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PREVENTION AND CONTROL OF POTENTIALLY PATHOGENIC MICROORGANISMS IN POULTRY AND POULTRY MEAT PROCESSING

Objective

The aim of the project is to transfer results of research in the field of prevention and control of human potentially pathogenic microorganisms in poultry and poultry meat processing which should result in:

1. a more efficient spending of research funds and description of future research programmes and;

2. implementation of knowledge and technology to reduce risks of human foodborne illness.
The results of research in the field of prevention and control of human potentially pathogenic microorganisms in poultry and poultry meat processing were examined which should result in:
a more efficient spending of research funds and description of future research programmes;
implementation of knowledge and technology to reduce risks of human foodborne illness;
colonization control, to prevent infection of live birds (including game birds) with potentially pathogenic microorganisms including Salmonella, Campylobacter, Listeria and Staphylococcus aureus (research activities focus on origin of infection, bird related factors, flock management, organism related factors and methods of sampling and detection);
production and operational hygiene (research activities focus on flock related factors, antemortem inspection, transport plant design and methods of sampling and detection);
hygienic processed poultry meat production (research activities focus on slaughtering and dressing procedures, further processing, protocols for Good Hygiene Practices, product development, structural aspects of plants and methods of sampling and detection).

The above goals were achieved through a series of meetings arranged between interested parties.
Production of poultry meat increased worldwide the last 30 years by 6%, due to the demand for protein. Poultry meat is available in many different products, is perceived a healthy meat being high in protein, low in saturated fats and relatively low in cholesterol and poultry meat products do not encounter any religious barriers. Therefore consumption of poultry meat will increase in the future.

A stable market for poultry products in the future requires an efficient and hygienic poultry production and processing system capable of delivering a safe product to the consumer.

In the near future international trade of food products will increase considerably. International trade has already shown to have a remarkable impact on outbreaks of human food poisoning.

The presence of potentially pathogenic microorganisms, such as Salmonella spp., Campylobacter jejuni, Listeria monocytogenes en Staphylococcus aureus in poultry products however make the production vulnerable.

Examples are the drop in sales of poultry products following television reports on Campylobacter contaminated poultry in Sweden and other press reports on Salmonella enteritidis findings in table eggs in the UK.

The specific objectives can be divided in three main elements:

1. Colonization control, to prevent infection of live birds (including game birds) with potentially pathogenic microorganisms including Salmonella, Campylobacter, Listeria and Staphylococcus aureus. Research activities focus on origin of infection, bird related factors, flock management, organism related factors and methods of sampling and detection;

2. Production and operational hygiene. Research activities focus on flock related factors, antemortem inspection, transport plant design and methods of sampling and detection;

3. Processed poultry meat production. Research activities focus on slaughtering and dressing procedures, further processing, protocols for Good Hygiene Practices, product development, structural aspects of plants and methods of sampling and detection.

Coordinator

Centre for Poultry Research and Information Services
Address
Po Box 15
7360 AA Beekbergen
Netherlands