Springer - Food Safety in Poultry Meat Production Book

Stay informed on the latest developments in food microbiology with this comprehensive study from Springer. As poultry meat production continues to grow significantly in the US, understanding the risks associated with foodborne pathogens is more important than ever. This book provides up-to-date information regarding safety concerns throughout the entire production cycle. Readers will gain knowledge on critical topics such as organic poultry production and the impact of antibiotic usage. The text addresses modern challenges, including antimicrobial resistant pathogens and the specific risks posed by Salmonella and Campylobacter spp. By covering both pre-harvest and post-harvest approaches, this resource offers a complete view of how to improve poultry meat safety and manage microbiological risks effectively.