Advertisement

Poultry Products

  • International Commission on Microbiological Specifications for Foods (ICMSF)
  • Katherine MJ Swanson
Chapter

Abstract

Useful testing for the microbiological safety and quality of poultry products is discussed. Ingredient, in-process, environmental, shelf life and end product tests vary in relative importance for different product types. This chapter covers primary production, fresh chilled and frozen poultry products, cooked poultry products, fully retorted shelf stable poultry products and dried poultry products. Specific recommendations and sampling plans are provided, where appropriate.

Keywords

Shelf Life Poultry Product Poultry Meat Psychrotrophic Bacterium Sponge Sample 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

References

  1. Brett MM (1998) 1566 outbreaks of Clostridium perfringens food poisoning, 1970–1996. Proc 4th World Congr, Berlin. Foodborne Infect Intox 1:243–244Google Scholar
  2. Codex Alimentarius (2005) Code of hygienic practice for meat (CAC/RCP 58–2005). Joint FAO/WHO Food Standards Program, FAO, RomeGoogle Scholar
  3. Codex Alimentarius (2009) Guidelines on the application of general principles of food hygiene to the control of Listeria monocytogenes in foods (CAC/GL 61–2007). Annex I: Recommendations for an environmental monitoring program for Listeria monocytogenes in processing areas. http://www.codexalimentarius.net/web/more_info.jsp?id_sta=10740. Accessed 4 November 2010
  4. CCFH (Codex Committee on Food Hygiene) (2010) Proposed draft guidelines for control of Campylobacter and Salmonella spp in chicken meat at step 3. CX/FH 10/42/4Google Scholar
  5. CDC (US Centers for Disease Control and Prevention) (2009) Preliminary FoodNet data on the incidence of infection with pathogens transmitted commonly through food – 10 states, 2008. Morbid Mortal Weekly Rep 58:333–337Google Scholar
  6. Cole MB, Tompkin RB (2005) Microbiological performance objectives and criteria. In Sofos JN (ed), Improving the safety of fresh meat. Woodhead, Cambridge, UKGoogle Scholar
  7. Cox NA, Richardson LJ, Cason JA et al (2010) Comparison of neck skin excision and whole carcass rinse sampling methods for microbiological evaluation of broiler carcasses before and after immersion chilling. J Food Prot 73: 976–980Google Scholar
  8. DVFA (Danish Veterinary and Food Administration) (2004) The national Salmonella control programme for the production of table eggs and broilers 1996–2002. Fødevare Rapport 2004:06Google Scholar
  9. EFSA (European Food Safety Authority) (2008) Report of the task force on zoonoses data collection on the analysis of the baseline survey on the prevalence of Salmonella in turkey flocks in the EU, 2006–2007. The EFSA J 134:1–91Google Scholar
  10. EFSA (2010) Analysis of the baseline survey on the prevalence of Campylobacter in broiler batches and of Campylobacter and Salmonella on broiler carcasses in the EU, 2008. Part A: Campylobacter and Salmonella prevalence estimates. EFSA Journal 8(03):1503 (99 pp)Google Scholar
  11. EU (European Union) (2003) Regulation (EC) No 2160/2003 of the European parliament and of the council of 17 November 2003 on the control of Salmonella and other specified foodborne zoonotic agents. Off J Eur Union L325:1–15Google Scholar
  12. EC (European Commission) (2005) Commission regulation (EC) no. 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Off J Eur Union L338:1–26Google Scholar
  13. FAO/WHO (Food and Agriculture Organization of the United Nations/World Health Organization) (2002) Risk assessments of Salmonella in eggs and broiler chickens. Microbiological Risk Assessment Series No. 2. FAO/WHO, Rome, GenevaGoogle Scholar
  14. FAO/WHO (2004) Risk assessment of Listeria monocytogenes in ready-to-eat foods: Technical Report. Microbiological Risk Assessment Series No. 5. FAO/WHO, Rome, GenevaGoogle Scholar
  15. FAO/WHO (2009a) Risk assessment of Campylobacter spp. in broiler chickens: Technical Report. Microbiological Risk Assessment Series No. 12. FAO/WHO, Rome, GenevaGoogle Scholar
  16. FAO/WHO (2009b) Salmonella and Campylobacter in chicken meat: Meeting Report. Microbiological Risk Assessment Series No. 19. FAO/WHO, Rome, GenevaGoogle Scholar
  17. FDA-FSIS (Food and Drug Administration - Food Safety and Inspection Service) (2003) Quantitative assessment of the relative risk to public health from foodborne Listeria monocytogenes among selected categories of ready-to-eat foods. Food and Drug Administration, Center for Science and Applied Nutrition, College Park, MarylandGoogle Scholar
  18. Georgsson F, Borkelsson AE, Geirsdóttir M et al (2006) The influence of freezing and duration of storage on Campylobacter and indicator bacteria in broiler carcasses. Food Microbiol 23:677–683CrossRefGoogle Scholar
  19. Golden NJ, Crouch EA, Latimer H et al (2009) Risk assessment for Clostridium perfringens in ready-to-eat and partially cooked meat and poultry products. J Food Prot 72:1376–1384Google Scholar
  20. ICMSF (International Commission on Microbiological Specifications for Foods) (2005) Poultry products. In Microorganisms in foods 6: microbial ecology of food commodities, 2nd edn. Kluwer Academic/Plenum, New YorkGoogle Scholar
  21. Murrell WG (1989) Clostridium perfringens. In Buckle KA (ed) Foodborne microorganisms of public health significance, 4th edn. Australian Institute of Food Science and Technology Ltd. (NSW Branch) Food Microbiology Group, New South Wales, AustraliaGoogle Scholar
  22. NZFSA (New Zealand Food Safety Authority) (2008) Campylobacter risk management strategy: 2008–2011. http://www.nzfsa.govt.nz/foodborne-illness/campylobacter/strategy/Campylobacter_risk_management_strategy_2008-2011.pdf. Accessed 4 November 2010
  23. Rosenquist H, Nielsen NL, Sommer HM et al (2003) Quantitative risk assessment of human campylobacteriosis associated with thermophilic Campylobacter species in chickens. Int J Food Microbiol 83:87–103CrossRefGoogle Scholar
  24. Sandberg M, Hofshagen M, Østensvik Ø et al (2005) Survival of Campylobacter on frozen broiler carcasses as a function of time. J Food Prot 68:1600–1605Google Scholar
  25. Scott VN, Swanson KMJ, Freier TA et al (2005) Guidelines for conducting Listeria monocytogenes challenge testing of foods. Food Prot Trends 25:818–825Google Scholar
  26. USDA (United States Department of Agriculture) (1996) Pathogen reduction; hazard analysis and critical control point (HACCP) systems; final rule. Federal Register 61:38805–38989Google Scholar
  27. USDA (United States Department of Agriculture) (2008) Progress report on Salmonella testing of raw meat and poultry products, 1998–2006. http://www.fsis.usda.gov/Science/Progress_Report_Salmonella_Testing/index.asp. Accessed 4 November 2010

Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  • International Commission on Microbiological Specifications for Foods (ICMSF)
    • 1
  • Katherine MJ Swanson
    • 2
  1. 1.North RydeAustralia
  2. 2.EaganUSA

Personalised recommendations