Two recent books have been published as a series by Burleigh Dodds Science Publishing, covering sustainable poultry production. Volume 1 (edited by Professor Steven C. Ricke) is entitled ‘Achieving sustainable production of poultry meat’, and covers safety, quality and sustainability, with chapters on:

• meat quality and bacterial contamination

• safety management on farm(hatchery, general management and biosecurity)

• antibiotic alternatives

• pathogen monitoring and inspection at slaughterhouses

• chilling and freezing meat

• salmonella control in fresh meat

• life cycle assessments in intensive systems

• Campylobacter control

• Environmental impacts

• Energy and water use on farm

• Waste management

• Organic production systems

• Smallholder production systems

This book is highly relevant for modern production systems, in order to meet the needs of increasing concerns regarding sustainability on farm, environmental issues and safety for workers and consumers. The chapters are written by a group of selected range of experts for each topic.

Volume two – ‘Achieving sustainable production of eggs’ - is concerned with animal welfare and sustainability in egg production, and has been ably edited by WPSA board member Professor Julie Roberts. Chapters cover:

• animal health and welfare

• practises such as beak trimming

• diseases, waste management

• Sustainability of organic egg production.

ISBNs for sourcing these volumes are 978-1-78676-064-7 for volume 1 and 978-1-78676-080-7 for volume two.

These books are highly relevant for modern production systems, in order to meet the needs of increasing concerns regarding sustainability on farm, environmental issues and safety for workers and consumers. The chapters are written by a group of selected range of experts from a variety of countries for each topic.