Improving Poultry Meat Safety and Sustainability

Ricke, Steven C. (EDT); Ricke, Professor Steven C. (CON); Corcionivoschi, Nicolae (CON); Hite, Dr Jessica (CON); Callaway, Dr Todd (CON)

ISBN 10: 1801467897 / ISBN 13: 9781801467896

Published by Burleigh Dodds Science Publishing, 2025

About this Item

Seller Inventory # 47112616-n

Bibliographic Details

• Title: Improving Poultry Meat Safety and Sustainability
• Publisher: Burleigh Dodds Science Publishing
• Publication Date: 2025
• Language: English
• ISBN 10: 1801467897
• ISBN 13: 9781801467896
• Binding: Hardcover
• Condition: New

About this title

Synopsis

It’s been suggested that current poultry production must increase by at least 2.5% per year until 2030 to meet demand from a rapidly growing population. However, whilst modern, more intensive production systems offer the potential to meet this demand, they also bring with them increased safety and environmental risks.

Improving poultry meat safety and sustainability provides a comprehensive overview of how best to deal with zoonotic diseases which continue to threaten poultry meat safety, focussing on the major food pathogens Campylobacter, Salmonella and Escherichia coli. The book reviews how poultry meat safety can be optimised at the farm level as well as the effectiveness of methods for maintaining the postharvest safety and shelf-life of poultry meat.

With the livestock sector facing increasing pressure to reduce its carbon footprint, the book also details how poultry production can become more sustainable, whilst also ensuring that poultry meat safety isn’t compromised at any point along the value chain.

About the Authors

Dr Steven C. Ricke is Professor and Director of the Meat Science and Animal Biologics Discovery Program (MSABD) at the University of Wisconsin-Madison, USA. He was formerly the Donald ‘Buddy’ Wray Chair in Food Safety and Director of the Center for Food Safety in the Department of Food Science at the University of Arkansas, Fayetteville, Arkansas, USA. The recipient of numerous awards for his research on poultry meat safety, Professor Ricke is editor of two previous books for Burleigh Dodds Science Publishing: Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability (2017) and Improving gut health in poultry (2019).

Dr Nicole Jaffrezic-Renault received her engineering degree from Chimie ParisTech, Paris, in 1971 and the Doctorat d’Etat és Sciences Physiques from the University of Paris-Saclay in 1976. She is Emeritus Director of Research at the Centre National de la Recherche Scientifique, past president of the chemical micro sensor club (CMC2), president of the Analytical Division of the French Chemical Society.

Dr. Xiuping Jiang is a Professor in Food Microbiology at the Department of Food, Nutrition, and Packaging Sciences, Clemson University. Her research interests focus on understanding how foodborne pathogens persist in food, on surfaces and in pre-harvest environment, and developing the strategies to detect and control these pathogens.