Health Risks and Consequences of Salmonella and Campylobacter jejuni in Raw Poultry

Abstract

Salmonella and Campylobacter jejuni are major human pathogens and poultry and poultry products are frequent vehicles of these bacteria. Estimates place the annual incidence of human salmonellosis and campylobacteriosis between 1 and 4 million each. Hazards are associated with contamination, survival or growth during production, transportation, processing and preparation. Animals are contaminated from a variety of sources on farms and the contaminants are spread during processing. Scalding, defeathering, evisceration and giblet operations are major points of spread. Further spread can occur during handling in markets and kitchens. Insufficient thermal processing or cooking allows survival. Improper handling of cooked poultry frequently results in cross contamination from previously handled raw carcasses and parts. Improper refrigeration provides conditions for multiplication of salmonellae. Estimates of annual costs of poultry-associated cases of salmonellosis and campylobacteriosis in the United States range from $64 million to $114.5 million and $362 million to $699 million, respectively. The need for a cost-effective solution to these poultry-borne human disease problems is apparent.

Short‐term and long‐term effects of pathogen reduction interventions on salmonellosis from whole chickens

“…Symptoms of this disease include diarrhea, abdominal cramps, vomiting, and fever. Chickens can be carriers of Salmonella that infect humans (Bryan & Doyle, 1995). Consequently, the chicken industry applies multiple pathogen reduction interventions throughout the farm‐to‐table chain.…”

Studies on Occurrence of Invasive Salmonella spp. from Unorganised Poultry Farm to Retail Chicken Meat Shops in Mumbai City, India

“…various hygienic measures (Rose et al, 1999;Skov et al, 1999;Cardinale et al, 2004). Bryan and Doyle (1995) stated that commercially reared birds are in constant contact with litter and dust, both of which can be a source of contamination. Barnes, (1972) also mentioned that Salmonella contamination of birds may occur before, during or after the grow-out phase of production.…”

Prevalence of campylobacters and arcobacters in ducks at the abattoir

“…jejuni. They can be found on the carcasses of oven-ready ducks and duck products due to cross contamination by faecal matter from infected birds in the processing plant (Kasrazadeh and Genigeorgis 1987;Bryan and Doyle 1995;Stern et al 1995). Prescott and Bruin-Mosch (1981) examined 94 commercially reared ducks and found 88% carrying C. jejuni subsp.…”

“…jejuni the most commonly isolated species. Bryan and Doyle (1995) reported an average contamination rate of poultry products with Campylobacter spp. of 62%.…”