FAO & WHO :Salmonella Control in Poultry Meat- meeting report
FAO and WHO have published a report on measures to control Salmonella in poultry meat. The expert consultation concluded the following:
• At all levels of farm production, stringent biosecurity measures including sanitation and hygiene are important factors for preventing and controlling NT-Salmonella spp. in flocks.
• It is important for breeding flocks to be NT-Salmonella-free.
• Vaccine-based strategies reduce the prevalence and/or level of shedding of NT-Salmonella spp. in flocks but do not eliminate NT-Salmonella spp.
• There was no strong evidence that the use of substances with antimicrobial activity, such as additives in feed and water, resulted in effective control of NT-Salmonella spp. in broilers.
• A promising strategy for NT-Salmonella spp. control was a combination of different competitive exclusion products.
• There is limited information as to the effectiveness of bacteriophage-based control of NT-Salmonella spp. at the farm level.
• Good hygienic practices are important in minimizing the risk of NT-Salmonella spp. contamination during slaughter and processing.
• High-pressure processing and irradiation are valuable interventions. Chlorine-based compounds and organic acids, such as lactic and peracetic, showed potential effectiveness.
• Emphasis should be placed on encouraging a positive food safety culture through human behaviour and consumer education as it applies to transport, storage, handling and cooking practices.
