Processing Securing carcass quality and food safety

摘要

Salmonella Enteritidis and Campylobacter jejuni are major causes of broiler carcass contamination. Rinse methods can help reducing their spread. Adequate sampling is necessary however.Salmonella and Campylobacter spp. are major human pathogens associated with poultry products, which are attributed to more foodborne deaths than any other food product. Annual estimates attribute human salmonellosis and campylobacte-riosis to approximately one million episodes of foodborne illness each year in the United States. Both Salmonella and Campylobacter spp. are commensal residents of the poultry gastrointestinal tract and the primary processing of such livestock can contribute to their spread.To combat this issue the United States Department of Agriculture-Food Safety Inspection Service (USDA-FSIS) implemented stringent Campylobacter performance standards and updated pre-existing Salmonella performance standards.