Hello guest
Your basket is empty
We provide two pathways to the content. Thematic (chapters that address certain themes, e.g. cultivation, regardless of crop or animal type) and Product (chapters that relate to a specific type of crop or animal). Choose the most applicable route to find the right collection for you. 
Can’t find what you are looking for? Contact us and let us help you build a custom-made collection. 
You are in: All categories > A-Z Chapters > C
Use the Contact form to discuss the best purchasing method for you... Start building your collection today!

Case studies on food safety control in the production of fresh poultry meat: effective control of Salmonella in Sweden

Code: 9781838791896
Ivar Vågsholm, Swedish University of Agricultural Sciences, Sweden

Chapter synopsis: Swedish control of Salmonella in poultry is very successful, with rare findings of Salmonella in meat and almost no human cases linked to Swedish poultry meat. This chapter presents the Swedish system for controlling Salmonella in poultry, with the aim of highlighting insights which may be helpful for the development of Salmonella control programmes in other countries. The chapter begins by reviewing of the history of Salmonella control in Sweden, from the Alvesta Salmonella outbreak of 1953 through to the national Salmonella control programme introduced in 2010. It then turns to the current Salmonella control program, which aims to deliver Salmonella-free food using the following measures: preventing and eliminating Salmonella contamination in poultry feed; preventing infection of the breeding pyramid; surveillance of the production chain at critical control points; biosecurity on the production site and, whenever Salmonella is found, taking action to remove it from the food chain.

DOI: 10.19103/AS.2016.0010.12
Table of contents 1 Introduction 2 The history of Salmonella control in Sweden 3 The current Salmonella control system: preventing and eliminating feed contamination 4 The current Salmonella control system: Salmonella control in broilers 5 The current Salmonella control system: Salmonella monitoring and control during and after harvest 6 Summary and critical comments 7 Future trends in research 8 Where to look for further information 9 References

Also in C

Our site uses cookies. For more information, see our cookie policy. Accept cookies and close
Reject cookies Manage settings