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Thread: Controlling Salmonella in Poultry Production and Processing

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    Default Re: Controlling Salmonella in Poultry Production and Processing

    Controlling Salmonella in Poultry Production and Processing
    by Russell, Scott M.



    Pages: 301
    Publisher:--
    Edition: 1st., 16 Feb, 2012
    Language: English
    ISBN: 978-1439821107


    Description

    Salmonella is a major pathogen that can result in deadly foodborne illness. The Centers for Disease Control and Prevention (CDC) estimates that there are 1.4 million cases of Salmonella poisoning each year in the United States from a variety of causes, with undercooked poultry and eggs being the prime culprits. Therefore, intervention strategies are vital to reducing its occurrence. Controlling Salmonella in Poultry Production and Processing provides a complete analysis of the challenges faced in controlling Salmonella in this industry and keeping the public safe from this threat.

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