A Color Atlas
by Drago C. Herenda and Don A. Franco
This is an easy-to-understand baseline pathology reference that presents all information
needed in North American slaughterhouses and poultry production operations.
Poultry Disease and Meat Hygiene will help to quickly identify and diagnose
pathological problems and evaluate the suitability of poultry carcasses (chicken, turkey,
ducks, geese) for consumption.
Features
- More than 400 full-color photographs of lesions
- Chapters on foreign animal diseases, hazards of meat and food safety, hazard analysis
critical control points (HACCPs), and ratites
- Suggestions for specimen collection and differential diagnosis for select diseases and
conditions
- Tables and charts showing carcass condemnations made by the USDA and Agriculture and
Agri-Food Canada (AAFC) for specific problems
Contents
- Cardiovascular System
- Respiratory System
- Hemic and Lymphoid System
- Alimentary System and Pancreas
- Liver and Biliary System
- Urinary System
- Reproductive System
- Nervous System and Organs of Special Sense
- Musculoskeletal System
- Integumentary System and Pigments
- Neoplasia
- Diseases and Miscellaneous Conditions
- Protozoan and Parasitic Diseases
- Exotic or Unusual Diseases of Poultry
- Hazards of Meat
- Hazard Analysis Critical Control Point (HACCP) System
- Ratites
Appendices
- US Code of Federal Regulations, Food Safety and Inspection Service, Meat and Poultry
Inspection, Department of Agriculture, and Canadian Meat Hygiene Manual of Procedures
Excerpts
- Percentages and Causes of Carcass Condemnations
- The Nurmi Concept (Competitive Exclusion)
Index
to see books of related interest