Foodborne Pathogens in Poultry: A Public Health Concern
Abstract
Foodborne pathogens are one of the major risks in poultry meat industry due to its worldwide prevalence and public health significance.These infections, which come from the intestinal tracts of animals, contaminate chicken during processing and pose serious concerns when consumed.By identifying key control points and establishing safety thresholds, Hazard Analysis and Critical Control Points (HACCP) offer a systematic approach that is frequently used to manage these hazards across the food chain.However, different farm sizes and a lack of research provide challenges to the use of HACCP, particularly at the farm level, impeding its widespread acceptance.This chapter focus on these concerns that requires proactive measures within the meat sector.The use of antibiotics, especially gentamicin, successfully lowers the number of germs, but at high doses, it raises questions concerning fertility.Treatments like hydrogen peroxide and phenol dips show potential in reducing the number of bacteria in eggs.Reducing the spread of germs requires maintaining hygienic poultry facilities, strict disinfection procedures, and strong security measures.Using ingredients like sodium dodecyl sulphate, lactic acid, and citric acid throughout the meat processing process helps stop the spread of pathogens.Multifaceted interventions are necessary to support poultry safety, even as HACCP standards and cleanliness measures do.Pre-and probiotics, organic acids, and essential oils can be used in…
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