Producing Safe Eggs: Microbial Ecology of Salmonella takes the unique approach of interfacing
problems of Salmonella and microbial contamination with commercial egg production. It presents
in-depth information on microbial contamination safety and control physiology immunology
neurophysiology and animal welfare which makes this book a complete reference for anyone
involved in the safe production of eggs and egg products in the food industry. This book
discusses management and risk factors across the entire egg production process including
practical applications to decrease disease and contaminated food products in poultry houses
processing plants and retail businesses. It is an integral reference for food scientists food
safety and quality professionals food processors food production managers and food business
owners as well as students in food science safety microbiology and animal science.
