Campylobacter jejuni is a leading bacterial cause of human gastrointestinal disease worldwide. While C. jejuni is a commensal organism in chickens, case-studies have demonstrated a link between infection with C. jejuni and the consumption of foods that have been cross-contaminated with raw or undercooked poultry. We hypothesized that vaccination of chickens with C. jejuni surface-exposed coloni...

Researchers have recently found a much higher prevalence of Campylobacter on skin-on poultry products vs. skinless products. These data suggest that contamination is associated primarily with poultry skin, and Campylobacter may not survive on skinless poultry meat. Therefore, the objective of this study was to quantify the survival of Campylobacter poultry skin vs. meat under differing storage ...

110 In fully cooked poultry items, the presence of a pink or undercooked appearance is a major concern. This problem, while not a food safety issue, does present a quality issue as well as an economic concern to the processor. It is agreed that this problem occurs in a wide variety of poultry products ranging from restructured turkey rolls, to chopped and formed nuggets, to whole muscle breast ...

The U.S. Food Safety and Inspection Service (FSIS) tests sets of samples of selected raw meat and poultry products for Salmonella to ensure that federally inspected establishments meet performance standards defined in the pathogen reduction-hazard analysis and critical control point system (PR-HACCP) final rule. In the present report, sample set results are described and associations between se...

Since the first H5N1 highly pathogenic avian influenza virus (HPAIV) infection in the region in August 2003, Cambodia, Laos, Malaysia, Myanmar, Indonesia, Thailand and Vietnam have all recorded outbreaks of the disease. The HPAIV continues to occur in some countries in Southeast Asia despite control programmes encompassing surveillance, vaccination and stamping out strategies. A number of strai...

There is growing concern with regard to the continued emergence of antibiotic resistant bacteria, which pose a significant risk to both human and animal health. Antibiotics have been used as therapeutic agents in agriculture since the 1940 s and in subtherapeutic doses as food additives to improve feed conversion of livestock and domestic poultry since the 1950's. However, the use of antibiotic...

Campylobacter spp. have been isolated from live poultry, production environments, processing facilities, and raw poultry products. Environmental sampling in a poultry grow-out house, combined with carcass rinse sampling from the same flock, may provide a relative relationship between pre- and postharvest Campylobacter contamination. Air samples, fecal/litter samples, and feed/drink line samples...

Retail poultry products are known sources of antibiotic-resistant Escherichia , a major human health concern. Consumers have a range of choices for coli poultry, including conventional, organic, kosher, and raised without antibiotics (RWA)-designations that are perceived to indicate differences in quality and safety. However, whether these categories vary in the frequency of contamination with ...

Retail poultry products are known sources of antibiotic-resistant Escherichia coli, a major human health concern. Consumers have a range of choices for poultry, including conventional, organic, kosher, and raised without antibiotics (RWA) - designations that are perceived to indicate differences in quality and safety. However, whether these categories vary in the frequency of contamination with...

Global consumption of poultry products, especially poultry meat, has consistently increased over the years, and this trend is expected to continue. Much of the increase in global demand for poultry products will be in developing countries. Such growth in the poultry industry is having a profound effect on the demand for feed and raw materials. However, it is also becoming clear that the require...