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article imageFrom poultry farms to chicken nuggets: food poisoning

By Tim Sandle     Jun 6, 2013 in Food
Scientists have identified a link between the certain food-borne pathogens on poultry farms and processed meat products.
What the research shows is that the higher the incidence of food poisoning bacteria in the poultry farm then the greater the chance that the manufactured meat products will be contaminated. This suggests that the processing methods designed to instil hygiene are ineffective when presented with a certain bacterial challenged.
The recommendation from the research is therefore to reduce the foodborne pathogen loads on broiler chicken farms, which will then help to reduce pathogen loads at the processing end of the meat-food chain.
Roy Berghaus, one of the scientists involved with the research, is quoted by Infection Control as saying: “This is important because most of our efforts towards reducing foodborne pathogens are currently focused on what happens during processing. Processing interventions are effective but they can only do so much.”
The pathogens of concern are Salmonella and Campylobacter bacteria, which cause an estimated 1.9 million food-borne illnesses in the U.S. annually. It has been estimated that 96% of chickens on farms have Salmonella and around two-thirds carry Campylobacter.
Ways to reduce contamination on harms include better segregation, better conditions, improved hygiene in relation to water, and the use of appropriate medications.
The research was undertaken at University of Georgia, Athens and the findings have been published in the journal of Applied and Environmental Microbiology. The paper is titled “Enumeration of Salmonella and Campylobacter in Environmental Farm Samples and Processing Plant Carcass Rinses from Commercial Broiler Chicken Flocks.”
More about Poultry, Chicken, chicken nuggets, food poisioning, Salmonella
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