Chapter
Part 1 Poultry meat safety
Chapter 1 Zoonoses affecting poultry: the case of Campylobacter
2 Campylobacter in poultry
3 Control measures in poultry
4 Campylobacter as a pathogen rather than a commensal of poultry
7 Where to look for further information
Chapter 2 Zoonoses affecting poultry: the case
of Salmonella
2 Salmonella microorganisms and their invasion mechanism
2.1 A description of Salmonella
2.3 Other proposed mechanisms of infection
2.3.2 Interaction with the immune system
2.3.3 Effect on metabolism
2.3.4 Interaction with the microbiota
2.4 Antibiotic resistance
3 Salmonella transmission in poultry
3.1 Factors affecting poultry colonization
3.2 Poultry flock prevalence
3.3.1 Vertical transmission
3.3.2 Horizontal transmission
4.1 The importance of sampling
5 Strategies to control Salmonella in poultry:
overview of pre- and post-harvest strategies
5.1 Post-harvest control strategies
5.2 Pre-harvest control strategies
6 Strategies to control Salmonella in poultry: managing the environment, diet and immune responses
of poultry
6.1 Keeping the environment Salmonella free
6.2 Optimizing diet formulation
6.3 Improving the immune response
7 Strategies to control Salmonella in poultry: controlling the environment inside chicken
7.1 Modifying chicken environment
7.2 Modulating the microflora
7.3 Recently developed strategies
9 Where to look for further information
Chapter 3 Safety management on the poultry farm
2 Safety practice in hatching and transport
of chicks, sources and breeders
2.1 Breed/strain of parent flock
2.2 Quality of feed, water and housing of flock
2.3 Vaccination, age and health performance of parent flock
2.4 Size, weight, nutritional content and shell of egg
2.5 Collection, disinfection, storage and transportation
of eggs to the hatching facility
2.6 Managing the hatching facility and hatch
3 Farm safety issues and recommendations
for managers
3.1 Worker/personnel safety management
3.2 Farm environmental safety management
3.3 Wild animal and bird infiltration management
3.5 Housing, cleaning practices and disease control
3.6 Management of feed quality and safety
3.7 Water safety and risk management
3.8 Regular maintenance and record-keeping
4 Farm biosecurity management
4.1 Health monitoring and disease prevention
Poultry infectious disease control
4.2 Litter and carcass management
4.3 Training and emergency preparedness
5 Regulatory acts, enforcement and monitoring
7 Where to look for further information
Chapter 4 The emergence of antibiotic resistance in poultry farms
1 Introduction: current poultry farming and the
use of antibiotics
2 The different applications of antibiotics
in poultry farming
2.1 Antibiotic therapy in animal farming
2.3 Metaphylaxis and prophylaxis
3 Human health risks associated with antibiotic
use in poultry farming
4 Examples of antibiotic-resistant food-borne pathogens associated with poultry
5 Regulations, recommendations and future trends
6 Where to look for further information
Chapter 5 Alternatives to antibiotics in preventing zoonoses and other pathogens in poultry: prebiotics and related compounds
2 Beneficial effects of prebiotics: general mechanisms of action
3 Non-digestible carbohydrates as prebiotics
5 Yeast-derived components and mannan derivatives
as pro- and prebiotics
6 Galactooligosaccharide and isomaltooligosaccharide
7 Guar gum as a potential prebiotic source
8 Synbiotics: combining pre- and probiotics for enhanced nutritional supplements
9 Summary and conclusions
10 Where to look for further information
Chapter 6 Safety management and pathogen monitoring in poultry slaughterhouse operations: the case of the United States
1 Introduction: food safety concerns in poultry processing
2 Common foodborne pathogens associated with poultry
2.3 Listeria monocytogenes
2.4 Clostridium perfringens
2.5 Staphylococcus aureus
3 Effects of processing operations on carcass contamination: from live transportation to carcass washing
3.1 Live transportation and handling
3.2 Stunning and bleeding
4 Effects of processing operations on carcass contamination: chilling and post-chill processing
4.2 Post-chilling processing
5 Regulatory standards for food safety management during poultry slaughter
6 GMP and the HACCP system
6.1 GMPs-HACCP prerequisites
6.1.1 Establishment grounds and facilities
6.1.2 Equipment and utensils
6.1.4 Cleaning and sanitation
7 Antimicrobial treatments used in poultry slaughter: chemical and biological treatments
7.1.1 Chlorine-based treatments
7.1.2 Acidified sodium chlorite
7.1.3 Trisodium phosphate
7.2 Biological treatments
8 Antimicrobial treatments used in poultry slaughter: physical treatments
9 Assessing the efficacy of pathogen reduction systems: microbial testing
11 Where to look for further information
Chapter 7 Inspection techniques for poultry slaughterhouse operations: the case
of the European Union
2 Goals and prerequisites of poultry slaughterhouse inspections
2.1 Verifying compliance and facilitating business
2.2 Prerequisites for high-quality inspections
3 The frequency and focus of food safety inspections
4 Inspection techniques and documentation of inspection results
4.1 Interviewing personnel
4.2 Review of self-inspection documentation
4.3 Review of internet presence
4.4 Observation of facilities and operations
4.6 Inspection of the written self-inspection plan
4.8 Sampling and measurements
4.9 Documentation and disclosure of the inspection results
5 Observing and responding to non-compliance in poultry slaughterhouses
5.1 Observed non-compliance in poultry slaughterhouses
5.2 Actions taken by official veterinarians (OVs) due to non-compliance
7 Future trends in research
8 Where to look for further information
Chapter 8 Ensuring safety in chilling and freezing
of poultry meat
2 Chilling for poultry meat preservation
3 Other post-slaughter interventions for the decontamination and preservation of poultry meat
4 Review of important poultry pathogens and their response to control measures
5 Summary and conclusions
6 Future directions and research needs
7 Where to look for further information
Chapter 9 Case studies in food safety control in the production of fresh poultry meat: effective control of Salmonella in Sweden
2 The history of Salmonella control in Sweden
2.1 The Alvesta outbreak and its consequences
2.2 History and evolution of the control programme
2.3 The European Union and Salmonella protection guarantees
2.4 Increasing imports and increasing control costs
2.5 Evaluations of the Swedish Salmonella control system
2.6 The 2010 national comprehensive Salmonella control programme
3 The current Salmonella control system: preventing and eliminating feed contamination
3.1 Salmonella originating from feed – a driver for
HACCP-based controls
3.2 HACCP-based Salmonella control in feed
The process control of feed production
Future challenges to Salmonella control in feed production
4 The current Salmonella control system: Salmonella
control in broilers
4.1 Compulsory Salmonella surveillance programme
4.2 Measures implemented when Salmonella is found
Clean-up costs – a driver for the evolution of the programme
Alternatives to stamping out
4.3 The voluntary biosecurity programme for poultry flocks
5 The current Salmonella control system: Salmonella monitoring and control during and after harvest
5.1 Salmonella monitoring of abattoirs and cutting plants
5.2 Salmonella control in food post-harvest
6 Summary and critical comments
7 Future trends in research
8 Where to look for further information
Chapter 10 Food safety control on poultry farms: effective control of Campylobacter
2 Campylobacter: general features and epidemiology
3 Improving biosecurity in the farm
4 Antimicrobial therapy and increased host resistance
5 Boosting the immune response
9 Where to look for further information
Part 2 Poultry meat quality
Chapter 11 Poultry meat quality: an overview
2 The nutritive value of poultry meat: description, assessment and improvement
3 Important physical and functional properties
of poultry meat
3.2 Functional properties
4 Poultry meat shelf-life
5 Sensory assessment of poultry meat
7 Where to look for further information
Chapter 12 Enhancing the nutritional quality
of poultry meat
2 Selection for growth and feed efficiency
3 Understanding lipid metabolism and carcass
lipid deposition
4 Nutritional enrichment of poultry meat to increase polyunsaturated fat content
5 Reducing tissue lipid oxidation
7 Where to look for further information
Chapter 13 Enhancing the flavour of poultry meat
2 The chemistry of poultry meat flavour
3 Flavour precursors of poultry meat
3.1 Lipid-derived flavour compounds
3.2 Flavour compounds from the Maillard reaction
3.3 Flavour compounds from lipid-Maillard interactions
3.4 Heterocyclic compounds in poultry meat flavour
4 Factors influencing the formation of flavour and
off-flavour in poultry meat
5 Strategies for preserving or enhancing the flavour
of poultry meat
5.1 Breed/strain of chicken
5.2 Lipid class and fatty acid composition
5.3 Intramuscular contents of amino acids and nucleotides
5.9 High pressure treatment
7 Where to look for further information
Chapter 14 The colour of poultry meat: understanding, measuring and maintaining product quality
2.2 Chemistry of haem pigments
3 The colour of fresh poultry meat
3.2 Metmyoglobin reduction
3.4 Lipid and myoglobin oxidation
3.5 Blood spots and white striping
4 The colour of cooked poultry meat
4.2 Discolouration during cooking
5 The colour of cured poultry meat
6 The colour of irradiated poultry meat
7 Objective colour measurement for meat products
9 Where to look for further information
Chapter 15 Enhancing texture and tenderness in poultry meat
2 Post-mortem pH decline and rigor development
3 Carcass chilling and muscle tenderness
4 Pale, soft and exudative meat
5 The crust-freeze air-chilling technique
6 Meat tenderness via enzymatic activity
7 Mechanical tenderization
8 Muscle tensioning for improved tenderness
9 Electrical stimulation of poultry carcasses
10 Marination for improved tenderness
12 Where to look for further information
Chapter 16 Preventing spoilage of poultry meat
2 Spoilage microorganisms
3 Extending the shelf-life of poultry meat: vacuum and modified atmosphere packaging (MAP)
3.2 Modified atmosphere packaging
4 Extending the shelf-life of poultry meat: bacteriocins, herbs and spices
5 Extending the shelf-life of poultry meat: high hydrostatic pressure (HPP) and electrolyzed water
5.1 High hydrostatic pressure
6 Irradiation, non-thermal plasma and oxygen absorbers
7 Where to look for further information
Chapter 17 Life cycle assessment (LCA) of intensive poultry production systems
2 Life cycle assessment (LCA) of poultry production: general
3 The main environmental impacts of intensive
poultry production
4 Reducing environmental impacts: feed consumption and composition
5 Reducing environmental impacts: breeding,
housing and manure management
8 Where to look for further information
Chapter 18 Minimizing the environmental impact of poultry production through improved
feed formulation
2 Environmental impact of livestock and poultry production
2.1 Environmental impact of livestock and poultry waste in soil and water
2.2 Environmental impact of livestock and poultry waste
in air quality
3 Strategies to reduce the environmental impact of poultry production through improved feed formulation and manufacturing
4 Nutrient uniformity, particle size and pelleting
4.1 Effect of particle size and pelleting in performance and nutrient utilization
5 Optimizing nutrient density and multiphase feeding
6 Exogenous enzymes as feed additives
7 Use of phytase to reduce phosphorus pollution
8 Prebiotics and probiotics as feed additives
9 Antibiotics and coccidiostat growth promoters
in poultry feeds
10 Summary and future trends
11 Where to look for further information
Poultry production information and statistics
Important scientific journals
Environmental impact of poultry farms and nutritional strategies to reduce the environmental impact
Chapter 19 Energy and water use in poultry processing
2 The potential for life cycle assessment (LCA)
of poultry processing systems
3 The current status of poultry production
and processing
4 Conventional poultry slaughter processing plants
4.3 Scalding and defeathering
4.6 Packaging and storage
5 The use of energy in poultry processing plants
6 The use of water in poultry plants
7 Non-conventional poultry processing
8 Conclusions and recommendations
9 Where to look for further information
Chapter 20 Waste management and emissions in poultry processing
2 Treatment of by-products and waste
3 Environmental impact of processing plant emissions
3.2 Emissions from refrigeration
4.3 Carcasses (condemnations) and offals
6 Conclusions and recommendations
7 Where to look for further information
Chapter 21 Organic systems for raising poultry
2 Bird housing for organic egg and meat production
3 Nutrient management for organic poultry farming
4 Nutrition for organically raised poultry
5 Managing bird health in organic flocks
6 Food safety in organic poultry production
7 Processing and marketing
9 Where to look for further information
Chapter 22 Helping smallholders to improve poultry production
2 Types of smallholder poultry production systems
2.1 Small- to medium-scale extensive scavenging
systems (i) and (ii)
2.2 Semi-intensive and small-scale intensive production
systems (iii) and (iv)
3 Development objectives for family poultry production
4 Preventing disease in poultry
4.1 Lack of robust data on the prevalence of key
infectious diseases
4.2 Options for the sustainable prevention of infectious
disease in poultry
4.3 Achieving efficient control of poultry diseases
4.4 Non-communicable disease and health
6 Husbandry and nutrition
7 Marketing and economics
7.1 Access to credit and microfinance
7.2 Marketing and value chain development
8.1 Why training and extension is vital
8.2 What are the characteristics of effective extension
and training?
8.3 Who should implement the extension and
training activities?
9 Strengthening policy environments
9.1 Key elements of a facilitating policy environment
9.2 Building multisectoral collaboration in support of food
and nutrition security
10 Case study 1: improving small-scale poultry production in Myanmar
11 Case study 2: contribution of village chickens
to diets in Tanzania and Zambia
14 Where to look for further information
Seminal articles and monographs:
Key societies, associations and organizations:
Key journals and conferences:
Major international research projects:
Research centres focused on smallholder poultry production:
Achieving sustainable production of poultry meat Volume 1
：Safety, quality and sustainability
( 1 )
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