Dr Steven C. Ricke is Professor and Director of the Meat Science and Animal Biologics Discovery Program (MSABD) at the University of Wisconsin-Madison, USA. He was formerly the Donald ‘Buddy’ Wray Chair in Food Safety and Director of the Center for Food Safety in the Department of Food Science at the University of Arkansas, Fayetteville, Arkansas, USA. The recipient of numerous awards for his research on poultry meat safety, Professor Ricke is editor of two previous books for Burleigh Dodds Science Publishing: Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability (2017) and Improving gut health in poultry (2019).

• 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 Introduction 2 Historical perspectives on antibiotics in poultry production 3 Future perspectives on antibiotics in poultry production 4 Conclusion 5 Where to look for further information 6 ReferencesChapter taken from: Ricke, S. C. (ed.), Improving gut health in poultry, Burleigh Dodds Science Publishing, Cambridge, UK, 2019, (ISBN 978 1 78676 304 4)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 antibiotics 2 The different applications of antibiotics in poultry farming 3 Human health risks associated with antibiotic use in poultry farming 4 Examples of antibiotic-resistant food-borne pathogens associated with poultry 5 Regulations, recommendations and future trends 6 Where to look for further information 7 ReferencesChapter taken from: Ricke, S. C. (ed.), Achieving sustainable production of poultry meat – Volume 1: Safety, quality and sustainability, Burleigh Dodds Science Publishing, Cambridge, UK, 2016, (ISBN 978 1 78676 064 7)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 Introduction 2 Beneficial effects of prebiotics: general mechanisms of action 3 Non-digestible carbohydrates as prebiotics 4 Fructooligosaccharides 5 Yeast-derived components and mannan derivatives as pro- and prebiotics 6 Galactooligosaccharide and isomaltooligosaccharide 7 Guar gum as a potential prebiotic source 8 Synbiotics: combining pre- and probiotics for enhanced nutritional supplements 9 Summary and conclusions 10 Where to look for further information 11 ReferencesChapter taken from: Ricke, S. C. (ed.), Achieving sustainable production of poultry meat – Volume 1: Safety, quality and sustainability, Burleigh Dodds Science Publishing, Cambridge, UK, 2016, (ISBN 978 1 78676 064 7)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 Introduction 2 The CE principle 3 Development of treatment materials: undef ned CE cultures 4 Development of treatment materials: defined CE cultures 5 Evaluation and administration of CE treatment materials 6 Pathogen and host specificity of CE treatment 7 Factors affecting the efficacy of CE treatment 8 Field experience of CE 9 Strategies for use, safety and licensing 10 Conclusions 11 Where to look for further information 12 ReferencesChapter taken from: Applegate, T. (ed.), Achieving sustainable production of poultry meat – Volume 3: Health and welfare, Burleigh Dodds Science Publishing, Cambridge, UK, 2017, (ISBN 978 1 78676 072 2)