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Volaille --- poultry --- Traitement --- processing --- Viande de dinde --- Turkey meat --- Viande de poulet --- Chicken meat --- Abattoirs --- Hygiène de la viande --- meat hygiene --- Biodégradation --- Biodegradation --- Traitement des eaux usées --- Wastewater treatment --- Déchet liquide --- Liquid wastes --- Industrie de la viande --- Meat industry --- Poultry --- Agrotechnology and Food Sciences. Food Products --- Processing. --- Animal Products --- Meat and Meat Products --- Meat and Meat Products. --- Biodegradation.

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Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage. Consequently, monitoring the safety and quality of these products remains a primary concern. Microbiological analysis is an established tool in controlling the safety and quality of foods. Recent advances in preventative and risk-based approaches to food safety control have reinforced the role of microbiological testing of foods in food safety management. In a series of chapters written by international experts, the key aspects of microbiological analysis, such as sampling methods, use of faecal indicators, current approaches to testing of foods, detection and enumeration of pathogens and microbial identification techniques, are described and discussed. Attention is also given to the validation of analytical methods and Quality Assurance in the laboratory. Because of their present importance to the food industry, additional chapters on current and developing legislation in the European Union and the significance of Escherichia coli 0157 and other VTEC are included. Written by a team of international experts, "Microbiological Analysis of Red Meat, Poultry and Eggs" is certain to become a standard reference in the important area of food microbiology.

Dierlijke voedingsmiddelen. --- Voedselveiligheid. --- Meat --- Eggs --- Chicken eggs --- Chickens --- Hens' eggs --- Animal clutches --- Microbiology. --- Bacteriology

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The safety of poultry meat and eggs continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Food safety control in the poultry industry summarises this research and its implications for all those involved in supplying and marketing poultry products. The book begins by analysing the main hazards affecting poultry meat and eggs, both biological and chemical. It then discusses methods for controlling these hazards at different stages, from the farm through slaughter and carcass processing operations to consumer handling of poultry products. Further chapters review established and emerging techniques for decontaminating eggs or processed carcasses, from physical methods to the use of bacteriophage and bacteriocins. With its distinguished editor and international team of contributors, Food safety control in the poultry industry is a standard reference for both academics and food companies. Reviews recent research on identifying and controlling hazards at all stages in the supply chainEdited by a leading expert in this hot area with contributions from a worldwide team of expertsIdentify how to meet and excede consumers high expectations in food safety.

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Meat industry and trade --- Meat --- Poultry --- Quality control. --- Quality. --- Processing.