Modifications of Processing Methods to Control Salmonella in Poultry

Antimicrobial Interventions in Poultry Processing to Improve Shelf Life and Safety of Poultry Meat: A Review with Special Attention to Salmonella spp.

Poultry meat is one of the most popularly consumed meats worldwide. With the increased consumption, the poultry industry is also facing major challenges in maintaining of safety and shelf life of the poultry meat. Microbial concerns related to poultry meat comprise of meat safety and shelf life as poultry meat is prone to contamination with spoilage as well as pathogenic microorganisms. Poultry...

Salmonella contamination in a poultry-processing plant.

Bacteriological examination of 1,427 samples from a poultry-processing plant over a 2-year period yielded 202 (14.2%) cultures positive for salmonellae. The results indicate that contamination is reduced by washing procedures within the plant but that recontamination of the carcasses occurred in at least two different stages of processing, i.e., during evisceration and chilling. There was evide...

The Use of Flavophospholipol (flavomycin®) to Control Salmonella in Poultry

In recent years the topic of food safety in relation to products of poultry origin mainly concentrated on Salmonella contamination. This paper will concentrate on the results of an experiment in which the shedding pattern of Salmonella enteritidis after oral challenge of broilers fed Flavomycin® were compared with a zerocontrol group. In addition to this the effects of inclusion of this product...

Alternative Strategies for Salmonella Control in Poultry

Strategies to control Salmonella and Campylobacter in raw poultry products.

Foodborne illness is a major public health concern. The largest number of foodborne illness cases attributed to poultry and poultry products are caused by paratyphoid serotypes of Salmonella and by Campylobacter jejuni. The effective prevention of foodborne disease requires an understanding that contamination can be introduced into foods at numerous points along the food chain. Since multiple e...