Research – A Critical Look at Reducing the Risk of Salmonella from Poultry—Part 1

Food Safety Magazine

Salmonella Campylobacter

Poultry meat consumption has significantly increased over the past three decades in the U.S., and it is currently the most consumed meat protein compared to beef and pork. This increase has occurred gradually due to significant scientific research and advances in genetics, nutrition, and bird management and husbandry, resulting in reduced processing costs and, eventually, decreased meat costs for the consumer. This increase in consumption has come at a cost to the consumer, as well—the risk of salmonellosis related to higher consumption. The U.S. Centers for Disease Control and Prevention has reported that the incidence of salmonellosis has not declined, despite a reduction in Salmonella prevalence in poultry and poultry products. This may be related to several other foods being sources of Salmonella—for example, produce.

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