Improving Poultry Meat Safety and Sustainability

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.

Edited by one of the world’s leading experts on food safety, the book will be a standard reference for university and other researchers working in poultry and food science, advisors consulting poultry farmers on aspects of health and safety, as well as government and other private sector agencies supporting sustainable poultry production.

• Highlights the major zoonotic disease threats to poultry production, detailing their characterisation, identification and routes of transmission

• Addresses both on-farm safety and postharvest management techniques in preventing the risk and spread of zoonotic and other diseases

• Considers how elements of poultry production can be better managed to improve safety and sustainability, such as improving feed formulation and litter management to reduce environmental impact

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.

Edited by one of the world’s leading experts on food safety, the book will be a standard reference for university and other researchers working in poultry and food science, advisors consulting poultry farmers on aspects of health and safety, as well as government and other private sector agencies supporting sustainable poultry production.

Professor 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 Institute of Food Science and Engineering at the University of Arkansas, USA. 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).