Author
Smith, Douglas |
Submitted to: Meeting Abstract
Publication Type: Proceedings Publication Acceptance Date: 4/10/2001 Publication Date: 4/17/2001 Citation: Smith, D.P. 2001. Food safety issues-emphasis on campylobacter and salmonella. Processing Virginia Poultry Health and Management Seminar. p. 16-19. Interpretive Summary: Technical Abstract: Food safety has evolved from a relatively obscure issue in regard to poultry production and processing in the early 1980's to a much more prominent position today. The pathogen most commonly associated with poultry by the public is Salmonella. Although not even recognized as a human pathogen 25 years ago, Campylobacter has now surpassed Salmonella in regard to number of foodborne illnesses reported that are associated with poultry. In an effort to reduce human illness, research has been and continues to be conducted on these organisms. The government is active in this research and has also implemented regulatory measures to improve food safety. These measures have changed the way meat and poultry companies operate, and further changes are likely. The poultry industry itself has voluntarily, or through pressure from customers, often exceeded regulatory requirements in an effort to reduce or eliminate pathogens from poultry. The results of these efforts have yet to be reflected in decreasing rates of human illness, however. |