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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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MLA
Van Loo, Ellen, et al. “Food-Borne Pathogen Occurrence in Organically and Naturally Raised Poultry.” Organic Meat Production and Processing, edited by Steven C Ricke et al., Wiley-Blackwell, 2012, pp. 315–28.
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 S. 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.
Chicago author-date
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, edited by Steven C Ricke, Ellen Van Loo, Michael G Johnson, and Corliss A O’Bryan, 315–28. Oxford, UK: Wiley-Blackwell.
Chicago author-date (all authors)
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 by. Steven C Ricke, Ellen Van Loo, Michael G Johnson, and Corliss A O’Bryan, 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.
IEEE
[1]
E. Van Loo, S. N. Melendez, I. B. Hanning, and S. C. Ricke, “Food-borne pathogen occurrence in organically and naturally raised poultry,” in Organic meat production and processing, S. C. Ricke, E. Van Loo, M. G. Johnson, and C. A. O’Bryan, Eds. Oxford, UK: Wiley-Blackwell, 2012, pp. 315–328.
@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},
  keywords     = {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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