Poultry meat hygiene and inspection

the long version

In the production of meat from poultry, the maintenance of high standards of hygiene at every stage is essential to ensure the safety of the end-product for the consumer. Poultry Meat Hygiene and Inspection is an important new reference text covering all aspects of the production, processing and hygiene of poultry meat, from farm to table. Expert contributors discuss today's scientific, risk-based approaches to meat hygiene, with the emphasis always on the safe-guarding of public health and prevention of food-borne disease. Key topics include husbandry and welfare on the farm to produce clean and healthy birds for slaughter, welfare at slaughter and design of production plants, hygienic processing to minimise microbiological hazards, inspection to determine fitness for human consumption, and surveillance measures to detect residues in meat. This book will be invaluable to veterinarians who supervise poultry production and to the meat inspectors themselves. It will also be of interest to anyone involved in meat hygiene services and the poultry industry.