• Summarizes research on identifying and controlling hazards at all stages in the supply chain
• Analyzes main hazards affecting poultry, meat, and eggs, both biological and chemical
• Discusses methods for controlling hazards at different points in the supply chain
• Reviews established and emerging techniques for decontaminating eggs or processed carcasses
• Features an international team of contributors

With growing concern about the safety of poultry, meat, and eggs, Food Safety Control in the Poultry Industry explores research on identifying and controlling hazards and its implications for those involved in the manufacture of poultry products. Analyzing the main biological and chemical hazards affecting poultry, meat, and eggs, the book discusses methods for controlling these hazards at different points in the supply chain, from the farm to consumer handling. Featuring contributions from leading experts, the text reviews established and emerging techniques for decontaminating eggs or processed carcasses, from physical methods to the use of bacteriophage and bacteriocins.