Producing Safe Eggs: Microbial Ecology of Salmonella – eBook

Producing Safe Eggs: Microbial Ecology of Salmonella, (PDF) takes the exclusive approach of interfacing problems of Salmonella and microbial contamination with commercial egg production. It provides in-depth information on microbial contamination, safety and control, physiology, neurophysiology, immunology and animal welfare, which makes this ebook a complete reference for anyone involved in the safe production of eggs and egg products in the food industry.

This ebook discusses management and risk factors across the whole egg production process, including practical applications to reduce disease and contaminated food products in poultry houses, processing plants, and retail businesses. It is an essential reference for food safety, food scientists and quality professionals, food production managers, food processors, and food business owners, as well as students in food science, microbiology, safety, and animal science.

• Presents risk assessment strategies for implementation in business operations
• Includes pre- and post-harvest control measures to decrease microbial contamination and salmonella risks
• Provides a complete reference for anyone involved in the safe production of eggs and egg products in the food industry
• Provides hot topics regarding vaccination, egg-in-shell pasteurization, and other new technologies currently under development
• Discusses management and risk factors across the whole egg production process, including practical applications to reduce disease and contaminated food products in processing plants, poultry houses, and retail businesses

NOTE: The product only includes the ebook, Producing Safe Eggs: Microbial Ecology of Salmonella in PDF. No access codes are included.