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Offers an easy-to-understand baseline pathology reference that presents all information needed in North American slaughterhouses and poultry production operations to identify and diagnose pathological problems and evaluate the suitability of poultry carcasses (chicken, turkeys, ducks, and geese). Included are 405 full colour photographs of lesions, supported by descriptive findings, 31 additional illustrations, and additional data.
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Poultry Diseases and Meat Hygiene is an easy-to-understand baseline pathology reference that presents all information needed in North American slaughterhouses and poultry production operations to quickly identify and diagnose pathological problems and to evaluate the suitability of poultry carcasses (chicken, turkey, ducks, geese) for consumption.
This book comprises:
Drago C. Herenda, DVM, has spent his entire professional career serving in different capacities with Agriculture and Agri-Food Canada. He is presently Veterinarian in Charge for abattoirs and is the resource person for continuing education studies in pathology for veterinarians and inspectors engaged in meat and poultry inspection. Based on his extensive fieldwork and research, Dr. Herenda is widely published and has received national and international recognition for his educational material.
Don A. Franco, DVM, MPH, spent his entire professional career in food hygiene/pathology and the public health pertinence of food-borne diseases. He is Director of Scientific Services, National Renderers Association, and Director of Scientific Affairs, Animal Protein Producers Industry (APPI). Preceding this position, he was Director of the Slaughter Operations Staff in Inspection Operations for the U.S. Department of Agriculture. Dr. Franco has published extensively and has brought national and international recognition to the U.S. Department of Agriculture, Food Safety and Inspection Service.
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