Next Article in Journal
Interaction between Myricetin Aggregates and Lipase under Simplified Intestinal Conditions
Previous Article in Journal
Assessment of Volatiles and Polyphenol Content, Physicochemical Parameters and Antioxidant Activity in Beers with Dotted Hawthorn (Crataegus punctata)
Open AccessReview

A Review of Salmonella and Campylobacter in Broiler Meat: Emerging Challenges and Food Safety Measures

Department of Poultry Science, Mississippi State University, Starkville, MS 39762, USA
*
Author to whom correspondence should be addressed.
Foods 2020, 9(6), 776; https://doi.org/10.3390/foods9060776
Received: 22 May 2020 / Revised: 3 June 2020 / Accepted: 10 June 2020 / Published: 11 June 2020
(This article belongs to the Section Food Quality and Safety)
Poultry is one of the largest sources of animal-based protein in the United States. Poultry processing has grown from a small local network of plants to nearly 500 plants nationwide. Two of the most persistent bacteria in poultry processing are Salmonella and Campylobacter. It was not until the introduction of Hazard Analysis and Critical Control Point systems in 1996 that major efforts to reduce bacterial contamination were developed. Traditionally, chlorine has been the industry standard for decontaminating chicken meat. However, antimicrobials such as peracetic acid, cetylpyridinium chloride, and acidified sodium chlorite have replaced chlorine as primary antimicrobials. Despite current interventions, the emergence of stress-tolerant and biofilm-forming Salmonella and Campylobacter is of primary concern. In an effort to offset growing tolerance from microbes, novel techniques such as cold plasma treatment, electrostatic spraying, and bacteriophage-based applications have been investigated as alternatives to conventional treatments, while new chemical antimicrobials such as Amplon and sodium ferrate are investigated as well. This review provides an overview of poultry processing in the United States, major microbes in poultry processing, current interventions, emerging issues, and emerging technologies in antimicrobial treatments. View Full-Text
Keywords: Salmonella; Campylobacter; Prevalence; Antimicrobials; chicken; biofilm; bacteriophage Salmonella; Campylobacter; Prevalence; Antimicrobials; chicken; biofilm; bacteriophage
MDPI and ACS Style

Thames, H.T.; Theradiyil Sukumaran, A. A Review of Salmonella and Campylobacter in Broiler Meat: Emerging Challenges and Food Safety Measures. Foods 2020, 9, 776.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop