Overview

Poultry and eggs have served as cornerstones of the human diet, providing essential proteins, vitamins, and minerals. From the humble breakfast egg to the celebratory roast chicken, these foods are woven into the fabric of cultures worldwide. Yet, with their immense popularity comes a critical responsibility: ensuring their safety and hygiene. This book, Poultry and Eggs Contamination and Hygiene, consists of 13 chapters delves into the complex world of food safety from farm to fork, uncovering the unseen battles waged daily to protect public health. Our aim is to empower all stakeholders from farmers and veterinarians to food processors, regulators, and consumers with the knowledge needed to mitigate these risks. We explore the latest scientific research, best practices in biosecurity and sanitation, and the evolving regulatory landscape. Topics covered include: Understanding the sources of contamination, Preventive measures on the farm, The role of biosecurity, Hygienic processing and handling, best practices for slaughter, packaging and empowering individuals to handle and prepare poultry and eggs safely.

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