Producing Safe Eggs: Microbial Ecology of Salmonella

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Steven Ricke (Food Science Department, Division of Agriculture, University of Arkansas, Fayetteville, AR, USA) Richard K Gast (Microbiologist and Research Leader, Egg Safety and Quality Research Unit, USDA Agricultural Research Service, Athens, GA, USA)

Producing Safe Eggs

Microbial Ecology of Salmonella

Steven Ricke (Food Science Department, Division of Agriculture, University of Arkansas, Fayetteville, AR, USA), Richard K Gast (Microbiologist and Research Leader, Egg Safety and Quality Research Unit, USDA Agricultural Research Service, Athens, GA, USA)

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English

Academic Press Inc
27 September 2016

Food manufacturing & related industries; Personal & public health; Dairy farming

Producing Safe Eggs: Microbial Ecology of Salmonella takes the unique approach of interfacing problems of Salmonella and microbial contamination with commercial egg production. It presents in-depth information on microbial contamination, safety and control, physiology, immunology, neurophysiology, and animal welfare, which makes this book a complete reference for anyone involved in the safe production of eggs and egg products in the food industry.

This book discusses management and risk factors across the entire egg production process, including practical applications to decrease disease and contaminated food products in poultry houses, processing plants and retail businesses. It is an integral reference for food scientists, food safety and quality professionals, food processors, food production managers, and food business owners, as well as students in food science, safety, microbiology, and animal science.

Edited by: Steven Ricke (Food Science Department Division of Agriculture University of Arkansas Fayetteville AR USA), Richard K Gast (Microbiologist and Research Leader, Egg Safety and Quality Research Unit, USDA Agricultural Research Service, Athens, GA, USA)
Imprint: Academic Press Inc
Country of Publication: United States
Dimensions: Height: 235mm, Width: 191mm, Spine: 25mm
Weight: 1.090kg
ISBN: 9780128025826
ISBN 10: 0128025824
Pages: 460
Publication Date: 27 September 2016
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active

Dr. Ricke received his B.S. degree in Animal Science (1979) an M.S. degree in Ruminant Nutrition (1982) from the Univ. of Illinois and his Ph.D. degree (1989) from the Univ. of Wisconsin with a co-major in Animal Science and Bacteriology. From 1989 to 1992 Dr. Ricke was a USDA-ARS postdoctorate in the Microbiology Department at North Carolina State Univ. He was at Texas A&M Univ. for 13 years and was a professor in the Poultry Science Dept. with joint appointments on the Food Science and Technology, Molecular and Environmental Plant Sciences, and Nutrition Faculties and the Veterinary Pathobiology Dept. He has been honored in 2002 as a Texas Agricultural Experiment Station Faculty Fellow. In 2005, he became the first holder of the new Wray Endowed Chair in Food Safety and Director of the Center for Food Safety at the University of Arkansas. He is also a faculty member of the Dept. of Food Science and the Cellular and Molecular Graduate program. Richard K. Gast is a Supervisory Microbiologist at the U. S. National Poultry Research Center in Athens, Georgia. He received a Ph.D. in Poultry Science from The Ohio State University and has served as a scientist for USDA’s Agricultural Research Service since 1987. He has been Research Leader of the Egg Safety and Quality Research Unit since its founding in 2005. The mission of this research group is to protect both the health of consumers and the marketability of eggs by developing improved technologies for egg production and processing that reduce or eliminate microorganisms which can transmit disease to humans or cause spoilage.