The Safety of Poultry Products : Present Trends and Future Developments
Temperton Fellowship Report 7 : The control of potential physical, chemical and microbiological hazards to health from poultry products
Year of Publication1998
Depending on the outcome of current research, future strategies for controlling campylobacters in poultry could include the use of a vaccine and administration to chicks of a "protective" intestinal microflora. An approach to salmonella control of the kind used in Sweden would not be feasible in the larger poultry industries, such as that in the UK. Product contamination can be minimised by using Good Manufacturing Practices that include chlorination of all water used in processing. The ultimate aim must be to establish a fully integrated control programme throughout the poultry supply chain and, in the future, it will be possible to quantify risks and the benefits of particular control measures through developments in quantitative risk assessment. Realistically, however, full and effective implementation of the HACCP system could take many years to achieve. In view of the difficulties in limiting microbial cross-contamination during processing, the option of a terminal carcass decontamination treatment is urgently needed and such a treatment could be introduced relatively rapidly. Should the pathogenic type of E.coli ever become a common contaminant of poultry meat, it may be necessary to consider the use of ionising radiation as a decontamination treatment. The main barrier to its use continues to be consumer resistance, based largely on ignorance of the technology, and a major educational campaign, supported by test-marketing of irradiated products, is likely to be needed. As a means of improving consumer understanding of food safety issues, this report also recognises the importance of involving consumer bodies in the development of new and improved strategies for controlling food safety and in the relevant decision-making processes. As a means of improving consumer understanding of food safety issues, this report also recognises the importance of involving consumer bodies in the development of new and improved strategies for controlling food safety and in the relevant decision-making processes.
This item is categorised as follows
- Subject Collection > Food & drink > Poultry products
- Subject Collection > Food & drink > Food & health
- Subject Collection > Livestock & dairy > Poultry & egg production
- Subject Collection > Food & drink > Food hygiene
Additional keywords/tagssalmonellapoultry industrye colifood safetyhaccp
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