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Stewart J, Pavic A. Advances in enteropathogen control throughout the meat chicken production chain. Compr Rev Food Sci Food Saf 2023; 22:2346-2407. [PMID: 37038302 DOI: 10.1111/1541-4337.13149] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 03/12/2023] [Accepted: 03/14/2023] [Indexed: 04/12/2023]
Abstract
Enteropathogens, namely Salmonella and Campylobacter, are a concern in global public health and have been attributed in numerous risk assessments to a poultry source. During the last decade, a large body of research addressing this problem has been published. The literature reviewed contains review articles on certain aspects of poultry production chain; however, in the past decade there has not been a review on the entire chain-farm to fork-of poultry production. For this review, a pool of 514 articles were selected for relevance via a systematic screening process (from >7500 original search articles). These studies identified a diversity of management and intervention strategies for the elimination or reduction of enteropathogens in poultry production. Many studies were laboratory or limited field trials with implementation in true commercial operations being problematic. Entities considering using commercial antienteropathogen products and interventions are advised to perform an internal validation and fit-for-purpose trial as Salmonella and Campylobacter serovars and biovars may have regional diversity. Future research should focus on nonchemical application within the processing plant and how a combination of synergisticinterventions through the production chain may contribute to reducing the overall carcass burden of enteropathogens, coupled with increased consumer education on safe handling and cooking of poultry.
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Affiliation(s)
- Jack Stewart
- Birling Laboratories Pty Ltd, Bringelly, New South Wales, Australia
| | - Anthony Pavic
- Birling Laboratories Pty Ltd, Bringelly, New South Wales, Australia
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The changing microbiome of poultry meat; from farm to fridge. Food Microbiol 2021; 99:103823. [PMID: 34119108 DOI: 10.1016/j.fm.2021.103823] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 04/24/2021] [Accepted: 04/27/2021] [Indexed: 11/20/2022]
Abstract
Chickens play host to a diverse community of microorganisms which constitute the microflora of the live bird. Factors such as diet, genetics and immune system activity affect this complex population within the bird, while external influences including weather and exposure to other animals alter the development of the microbiome. Bacteria from these settings including Campylobacter and Salmonella play an important role in the quality and safety of end-products from these birds. Further steps, including washing and chilling, within the production cycle aim to control the proliferation of these microbes as well as those which cause product spoilage. These steps impose specific selective pressures upon the microflora of the meat product. Within the next decade, it is forecast that poultry meat, particularly chicken will become the most consumed meat globally. However, as poultry meat is a frequently cited reservoir of zoonotic disease, understanding the development of its microflora is key to controlling the proliferation of important spoilage and pathogenic bacterial groups present on the bird. Whilst several excellent reviews exist detailing the microbiome of poultry during primary production, others focus on fate of important poultry pathogens such as Campylobacter and Salmonella spp. At farm and retail level, and yet others describe the evolution of spoilage microbes during spoilage. This review seeks to provide the poultry industry and research scientists unfamiliar with food technology process with a holistic overview of the key changes to the microflora of broiler chickens at each stage of the production and retail cycle.
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Premarathne JMKJK, Satharasinghe DA, Huat JTY, Basri DF, Rukayadi Y, Nakaguchi Y, Nishibuchi M, Radu S. Impact of human Campylobacter infections in Southeast Asia: The contribution of the poultry sector. Crit Rev Food Sci Nutr 2018; 57:3971-3986. [PMID: 28001082 DOI: 10.1080/10408398.2016.1266297] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Campylobacter is globally recognized as a major cause of foodborne infection in humans, whilst the development of antimicrobial resistance and the possibility of repelling therapy increase the threat to public health. Poultry is the most frequent source of Campylobacter infection in humans, and southeast Asia is a global leader in poultry production, consumption, and exports. Though three of the world's top 20 most populated countries are located in southeast Asia, the true burden of Campylobacter infection in the region has not been fully elucidated. Based on published data, Campylobacter has been reported in humans, animals, and food commodities in the region. To our knowledge, this study is the first to review the status of human Campylobacter infection in southeast Asia and to discuss future perspectives. Gaining insight into the true burden of the infection and prevalence levels of Campylobacter spp. in the southeast Asian region is essential to ensuring global and regional food safety through facilitating improvements in surveillance systems, food safety regulations, and mitigation strategies.
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Affiliation(s)
- Jayasekara Mudiyanselage Krishanthi Jayarukshi Kumari Premarathne
- a Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology , University Putra Malaysia, UPM , Serdang , Malaysia.,b Department of Livestock and Avian Science , Wayamba University of Sri Lanka, Faculty of Livestock, Fisheries and Nutrition , Makandura , Gonawila , Sri Lanka
| | - Dilan Amila Satharasinghe
- c Institute of Bioscience , University Putra Malaysia , UPM , Serdang , Malaysia.,d Department of Basic Veterinary Science , University of Peradeniya, Faculty of Veterinary Medicine and Animal Science , Peradeniya , Sri Lanka
| | - John Tang Yew Huat
- e Faculty of Food Technology , Universiti Sultan Zainal Abidin , Kuala Terengganu , Terengganu , Malaysia
| | - Dayang Fredalina Basri
- f School of Diagnostic and Applied Health Sciences, Faculty of Health Sciences , Universiti Kebangsaan Malaysia , Jalan Raja Muda Abdul Aziz, Kuala Lumpur , Malaysia
| | - Yaya Rukayadi
- a Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology , University Putra Malaysia, UPM , Serdang , Malaysia
| | - Yoshitsugu Nakaguchi
- g Center for Southeast Asian Studies , Kyoto University, Yoshida , Sakyo-ku , Kyoto , Japan
| | - Mitsuaki Nishibuchi
- g Center for Southeast Asian Studies , Kyoto University, Yoshida , Sakyo-ku , Kyoto , Japan
| | - Son Radu
- a Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology , University Putra Malaysia, UPM , Serdang , Malaysia
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Burfoot D, Allen V, Mulvey E, Jewell K, Harrison D, Morris V. ReducingCampylobacternumbers on chicken carcasses using lactic acid in processing plants. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12912] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dean Burfoot
- Campden BRI; Station Road Chipping Campden GL55 6LD UK
| | - Vivien Allen
- Department of Clinical Veterinary Science; University of Bristol; Langford BS40 5DU UK
| | | | - Keith Jewell
- Campden BRI; Station Road Chipping Campden GL55 6LD UK
| | - Dawn Harrison
- Department of Clinical Veterinary Science; University of Bristol; Langford BS40 5DU UK
| | - Victoria Morris
- Department of Clinical Veterinary Science; University of Bristol; Langford BS40 5DU UK
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