by
Ricke, Steven C.
Call Number
641.375
Publication Date
2016
Format:
Electronic Resources
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71875.4531
by
Russell, Scott M.
Call Number
664.93
Publication Date
2012
Summary
Salmonella is a major pathogen that can result in deadly foodborne illness. The Centers for Disease Control and Prevention (CDC) estimates that there are 1.4 million cases of Salmonella poisoning each year in the United States from a variety of causes, with undercooked poultry and eggs being the prime culprits. Therefore, intervention strategies are vital to reducing its occurrence. Controlling Salmonella in Poultry Production and Processing provides a complete analysis of the challenges faced in controlling Salmonella in this industry and keeping the public safe from this threat. Author Scott M. Russell, Ph.D., works closely with the poultry industry throughout the United States and Canada and with companies in Central and South America, Europe, and China. In this volume, he explores: The origin of Salmonella in poultry Intervention strategies for controlling Salmonella during breeding, hatching, grow-out, transportation, and processing How to design a processing plant to eliminate Salmonella How to verify intervention strategies to ensure they are working Increasing yield during processing while controlling Salmonella New regulations being proposed by USDA-FSIS and their impact on poultry companies regarding competition and international exportation of products The differences between the EU and the U.S. with regard to Salmonella control Providing readers with numerous examples of real-world experiences, Dr. Russell offers knowledge gleaned from traveling to poultry plants throughout the world over an 18-year period, assisting processors with identifying the sources of Salmonella in their operations, and developing successful intervention strategies.
Format:
Electronic Resources
Relevance:
71874.0625
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by
Podolak, Richard.
Call Number
664.001579
Publication Date
2017
Format:
Electronic Resources
Relevance:
57339.9648
by
FAO/WHO.
Call Number
664.93
Publication Date
2009
Summary
Salmonella and campylobacteriosis are among the most frequently reported foodborne diseases worldwide. Codex Alimentarius Commission agreed that guidelines for the control of both diseases in poultry was a priority and initiated their development in 2007. In order to continue their work the Codex Committee in Food Hygiene requested FAO and WHO to provide them with the necessary scientific advice. In response to that a technical meeting was convened; the discussions and the outcome of which are documented in this report. This volume contains information that is useful to both risk assessors and
Format:
Electronic Resources
Relevance:
52746.1289
by
British Association for the Advancement of Science.
Call Number
ARC 614.511 SAL
Publication Date
1978
Format:
Books
Relevance:
41499.4922
by
Pennsylvania Manufacturing Confectioners' Association
Call Number
ARC 664.15 PEN
Publication Date
1994
Format:
Books
Relevance:
0.1147
7.
by
Channel 1 (Firm),
Call Number
XX(295763.1)
Publication Date
2017 2013
Summary
This video shows how to buy, store, and use eggs in a manner that will prevent any contamination including salmonella bacteria.
Format:
Electronic Resources
Relevance:
0.1021
Call Number
TR DVD 616.071 OLD
Publication Date
2004 2003
Summary
Food borne illnesses come at an enormous personal and medical cost to individuals and communities. Germs and bacteria such as salmonella, calicivirus, listeria and Hepatitis C are well known, and still pose a threat to public health, even with improved food production and handling techniques. This program examines how food can be contaminated, the symptoms and treatments of food borne diseases, as well as food production methods from the farm yard to the table.
Format:
Other
Relevance:
0.0945
by
Roller, Sibel.
Call Number
664.001579 ROL
Publication Date
2012
Format:
Books
Relevance:
0.0857
Call Number
TR DVD 641.675 EVE
Publication Date
2005
Summary
Eggs are a truly universal food and the world eats nearly two billion of them every day. We love them scrambled, boiled, poached, baked, fired, beaten, whipped, and even raw. In this program, the humbled eggs is placed on a spoon and takes us on a race through the 5000 year story of nature's perfect meal. On the way we discover how to make powdered eggs palatable, and the truth behind salmonella food scares. In the kitchen, Paul Merrett makes an authentic Spanish Omelette, explains the science behind cooking a perfect poached egg for Eggs Benedict, what the secret is behind creating superb souffles and how to rustle up scrumptious Eggy Bread.
Format:
Other
Relevance:
0.0833
by
Walters, Mark Jerome.
Call Number
614.4 22
Publication Date
2003
Summary
Discusses six new epidemics, exploring the connection between human changes to the natural environment and the appearance of West Nile virus, mad cow disease, HIV/AIDS, hantavirus, Lyme disease, a new strain of salmonella, and SARS.
Format:
Electronic Resources
Relevance:
0.0772
by
Hocking, Ailsa D. (Ailsa Diane), 1950-
Call Number
664.001579 FOO
Publication Date
2003
Format:
Books
Relevance:
0.0680
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