Food-borne Pathogen Occurrence in Organically and Naturally Raised Poultry

Ellen J. Van Loo; Sherry N. Melendez; Irene B. Hanning; Steven C. Ricke

doi:10.1002/9781118229088.ch19

Food-borne Pathogen Occurrence in Organically and Naturally Raised Poultry

Ellen J. Van Loo^*, Sherry N. Melendez, Irene B. Hanning, Steven C. Ricke

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review

4 Citations (Scopus)

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.

Original language	English
Title of host publication	Organic Meat Production and Processing
Editors	Steven C. Ricke, Ellen J. Van Loo, Michael G. Johnson, Corliss A. O'Bryan
Publisher	Wiley
Chapter	19
Pages	315-328
Number of pages	14
ISBN (Electronic)	9781118229088
ISBN (Print)	9780813821269
DOIs	https://doi.org/10.1002/9781118229088.ch19
Publication status	Published - 20 Feb 2012
Externally published	Yes

Keywords

Free-range
Organic
Pasture
Poultry
Resistance

Access to Document

10.1002/9781118229088.ch19

4 Citations
3 Chapter
1 Book editing

Historical and Current Perspectives on Organic Meat Production
Van Loo, E. J., Ricke, S. C., O'bryan, C. A. & Johnson, M. G., 20 Feb 2012, Organic Meat Production and Processing. Ricke, S. C., van Loo, E. J., Johnson, M. G. & O'Bryan, C. A. (eds.). Wiley, p. 1-9 9 p.
Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review
3 Citations (Scopus)
Organic Meat Operations in the United States
O'bryan, C. A., Van Loo, E. J., Ricke, S. C. & Crandall, P. G., 20 Feb 2012, Organic Meat Production and Processing. Ricke, S. C., Van Loo, E. J., Johnson, M. G. & O'Bryan, C. A. (eds.). Wiley, p. 11-21 11 p.
Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review
1 Citation (Scopus)
Organic Meat Production and Processing
Ricke, S. C. (ed.), Van Loo, E. J. (ed.), Johnson, M. G. (ed.) & O'Bryan, C. A. (ed.), 20 Feb 2012, Wiley.
Research output: Book/Report › Book editing › Academic
17 Citations (Scopus)

Cite this

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title = "Food-borne Pathogen Occurrence in Organically and Naturally Raised Poultry",

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.",

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author = "{Van Loo}, {Ellen J.} and Melendez, {Sherry N.} and Hanning, {Irene B.} and Ricke, {Steven C.}",

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language = "English",

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Food-borne Pathogen Occurrence in Organically and Naturally Raised Poultry. / Van Loo, Ellen J.; Melendez, Sherry N.; Hanning, Irene B. et al.
Organic Meat Production and Processing. ed. / Steven C. Ricke; Ellen J. Van Loo; Michael G. Johnson; Corliss A. O'Bryan. Wiley, 2012. p. 315-328.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review

TY - CHAP

T1 - Food-borne Pathogen Occurrence in Organically and Naturally Raised Poultry

AU - Van Loo, Ellen J.

AU - Melendez, Sherry N.

AU - Hanning, Irene B.

AU - Ricke, Steven C.

PY - 2012/2/20

Y1 - 2012/2/20

N2 - 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.

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KW - Free-range

KW - Organic

KW - Pasture

KW - Poultry

KW - Resistance

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DO - 10.1002/9781118229088.ch19

M3 - Chapter

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BT - Organic Meat Production and Processing

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A2 - Johnson, Michael G.

A2 - O'Bryan, Corliss A.

PB - Wiley

ER -

Food-borne Pathogen Occurrence in Organically and Naturally Raised Poultry

Abstract

Keywords

Access to Document

Fingerprint

Research output

Historical and Current Perspectives on Organic Meat Production

Organic Meat Operations in the United States

Organic Meat Production and Processing

Cite this