Poultry-associated Foodborne Disease — Its Occurrence, Cost, Sources and Prevention

Abstract

Poultry is an important food item in most countries, and production is increasing to satisfy demand. Both chicken and turkey, however, are frequently associated with foodborne disease, with Salmonella sp., Staphylococcus aureus and Clostridium perfringens being the main etiological agents. Inadequate cooking and improper storage of cooked poultry, particularly in foodservice establishments, are major factors in the occurrence of such disease. Since Salmonella is recognized as the main pathogen associated with poultry, resulting in high medical care costs and lost productivity of those sick, reduction of this organism in poultry is a major challenge facing the food industry today. Reports from various countries show that high levels of retail carcasses carry Salmonella. The significance of this is in the transfer of organisms from the raw birds to cooked poultry and other food products in the kitchen. This is borne out by the fact that the main serotypes involved in human illness are frequently found in poultry and poultry-related material. Processing of the birds may spread Salmonella and other pathogens, but clean equipment, healthy workers and efficient rinsing and cooling of carcasses will keep cross-contamination to a minimum. The final products are best preserved by wrapping them in oxygen-impermeable plastic bags which are then refrigerated or frozen. Control programs to reduce salmonellae in poultry comprise rigorous maintenance of Salmonella-free primary breeder flocks, elimination of environmental sources of the organism, use of correctly heat-processed feed, establishment of a non-pathogenic gut flora in very young birds and education of the user of the finished products.