STRATEGIES TO CONTROL SALMONELLA AND CAMPYLOBACTER IN RAW POULTRY PRODUCTS

Foodborne illness is a major public health concern. The largest number of foodborne illness cases attributed to poultry and poultry products are caused by paratyphoid serotypes of Salmonella and by Campylobacte r jejuni. The effective prevention of foodborne disease requires an un derstanding that contamination can be introduced into foods at numerou s points along the food chain. Since multiple entry points exist for f oodborne pathogens, multifaceted intervention approaches are required to successfully control contamination of poultry during the various ph ases of the growth period and processing procedure of broiler chickens . Strategies during the grow-out period (the period during which day-o ld chicks are raised to six-to seven-week-old broiler chickens) includ e sanitation, biosecurity, vaccine and drug therapy, and biological co ntrol procedures, such as those aimed at preventing colonisation. Ther e are also many critical control points identified in the processing p lant which reduce contamination. These include temperature controls (w asher and product), chemical interventions, water replacements and cou nter-flaw technology in the scalder and chiller, and equipment mainten ance. Transportation and food handling at retail outlets and by the co nsumer (i.e., storage at the proper temperature and adequate cooking) are the final critical control points in the farm-to-table continuum. It is important to apply risk reduction strategies throughout the food chain. These include: easing the development and implementation of vo luntary animal production 'best management practices', implementing in -plant hazard analysis and critical control point systems, developing effective transportation and refrigeration standards, working to facil itate adoption of the model Food Code in all States and providing educ ational materials and support for public health activities nationwide.