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Food-borne pathogen occurrence in organically and naturally raised poultry

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Abstract
The organic meat sector is currently the fastest growing segment of the US organic food industry, with poultry accounting for nearly two-thirds of this sector. In addition, the popularity for other alternatively raised poultry, such as pasture raised, has grown. However, little is known about the prevalence and characteristics of food-borne pathogens in nonconventionally produced poultry products. This chapter gives an overview of the studies on prevalence of food-borne pathogens and antibiotic resistance in pastured and organically raised poultry.
Keywords
organic, free-range, Poultry, resistance, pasture

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Citation

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Chicago
Van Loo, Ellen, Sherry N Melendez, Irene B Hanning, and Steven C Ricke. 2012. “Food-borne Pathogen Occurrence in Organically and Naturally Raised Poultry.” In Organic Meat Production and Processing, ed. Steven C Ricke, Ellen Van Loo, Michael G Johnson, and Corliss A O’Bryan, 315–328. Oxford, UK: Wiley-Blackwell.
APA
Van Loo, E., Melendez, S. N., Hanning, I. B., & Ricke, S. C. (2012). Food-borne pathogen occurrence in organically and naturally raised poultry. In Steven C Ricke, E. Van Loo, M. G. Johnson, & C. A. O’Bryan (Eds.), Organic meat production and processing (pp. 315–328). Oxford, UK: Wiley-Blackwell.
Vancouver
1.
Van Loo E, Melendez SN, Hanning IB, Ricke SC. Food-borne pathogen occurrence in organically and naturally raised poultry. In: Ricke SC, Van Loo E, Johnson MG, O’Bryan CA, editors. Organic meat production and processing. Oxford, UK: Wiley-Blackwell; 2012. p. 315–28.
MLA
Van Loo, Ellen, Sherry N Melendez, Irene B Hanning, et al. “Food-borne Pathogen Occurrence in Organically and Naturally Raised Poultry.” Organic Meat Production and Processing. Ed. Steven C Ricke et al. Oxford, UK: Wiley-Blackwell, 2012. 315–328. Print.
@incollection{2068696,
  abstract     = {The organic meat sector is currently the fastest growing segment of the US organic food industry, with poultry accounting for nearly two-thirds of this sector. In addition, the popularity for other alternatively raised poultry, such as pasture raised, has grown. However, little is known about the prevalence and characteristics of food-borne pathogens in nonconventionally produced poultry products. This chapter gives an overview of the studies on prevalence of food-borne pathogens and antibiotic resistance in pastured and organically raised poultry.},
  author       = {Van Loo, Ellen and  Melendez, Sherry N and Hanning, Irene B and Ricke, Steven C},
  booktitle    = {Organic meat production and processing},
  editor       = {Ricke, Steven C and Van Loo, Ellen and Johnson, Michael G and O'Bryan, Corliss A},
  isbn         = {9780813821269},
  keyword      = {organic,free-range,Poultry,resistance,pasture},
  language     = {eng},
  pages        = {315--328},
  publisher    = {Wiley-Blackwell},
  series       = {IFT Press},
  title        = {Food-borne pathogen occurrence in organically and naturally raised poultry},
  url          = {http://dx.doi.org/10.1002/9781118229088.ch19},
  year         = {2012},
}

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