A Review of <i>Salmonella</i> and <i>Campylobacter</i> in Broiler Meat: Emerging Challenges and Food Safety Measures
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 <i>Salmonella</i> and <i>Campylobacte...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-06-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/6/776 |
| _version_ | 1797565546419453952 |
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| author | Hudson T. Thames Anuraj Theradiyil Sukumaran |
| author_facet | Hudson T. Thames Anuraj Theradiyil Sukumaran |
| author_sort | Hudson T. Thames |
| collection | DOAJ |
| description | 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 <i>Salmonella</i> and <i>Campylobacter</i>. 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 <i>Salmonella</i> and <i>Campylobacter</i> 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. |
| first_indexed | 2024-03-10T19:13:45Z |
| format | Article |
| id | doaj.art-24c3c3cb6b0a42aaa77698e92e3933cb |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T19:13:45Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-24c3c3cb6b0a42aaa77698e92e3933cb2023-11-20T03:32:36ZengMDPI AGFoods2304-81582020-06-019677610.3390/foods9060776A Review of <i>Salmonella</i> and <i>Campylobacter</i> in Broiler Meat: Emerging Challenges and Food Safety MeasuresHudson T. Thames0Anuraj Theradiyil Sukumaran1Department of Poultry Science, Mississippi State University, Starkville, MS 39762, USADepartment of Poultry Science, Mississippi State University, Starkville, MS 39762, USAPoultry 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 <i>Salmonella</i> and <i>Campylobacter</i>. 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 <i>Salmonella</i> and <i>Campylobacter</i> 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.https://www.mdpi.com/2304-8158/9/6/776<i>Salmonella</i><i>Campylobacter</i>PrevalenceAntimicrobialschickenbiofilm |
| spellingShingle | Hudson T. Thames Anuraj Theradiyil Sukumaran A Review of <i>Salmonella</i> and <i>Campylobacter</i> in Broiler Meat: Emerging Challenges and Food Safety Measures Foods <i>Salmonella</i> <i>Campylobacter</i> Prevalence Antimicrobials chicken biofilm |
| title | A Review of <i>Salmonella</i> and <i>Campylobacter</i> in Broiler Meat: Emerging Challenges and Food Safety Measures |
| title_full | A Review of <i>Salmonella</i> and <i>Campylobacter</i> in Broiler Meat: Emerging Challenges and Food Safety Measures |
| title_fullStr | A Review of <i>Salmonella</i> and <i>Campylobacter</i> in Broiler Meat: Emerging Challenges and Food Safety Measures |
| title_full_unstemmed | A Review of <i>Salmonella</i> and <i>Campylobacter</i> in Broiler Meat: Emerging Challenges and Food Safety Measures |
| title_short | A Review of <i>Salmonella</i> and <i>Campylobacter</i> in Broiler Meat: Emerging Challenges and Food Safety Measures |
| title_sort | review of i salmonella i and i campylobacter i in broiler meat emerging challenges and food safety measures |
| topic | <i>Salmonella</i> <i>Campylobacter</i> Prevalence Antimicrobials chicken biofilm |
| url | https://www.mdpi.com/2304-8158/9/6/776 |
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