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Instant Insights Dietary Supplements P
This collection features five peer-reviewed reviews on dietary supplements in poultry nutrition.
Food Safety in Poultry Meat Production
This comprehensive study of poultry meat safety offers readers the most up-to-date information on food safety concerns in poultry meat production. Chapters address recent topics of interest such as organic poultry production, antimicrobial resistant pathogens in poultry, antibiotic usage in poultry production, and pre- and post- harvest approaches to improving poultry meat safety. The last couple of decades have observed a significant increase in poultry meat production in the US. However, poultry meat is a potential source of foodborne pathogens such as Salmonella, Campylobacter spp. and pathogenic Escherichia coli (APEC linked to human infections), leading to economic losses to the poultry...
Microbial Food Safety
In this book, some of the most qualified scientists review different food safety topics, ranging from emerging and reemerging foodborne pathogens, food regulations in the USA, food risk analysis and the most important foodborne pathogens based on food commodities. This book provides the reader with the necessary knowledge to understand some of the complexities of food safety. However, anybody with basic knowledge in microbiology will find in this book additional information related to a variety of food safety topics.
Antibiotic Discoveries and a Century of Creating Superbugs
In the pre-antibiotic era, the infections we currently see as relatively minor were sometimes deadly. This book discusses the rise (and sometimes fall) of “wonder drugs” designed to combat infections for which, at the time, there was no cure. However, history has shown us that, when antibiotics are overused, it can ultimately lead to either widespread discontinuation of the antibiotic or a drastic decrease in efficacy, leaving healthcare providers with few or no options for treatment. This book explores the discoveries of the major antibiotic drug classes, and highlights major bacterial strains which have become resistant and now represent difficult-to-treat infections. Barriers to new antibiotic development, as well as novel strategies for treating bacterial infections, are also explored.
Handbook of Nutrition and Food
The new edition of the Handbook of Nutrition and Food follows the format of the bestselling earlier editions, providing a reference guide for many of the issues on health and well being that are affected by nutrition. Completely revised, the third edition contains 20 new chapters, 50 percent new figures, and updates to most of the previously existi
Agrochemicals in Plant Disease Management
The book is fabricated exclusively for M.Sc. (Agri.) and Ph.D. degree programmes in Plant Pathology, for all the universities of Agriculture, Horticulture, Forestry, Sericulture and the related streams of Botany. ‘Chemicals in Plant Disease Management’ is a compulsory subject in several degree programmes. The present book solely caters to the students of Plant Pathology, as it covers a wide range of topics related to chemicals used to control plant diseases, viz., Agrochemicals used in plant disease management: Current scenario; History and development of agrochemicals; Formulations, application and phytotoxicity of agrochemicals; Classification and modes of action of agrochemicals; Regi...
Meat Quality Analysis
Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety. Presents focused detection techniques for reducing or eliminating foodborne pathogens from meat Includes strategies and methods on how to better understand meat authenticity and traceability, including meat speciation Provides tables, figures and illustrations to facilitate a better understanding of techniques and methods
