Several interventions are needed to control Salmonella in chickens raised for human consumption, scientists say. Findings from the Joint FAO/WHO Expert Consultation on Microbial Risk Assessment (JEMRA) for pre- and post-harvest management of Salmonella in poultry meat.
Experts reviewed the latest data and evidence and provided scientific advice on control measures in the broiler production chain. A summary has been provided and the full report will be published at a later date as part of the United Nations Food and Agriculture Organization (FAO) and World Health Organization (WHO) Microbiological Risk Assessment (MRA) series.
Many control measures did not have sufficient evidence for experts to assess their effectiveness, but not enough to reduce the prevalence or extent of contamination in broiler and poultry meat.
Strict biosecurity measures, including sanitation, are important in primary production to prevent and control Salmonella.
Vaccine-based strategies reduce, but do not eliminate, the prevalence and extent of shedding of Salmonella in herds.
Scientists say there is no clear evidence that substances with antimicrobial activity, such as feed and water additives, effectively control Salmonella in broilers. Information on the efficacy of bacteriophage-based methods was also limited.
A promising control strategy is the combination of various competitive exclusion products such as probiotics and prebiotics, and feed-based strategies can further reduce Salmonella in poultry when used in conjunction with good hygiene practices.
The efficacy of treatment interventions is influenced by conditions such as Salmonella strain characteristics, pH, drug concentration, temperature, contact time, amount absorbed and product characteristics.
Chlorine-based compounds and organic acids such as lactic acid and peracetic acid, and acidic chlorate solutions have shown potential effectiveness, as have high pressure treatment and ionizing radiation.
Post-processing should focus on promoting a food safety culture through human behavior and consumer education on storage, handling and preparation methods.
Other factors to consider that may affect salmonella control are climate change, broiler value he chain, consumer awareness, pathogens and their hosts.
Techniques such as machine learning, omics, traceability tools, and a better understanding of interactions between Salmonella and the microbiome are also areas of focus.
Codex Food Sanitation Commission requested JEMRA to compile scientific information on salmonella and campylobacter in chicken. In 2023, a pre- and post-harvest management meeting for Campylobacter will be held.
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