Salmonella is a major pathogen that can result in deadly foodborne illness. The Centers for Disease Control and Prevention (CDC) estimates that there are 1.4 million cases of Salmonella poisoning each year in the United States from a variety of causes, with undercooked poultry and eggs being the prime culprits. Therefore, intervention strategies ar

chapter 1|8 pages

Salmonella: e Organism

chapter 2|6 pages

The Social Cost of Salmonella Infections

chapter 5|12 pages

Salmonella Intervention in Breeders

chapter 7|16 pages

Hatchery Intervention

chapter 8|22 pages

Salmonella Transfer during Grow Out

chapter 9|16 pages

Salmonella Intervention during Grow Out

chapter 11|4 pages

Sources of Salmonella in the Plant

chapter 13|16 pages

Controlling Salmonella in Poultry Scalders

chapter 17|4 pages

Reducing Pathogens during Evisceration

chapter 20|2 pages

Effect of Immersion Chilling on Salmonella

chapter 23|4 pages

Effect of Air Chilling on Salmonella

chapter 24|4 pages

Postchill Processes: Dips and Sprays

chapter 30|2 pages

Future Outlook