Microbial ecology of poultry and poultry products

Abstract

© 2017 John Wiley & Sons, Ltd. All rights reserved. Poultry meat and derived products play a significant role in overall microbial food/meat safety and foodborne diseases. The high priority microbial meatborne hazards associated with poultry meats/products are Campylobacter and Salmonella. Their control is focused primarily on farm-abattoir stages of the poultry chain and is based on a comprehensive, integrated, risk- and food chain information-based poultry carcass meat safety assurance framework. Nevertheless, some other microbial hazards (such as L. monocytogenes, toxigenic Clostridia, Bacillus and S. aureus) can also be relevant, particularly for the safety of processed poultry meat products if/where growth of the hazard has occurred. The control of this group is focused primarily on processing-retail-food preparation stages of the poultry chain and is based on measures implemented through a HACCP system linked with the food safety objective-based concept.