TAILIEUCHUNG - Poultry meat pathogens and its Control

Control of ectoparasites on poultry creates additional exposure risks. High pressures sprays or dipping are often used in large commercial operations to treat birds for obligate ectoparasites such as the northern fowl mite. Aerosol and splash represent exposure risks for the applicator in both situations. Routes of entry may be oral, dermal or inhalation. Dipping represents the most significant risk to personnel since each bird must be handled to effectively treat the outbreak. A significant amount of splash occurs as birds are immersed and withdrawn from the dipping vat. Commercial flocks are seldom treated. | Internet Journal of Food Safety V 7 20-28 Poultry meat pathogens and its Control Theodore .I. Mbata Department of Applied Microbiology and Brewing Nnamdi Azikiwe University 5025 Awka Nigeria Abstract Poultry meat can be contaminated with a variety of foodborne pathogens that may cause human illness following ingestion and is due to handling of raw meat undercooking or mishandling of the cooked product. While Salmonella and Campylobacter spp. remain the organisms of greatest global concern others present include the more recently reported Arcobacter and Helicobacter spp. and occasionally verotoxigenic Escherichia coil. Also considered here is the growing problem of antimicrobial resistance among poultry-associated pathogens. Because of the need for a systematic and universally applicable approach to food safety control the Hazard Analysis Critical Control Point HACCP concept is increasingly being introduced into the Poultry Industry and Quantitative Risk Assessment QRA is being developed. Among a number of completed and on-going studies on QRA are those undertaken by FAO WHO on Salmonella and Campylobacter in broilers. In the case of Campylobacter however any QRA must assume at present that all strains have the same pathogenic potential for humans even though this is unlikely to be the case. Implementation of the HACCP system in poultry processing plants addresses zoonotic agents that are not detectable by conventional meat inspection procedures. The system brings obvious benefits in optimizing plant hygiene ensuring compliance with legislation and providing evidence of due diligence on the part of he processor. It is now being applied globally in two different situations in one such as that occurring in the USA carcass contamination is progressively reduced as carcasses pass through the process and are finally chilled in super-chlorinated water. There is also the option to use a chemical-rinse treatment for further reduction of microbial contamination. In the

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