AI Article Synopsis
- One of the most prevalent bacterial pathogens in food safety, affecting chickens as early as 2-3 weeks old, can lead to high gut colonization without visible disease symptoms.
- Effective control measures are crucial for reducing contamination in meat products, as the large number of infected birds complicates prevention efforts.
- The review highlights strategies for minimizing pathogen load in both live chickens before slaughter and in carcasses after processing, while also exploring ways to optimize these approaches for improved food safety.
Article Abstract
is one of the most common bacterial pathogens of food safety concern. infects chickens by 2-3 weeks of age and colonized chickens carry a high load in their gut without developing clinical disease. Contamination of meat products by gut contents is difficult to prevent because of the high numbers of in the gut, and the large percentage of birds infected. Therefore, effective intervention strategies to limit human infections of should prioritize the control of pathogen transmission along the food supply chain. To this end, there have been ongoing efforts to develop innovative ways to control foodborne pathogens in poultry to meet the growing customers' demand for poultry meat that is free of foodborne pathogens. In this review, we discuss various approaches that are being undertaken to reduce load in live chickens (pre-harvest) and in carcasses (post-harvest). We also provide some insights into optimization of these approaches, which could potentially help improve the pre- and post-harvest practices for better control of .
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9866650 | PMC |
| http://dx.doi.org/10.3390/microorganisms11010113 | DOI Listing |
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