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Author:   Dr Jeferson M. Lourenço (University of Georgia) ,  Dr Darren S. Seidel (University of Georgia) ,  Dr Todd Callaway (University of Georgia) ,  Issmat I. Kassem (Ohio State University)
Publisher:   Burleigh Dodds Science Publishing Limited
Imprint:   Burleigh Dodds Science Publishing Limited
Volume:   13
Dimensions:   Width: 15.20cm , Height: 0.50cm , Length: 22.90cm
Weight:   0.140kg
ISBN:  

9781801460101

ISBN 10:   1801460108
Pages:   92
Publication Date:   26 January 2021
Audience:   College/higher education ,  Professional and scholarly ,  Tertiary & Higher Education ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

Chapter 1 - Antibiotics and gut function: historical and current perspectives: Jeferson M. Lourenço, Darren S. Seidel and Todd R. Callaway, University of Georgia, USA; 1 Introduction2 Historical perspectives on antibiotics in poultry production3 Future perspectives on antibiotics in poultry production4 Conclusion5 Where to look for further information6 References Chapter 2 - The emergence of antibiotic resistance in poultry farms: Issmat I. Kassem, Yosra A. Helmy, Isaac P. Kashoma and Gireesh Rajashekara, The Ohio State University, USA; 1 Introduction: current poultry farming and the use of antibiotics2 The different applications of antibiotics in poultry farming3 Human health risks associated with antibiotic use in poultry farming4 Examples of antibiotic-resistant food-borne pathogens associated with poultry5 Regulations, recommendations and future trends6 Where to look for further information7 References Chapter 3 - Alternatives to antibiotics in preventing zoonoses and other pathogens in poultry: prebiotics and related compounds: Steven C. Ricke, University of Arkansas, USA, A.V.S. Perumalla, Kerry, USA and Navam. S. Hettiarachchy, University of Arkansas, USA; 1 Introduction2 Beneficial effects of prebiotics: general mechanisms of action3 Non-digestible carbohydrates as prebiotics4 Fructooligosaccharides5 Yeast-derived components and mannan derivatives as pro- and prebiotics6 Galactooligosaccharide and isomaltooligosaccharide7 Guar gum as a potential prebiotic source8 Synbiotics: combining pre- and probiotics for enhanced nutritional supplements9 Summary and conclusions10 Where to look for further information11 References Chapter 4 - Competitive exclusion (CE) treatment to control pathogens in poultry: Carita Schneitz, Finland; and Martin Wierup, Swedish University of Agricultural Sciences (SLU), Sweden; 1 Introduction2 The CE principle3 Development of treatment materials: undef ned CE cultures4 Development of treatment materials: defined CE cultures5 Evaluation and administration of CE treatment materials6 Pathogen and host specificity of CE treatment7 Factors affecting the efficacy of CE treatment8 Field experience of CE9 Strategies for use, safety and licensing10 Conclusions11 Where to look for further information12 References

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Author Information

Dr. Steven C. Ricke is the Director of the Center for Food Safety at the University of Arkansas (UA) and is a faculty member of the Dept. of Food Science and Cellular and Molecular Graduate program. He received the Poultry Sci. Assoc. (PSA) Research Award in 1999, American Egg Board award in 2006 and the PSA Evonik Award for Achievement in Poultry Science in 2019. He was honored as a Texas Agricultural Experiment Station Faculty Fellow in 2002 and the Division of Agriculture - UA John White Outstanding Research Award in 2012. He served as co-founder and former President of the Arkansas Association of Food Protection (AAFP). He was named an AAFP Fellow in 2015, a PSA Fellow in 2017, an International for Food Protection Fellow and University of Wisconsin College of Agriculture and Life Sciences Distinguished Alumni in 2019. He was selected as an American Society for Microbiology Distinguished Lecturer and served from 2015 to 2017.

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