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Retrospective review is a key to designing effective food safety measures. Despite the reported reduction of Salmonella prevalence in poultry products, there has not been a concomitant reduction of the overall incidence of Salmonella illnesses reported to the US Foodborne Diseases Active Surveillance Network (FoodNet) since 1996. However, there have been significant annual trends among Salmonella serotypes. This analysis examines trends in the reported incidence of illness due to poultry‐ and nonpoultry associated Salmonella serotypes. Overall, the findings indicate declining trends in illness due to the poultry‐associated serotypes and increasing trends in illness due to Salmonella serotypes not associated with poultry. [ABSTRACT FROM AUTHOR]

Poultry is the primary reservoir of Campylobacter, a leading cause of gastroenteritis in the United States. Currently, the selective plating methodology using selective agars, Campy Cefex and Modified Charcoal Cefoperazone Deoxycholate agar, is preferentially used for the quantification of Campylobacter spp. among poultry products. Due to the specific nature of Campylobacter, this methodology is not sensitive, which can lead to skewed detection and quantification results. Therefore, Campylobacter detection and quantification methods are urgently needed. The objective was to develop a shortened enrichment-based quantification method for Campylobacter (CampyQuant™) in post-chill poultry rinsates using the BAX® System Real-Time PCR assay for Campylobacter. The specificity and sensitivity for the detection of C. jejuni, C. coli, and C. lari in pure culture were determined. The BAX® System Real-Time PCR assay consistently detected and identified each species 100% of the time with an enumeration range of 4.00 to 9.00 Log10 CFU/mL. Enrichment time parameters for low-level concentrations (0.00, 1.00, and 2.00 Log10 CFU/mL) of Campylobacter using the BAX® System Real-Time PCR assay were elucidated. It was determined that an enrichment time of 20 h was needed to detect at least 1.00 Log10 CFU/mL of Campylobacter spp. Using the BAX® System Real-Time PCR assay for Campylobacter. As a result, time of detection, detection limits, and enrichment parameters were used to develop the CampyQuant™ linear standard curve using the detected samples from the BAX® System Real-Time PCR assay to quantify the levels in post-chill poultry rinsates. A linear fit equation was generated for each Campylobacter species using the cycle threshold from the BAX® System Real-Time PCR assay to estimate a pre-enrichment of 1.00 to 4.00 Log10 CFU/mL of rinsates detected. The statistical analyses of each equation yielded an R2 of 0.93, 0.76, and 0.94 with a Log10 RMSE of 0.64, 1.09, and 0.81 from C. jejuni, C. coli, and C. lari, respectively. The study suggests that the BAX® System Real-Time PCR assay for Campylobacter is a more rapid, accurate, and efficient alternative method for Campylobacter enumeration. [ABSTRACT FROM AUTHOR]

Aim: Campylobacter is the leading bacterial pathogen that causes foodborne illnesses worldwide. Pasture farming is regarded as an important source of agricultural production for small farming communities. Consumer preference for pasture-raised animal products has increased; however, there is a paucity of information on the microbiological quality of pasture-raised poultry products. The purpose of this study was to explore genetic relatedness of thermophilic Campylobacter isolates, to assess antibiotic resistance phenotypically and genotypically, and to screen the presence of virulence determinants of Campylobacter isolates from pasture-raised poultry farms from southeastern United States. Methods: Ninety-seven Campylobacter isolates previously identified by Q7 BAX® System Real-Time PCR were genotyped by multilocus sequence typing (MLST). Campylobacter isolates were then evaluated for their phenotypic antimicrobial susceptibility against nine antimicrobial agents using Sensititre plates. Additionally, Campylobacter isolates were tested for the presence of antimicrobial resistance-associated elements. Furthermore, Campylobacter isolates were screened for the presence of 13 genes encoding putative virulence factors by PCR. These included genes involved in motility (flaA and flhA), adhesion and colonization (cadF, docC, racR, and virB11), toxin production (cdtA, cdtB, cdtC, wlaN, and ceuE) and invasion (ciaB and iamA). Results: Among 97 Campylobacter isolates, Campylobacter jejuni (n  =  79) and Campylobacter coli (n  =  18) were identified. By MLST, C. jejuni isolates were assigned to seven clonal complexes. Among them, ST-353, ST-607 and ST-21 were the most common STs recognized. All C. coli (n  =  18) isolates were included in CC-828. Interestingly, eight STs identified were not belonging any previous identified clonal complex. Campylobacter isolates displayed a high resistance rate against tetracycline (81.4%), while a low rate of resistance was observed against macrolides (azithromycin and erythromycin), quinolones and fluoroquinolones (nalidixic acid and ciprofloxacin), aminoglycosides (gentamicin), ketolide (telithromycin), amphenicol (florfenicol) and lincomycin (clindamycin). Thirteen isolates (13.54%) were pan-susceptible to all tested antibiotics, while nine isolates were multi-antimicrobial resistant (MAR; resist to three or more antimicrobial classes). Interestingly, there were no isolates resistant to all antimicrobial classes. Thr86Ile mutation was identified in all quinolones resistant strains. Erythromycin encoding gene (ermB) was identified in 75% of erythromycin resistant isolates. The A2075 mutation was detected in one erythromycin resistant strain, while A2074 could not be identified. The tetO gene was identified in 93.7% of tetracycline resistant isolates and six tetracycline susceptible isolates. In conclusion, the results of this study revealed that Campylobacter isolates from pasture-raised poultry farms showed the ST relatedness to Campylobacter isolates commonly associated with humans, indicating pasture-raised broiler flocks, similar to conventionally-reared broiler flocks, as a potential vector for antibiotic-resistant and pathogenic strains of thermophilic Campylobacter to humans. [ABSTRACT FROM AUTHOR]

Campylobacter is one of the most common foodborne bacterial pathogens causing illness, known as campylobacteriosis, in the United States. More than 70% of the campylobacteriosis cases have direct or indirect relation with poultry/poultry products. Currently, both conventional and organic/pasture poultry farmers are searching for sustainable alternative to antibiotics which can reduce colonization and cross‐contamination of poultry products with Campylobacter and promote poultry health and growth. Probiotic and their nutritional supplement, known as prebiotic, have become consumers' preferences as alternatives to antibiotics/chemicals. In this study, we evaluated the combined effect of plant‐derived prebiotic and probiotic‐derived metabolites in reducing growth of Campylobacter in cecum contents, a simulated chicken gut condition. Cecum contents were collected from chickens pre‐inoculated with kanamycin‐resistant Campylobacter (CJRMKm), were incubated over 48 h time period, while being supplemented with either berry phenolic extract (BPE), cell free cultural supernatant from an engineered probiotic, Lactobacillus casei, or their combination. It was found that combine treatments were able to reduce both inoculated and naturally colonized Campylobacter more effectively. Microbiome analysis using 16S rRNA sequencing also revealed that combine treatments were capable to alter natural microflora positively within chicken cecum contents. Differences were observed in bacterial abundance at both phylum and genus level but did not show significant alteration in alpha diversity due to this treatment. Practical Application: The results of this study provide critical information for understanding the potential of synbiotic as an alternative in sustainable poultry farming. The outcomes of this study will lead future direction of using combination of probiotic‐derived metabolites and BPE in poultry farming. [ABSTRACT FROM AUTHOR]

Salmonella enterica is one of the most common foodborne illnesses in the United States and worldwide, with nearly one-third of the cases attributed to contaminated eggs and poultry products. Vaccination has proven to be an effective strategy to reduce Salmonella load in poultry. The Salmonella Typhimurium Δ crp - cya (MeganVac1) strain is the most commonly used vaccine in the United States; however, the mechanisms of virulence attenuation and host response to this vaccine strain are poorly understood. Here, we profiled the invasion and intracellular survival phenotypes of Δ crp - cya and its derivatives (lacking key genes required for intra-macrophage survival) in HD11 macrophages and the transcriptome response in primary chicken macrophages using RNA-seq. Compared to the parent strain UK1, all the mutant strains were highly defective in metabolizing carbon sources related to the TCA cycle and had greater doubling times in macrophage-simulating conditions. Compared to UK1, the majority of the mutants were attenuated for invasion and intra-macrophage survival. Compared to Δ crp - cya , while derivatives lacking phoPQ, ompR-envZ, feoABC and sifA were highly attenuated for invasion and intracellular survival within macrophages, derivatives lacking ssrAB, SPI13, SPI2, mgtRBC, sitABCD, sopF, sseJ and sspH2 showed increased ability to invade and survive within macrophages. Transcriptome analyses of macrophages infected with UK1, Δ crp - cya and its derivatives lacking phoPQ, sifA and sopF demonstrated that, compared to uninfected macrophages, 138, 148, 153, 155 and 142 genes were differentially expressed in these strains, respectively. Similar changes in gene expression were observed in macrophages infected with these strains; the upregulated genes belonged to innate immune response and host defense and the downregulated genes belonged to various metabolic pathways. Together, these data provide novel insights on the relative phenotypes and early response of macrophages to the vaccine strain and its derivatives. The Δ crp - cya derivatives could facilitate development of next-generation vaccines with improved safety. [ABSTRACT FROM AUTHOR]

Background: The Thermo Scientific SureTectTM Campylobacter jejuni, C. coli, and C. lari PCR Kit is a real-time PCR assay for the detection and differentiation of C. jejuni, C. coli, and C. lari from raw poultry, ready-to-cook poultry products, and environmental samples. Objective: The Thermo Scientific SureTect Campylobacter jejuni, C. coli, and C. lari PCR Kit was evaluated for AOACVR Performance Tested MethodsSM certification. Methods: Inclusivity/exclusivity, matrix studies, product consistency and stability, and robustness testing were conducted to assess the method's performance. In the matrix studies, the method was validated against United States and international reference methods for Campylobacter detection. Results: There were no statistically significant differences found in the matrix studies between the candidate and reference methods when analyzed by probability of detection. All 52 inclusivity strains and none of the 51 exclusivity strains tested were detected by the assay. Robustness testing demonstrated that the assay gave reliable performance with specific method deviations outside of the recommended parameters, and the real-time stability testing demonstrated that there were no statistically significant differences between kit lots, validating the stated shelf life of the kit. Conclusion: The data presented support the product claims that the Thermo Scientific SureTect Campylobacter jejuni, C. coli, and C. lari PCR assay is suitable for the detection and differentiation of C. jejuni, C. coli, and C. lari from raw poultry, ready-tocook poultry products, and environmental samples. Highlights: Presumptive results can be obtained in as little as 23h. Microaerophilic incubators are not required for enrichment. [ABSTRACT FROM AUTHOR]

Campylobacter is a major foodborne pathogen with over a million United States cases a year and is typically acquired through the consumption of poultry products. The common occurrence of Campylobacter as a member of the poultry gastrointestinal tract microbial community remains a challenge for optimizing intervention strategies. Simultaneously, increasing demand for antibiotic-free products has led to the development of several alternative control measures both at the farm and in processing operations. Bacteriophages administered to reduce foodborne pathogens are one of the alternatives that have received renewed interest. Campylobacter phages have been isolated from both conventionally and organically raised poultry. Isolated and cultivated Campylobacter bacteriophages have been used as an intervention in live birds to target colonized Campylobacter in the gastrointestinal tract. Application of Campylobacter phages to poultry carcasses has also been explored as a strategy to reduce Campylobacter levels during poultry processing. This review will focus on the biology and ecology of Campylobacter bacteriophages in poultry production followed by discussion on current and potential applications as an intervention strategy to reduce Campylobacter occurrence in poultry production. [ABSTRACT FROM AUTHOR]

Despite initiatives to improve the safety of poultry products in the United States, progress has stalled, and salmonellosis incidence is still above Healthy People 2020's goal. One strategy to manage Salmonella and verify process control in poultry establishments is to implement microbiological criteria (MC) linked to public health outcomes. Concentration‐based MC have been used by the food industry; however, the public health impact of such approaches is only starting to be assessed. This study evaluated the public health impact of a concentration‐based MC for Salmonella in raw ground turkey consumed in the United States using a quantitative risk assessment modeling approach. The distribution of Salmonella concentration in ground turkey was derived from USDA‐FSIS monitoring surveys. Other variables and parameters were derived from public databases, literature, and expert opinion. Based on considered concentrations, implementing a MC of 1 cell/g led to an estimated 46.1% reduction (preventable fraction, PF) in the mean probability of illness when consumer cooking and cross‐contamination were included. The PF was consistent across scenarios including or excluding cross‐contamination and cooking, with slightly lower mean PF when cross‐contamination was included. The proportion of lots not compliant with the 1 cell/g MC was 1.05% in the main scenarios and increased nonlinearly when higher Salmonella concentrations were assumed. Assumptions on concentration variability across lots and within lots had a large impact, highlighting the benefit of reducing this uncertainty. These approach and results can help inform the development of MC to monitor and control Salmonella in ground turkey products. [ABSTRACT FROM AUTHOR]

Salmonellosis is a leading bacterial cause of foodborne illness, and numerous Salmonella enterica serovars have been responsible for foodborne outbreaks. In the United States outbreaks are often linked to poultry and poultry‐related products. The prevalence of Salmonella serovar Infantis has been increasing in poultry processing facilities over the past few years and in 2018 was identified as the causative agent for a large multistate outbreak linked to raw chicken. CRISPR‐typing is a subtyping approach based on PCR and the sequencing of two Salmonella loci, CRISPR1 and CRISPR2. CRISPR‐typing was used to interrogate 138 recent (2018–2019) isolates and genomes of ser. Infantis. Results show that the CRISPR elements are remarkably conserved in this serovar. The most conserved spacers, and those also unique to ser. Infantis, were used as targets to develop a ser. Infantis‐specific qPCR assay. This assay was able to detect ser. Infantis in mixed serovar cultures of Salmonella, down to 0·1% of the population, highlighting the utility of this molecular approach in improving surveillance sensitivity for this important food safety pathogen. Significance and Impact of the Study: The incidence of human salmonellosis cases caused by Salmonella enterica serovar Infantis (ser. Infantis) has been increasing, as has its prevalence in broiler chickens, which are a frequent reservoir of Salmonella. A cluster of ser. Infantis genetically linked to an outbreak strain have been identified in numerous processing facilities. A qPCR assay targeting CRISPR elements that are unique to ser. Infantis has been developed and can detect this serovar directly from mixed cultures. This assay is sensitive enough to reveal ser. Infantis within a mixed Salmonella population where it constitutes only 0·1% of the population. The rapid nature of qPCR lends this assay to high‐throughput screening of poultry samples to detect this important pathogen. [ABSTRACT FROM AUTHOR]

Salmonella is one of the top causes for bacterial foodborne infections in the United States, emphasizing the importance of controlling this pathogen for protecting public health. Poultry and poultry products are commonly associated with Salmonella, and interventions during production and processing are necessary to manage the risk of infection due to consumption of poultry products. In recent times, the demand for organic and antibiotic-free poultry has increased owing to consumer perceptions and concerns of increasing prevalence of antimicrobial-resistant (AMR) pathogens. However, the microbiological effect of these management practices is not clear. This study was conducted to determine the difference in the AMR of Salmonella isolated from poultry processed conventionally and organically. Fecal samples, carcass rinses, and environmental samples were collected over 1 year and analyzed for the prevalence of Salmonella and AMR. Results of this experiment showed that organic chickens were associated with statistically higher levels of Salmonella during early processing steps. However, no difference in Salmonella prevalence was observed between organic and conventional carcasses postchill. In addition, for most antimicrobial agents tested, prevalence of AMR Salmonella in conventional processing was lower in this study than was reported by the National Antimicrobial Resistance Monitoring System for chickens at slaughter. These observations indicate that organic methods may introduce greater risk of Salmonella contamination; however, proper interventions during processing can abate this risk. In addition, this study supports the assertion that raising chickens without the use of antibiotics may result in lower prevalence of AMR Salmonella. [ABSTRACT FROM AUTHOR]

Campylobacter is a major foodborne pathogen and can be acquired through consumption of poultry products. With 1.3 million United States cases a year, the high prevalence of Campylobacter within the poultry gastrointestinal tract is a public health concern and thus a target for the development of intervention strategies. Increasing demand for antibiotic-free products has led to the promotion of various alternative pathogen control measures both at the farm and processing level. One such measure includes utilizing essential oils in both pre- and post-harvest settings. Essential oils are derived from plant-based extracts, and there are currently over 300 commercially available compounds. They have been proposed to control Campylobacter in the gastrointestinal tract of broilers. When used in concentrations low enough to not influence sensory characteristics, essential oils have also been proposed to decrease bacterial contamination of the poultry product during processing. This review explores the use of essential oils, particularly thymol, carvacrol, and cinnamaldehyde, and their role in reducing Campylobacter concentrations both pre- and post-harvest. This review also details the suggested mechanisms of action of essential oils on Campylobacter. [ABSTRACT FROM AUTHOR]

Abstract: Although infrequently associated with illness in humans, Salmonella enterica, subsp. enterica serovar Kentucky is the most common non‐clinical, non‐human serovar reported in the United States, being largely found in poultry and poultry products, as well as being associated with cattle. This serovar is polyphyletic and can be separated into two groups, Group I and II, based on CRISPR‐typing analysis. In Salmonella Kentucky isolates from human clinical samples in Pennsylvania, both lineages are equally represented. The goal of this study was to determine whether both groups were also represented in domestic food animals in Pennsylvania. We analysed the CRISPR arrays from 67 Salmonella Kentucky isolates used PCR and sequencing of CRISPR arrays or analysis of whole genome sequences to analyse the CRISPR arrays and Across a collection of 67 Salmonella Kentucky isolates that includes those collected from farms, veterinary clinical samples as well as isolates from retail meats, we show that Group I Salmonella Kentucky are the exclusive lineage present. We reveal that the specific subtype of over a quarter of these animal isolates are also found to be responsible for causing human salmonellosis in the same region over the same time period. [ABSTRACT FROM AUTHOR]

The 2014–2015 H5Nxhigh pathogenicity avian influenza (HPAI) outbreak affected 211 commercial premises, 21 backyard flocks, 75 individual wild birds and four captive-reared raptors in 21 Western and upper Midwestern states, resulting in death or culling of over 50.4 million poultry in the stamping-out programme that cost the US government $850 million. The outbreak had a negative $3.3 billion impact on the economy. Seventeen trading partners suspended imports of all US-origin poultry and poultry products while 38 trading partners regionalized the United States, and allowed trade in poultry and poultry products to continue from areas of the US not affected by HPAI. Disease response and control activities in addition to the use of comprehensive surveillance and regionalization (zoning) as prescribed by the OIE Terrestrial Animal Health Code are a scientifically valid and effective means to maintain safe trade in poultry and poultry products. This was further realized during the 2016 H7N8 HPAI outbreak in Dubois County, Indiana, with greater acceptance of regionalization and continuity in trade with a more limited cost of $30 million for eradication. [ABSTRACT FROM PUBLISHER]

Abstract: Salmonella is the leading cause of foodborne illnesses in the United States, and one of the main contributors to salmonellosis is the consumption of contaminated poultry and poultry products. Since deleterious effects of Salmonella on public health and the economy continue to occur, there is an ongoing need to develop more advanced detection methods that can identify Salmonella accurately and rapidly in foods before they reach consumers. Rapid detection and identification methods for Salmonella are considered to be an important component of strategies designed to prevent poultry and poultry product-associated illnesses. In the past three decades, there have been increasing efforts towards developing and improving rapid pathogen detection and characterization methodologies for application to poultry and poultry products. In this review, we discuss molecular methods for detection, identification and genetic characterization of Salmonella associated with poultry and poultry products. In addition, the advantages and disadvantages of the established and emerging rapid detection and characterization methods are addressed for Salmonella in poultry and poultry products. The methods with potential application to the industry are highlighted in this review. [Copyright &y& Elsevier]

Salmonellosis in the United States is one of the most costly foodborne diseases. Given that Sal-monella can originate from a wide variety of environ-ments, reduction of this organism at all stages of poultry production is critical. Salmonella species can encounter various environmental stress conditions that can dra-matically influence their survival and virulence. Previ-ous knowledge of Salmonella species genomic regulation of metabolism and physiology in relation to poultry is based on limited information of a few well-character-ized genes. Consequently, although there is some infor-mation about environmental signals that control Sal-monella growth and pathogenesis, much still remains unknown. Advancements in DNA sequencing technolo-gies revolutionized the way bacteria were studied and molecular tools such as microarrays have subsequently been used for comprehensive transcriptomic analysis of Salmonella. With microarray analysis, the expression levels of each single gene in the Salmonella genome can be directly assessed and previously unknown genetic systems that are required for Salmonella growth and survival in the poultry production cycle can be eluci-dated. This represents an opportunity for development of novel approaches for limiting Salmonella establish-ment in all phases of poultry production. In this review, recent advances in transcriptome-microarray technolo-gies that are facilitating a better understanding of Sal-monella biology in poultry production and processing are discussed. [ABSTRACT FROM AUTHOR]

The popularity of farmers' markets continues to rise in the U. S.A. Raw poultry products sold at farmers' markets are of particular concern due to the United States Department of Agriculture inspection exemption status afforded to many poultry vendors. Whole chicken from farmers' markets and supermarkets in Pennsylvania were evaluated for the prevalence of Campylobacter spp. and Salmonella spp. and demonstrated that 28% (28/100) and 90% (90/100) of chicken from farmers' markets, 20% (10/50) and 28% (14/50) of conventionally processed organic, and 8.0% (4/50) and 52% (26/50) of nonorganic chicken, were positive for Salmonella spp. and Campylobacter spp., respectively. Additionally, among the 90% of Campylobacter spp.-positive farmers' market poultry, 67% of rinses were enumerable, with a mean count of 1.6 log10 cfu/m L. The results from this study demonstrate the need to develop food safety training for poultry vendors at farmers' markets in order to improve the safety of these products for public consumption. Practical Applications The popularity of farmers' markets is increasing throughout the U. S.A. Vendors are selling numerous food products, including raw chicken, which is known to harbor Campylobacter spp. and Salmonella spp. As such, their control continues to be a priority during commercial chicken processing. However, no study has evaluated the presence of these pathogens in raw chicken sold at farmers' markets. The data collected in this study demonstrated that of the raw, whole chicken carcasses sampled from farmers' markets in Pennsylvania, 90 and 28% were contaminated with Campylobacter spp. and Salmonella spp., respectively. These results suggest that vendors could greatly benefit from food safety training and education to address antimicrobial interventions during processing. This study also demonstrates the rationale for further research into the safety of foods sold at farmers' markets. This information may also be useful to local and state regulatory officials responsible for food safety. [ABSTRACT FROM AUTHOR]

Consumer demand for nonconventional poultry products continues to increase in the United States. In pasture flock and organic poultry production, probiotics and prebiotic feed additives have potential advantages because they are thought to promote intestinal health and may offer a replacement for current intervention strategies that are not considered acceptable for these production systems. Prebiotics have been demonstrated to produce effects on the gastrointestinal tract including modulation of microflora by promoting selective increases in beneficial bacteria concomitant with decreases in undesirable bacteria. In-depth assessment of microbial community changes during host growth and development as well as the establishment of beneficial microbial species by adding biologicals such as probiotics and prebiotics is important to achieve predictable and consistent improvements in chicken health and productivity. To analyze microflora shifts and metabolites produced by bacteria in the gut as well as host responses to biological additives, sophisticated molecular techniques are now available and are becoming more widely used. Polymerase chain reaction assays, denaturing gradient gel electrophoresis, and temperature gradient gel electrophoresis offer approaches for detecting microbial shifts in the gut. Likewise, the employment of microarrays and molecular analysis of gut tissues can reveal insight into gut physiological and responses to dietary and other changes. Recent application of 16S rDNA sequencing and analysis utilizing basic local alignment search tool (BLAST) and FASTA databases on poultry gut samples have the potential to provide a much more in-depth assessment of the gut microbiome. Utilizing ultra pressure liquid chro-matography-mass spectroscopy profiling, metabolomic assessment of gut contents will also allow for parallel comparisons of changes in the gut contents with microbiome and physiological responses. Combining all these technologies will provide a plenary understanding of poultry gut health in alternative production systems. [ABSTRACT FROM AUTHOR]

Reduction of foodborne illnesses and deaths by improving the safety of poultry products is one of the priority areas in the United States, and developing and implementing effective food processing technologies can be very effective to accomplish that goal. Irradiation is an effective processing technology for eliminating pathogens in poultry meat. Addition of antimicrobial agents during processing can be another approach to control pathogens in poultry products. However, the adoption of irradiation technology by the meat industry is limited because of quality and health concerns about irradiated meat products. Irradiation produces a characteristic aroma as well as alters meat flavor and color that significantly affect consumer acceptance. The generation of a pink color in cooked poultry and off-odor in poultry by irradiation is a critical issue because consumers associate the presence of a pink color in cooked poultry breast meat as contaminated or undercooked, and off-odor in raw meat and off-flavor in cooked meat with undesirable chemical reactions. As a result, the meat industry has difficulties in using irradiation to achieve its food safety benefits. Antimicrobials such as sodium lactate, sodium diacetate, and potassium benzoate are extensively used to extend the shelf-life and ensure the safety of meat products. However, the use of these antimicrobial agents alone cannot guarantee the safety of poultry products. It is known that some of the herbs, spices, and antimicrobials commonly used in meat processing can have synergistic effects with irradiation in controlling pathogens in meat. Also, the addition of spices or herbs in irradiated meat improves the quality of irradiated poultry by reducing lipid oxidation and production of off-odor volatiles or masking off-flavor. Therefore, combinations of irradiation with these additives can accomplish better pathogen reduction in meat products than using them alone even at lower levels of antimicrobials/herbs and irradiation doses. Effects of irradiation and additive combinations on the pathogen reduction and quality of poultry meat will be discussed in detail. [ABSTRACT FROM AUTHOR]

Although organic fertilizer sources are widely marketed for application to turfgrasses, there is limited research that examines their effect on turfgrass performance in the humid south-eastern United States. For this work, ‘organic’ refers to commercial fertilizers manufactured from wastes such as sewage sludge (biosolid), poultry byproducts (manure, litter, feather meal), or other byproducts (whey, meals, oils). Organic fertilizers can behave as a slow-release N fertilizer, with a delayed greening response, low burn potential, and varying N release rates in different environments. Three separate 3-month long studies (one creeping bentgrass, two hybrid bermudagrass) evaluated the effects of organic fertilizers on various turfgrass and soil parameters. The objectives of this research were to evaluate turfgrass response to organic fertilizers in the field by measuring turf colour, quality, clipping yield, N uptake, total soil microbial biomass, soil inorganic (NO3-N, NH4-N), and organic N and carbon content. Organic N sources included materials made from dehydrated biosolids, turkey litter, and meat, bone, blood and feather meal. These sources were compared with hybrid bermudagrass and bentgrass fertilized with urea or a commercial urea/methylene urea fertilizer. All N sources were applied one time each year at a rate of 4.9 g N m−2. Plots were moved to a new location in each year of the study. In general, application of sources with large portions (or 100%) of soluble N (urea and a urea/methylene urea blend) produced turf with a darker green colour, higher N content, and greater clipping yield than plots fertilized with materials containing organic N. Urea provided consistent high quality colour for the same 10–12 week period as the organic sources, and no organic source provided acceptable colour for any longer period than soluble N sources. There were few differences in soil N, C, or microbial biomass due to N source. [ABSTRACT FROM PUBLISHER]

Human campylobacteriosis, an infection caused by the bacterium Campylobacter, is a major issue in the United States food system, especially for poultry products. According to the Center for Disease Control, campylobacterosis is estimated to affect over 2.4 million people annually. Campylobacter jejuni and Campylobacter coli are 2 species responsible for the majority of campylobacterosis infections. Phenotypic and genotypic typing methods are often used to discriminate between bacteria at the species and subspecies level and are often used to identify pathogenic organisms, such as C. jejuni and C. coli. This review describes the design as well as advantages and disadvantages for 3 current phenotypic techniques (biotyping, serotyping, and multilocus enzyme electrophoresis) and 6 genotypic techniques (multilocus sequence typing, PCR, pulse-field gel electrophoresis, ribotyping, flagellin typing, and amplified fragment length polymorphisms) for typing pathogenic Campylobacter spp. [ABSTRACT FROM AUTHOR]

The purpose of this study was to evaluate the effect of carcass chilling methods on marination properties, tenderness, sensory attributes, and cdnsumer acceptance of broiler breast fillets. A total of 120 broilers were slaughtered at 6 wk of age. Carcasses were either immersion chilled (in a 2-stage prechill-chill system; IC) or air chilled (AC) and then deboned at 3 h postmortem to allow sufficient chilling time for the AC carcasses. Fillets were tumble marinated in a 16.5% solution (0.75% salt and 0.45% phosphate, final concentration) at 24 h postmortem for 30 mm. Weight change attributable to chilling of the ready-to-cook carcasses, marination pickup, marination retention, cook loss, and total loss of raw fillets was measured. Instrumental tenderness of cooked fillets was measured using the Meullenet-Owens razor shear method. Fillets were also evaluated by a consumer sensory panel (n = 72) for texture, flavor, and juiciness, including overall acceptance. During the chilling process, the IC birds had a significantly greater percentage of weight change in the ready-to-cook carcass (3.94%) than did the AC birds (-2.02%). Although carcasses had weight changes caused by the chilling method, chilling method did not affect marination properties, as indicated by no significant differences between treatments in marination pickup and marination retention. However, significant differences were observed in cook loss and total loss in marinated breast fillets, with lower losses in the AC method, whereas nonmarinated fillets from the 2 chilling methods demonstrated similar cook losses and total losses. Tenderness was not affected by chilling method (IC and AC), based on instrumental Meullenet-Owens razor shear values of marinated and nonmarinated breast fillets. Results of consumer testing followed similar trends, showing no significant differences in overall acceptance, texture, and flavor attributes between IC and AC broiler breast fillets regardless of the chilling method. When marinating breast fillets, air chilling had a yield advantage over immersion chilling, as evidenced by the lower cook loss in breast fillets. [ABSTRACT FROM AUTHOR]

The extensive circulation of the H5N1 highly pathogenic avian influenza virus, and the human health threat that it poses, has raised concerns over the food safety implications of this virus infecting poultry. In addition, among the most important risk factors for the possible emergence of avian influenza in the European Union and the United States, the European and Food Safety Agency and the US Department of Agriculture's Animal and Plant Health Inspection Service, respectively, have identified legal and illegal importations of infected poultry commodities. The present paper reviews existing knowledge on the presence of viable avian influenza viruses in poultry commodities. [ABSTRACT FROM AUTHOR]

The article focuses on broilers, fowls that are raised primarily for meat and not for eggs. It analyzes the demand and supply of broilers in the U.S. According to statistics, Americans consumed more broilers per person than either beef or pork in 2005, which makes it the principal source of animal protein since 1993. It notes that the broiler market's production levels and dollar value have also increased. It discusses the traditional cookbook classification of broilers by size and age such as Rock-Cornish game hen, the broiler/fryers chicken, roasters and capons. It also examines the production and marketing aspect for broilers, and its health-related issues. Several web resources related to broilers are also offered.

Salmonellosis is the second leading cause of bacterial foodborne illness in the United States, and the great majority of these infections are associated with the consumption of products such as meat, poultry, eggs, milk, seafood, and fresh produce contaminated with Salmonella. The per capita consumption of meat and poultry in United States has increased significantly over the past century. This increase is especially evident with poultry products, where there has been a nearly 6-fold increase in chicken consumption and 17-fold increase in turkey consumption since 1909. The per capita consumption of pork has also increased over this time from 18.7 to 21.7 kg/yr. With this increase in meat and poultry consumption, the dynamics of animal production and consumer exposure have changed leading to new challenges in limiting salmonellosis. To meet the demands of consumers, more intensive agricultural practices have been adopted, which has likely changed the population characteristics of Salmonella present among poultry flocks and swine populations. In Salmonella isolated from swine in the United States, S. Typhimurium has replaced S. Choleraesuis as the predominant serovar in recent years. Among isolates from turkeys collected in 2004, serovars S. Senftenberg and S. Hadar were most common overall; however, S. Heidelberg was most common from clinical diagnostic sources, potentially indicating increased virulence. Salmonella Heidelberg was also the most commonly detected serovar among chicken isolates from clinically ill birds and Salmonella surveillance samples. Overall among the 10 serovars most commonly associated with human infections, 6 are also found in the top serovars of swine and poultry. These include S. Typhimurium, S. Enteritidis, S. Heidelberg, S. Montevideo, S. Saintpaul, and S. I 4,[5],12:i:-. [ABSTRACT FROM AUTHOR]

Salmonellosis is the second leading cause of bacterial foodborne illness in the United States, and the great majority of these infections are associated with the consumption of products such as meat, poultry, eggs, milk, seafood, and fresh produce contaminated with Salmonella. The per capita consumption of meat and poultry in United States has increased significantly over the past century. This increase is especially evident with poultry products, where there has been a nearly 6-fold increase in chicken consumption and 17-fold increase in turkey consumption since 1909. The per capita consumption of pork has also increased over this time from 18.7 to 21.7 kg/yr. With this increase in meat and poultry consumption, the dynamics of animal production and consumer exposure have changed leading to new challenges in limiting salmonellosis. To meet the demands of consumers, more intensive agricultural practices have been adopted, which has likely changed the population characteristics of Salmonella present among poultry flocks and swine populations. In Salmonella isolated from swine in the United States, S. Typhimurium has replaced S. Choleraesuis as the predominant serovar in recent years. Among isolates from turkeys collected in 2004, serovars S. Senftenberg and S. Hadar were most common overall; however, S. Heidelberg was most common from clinical diagnostic sources, potentially indicating increased virulence. Salmonella Heidelberg was also the most commonly detected serovar among chicken isolates from clinically ill birds and Salmonella surveillance samples. Overall among the 10 serovars most commonly associated with human infections, 6 are also found in the top serovars of swine and poultry. These include S. Typhimurium, S. Enteritidis, S. Heidelberg, S. Montevideo, S. Saintpaul, and S. I 4,[5],12:i:-. [ABSTRACT FROM AUTHOR]

Objective. Considerable controversy persists regarding the use of human antibiotics to promote growth in animals raised for food. The authors examined the economic effect of removing antibiotics used for growth promotion in commercial broiler chickens. Methods. The authors utilized data published by the Perdue company, the fourth largest poultry producer in the United States, in which a non-randomized controlled trial of growth-promoting antibiotic (GPA) use was conducted with seven million broiler chickens to evaluate the impact of removing GPAs on production. Results. Positive production changes were associated with GPA use, but were insufficient to offset the cost of the antibiotics. The net effect of using GPAs was a lost value of $0.0093 per chicken (about 0.45% of total cost). Based upon these data, the authors found no basis for the claim that the use of GPAs lowers the cost of production. Note that this study does not include veterinary cost changes or changes in performance variability associated with the removal of GPAs. Conclusions. This economic analysis is the first study to the authors' knowledge utilizing large-scale empirical data collected by U.S. industry, in which it is demonstrated that the use of GPAs in poultry production is associated with economic losses to the producers. These data are of considerable importance in the ongoing national debate concerning the continued use of antibiotics for growth promotion of food animals. Based on the industry study and the resulting economic impact, the use of GPAs in U.S. poultry production should be reconsidered. [ABSTRACT FROM AUTHOR]

The National Advisory Committee on Microbiological Criteria for Foods (NACMCF, or the Committee) was asked to provide advice on developing guidelines for consumers for the safe cooking of poultry products. The questions were generated in response to foodborne illnesses from Salmonella related to the consumption of processed chicken products that appeared to be ready to eat (RTE) but contained poultry that was not ready to eat (NRTE). The purpose of this document is to address the questions posed to the Committee by the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS). In so doing, the Committee will provide guidelines to consumers for the preparation of poultry products to ensure that they are microbiologically safe. The document also will furnish information to food processors (i.e., any regulated entity such as federally or state inspected establishments) on product labeling that clearly states if the product is RTE or NRTE and provides validated cooking instructions that minimize consumer confusion. To address this request, the Committee reviewed the advantages and limitations of the various types of processes used in cooking. The Committee also examined current labeling practices for NRTE and RTE products and the effect of those practices on the preparation of a microbiologically sale product. Information from an investigation of reports of salmonellosis in Minnesota and Michigan due to consumption of stuffed-chicken products, with a focus on labeling and retail product appearance, was also examined. The Committee determined that guidance for consumers is needed on cooking poultry products to achieve an adequate lethality for pathogenic bacteria commonly associated with poultry and on interpreting the package labeling and cooking instructions. The delivery of an adequate lethality to the product is affected by the product composition and geometry, temperature before cooking, and crust formation. The guidance also must address proper use of thermometers by the consumer and how to determine if the thermometer is working properly. The guidance should also describe the calibration of thermometers used by consumers and provide them with an understanding of the method for calibrating and the reason for calibrating. The recommendations of the Committee are based on the seven questions posed by the FSIS. A general summary of the recommendations, some of which are directed to the consumer and others to the food processor, follows. Consumer. • A single minimum internal product endpoint temperature of 165°F for cooking without a time limitation should be recommended to the consumer to ensure the microbiological safety of cooked poultry. This temperature will destroy Salmonella, the most heat-resistant pathogen of public health concern in raw poultry. • Guidance to the consumer should indicate that higher final temperatures may be needed for consumer acceptability and palatability (e.g., 170°F for whole muscle breast meat, 180°F for whole muscle thigh meat in order to eliminate the pink appearance and rubbery texture), • The product condition or state before cooking should be considered in the guidelines and in the preparation-cooking instructions to the consumer. • Guidelines for the consumer should convey that a longer cooking time is needed if the product is frozen at the beginning of the cooking process.… [ABSTRACT FROM AUTHOR]

The National Advisory Committee on Microbiological Criteria for Foods (NACMCF, or the Committee) was asked to address six questions regarding Campylobacter. These questions relate to the analytical utility of Campylobacter methodologies in preparation for an upcoming U.S. Food Safety and Inspection Service (FSIS) baseline study to enumerate Campylobacter spp. from broiler carcass rinse samples. To address the FSIS questions, the Committee reviewed the available literature regarding Campylobacter spp. methodologies, consulted four U.S. experts on Campylobacter research, and examined the current method being used in an on-going U.S. Department of Agriculture collaborative study between the FSIS and the Agricultural Research Service (ARS), hereinafter referred to as the ARS/FSIS Broiler Rinse Study, for possible use in the upcoming FSIS baseline study of broilers. As described more fully in this report, the Committee acknowledges that Campylobacter species are a leading cause of foodborne illness in the United States and that poultry is a primary reservoir of this pathogen, in addition, the Committee recognizes that the majority of human campylobacteriosis cases are caused by Campylobacter jejuni. followed by Campylobacter coli and other species. Finally, the Committee understands that the FSIS is awaiting scientific recommendations from the NACMCF prior to initiating a nationwide baseline study to determine the prevalence and numbers of Campylobacter spp. in broiler carcasses at federally inspected establishments as a basis for developing risk management strategies to reduce human exposure to Campylobacter spp. A general summary of the recommendations of the Committee, based on the six questions posed by FSIS, follows. • The FSIS microbiological baseline study design for broiler carcasses should be based on the species of Campylobacter causing the majority of human illness, namely C. jejuni and C. coli. • The FSIS should partner with other researchers to develop methodologies and conduct surveillance studies to sample poultry products for Campylobacter species other than C. jejuni and C. coli since their prevalence and human illness impact is presently unknown. • The FSIS must clearly state the objectives and potential uses of the baseline data. • The FSIS should determine if analyses from a single carcass rinse for generic Escherichia coli. Salmonella, and Campylobacter would strengthen the evaluation of process control for the FSIS and industry. • The direct plating enumeration methodology currently used in the ARS/FSIS Broiler Rinse Study should be adapted fur the upcoming FSIS baseline study, with modifications as indicated throughout this report. • Individuals conducting sample collection and microbial analyses should be adequately trained. • The FSIS should identify Campylobacter to species to differentiate C. jejuni and C. coli. [ABSTRACT FROM AUTHOR]

In the mind of the general public, the words "arsenic" and "poison" have become almost synonymous. Yet, As is a natural metallic element found in low concentrations in virtually every part of the environment, including foods. Mining and smelting activities are closely associated with As, and the largest occurrence of As contamination in the United States is near the gold mines of northern Nevada. Inhabitants of Bangladesh and surrounding areas have been exposed to water that is naturally and heavily contaminated with As, causing what the World Health Organization has described as the worst mass poisoning in history. Although readily absorbed by humans, most inorganic As (>90%) is rapidly cleared from the blood with a half-life of 1 to 2 h, and 40 to 70% of the As intake is absorbed, metabolized, and excreted within 48 h. Arsenic does not appreciably bioaccumulate, nor does it biomagnify in the food chain. The United States has for some time purchased more As than any other country in the world, but As usage is waning, and further reductions appear likely. Arsenic is used in a wide variety of industrial applications, from computers to fireworks. All feed additives used in US poultry feeds must meet the strict requirements of the US Food and Drug Administration Center for Veterinary Medicine (Rockville, MD) before use. Although some public health investigators have identified poultry products as a potentially significant source of total As exposure for Americans, studies consistently demonstrate that <1% of samples tested are above the 0.5 ppm limit established by the US Food and Drug Administration Center for Veterinary Medicine. Although laboratory studies have demonstrated the possibility that As in poultry litter could pollute ground waters, million of tons of litter have been applied to the land, and no link has been established between litter application and As contamination of ground water. Yet, the fact that <2% of the United States population is involved in production agriculture and the overtones associated with the word "arsenic" could mean the matter becomes a perception issue. [ABSTRACT FROM AUTHOR]

The U.S. Food Safety and Inspection Service (FSIS) tests sets of samples of selected raw meat and poultry products for Salmonella to ensure that federally inspected establishments meet performance standards defined in the pathogen reduction-hazard analysis and critical control point system (PR-HACCP) final rule. In the present report, sample set results are described and associations between set failure and set and establishment characteristics are identified for 4,607 sample sets collected from 1998 through 2003. Sample sets were obtained from seven product classes: broiler chicken carcasses (n = 1,010), cow and bull carcasses (n = 240), market hog carcasses (n = 560), steer and heifer carcasses (n = 123), ground beef (n = 2,527), ground chicken (n = 31), and ground turkey (n = 116). Of these 4,607 sample sets, 92% (4,255) were collected as part of random testing efforts (A sets), and 93% (4,166) passed. However, the percentage of positive samples relative to the maximum number of positive results allowable in a set increased over time for broilers but decreased or stayed the same for the other product classes. Three factors associated with set failure were identified: establishment size, product class, and year. Set failures were more likely early in the testing program (relative to 2003). Small and very small establishments were more likely to fail than large ones. Set failure was less likely in ground beef than in other product classes. Despite an overall decline in set failures through 2003, these results highlight the need for continued vigilance to reduce Salmonella contamination in broiler chicken and continued implementation of programs designed to assist small and very small establishments with PR-HACCP compliance issues. [ABSTRACT FROM AUTHOR]

The U.S. Food Safety and Inspection Service (FSIS) pathogen reduction-hazard analysis critical control point systems final rule, published in 1996, established Salmonella performance standards for broiler chicken, cow and bull, market hog, and steer and heifer carcasses and for ground beef, chicken, and turkey meat. In 1998, the FSIS began testing to verify that establishments are meeting performance standards. Samples are collected in sets in which the number of samples is defined but varies according to product class. A sample set fails when the number of positive Salmonella samples exceeds the maximum number of positive samples allowed under the performance standard. Salmonella sample sets collected at 1,584 establishments from 1998 through 2003 were examined to identify factors associated with failure of one or more sets. Overall, 1,282 (80.9%) of establishments never had failed sets. In establishments that did experience set failure(s), generally the failed sets were collected early in the establishment testing history, with the exception of broiler establishments where failure(s) occurred both early and late in the course of testing. Small establishments were more likely to have experienced a set failure than were large or very small establishments, and broiler establishments were more likely to have failed than were ground beef, market hog, or steer-heifer establishments. Agency response to failed Salmonella sample sets in the form of in-depth verification reviews and related establishment-initiated corrective actions have likely contributed to declines in the number of establishments that failed sets. A focus on food safety measures in small establishments and broiler processing establishments should further reduce the number of sample sets that fail to meet the Salmonella performance standard. [ABSTRACT FROM AUTHOR]

Turkey is an important food commodity whose total value of U.S. production amounted to $2.72 billion in 2003. Empirical evidence suggests that among broilers, eggs, turkeys, and chickens, Salmonella contamination of ground turkey is highest at 49.9% prior to hazard analysis and critical control point (HACCP) implementation and 26.6% after HACCP implementation. Salmonella and other microbial outbreaks have greatly contributed to the large number of food recalls in the meat and poultry industry; therefore, processed turkey constitutes a prime commodity for HACCP intervention analysis. Value-at-risk provides a framework for assisting firm management to assess food safety risks in monetary terms, and to evaluate the economic incentives of control measures like HACCP. Results show that food safety losses as measured by downside risk significantly declined following HACCP implementation. Medium- and large-scale turkey processors are more likely to derive more benefit from implementing an augmented HACCP plan than a generic HACCP plan. [EconLit citations: C150, Q180] © 2006 Wiley Periodicals, Inc. Agribusiness 22: 475–489, 2006. [ABSTRACT FROM AUTHOR]

We analyzed national foodborne outbreak data from 1973 through 2001 to determine the proportion of Salmonella Heidelberg outbreaks caused by specific foods. Among 6,633 outbreaks with known etiology, 184 (3%) were caused by Salmonella Heidelberg. A vehicle was identified in 101 outbreaks; at least 53 were poultry or egg-related. Three outbreaks were attributed to egg consumption, 17 to consumption of egg-containing foods, 25 to poultry, and 8 to foods containing poultry and eggs. Efforts to reduce illness due to Salmonella Heidelberg should ensure that poultry and eggs are handled appropriately to minimize contamination and cross contamination. [ABSTRACT FROM AUTHOR]

Consumer concerns with the consumption of fat and cholesterol have encouraged many to seek alternatives to regular ground beef. A sample of Louisiana households was surveyed by mail to examine the willingness of consumers to purchase a blended fresh ground beef and poultry product relative to alternative ground products. Multinomial logit analysis was used to analyze the data. The important variables in the Yes versus No purchase decision for the blended product were: beef is one of the household's two most popular fresh meats, the household had consumed hamburger during the last month, the respondent had mixed the two products in the home, age, single adult head, and Caucasian.Gender, children in the household, education, presence of a homemaker, and family income were less important variables. [ABSTRACT FROM PUBLISHER]

A dynamic gradually switching Almost Ideal Demand System (AIDS) model was developed and estimated to assess the effectiveness of non-price export promotions for U.S. poultry meat products in six major international markets. Results suggest that about 75% of the effect of promotion occurs after the first year. The marginal rates of return on investment from non-price promotion of U.S. poultry products in Singapore and the rest of the world are estimated to be $5.76 and $16.06, respectively, for the short run, and $30.39 and $61.93, respectively, for the long run. The study suggests that the export market of Japan for U.S. poultry meat products may have reached maturity as indicated by very small marginal rates of return. [ABSTRACT FROM PUBLISHER]

Examines the benefits of the rules imposed by the United States Department of Agriculture on raw meat and poultry products. Increase of consumers food choice practices; Enhancement of diet intake consciousness; Reduction of fat and cholesterol intake and disease.

Presents a study which developed an interactive broiler income spreadsheet for poultry producers in the United States. Reasons for the difficulty in forecasting the profitability of broiler production; Methodology; Results and discussions.

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. • Non typhoidal Salmonella spp. are a leading cause of foodborne illness in the U.S. • 20% of foodborne illnesses from Salmonella are from poultry and poultry products. • In this review we highlight problems inherent with current methods of detection. • We discuss emerging technologies as well as other food safety measures. [ABSTRACT FROM AUTHOR]

Describes an econometric model of the U.S. poultry sector. Factors that influence the poultry economy; Analysis of the price inflation of poultry products in 1973; Specification of the demand for turkeys, broilers and other chickens.

US consumption of poultry products has increased steadily, over the past several years. This study identifies how socio-economic and demographic factors affect the probability of consuming poultry at home and away from home, using the Nationwide Food Consumption Survey of the US Department of Agriculture. [ABSTRACT FROM AUTHOR]

Demand estimates from a Rotterdam model are combined with a Muth-type equilibrium-displacement model of the US meat sector to isolate the impacts of increased beef advertising on quasi-rents at the farm gate. Results suggest beef and pork producers gained at the expense of poultry producers. The negative externalities generated in the poultry sector are of sufficient magnitude to suggest that under certain conditions the beef advertising programme may be welfare-decreasing for meat producers as a group. The broader social welfare implications of increased beef advertising in terms of its impacts on the environment, heart disease, celebrity and consultant income, Madison-Avenue profits, or the quality of television programming are not considered in this research. [ABSTRACT FROM AUTHOR]

Abstract: Salmonella is a common cause of foodborne illness in the United States and often is linked to chicken products. Salmonella contamination has been associated with meat processing facility characteristics, such as the number of employees (i.e., hazard analysis critical control point [HACCP]-based definition of size). The risk factors for Salmonella contamination in U.S. poultry have not been evaluated since implementation of the New Poultry Inspection System (NPIS) in 2014. The goal of this study was to determine whether risk factors for Salmonella contamination changed after implementation of the NPIS. Presence or absence of Salmonella in whole chicken carcasses was modeled using microbiological testing data collected from 203 poultry processing establishments by the U.S. Department of Agriculture Food Safety and Inspection Service between May 2015 and December 2019. A model was fit using generalized estimating equations for weekly presence or absence of Salmonella, and production volume, geographic location, and season were included as potential covariates among other establishment demographics. Odds ratios (ORs) and 95% confidence intervals (CIs) were calculated from the marginal model. Of the 40,497 analyzable samples, 1,725 (4.26%) were positive for Salmonella. Odds of contamination was lower among establishments slaughtering ≥10,000,000 birds per year (OR = 0.466; 95% CI, [0.307, 0.710]) and establishments producing ready-to-eat finished products (OR = 0.498; 95% CI, [0.298, 0.833]) and higher among establishments historically (previous 84 days) noncompliant with HACCP regulations (OR = 1.249; 95% CI, [1.071, 1.456]). Contamination also significantly varied by season and geographic region, with higher odds of contamination during summer and outside the MidEast Central region. These results support continuation of targeted food safety policies and initiatives promoting pathogen reduction by establishments with smaller volumes and those noncompliant with HACCP regulations., (Copyright ©, International Association for Food Protection.)

Organoarsenicals are commonly used for growth promotion in U.S. poultry production. Susceptibilities to arsenite, arsenate, and the organoarsenical roxarsone were measured in 251 Campylobacter isolates from conventional and antimicrobial-free retail poultry products. Isolates from conventional poultry products had significantly higher roxarsone MICs (z = 8.22; P < 0.0001). [ABSTRACT FROM AUTHOR]