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United States Department of Agriculture

Agricultural Research Service

Research Project: MICROBIAL INTERACTIONS AND INTERVENTIONS TO REDUCE TRANSMISSION OF FOODBORNE PATHOGENS THROUGH POULTRY Title: Microbiological pathogens: Live poultry considerations

Authors
item Hargis, Billy -
item Caldwell, David -
item Byrd, James

Submitted to: Poultry Meat Processing
Publication Type: Book / Chapter
Publication Acceptance Date: January 12, 2010
Publication Date: February 1, 2010
Citation: Hargis, B., Caldwell, D., Byrd II, J.A. 2010. Microbiological pathogens: Live poultry considerations. In: Owens, C.M., Alvarado, C.Z., Sams, A.R., editors. Poultry Meat Processing. 2nd edition. Boca Raton, FL: CRC Press. p. 157-174.

Interpretive Summary: Poultry products continue to be implicated as the predominate source of food-borne pathogens worldwide. Most food-borne pathogen contamination from poultry originates from pre-slaughter poultry infections. This book chapter will address several potential areas of concern regarding the microbial ecology of food-borne pathogens within the environment. The interaction of food-borne pathogens, beneficial bacteria, and environmental parameters will be postulated and discussed in this section. This is the second edition of the book.

Technical Abstract: Poultry products continue to be implicated as the predominate source of food-borne pathogens worldwide. Most food-borne pathogen contamination from poultry originates from ante mortem poultry infections. This book section will address several potential areas of concern regarding the microbial ecology of food-borne pathogens within the environment. The interaction of food-borne pathogens, beneficial bacteria, and environmental parameters will be postulated and discussed in this section. This is the second edition of the book.

Last Modified: 11/23/2014
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