Public health impact of Salmonella spp. on raw poultry: Current concepts and future prospects in the United States

Non typhoidal Salmonella spp. are among the leading causes of foodborne illness in the U.S. Some 20% of foodborne illnesses attributed to Salmonella can be associated with poultry and poultry products. Industry efforts to lower the incidence of Salmonella have been successful, but the number of illnesses from contaminated poultry has not seen a concomitant drop. In this review, the historical background of Salmonella assessment in poultry at the processing plant will be presented along with the problems inherent with current methods. In addition, opportunities for improvement via the availability of emerging detection and identification technologies as well as other food safety measures that can be taken such as consumer education.

Automated summary

Non typhoidal Salmonella spp. are a major cause of foodborne illness in the U.S., with about 20% of cases associated with poultry and poultry products. Industry efforts to reduce the incidence of Salmonella have been successful, but there has not been a corresponding decrease in illnesses from contaminated poultry. Improvement opportunities include emerging detection technologies, consumer education, and other food safety measures.