News and analysis for the global poultry industry.
Poultry Processing & Slaughter
on October 2, 2013

A global look at Salmonella and Campylobacter control for poultry

Efforts to reduce the incidence of potential pathogens on ready-to-cook poultry products are receiving increased attention in many countries, and significant progress is being made.

The simplistic way of describing the two primary approaches to Salmonella control for ready-to-cook poultry products is the European approach, which is to eradicate Salmonella in live production, and the U.S. approach, which focuses on application of physical, chemical and thermal interventions in processing to reduce Salmonella incidence.

The problem…

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