Technical Abstract: Bacteria present on poultry can be divided into two groups: (1) pathogenic (those capable of producing disease in humans) and (2) nonpathogenic (those not previously associated with a recognized disease). Many of the microorganisms in the nonpathogenic group are of concern because of their spoilage capabilities. In this chapter the following foodborne pathogens will be discussed in detail: Campylobacter, Clostridium, Listeria, Salmonella, Staphylococcus, Escherichia coli and Yersinia. Human foodborne illness from the above mentioned organisms has been shown to be due mainly to cross-contamination by mishandling of raw poultry or consumption of undercooked poultry meat. The estimated annual incidence of a foodborne illness associated with these organisms ranges from 4 to 8 million cases in the United States. The objectives of this chapter is (1) provide a brief history of each of the above mentioned foodborne organisms (2) provide information on the prevalence of each of these organisms in different segments of poultry and (3) provide possible intervention strategies and critical control points in commercial poultry.