Food Safety Control in the Poultry Industry

Poultry Food Safety: Hazard Prevention & Quality Control

This reference examines food safety risks in poultry meat and egg production, focusing on identifying and controlling biological and chemical hazards throughout the supply chain. It explores prevention strategies from farm management and slaughter to processing, decontamination, and consumer handling to support safer poultry products.

Key Features

• Explores major food safety challenges in the poultry industry
• Examines biological hazards affecting poultry meat and eggs
• Covers chemical contaminants and potential food safety risks
• Explains methods for identifying hazards throughout the supply chain
• Discusses hazard prevention and control at the farm level
• Examines hygiene practices during poultry slaughter
• Covers contamination control during carcass processing
• Explores food safety measures for processed poultry products
• Discusses safe handling practices for poultry meat and eggs
• Reviews established and emerging decontamination techniques
• Examines physical methods for reducing microbial contamination
• Introduces bacteriophages as tools for food safety control
• Explores the use of bacteriocins in microbial hazard management
• Highlights strategies for improving poultry product safety and quality
• Provides research-based insights for food industry professionals and researchers