Food Safety in Poultry Meat Production

1. Microbiology of poultry meat-Introduction
2. Organic poultry production- Current status and challenges
3. Salmonella in poultry meat production
4. Emerging and antimicrobial resistant Salmonella in poultry
5. Campylobacter in poultry
6. Antibiotic usage in poultry production and its significance
7. Pre-harvest approaches to improve poultry meat safety
8. Post-harvest approaches to improve poultry meat safety
9. Advances in packaging of poultry meat products
10. Advances in vaccines for controlling Salmonella, Campylobacter spp
11. Natural approaches for controlling Salmonella and Campylobacter in broilers (probiotics, phytochemicals, bacteriophages and others)
12. Metabolomics, microbiome and gut health in relation to pathogen colonization in chickens
13. Conventional, molecular and new generation approaches for detection of pathogens in poultry meat
14. Avian Pathogenic Escherichia coli -link to foodborne/urinary tract infections in humans
<15. Regulations in poultry meat processing to ensure food safety