Scott Russell, a professor of poultry science in the College of Agricultural and Environmental Sciences, has written Controlling Salmonella in Poultry Production and Processing, a book that offers an analysis of the challenges faced in controlling Salmonella in the poultry industry and keeping the public safe.
In this volume, Russell explores the origin of Salmonella in poultry; intervention strategies for controlling Salmonella during breeding, hatching, grow-out, transportation and processing; how to design a processing plant to eliminate Salmonella; how to verify intervention strategies to ensure they are working; increasing yield during processing while controlling Salmonella; new regulations being proposed by USDA-FSIS and their impact on poultry companies regarding competition and international exportation of products; and the differences between the EU and the U.S. with regard to Salmonella control.
