The book begins by analyzing the main hazards affecting poultry, meat, and eggs, both biological and chemical. It then discusses methods for controlling these hazards at different stages, from the farm through slaughter and carcass processing operations to consumer handling of poultry products. Further chapters review established and emerging techniques for decontaminating eggs or processed carcasses, from physical methods to the use of bacteriophage and bacteriocins.
With its distinguished editor and international team of contributors, Food Safety Control in the Poultry Industry will be a standard reference for both academics and food companies.
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The book begins by analyzing the main hazards affecting poultry, meat, and eggs, both biological and chemical. It then discusses methods for controlling these hazards at different stages, from the farm through slaughter and carcass processing operations to consumer handling of poultry products. Further chapters review established and emerging techniques for decontaminating eggs or processed carcasses, from physical methods to the use of bacteriophage and bacteriocins.
With its distinguished editor and international team of contributors, Food Safety Control in the Poultry Industry will be a standard reference for both academics and food companies.
Imprint | Crc Press |
Country of origin | United States |
Release date | August 2005 |
Availability | Supplier out of stock. If you add this item to your wish list we will let you know when it becomes available. |
First published | 2005 |
Editors | G.C. Mead |
Dimensions | 229 x 152mm (L x W) |
Format | Hardcover |
Pages | 561 |
ISBN-13 | 978-0-8493-3428-3 |
Barcode | 9780849334283 |
Categories | |
LSN | 0-8493-3428-4 |