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United States Department of Agriculture

Agricultural Research Service

Title: Microbiological Pathogens 1. Live Poultry Considerations in Meat Processingbook

item Hargis, Billy
item Caldwell, David
item Byrd, James

Submitted to: CRC Press
Publication Type: Book / Chapter
Publication Acceptance Date: October 23, 2000
Publication Date: January 3, 2001

Technical Abstract: Foodborne illness is a significant worldwide public health problem. In 1997, Campylobacter (3,966 cases) and Salmonella (2,204 cases) accounted for over 76% of the confirmed foodborne-related diseases. Salmonella (non-typhoid) continues to be a predominate food-borne pathogen worldwide, and poultry products are, reportedly, a prevailing vehicle for salmonellosis. Methods to control infections in poultry flocks prior to slaughter are just beginning to be elucidated, and considerable progress will undoubtedly be made in this area in the near future. Nevertheless, it is clear that the origin of these pathogens in poultry processing plants is in the flocks of product origin. As such, ante mortem food- borne pathogen control can have a major impact in reducing contamination of fresh product with these agents of human food-borne illness as intervention strategies are elucidated, understood, and implemented. Current knowledge of ante mortem Salmonella and Campylobacter intervention is discussed in this book chapter.

Last Modified: 4/22/2015
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