Applying an acidic solution to the cloaca of broiler carcasses before picking can significantly reduce Campylobacter contamination, according to a recent study by the U.S. Department of Agriculture Agricultural Research Service.

Campylobacter bacteria counts increase after feather picking. This could be coming from contaminated machines, airborne contaminants or cecal discharges.

Day-old broiler chicks can be exposed to, and colonized, by pathogenic bacteria through a number of routes. This must be prevented to protect food safety.

Campylobacter and Salmonella are leading causes of human bacterial foodborne disease. What is the role of the transport coops in spreading this contamination in broiler chickens?

Broiler transport cage drying and the application of a dry treatment (absorbent cornstarch powder) have been shown in poultry research to diminish the foodborne pathogen Campylobacter on transport cages.

Campylobacter cultivation and detection methods to recover injured or stressed cells need to be greatly improved to allow for the development and implementation of more effective intervention strategies. Poultry scientists should question laboratory results and adopt new methods in order to obtain a better understanding of this elusive organism.

From a poultry processing viewpoint, Campylobacter presence in circulating blood of market-age broilers may increase the likelihood of cross-contamination between birds during slaughter.

 Studyshows the translocation of Salmonellatyphimurium to the thymus, liver/gallbladder and spleen following oral andintracloacal inoculation of day-old chicks. 

 Evidenceshows that the fertile egg can be a vehicle for spreading Campylobacter fromone generation of broilers to the next.

Globalization of the food supply can impact food safety from both a public health and international trade perspective, but insufficient data exist to develop internationally recognized standards. The presence of Salmonella on poultry is an important factor in protecting public health and facilitating trade.

Can an importing country justify on purely scientific grounds a zero-tolerance policy for Salmonella on raw poultry? The term “zero tolerance” for specific pathogens such as Salmonella in raw food products is interpreted differently in different countries and therefore has been confusing, misleading and misapplied. Using terms such as “zero tolerance” or “absence of a bacterium” in relation to raw poultry should be avoided unless these terms are specifically defined and explained by international agreement.