Controlling Salmonella in Poultry Production and Processing
$183.32
- Paperback
310 pages
- Release Date
17 October 2016
Summary
Salmonella is a major pathogen that can result in deadly foodborne illness. The Centers for Disease Control and Prevention (CDC) estimates that there are 1.4 million cases of Salmonella poisoning each year in the United States from a variety of causes, with undercooked poultry and eggs being the prime culprits. Therefore, intervention strategies are vital to reducing its occurrence. Controlling Salmonella in Poultry Production and Processing provides a complete an…
Book Details
| ISBN-13: | 9781138199163 |
|---|---|
| ISBN-10: | 1138199168 |
| Author: | PH.D., Scott M. Russell |
| Publisher: | Taylor & Francis Ltd |
| Imprint: | CRC Press |
| Format: | Paperback |
| Number of Pages: | 310 |
| Release Date: | 17 October 2016 |
| Weight: | 453g |
| Dimensions: | 156mm x 234mm |
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PH.D., Scott M. Russell
Scott M. Russell is a professor in the Poultry Science Department at the University of Georgia in Athens. Dr. Russell’s research activities have been primarily directed toward intervention strategies for reducing pathogenic and spoilage bacteria from poultry production and processing operations, and developing rapid microbiological methods for identifying and enumerating spoilage, indicator, and pathogenic bacteria from fresh and cooked poultry products. He assists poultry companies with elimination of pathogenic bacterial populations throughout their grow-out and processing operations. In addition, Dr. Russell conducts applied research projects to assist in answering a variety of questions related to problems in poultry plants.
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