Hygienic Production Of Poultry Meat For Human Consumption
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| Author | : Agriculture and Resource Management Council of Australia and New Zealand. Standing Committee on Agriculture and Resource Management |
| Publisher | : CSIRO PUBLISHING |
| Total Pages | : 60 |
| Release | : 2001 |
| Genre | : Technology & Engineering |
| ISBN | : 9780643065956 |
Part A of this standard applies to the construction and equipment of all processing premises where poultry are slaughtered for the production of meat for human consumption. Part B applies to the hygienic production for human consumption of products derived from poultry.
| Author | : Kumar Venkitanarayanan |
| Publisher | : Springer |
| Total Pages | : 307 |
| Release | : 2019-03-11 |
| Genre | : Technology & Engineering |
| ISBN | : 3030050114 |
This comprehensive study of poultry meat safety offers readers the most up-to-date information on food safety concerns in poultry meat production. Chapters address recent topics of interest such as organic poultry production, antimicrobial resistant pathogens in poultry, antibiotic usage in poultry production, and pre- and post- harvest approaches to improving poultry meat safety. The last couple of decades have observed a significant increase in poultry meat production in the US. However, poultry meat is a potential source of foodborne pathogens such as Salmonella, Campylobacter spp. and pathogenic Escherichia coli (APEC linked to human infections), leading to economic losses to the poultry industry and impacting public health. Advances in knowledge in microbiology, molecular biology, immunology and “omics” fields have intensified efforts to improve the microbiological safety of poultry by targeting virulence mechanisms of the pathogens, developing vaccines and improving gut health in chickens. Moreover, due to the emergence of multidrug resistance in poultry-borne pathogens, and growth of organic poultry production, there exists significant interest for developing natural strategies for controlling pathogens in chickens. This edited volume provides insight into these strategies and covers other material of interest to food microbiologists, public health personnel, and poultry scientists. Readers of various backgrounds will appreciate its incorporation of recent developments not covered in other publications on the subject.
| Author | : Scarm |
| Publisher | : CSIRO PUBLISHING |
| Total Pages | : 84 |
| Release | : 2002 |
| Genre | : Business & Economics |
| ISBN | : 9780643067646 |
Using results from a review of domestic and export requirements undertaken, this Standard harmonises standards for the production and transportation within Australia of meat and meat products.
| Author | : Csiro |
| Publisher | : CSIRO PUBLISHING |
| Total Pages | : 44 |
| Release | : 2001 |
| Genre | : Social Science |
| ISBN | : 9780643064140 |
| Author | : G. C. Mead |
| Publisher | : CRC Press |
| Total Pages | : 590 |
| Release | : 2005-08-15 |
| Genre | : Technology & Engineering |
| ISBN | : 9780849334283 |
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 on the supply chain. Food Safety Control in the Poultry Industry summarizes this research and its implications for all those involved in supplying and marketing poultry products. The book begins by analyzing 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 will be a standard reference for both academics and food companies.
| Author | : Shai Barbut |
| Publisher | : |
| Total Pages | : |
| Release | : 2016-06 |
| Genre | : Meat industry and trade |
| ISBN | : 9780889556256 |
| Author | : Scarm Staff |
| Publisher | : CSIRO PUBLISHING |
| Total Pages | : 20 |
| Release | : 2000 |
| Genre | : Technology & Engineering |
| ISBN | : 9780643065963 |
This standard applies to all rendering plants operating in Australia. Minimum requirements for quality assurance, construction and equipment and rendering operations, are prescribed.
| Author | : Food Regulation Standing Committee |
| Publisher | : |
| Total Pages | : 46 |
| Release | : 2006 |
| Genre | : Electronic books |
| ISBN | : 9780643092617 |
Applies to the minimum construction requirements for premises and equipment where poultry are slaughtered for human consumption. This work aims to facilitate the production of wholesome poultry meat by: preventing product contact with contaminating materials; enabling effective cleaning programs to operate; and more.
| Author | : G Mead |
| Publisher | : Elsevier |
| Total Pages | : 405 |
| Release | : 2004-06-01 |
| Genre | : Technology & Engineering |
| ISBN | : 1855739038 |
Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing.The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality.Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production. - An essential reference for the entire poultry meat industry - Reviews the key issues affecting poultry meat quality in production and processing - Extensive analysis of poultry meat safety issues
| Author | : John Holah |
| Publisher | : Elsevier |
| Total Pages | : 821 |
| Release | : 2011-10-26 |
| Genre | : Technology & Engineering |
| ISBN | : 0857094939 |
Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories.The business case for a new or refurbished food factory, its equipment needs and the impacts on factory design and construction are considered in two introductory chapters. Part one then reviews the implications of hygiene and construction regulation in various countries on food factory design. Retailer requirements are also discussed. Part two describes site selection, factory layout and the associated issue of airflow. Parts three, four and five then address the hygienic design of essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant.With its distinguished editors and international team of contributors, Hygienic design of food factories is an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field. - An authoritative overview of hygiene control in the design, construction and renovation of food factories - Examines the implications of hygiene and construction regulation in various countries on food factory design - Describes site selection, factory layout and the associated issue of airflow
