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United States Department of Agriculture

Agricultural Research Service

Title: PATHOGENS, SOURCES, AND CROSS CONTAMINATION IN: POULTRY PROCESSING: SCIENCE AND TECHNOLOGY, MARCEL & DEKKER, NY)

Submitted to: Book Chapter
Publication Type: Book / chapter
Publication Acceptance Date: 11/13/2001
Publication Date: N/A
Citation:

Interpretive Summary:

Technical Abstract: The three bacterial foodborne pathogens, Salmonella, Campylobacter, and Listeria contamination of contaminated poultry is a major risk factor for human infections for each of these agents. Review of the scientific literature indicates that birds enter the plant harboring fewer pathogens than those found on the finished product. Elimination of entry points during processing, as monitored under HACCP protocols, will result in an overall decline in these bacterial agents. Pathogen reduction strategies will also realize a reduction of human illness and deaths.

Last Modified: 8/24/2016
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