Controlling Salmonella in Poultry Production and Processing

Controlling Salmonella in Poultry Production and Processing

A practical reference on controlling Salmonella throughout poultry production and processing. It examines contamination sources and intervention strategies from breeding and hatching through grow-out, transportation, and processing, with a strong focus on food safety, processing-plant design, verification of control measures, regulatory requirements, and international differences in Salmonella management.

Key Features:

• Sources and transmission of Salmonella in poultry
• Control strategies during breeding and hatching
• Salmonella management during grow-out and transportation
• Processing-plant interventions and design
• Verification of intervention strategies
• Improving processing yield while controlling contamination
• USDA-FSIS regulations and their industry impact
• Comparison of EU and U.S. Salmonella control approaches
• Real-world examples from poultry-processing operations worldwide
• Practical guidance for poultry processors and food-safety professionals