Food Safety in Poultry Meat Production

  • Kumar Venkitanarayanan
  • Siddhartha Thakur
  • Steven C. Ricke

Part of the Food Microbiology and Food Safety book series (FMFS)

Also part of the Practical Approaches book sub series (PRACT)

Table of contents

  1. Front Matter
    Pages i-viii
  2. Divek V. T. Nair, Anup Kollanoor Johny
    Pages 1-24
  3. Komala Arsi, Dan J. Donoghue, Kumar Venkitanarayanan, Ann M. Donoghue
    Pages 25-46
  4. Deepak Kumar, Suchawan Pornsukarom, Siddhartha Thakur
    Pages 47-66
  5. Mary Anne Amalaradjou
    Pages 95-122
  6. Chitrine Biswas, Alex Leboveic, Kevin Burke, Debabrata Biswas
    Pages 123-138
  7. Sunil Mangalassary
    Pages 139-159
  8. Michael H. Kogut, Elizabeth Santin
    Pages 161-189
  9. Isaac P. Kashoma, Vishal Srivastava, Gireesh Rajashekara
    Pages 191-210
  10. Indu Upadhyaya, Abhinav Upadhyay, Kumar Venkitanarayanan
    Pages 211-234
  11. Estefanía Novoa Rama, Manpreet Singh
    Pages 293-301

About this book


This comprehensive study of poultry meat safety offers readers the most up-to-date information on food safety concerns in poultry meat production. Chapters address recent topics of interest such as organic poultry production, antimicrobial resistant pathogens in poultry, antibiotic usage in poultry production, and pre- and post- harvest approaches to improving poultry meat safety.

The last couple of decades have observed a significant increase in poultry meat production in the US. However, poultry meat is a potential source of foodborne pathogens such as SalmonellaCampylobacter spp. and pathogenic Escherichia coli (APEC linked to human infections), leading to economic losses to the poultry industry and impacting public health. Advances in knowledge in microbiology, molecular biology, immunology and “omics” fields have intensified efforts to improve the microbiological safety of poultry by targeting virulence mechanisms of the pathogens, developing vaccines and improving gut health in chickens. Moreover, due to the emergence of multidrug resistance in poultry-borne pathogens, and growth of organic poultry production, there exists significant interest for developing natural strategies for controlling pathogens in chickens.   

This edited volume provides insight into these strategies and covers other material of interest to food microbiologists, public health personnel, and poultry scientists. Readers of various backgrounds will appreciate its incorporation of recent developments not covered in other publications on the subject.


poultry-borne pathogens organic poultry production antibiotic usage in poultry metabolomics, microbiome, and gut health detection of pathogens in poultry meat food safety regulations microbiology of poultry

Editors and affiliations

  • Kumar Venkitanarayanan
    • 1
  • Siddhartha Thakur
    • 2
  • Steven C. Ricke
    • 3
  1. 1.Department of Animal ScienceUniversity of ConnecticutStorrsUSA
  2. 2.College of Veterinary MedicineNorth Carolina State UniversityRaleighUSA
  3. 3.Department of Food ScienceUniversity of ArkansasFayettevilleUSA

Bibliographic information