Achieving sustainable production of poultry meat Volume 1 - Safety, quality and sustainability

To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems and complex supply chains have increased the risk of rapid transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare.

Drawing on an international range of expertise, this book reviews research on safety, quality and sustainability issues in poultry production. Part 1 discusses risks from pathogens, detection and safety management on farms and in slaughterhouse operations. Part 2 looks at ways of enhancing the flavour, colour, texture and nutritional quality of poultry meat. Finally, the book reviews the environmental impact of poultry production and ways it can be minimised.

Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review poultry breeding, nutrition, health and welfare.

Part 1 - Poultry meat safety
. 1.Zoonoses affecting poultry: the case of Campylobacter
. 2.Zoonoses affecting poultry: the case of Salmonella
. 3.Safety management on the poultry farm
. 4.The emergence of antibiotic resistance on poultry farms
. 5.Alternatives to antibiotics in preventing zoonoses and other pathogens in poultry: Prebiotics and related compounds
. 6.Safety management and pathogen monitoring in poultry slaughterhouse operations: the case of the United States
. 7.Inspection techniques for poultry slaughterhouse operations: the case of the European Union
. 8.Ensuring safety in chilling and freezing of poultry meat
. 9.Case studies in food safety control of fresh poultry meat
. 10.Food safety control on poultry farms: effective control of Campylobacter

Part 2 - Poultry meat quality
. 11.Poultry meat quality: an overview
. 12.Enhancing the nutritional quality of poultry meat
. 13.Enhancing the flavour of poultry meat
. 14.The colour of poultry meat: understanding, measuring and maintaining product quality
. 15.Enhancing texture and tenderness in poultry meat
. 16.Preventing spoilage of poultry meat

Part 3 - Sustainability
. 17.Life cycle assessment (LCA) of intensive poultry production systems
. 18.Minimizing the environmental impact of poultry production through improved feed formulation
. 19.Energy and water use in poultry processing
. 20.Waste management and emissions in poultry processing
. 21.Organic systems for raising poultry
. 22.Helping smallholders to improve poultry production

Dr Steven Ricke is the Donald ‘Buddy’ Wray Chair in Food Safety and Director of the Center for Food Safety in the Institute of Food Science and Engineering at the University of Arkansas, USA.