Submitted to: Trends in Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/14/2004
Publication Date: 8/1/2004
Citation: Bailey, J.S. 2004. Best opportunities for meeting present and emerging standards for microbial pathogens. Trends in Food Science and Technology. Interpretive Summary: Salmonella and Campylobacter are the two most common bacterial pathogens associated with poultry. The entry and spread of these microorganisms through poultry farms is better understood for Salmonella than for Campylobacter. Hatchery air sanitation treatments with hydrogen peroxide were shown to significantly reduce the presence of Salmonella. Normal intestinal microflora was demonstrated to almost totally eliminate Salmonella from processed chickens.
Technical Abstract: In an effort to provide foods free of any bacterial pathogens, many approaches have been taken, with the most common being the attempt to develop terminal pasteurization treatments. In the case of milk, this approach has been successful. With the exception of irradiation and cooking, no such "magic bullet" has been found for other foods such as raw meats, poultry, and fruits and vegetables. Because of the widespread nature and complex ecology of Salmonella and Campylobacter it appears that attaining significant control will require comprehensive, multifaceted interventions from the farm to the consumer.