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Food Safety in Poultry Meat Production pp 95–122Cite as

Pre-harvest Approaches to Improve Poultry Meat Safety

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Part of the book series: Food Microbiology and Food Safety ((PRACT))

Abstract

Salmonella and Campylobacter have been responsible for numerous foodborne outbreaks and are often associated with the consumption of poultry meat and meat products. Given the significant public health impact associated with these zoonotic pathogens, it is critical to implement programs aimed at reducing pathogen prevalence along the poultry production continuum. Pre-harvest food safety in broiler production utilizes a methodical approach to control enteric pathogens in breeder flocks, hatchlings, chicks, and market-age birds. This chapter discusses the different intervention strategies that can be applied at the primary production environment to control the introduction, propagation, and dissemination of Salmonella and Campylobacter in broiler chicken production.

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  1. University of Connecticut, Storrs, CT, USA

    Mary Anne Amalaradjou

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  1. Department of Animal Science, University of Connecticut, Storrs, CT, USA

    Kumar Venkitanarayanan

  2. College of Veterinary Medicine, North Carolina State University, Raleigh, NC, USA

    Siddhartha Thakur

  3. Department of Food Science, University of Arkansas, Fayetteville, AR, USA

    Steven C. Ricke

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Amalaradjou, M.A. (2019). Pre-harvest Approaches to Improve Poultry Meat Safety. In: Venkitanarayanan, K., Thakur, S., Ricke, S. (eds) Food Safety in Poultry Meat Production. Food Microbiology and Food Safety(). Springer, Cham. https://doi.org/10.1007/978-3-030-05011-5_5

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