University of Hertfordshire

By the same authors

Using antimicrobial cultures, bacteriocins and bacteriophages to reduce carriage of food-borne bacterial pathogens in poultry

Research output: Chapter in Book/Report/Conference proceedingChapter (peer-reviewed)peer-review

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Original languageEnglish
Title of host publicationProtective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation
EditorsChristophe Lacroix
Place of PublicationCambridge
PublisherWoodhead Publishing Limited
Chapter7
Pages181-203
Number of pages23
ISBN (Electronic)978-0-85709-052-2
ISBN (Print)978-1-84569-669-6
DOIs
Publication statusPublished - 29 Nov 2010

Publication series

NameFood Science, Technology and Nutrition

Abstract

This chapter will focus on the use of antimicrobial cultures, bacteriocins and bacteriophages to reduce carriage of food-borne bacterial pathogens in poultry. The characteristics, practical considerations together with potential shortcomings of each type of treatment will be described, along with specific examples of their application. Pathogenic bacteria from the genera Campylobacter and Salmonella constitute a common challenge to the poultry industry world wide in terms of reducing human food-borne disease. Because of the pre-eminence of these genera, this chapter will focus on research aimed at controlling these food-borne pathogens.

Notes

© 2011 Woodhead Publishing Limited

ID: 15801322