We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Reducing Bacterial Contamination Of Poultry Products Should Begin On The Farm

May 31, 2013: 12:00 AM EST
A U.S. study that linked foodborne pathogens on poultry farms and at processing plants suggests that reducing harmful bacteria on the farm may be the most important step to keeping them out of the food supply. Current efforts to prevent food contamination are focused on the processing plant phase. Scientists traced salmonella and campylobacter bacteria – which together cause 1.9 million foodborne illnesses in the U.S. annually – from the processing plants back to the source farma 96 and 71 percent of the time, respectively. Measures to reduce salmonella on the farm include vaccination of breeder hens, “competitive exclusion” products and using acidified water during feed withdrawal.
R. D. Berghaus et al., "Enumeration of Salmonella and Campylobacter in Environmental Farm Samples and Processing Plant Carcass Rinses from Commercial Broiler Chicken Flocks", Applied and Environmental Microbiology, May 31, 2013, © American Society for Microbiology
Food Safety
Quality & Internal Procedures
North America
United States of America
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.