Food Safety in Poultry Meat Production

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This comprehensive study of poultry meat safety provides the latest insights into food safety concerns in poultry production. It covers recent topics such as organic poultry production, antimicrobial-resistant pathogens, antibiotic usage, and strategies for improving poultry meat safety before and after harvest. Over the past few decades, poultry meat production in the US has surged, but it remains a potential source of foodborne pathogens like Salmonella, Campylobacter spp., and pathogenic Escherichia coli, which can lead to economic losses and public health issues. Advances in microbiology, molecular biology, immunology, and “omics” have fueled efforts to enhance poultry safety by targeting pathogen virulence, developing vaccines, and improving gut health in chickens. Additionally, the rise of multidrug resistance in poultry-borne pathogens and the growth of organic poultry production have spurred interest in natural pathogen control strategies. This edited volume offers valuable insights into these approaches and includes material relevant to food microbiologists, public health professionals, and poultry scientists. The incorporation of recent developments not found in other publications makes it a noteworthy resource for readers from diverse backgrounds.