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Improving poultry meat safety and sustainability

tekijä Dr Steven C. Ricke, Prof Nicolae Corcionivoschi, Dr Jessica Hite, Dr Todd Callaway, Dr Nicole Jaffrezic-Renault, Debabrata Biswas, Dr Kumar Venkitanarayanan, Dr Paul McMullin, Dianna Bourassa, Dr Janne Lundén, Prof Kay Cooksey, Dr Dana K. Dittoe, Ilkka Leinonen, Dr Kelly Wamsley, Prof Xiuping Jiang, Dr Igori Balta, Dr Iulia Adelina Bundurus, Dr Ozan Gundogdu, Dr Ioan Peț, Dr Ducu Stef, Dr David McCleery, Dr Lavinia Stef, Dr Alastair Douglas, Dr Colette A. Nickodem, Dr Hunter G. Perez, Dr Jeanne Malet-Villemagne, Dr Francesco Rizzotto, Dr Vincent Léguillier, Dr Jasmina Vidic, Dr Vanessa Escobar, Dr Yanxia Hou, Dr Dita Julianingsih, Dr Chuan-Wei Tung, Dr Poonam Vinayamohan, Dr Leya Susan Viju, Dr Divya Joseph, Dr A.V.S. Perumalla, Dr Léni Corrand, Dr Richard Jackson, Dr Kristiina Törmä, Dr Eija Kaukonen, Dr Elena G. Olson, Dr Lindsey A. Wythe, Kirsi Usva, Sanna Hietala, Dr Pratima Adhikari, Dr Timothy Boltz, Dr Hongye Wang, Dr Jingxue Wang, Dr V.A. Leone, Dr A.A. Tarcin

Julkaisuvuosi: 2025

Sivuja: 462

ISBN: 9781801467896

Kustantaja: Burleigh Dodds Science Publishing

Kategoria: Naturvetenskap

Tietoa kirjasta - Improving poultry meat safety and sustainability

It’s been suggested that current poultry production must increase by at least 2.5% per year until 2030 to meet demand from a rapidly growing population. However, whilst modern, more intensive production systems offer the potential to meet this demand, they also bring with them increased safety and environmental risks.

Improving poultry meat safety and sustainability provides a comprehensive overview of how best to deal with zoonotic diseases which continue to threaten poultry meat safety, focussing on the major food pathogens Campylobacter, Salmonella and Escherichia coli. The book reviews how poultry meat safety can be optimised at the farm level as well as the effectiveness of methods for maintaining the postharvest safety and shelf-life of poultry meat.

With the livestock sector facing increasing pressure to reduce its carbon footprint, the book also details how poultry production can become more sustainable, whilst also ensuring that poultry meat safety isn’t compromised at any point along the value chain.

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Maksa Klarnalla

14 päivän palautusoikeus

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