Hostname: page-component-cd9895bd7-hc48f Total loading time: 0 Render date: 2024-12-26T19:09:52.312Z Has data issue: false hasContentIssue false
  • English
  • Français

Current trends in the microbiological safety of poultry meat

Published online by Cambridge University Press:  18 September 2007

G.C. Mead
G.C. Mead
Affiliation:
Consultant, 17 Harbutts, Bathampton, Bath, Somerset, BA2 6TA, United Kingdom, e-mail: geoffmead@ hotmail.com
Get access

Abstract

Contamination of poultry meat products with Salmonella and Cumpylobucter spp. continues to be the main microbiological problem affecting both industry and consumers. In some countries, control measures appear to have reduced flock infection with Sulmonella, but other issues have arisen; these include an increase in multiple resistance to antimicrobials in certain serotypes and the recent emergence of S. Paratyphi B variant Java, also frequently multi-resistant. For intensive production systems, there is much information on sources and routes of Salmonella transmission and the relative risk of infection/contamination at different stages of production. Some possible reasons for control failures are discussed. In contrast, less is known about Campylobacter in these respects, and a better understanding is needed of the physiology and host-interactions of the organisms, and of their behaviour in poultry operations. On such knowledge may depend the future development of effective controls.

Keywords

poultrySalmonellaCampylobacterproductionprocessing
Type
Reviews
Information
World's Poultry Science Journal , Volume 60 , Issue 1 , March 2004 , pp. 112 - 118
Copyright
Copyright © Cambridge University Press 2004

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Berndtson, E., Tivemo, M. and Engvall, A., (1992) Distribution and numbers of Campylobacter in newly slaughtered broiler chickens and hens. International Journal of Food Microbiology 15: 45–50.CrossRefGoogle ScholarPubMed
Berrang, M.E. and Dickens, J.A. (2000) Presence and level of Campylobacter spp. on broiler carcasses throughout the processing plant. Journal of Applied Poulrry Research 9: 43–47.CrossRefGoogle Scholar
Bryan, E.L. and Doyle, M.P. (1995) Health risks and consequences of Salmonella and Campylobacter jejuni in raw poultry. Journal of Food Protecrion 58: 326–344.CrossRefGoogle ScholarPubMed
Corry, J.E.L., Allen, V.M., Hudson, W.R., Breslin, M.F. and Davies, R.H. (2002) Sources of salmonella on broiler carcasses during transportation and processing: modes of contamination and methods of control. Journal of Applied Microbiology 92: 424–432.CrossRefGoogle ScholarPubMed
Cox, N.A., Stern, N.J., Hiett, K.L. and Berrang, M.E. (1999) Transmission of Campylobacter jejuni from breeders to commercial broiler chickens. In: Abstracts of the 10th International Workshop on Campylobacter, Helicobacter and Related Organisms, (Mobley, H.L.T., Nachamkin, I. and Gee, D., Eds) Abstract no. F. I, Baltimore, USA p., 61.Google Scholar
Deruyttere, L., Klaason, J., Froyman, R. and Day, C.A. (1997) Field study to demonstrate the efficacy of Aviguard against Salmonella colonisation in broilers. In: Proceedings, Salmonella and Salmonellosis, (Colin, P., Le Goux, J.M. and Clement, G., Eds) Ploufragan, France, pp 523–525.Google Scholar
Fernandez, F., Sharma, R., Hinton, M. and Bedford, M.R. (2000) Diet influences the colonisation of Campylobacter jejuni and distribution of much carbohydrates in the chick intestinal tract. Cellular and Molecular Life Sciences 57: 1793–1801.CrossRefGoogle Scholar
Heyndrickx, M., Vanderchove, D., Herman, L., Rollier, I., Grijspeerdt, K. and De Zutter, L., (2002) Routes for salmonella contamination of poultry meat: epidemiological study from hatchery to slaughterhouse. Epidemiology and Infection 129: 253–265.CrossRefGoogle ScholarPubMed
Hinton, M.H. and Corry, J.E.L. (1999) The decontamination of carcass meat. In: Poulrry Meat Science, (Richardson, R.I. and Mead, G.C. Eds) Wallingford, Oxford, UK, CAB1 Publishing, pp 285–295.Google Scholar
Mead, G.C. (2002) Factors affecting intestinal colonisation of poultry by campylobacter and role of microflora in control. World's Poultry Science Journal 58: 169–178.CrossRefGoogle Scholar
Mead, G.C. and Hudson, W.R. (1987) Survival of campylobacters on air-chilled broiler carcasses held under different conditions. Brirish Poultry Science 28: 776.Google Scholar
Mead, G.C., Hudson, W.R. and Hinton, M.H. (1995) Effect of changes in processing to improve hygiene control on contamination of poultry carcasses with campylobacter. Epidemiology and Infection 115: 495–500.CrossRefGoogle ScholarPubMed
O'brien, S. J. and De Valk, H., (2003) Salmonella – ‘old’ organism, continued challenges. Eurosurveillance 8: 29–31.CrossRefGoogle ScholarPubMed
Pearson, A.D., Greenwood, M.H., Feltham, T.K.A., Healing, T.D., Donaldson, J., Jones, D.M. and Colwell, R.R. (1996) Microbial ecology of Campylobacter jejuni in a United Kingdom chicken supply chain: intermittent common sources, vertical transmission and amplification of flock propagation. Applied and Environmental Microbiology 62: 4614–4620.CrossRefGoogle Scholar
Report (1996) Report on Poultry Meat, Advisory Committee on the Microbiological Safety of Food, London HMSO.Google Scholar
Report (2001) Salmonella in Livestock Production in GB, Weybridge, UK, Veterinary Laboratories Agency.Google Scholar
Sahin, O., Zhang, Q., Meitzler, J.C., Harr, B.S., Morishita, T.Y. and Mohan, R., (2001) Prevalence, antigenic specificity and bactericidal activity of poultry anti-Campylobacter maternal antibodies. Applied and Environmental Microbiology 67: 3951–3957.CrossRefGoogle ScholarPubMed
Threlfall, E.J., Fisher, I.S.T., Berghold, C., Gemer-Smidt, P., Tschape, H., Cormican, M., Luzzi, I., Schnieder, F., Wannet, W., Machado, J. and Edwards, G., (2003) Antimicrobial drug resistance in isolates of Salmonella enterica from cases of salmonellosis in humans in Europe in 2000: results of international multi-centre surveillance. Eurosurveillance 8: 41–45.CrossRefGoogle ScholarPubMed
Usda (1996) Part II Department of Agriculture, Food Safety and Inspection Service. 9CFR Part 304, et al. Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems; Final Rule. Federal Register 61(144): 38806–38989.Google Scholar
Van Pelt, W., Van Der Zee, H., Wannet, W.J.B., Van De Giessen, A.W., Mevius, D.J., Bolder, N.M., Komijn, R.E. and Van Duynhoven, Y.T.H.P. (2003) Explosive increase of Salmonella Java in poultry in the Netherlands: consequences for public health. Eurosurveillance 8: 31–35.CrossRefGoogle ScholarPubMed
Vellinga, A. and Van Loock, F., (2002) The dioxin crisis as experiment to determine poultry-related Campylobucter enteritis. Emerging Infectious Diseases 8: 19–22.CrossRefGoogle ScholarPubMed
Waldroup, A.L., (1996) Contamination of raw poultry with pathogens. World's Poultry Science Journal 52: 7–25.CrossRefGoogle Scholar
Waldroup, A.L., Rathgeber, B.M., Forsythe, R.H. and Smoot, L., (1992) Effect of six modifications on the incidence and levels of spoilage and pathogenic organisms on commercially processed postchill broilers. Journal of Applied Poultry Research 1: 226–234.CrossRefGoogle Scholar
Williams, J.E. (1981) Salmonellas in poultry feeds – a worldwide review. Part I. World's Poultry Science Journal 37: 6–25.CrossRefGoogle Scholar
Wray, C., Davies, R.H. and Evans, S.J. (1999) Salmonella infection in poultry: the production environment. In: Poultry Meat Science. (Richardson, R.I. and Mead, G.C. Eds) Wallingford, Oxford, UK, CABI Publishing, pp 257–275.Google Scholar