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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 risksPresents hot topics regarding vaccination, egg-in-shell pasteurization, and other new technologies currently under developmentProvides risk assessment strategies for implementation in business operationsDiscusses 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 businessesOffers a complete reference for anyone involved in the safe production of eggs and egg products in the food industry

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 Aerosols -- 1.3.7 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 Compounds -- 2.3.3 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.

Food Safety: Emerging Issues, Technologies and Systems offers a systems approach to learning how to understand and address some of the major complex issues that have emerged in the food industry. The book is broad in coverage and provides a foundation for a practical understanding in food safety initiatives and safety rules, how to deal with whole-chain traceability issues, handling complex computer systems and data, foodborne pathogen detection, production and processing compliance issues, safety education, and more. Recent scientific industry developments are written by experts in the fiel

Methionine is an essential amino acid for animals and is typically considered one of the first limiting amino acids in animal feed formulations. Methionine deficiency or excess in animal diets can lead to sub-optimal animal performance and increased environmental pollution, which necessitates its accurate quantification and proper dosage in animal rations. Animal bioassays are the current industry standard to quantify methionine bioavailability. However, animal-based assays are not only time consuming, but expensive and are becoming more scrutinized by governmental regulations. In addition, a variety of artifacts can hinder the variability and time efficacy of these assays. Microbiological assays, which are based on a microbial response to external supplementation of a particular nutrient such as methionine, appear to be attractive potential alternatives to the already established standards. They are rapid and inexpensive in vitro assays which are characterized with relatively accurate and consistent estimation of digestible methionine in feeds and feed ingredients. The current review discusses the potential to develop Escherichia coli-based microbial biosensors for methionine bioavailability quantification. Methionine biosynthesis and regulation pathways are overviewed in relation to genetic manipulation required for the generation of a respective methionine auxotroph that could be practical for a routine bioassay. A prospective utilization of Escherichia coli methionine biosensor would allow for inexpensive and rapid methionine quantification and ultimately enable timely assessment of nutritional profiles of feedstuffs.

Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are the incidences of foodborne pathogens in organic beef, swine, poultry and other organic me

Concerns over animal welfare continue to be a critical component of law and policies associated with commercial food animal production. Social and market pressures are the driving forces behind the legislation and result in the change of poultry production management systems. As a result, the movement toward cage-free and aviary-based egg production systems has become standard practices. Cage-based systems being replaced by alternative methods that offer a suitable housing environment to meet or exceed poultry welfare needs and require different management, including the ban of antibiotics in poultry diets. For broiler production, pasture- raised and free-range management systems have become more popular. However, challenges remain from exposure to disease-causing organisms and foodborne pathogens in these environments. Consequently, probiotics can be supplemented in poultry diets as commercial feed additives. The present review discusses the impacts of these probiotics on the performance of alternative poultry production systems for improving food safety and poultry health by mitigating pathogenic organisms and improving egg and meat quality and production.