Author
![]() |
HARGIS, BILLY - University Of Arkansas |
![]() |
CALDWELL, DAVID - Texas A&M University |
![]() |
Byrd Ii, James - Allen |
Submitted to: Poultry Meat Processing
Publication Type: Book / Chapter Publication Acceptance Date: 1/12/2010 Publication Date: 2/1/2010 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. |