Current and future interventions for improving poultry health and poultry food safety and security: A comprehensive review

Abstract

Poultry is thriving across the globe. Chicken meat is the most preferred poultry worldwide, and its popularity is increasing. However, poultry also threatens human hygiene, especially as a fomite of infectious diseases caused by the major foodborne pathogens (Campylobacter, Salmonella, and Listeria). Preventing pathogenic bacterial biofilm is crucial in the chicken industry due to increasing food safety hazards caused by recurring contamination and the rapid degradation of meat, as well as the increased resistance of bacteria to cleaning and disinfection procedures commonly used in chicken processing plants.To address this, various innovative and promising strategies to combat bacterial resistance and biofilm are emerging to improve food safety and quality and extend shelf-life. In particular, natural compounds are attractive because of their potential antimicrobial activities. Natural compounds can also boost the immune system and improve poultry health and performance. In addition to phytochemicals, bacteriophages, nanoparticles, coatings, enzymes, and probiotics represent unique and environmentally friendly strategies in the poultry processing industry to prevent foodborne pathogens from reaching the consumer. Lactoferrin, bacteriocin, antimicrobial peptides, cell-free supernatants, and biosurfactants are also of considerable interest for their prospective application as natural antimicrobials for improving the safety of raw poultry meat. This review aims to describe the feasibility of these proposed strategies and provide an overview of recent published evidences to control microorganisms in the poultry industry, considering the human health, food safety, and economic aspects of poultry production.

Smart Packaging Based on Polylactic Acid: Effect of Antibacterial and Antioxidant Agents from Natural Extract on Physical-Mechanical Properties, Colony Reduction, and Perishable Food Shelf Life

“…As shown in Figure 7, meat, poultry, egg products, salads, tuna, chicken, potatoes and macaroni are the main foods that are commonly infected with bacterias (Chowdhury et al, 2023). Foods rich in protein tend to be decomposed by bacteria.…”

Characterization of Salmonella phages isolated from poultry coops and its effect with nisin on food bio‐control

“…Enteritidis and S . Typhimurium serovars (Chowdhury et al., 2023 ). Therefore, efforts to minimize the prevalence of infection in poultry, which is the primary source for preventing and controlling the Salmonella infection worldwide, are important.…”

“…Among these, Salmonella is one of the most important food safety problems in poultry (Havelaar et al, 2015).It is transmitted to humans and animals by consuming water and food contaminated with Salmonella, which is shed from the intestinal tract of rodents, livestock, and humans, especially birds. While Salmonella serovars that cause gastroenteritis cause economic losses to producers by delaying the growth of chickens (Remus et al, 2014), they are considered one of the important public health problems by the European Food Safety Authority because they are the most common causes of acute gastroenteritis in humans, the most common of which are S. Enteritidis and S. Typhimurium serovars (Chowdhury et al, 2023). Therefore, efforts to minimize the prevalence of infection in poultry, which is the primary source for preventing and controlling the Salmonella infection worldwide, are important.…”

The effects of essential oil from Lippia origanoides and herbal betaine on performance, intestinal integrity, bone mineralization and meat quality in broiler chickens subjected to cyclic heat stress

“…Several investigators have studied the effects of EO on chickens under heat stress conditions ( Shehata et al, 2022b ; Yilmaz and Gul, 2023a ; Mangan and Siwek, 2023 ). These studies have shown that EO can improve performance, while reducing the negative outcomes of heat stress, such as reduced water intake, oxidative stress, and inflammation ( Chowdhury et al, 2023 ; Das et al, 2023 ; Rafeeq et al, 2023 ). Some EO have improved the immune system of chickens, which can help reduce the incidence of disease under heat stress conditions ( Perini et al, 2020 ; Ruff et al, 2021 ; Yilmaz and Gul, 2023b ; Jahja et al, 2023 ).…”