Technical Abstract: The United States is the world’s largest producer and exporter of poultry meat. Over 8,700,000,000 chickens and over 2,710,000 turkeys are processed in the U.S. each year. Chicken has become the most frequently consumed meat in the U. S. with a per capita consumption 82.0 pounds per person reported in 2002, which is a substantial increase from 40.3 pounds per person that was consumed in 1970. Additionally, while 8.1 pounds of turkey meat were consumed per person in 1970, consumption increased to 17.7 pounds per person consumed in 2002.However, contaminated poultry products can serve as sources of human foodborne illnesses. Each year, approximately 10% of the reported cases of outbreaks of human foodborne illnesses are related to contaminated poultry. Annually, these poultry-related foodborne outbreaks are responsible for 6 to 81 million cases of human foodborne illnesses; approximately 9,000 deaths; and financial losses of $5.6 to 9.4 billion in medical costs, lost wages, and reduced production. Therefore, foodborne pathogens associated with poultry processing continue to be a major food safety issue with regulatory agencies, scientific researchers, poultry processors, and consumers.