Safer Post-Harvest Processing, Proper Storage and Transport of Broiler Products to the RetailMarkets

The growing number of foodborne infections is rising competitively with consumer demands and growth of poultry products. The significant increase in the number of reported foodborne disease outbreaks specifically caused by Salmonella and Campylobacter is undermining the hard work of food safety stakeholders and regulators. It has become clear that current production and processing practices must be improved through both further research at the post-harvest level and further implementation of advanced legislation that adequately measures the reduction of the contamination levels in poultry products before displaying for customer choice. To achieve that goal, novel alternatives of monitoring and traceability of microbiological and chemical food hazards are required to develop and implement. It is essential that further advancement in controlling zoonotic pathogens in post-harvest processing levels should include alternatives for cleaning, sanitizing, and disinfecting the equipment and plants, proper storing, and safer transportation. Moreover, machine design must permit easy and thorough cleaning. From the farm-to-fork, poultry product safety vastly depends on post-processing, product handling, development, and implementation of acceptable zoonotic disease control methods, specifically GMP and HACCP that can limit end product contamination and increase proper preservation in the processing plants, storage facilities, and carriers.