Poultry Diseases and Meat Hygiene A Color Atlas
by Drago Herenda and Don Franco
Poultry Diseases and Meat Hygiene is an easy-to-understand baseline pathology reference that presents all information needed in North American slaughterhouses and poultry production operations to quickly identify and diagnose pathological problems and to evaluate the suitability of poultry carcasses (chicken, turkey, ducks, geese) for consumption.This book comprises:
- More than 400 full-color photographs of lesions, supported by descriptive findings
- Chapters on foreign animal diseases, hazards of meat and food safety, hazard analysis critical control points (HACCP’s), and ratites
- Suggestions for specimen collection and differential diagnosis for select diseases and conditions
- Tables and charts showing carcass condemnations made by the USDA and Agriculture and Agri-Food Canada (AAFC) for specific problems.