The effect of conventionally applied kosher salt on the microbiological profile of posteviscerated chicken carcasses obtained from a local commercial processing facility was evaluated. The broiler carcasses were divided into treatments 1 through 8. Standard sampling methods were used to evaluate Salmonella prevalence, aerobic plate counts, coliforms, generic Escherichia coli, and psychrotroph counts. Results indicate significant reductions in microbial populations in all the salted groups compared with controls. Significant reductions (1.45, 2.31, 2.81, and 1.48 log cfu/mL of rinse) were obtained for aerobic plate count (APC), coliforms, generic E. coli, and psychrotroph counts, respectively, on prechill salt-treated carcasses compared with controls. Salt-treated carcasses sampled after chilling had lower microbial populations compared with control chilled samples with significant reductions in coliforms and generic E. coli (1.25 and 1.77 log, respectively). Salt-treated samples had lower counts on APC and psychrotrophs after 10 d of refrigerated storage compared with controls. Finally, drip loss of salt-treated carcasses was lower after 24 h compared with nontreated controls. Based on the results, it can be concluded that salting process is an effective contributor to microbial reductions during processing that needs further investigation as a possible intervention in commercial poultry processing settings.

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An estimated 151 million children under five are severely stunted, 821 million people are under-nourished, and about 613 million women aged between 15 and 49 are anaemic. On the other hand, the increasing complexity of the food chains is resulting in food safety issues influenced by food policies, international standards, domestic and global politics, social demands, and economic aspects. The global impact of food borne illnesses is disturbing and is estimated to be around 420000 deaths yearly, with one in ten people falling ill. The future of farming is increasingly moving towards uncertainty due to the impact of various factors-population growth, climate change, changing dietary habits, and globalization. The link between food safety and security is known but not yet applied in the actual context. This paper seeks to review the impact of globalization on the food systems, especially the effects on food security and safety, with concomitant mitigation strategies for ensuring safe, secured, and sustainable food systems.

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