Salmonella in Chicken Meat: Consumption, Outbreaks, Characteristics, Current Control Methods and the Potential of Bacteriophage Use

Abstract

The control of Salmonella in chicken processing plants is an ongoing challenge for many factories around the globe, especially with the increasing demand for poultry escalating processing throughputs. Foodborne outbreaks due to Salmonella still pose a prominent risk to public health. As chicken meat is a good reservoir for Salmonella, it is important for chicken processing plants to continuously optimize methods to reduce the incidence of Salmonella on their products. Current methods include the use of chemical antimicrobials such as chlorine-containing compounds and organic acids. However, these current methods are decreasing in popularity due to the rising rate of Salmonella resistance, coupled with the challenge of preserving the sensory properties of the meat, along with the increasing stringency of antimicrobial use. Bacteriophages are becoming more appealing to integrate into the large scale hurdle concept. A few factors s need to be considered for successful implementation, such as legislation, and application volumes and concentrations. Overall, bacteriophages show great potential because of their host specificity, guaranteeing an alternative outcome to the selective pressure for resistant traits placed by chemicals on whole microbial communities.

Characterization and Genome Study of Novel Lytic Bacteriophages against Prevailing Saprophytic Bacterial Microflora of Minimally Processed Plant-Based Food Products

“…The first solution enables improving the stability of plant-based food products, while the second one can reduce counts of saprophytic microflora in products of this type. Nonetheless, the physical methods of preservation used in the food industry can fail to ensure the expected sensory properties and a sufficient level of accompanying microflora reduction in the manufactured products [20,21]. Preservation treatments lead to the degradation of the cell wall (e.g., unprocessed products: lettuces, sprouts, fresh vegetables, and fruits), which causes water activity to increase in the production environment as well as the bioactive food components [21].…”

Isolation and Serological Identification of Current Salmonella Species Recovered from Broiler Chickens in Egypt

“…Although there were more than 2600 identified serovars, identification and classification of Salmonella isolates into different serovars remain as a critical topic for studying the prevalence and surveillance. On the other hand, Salmonellosis is considered a major food borne pathogen in most countries of the world especially in developing countries (Soultose et al 2003;Carraminana et al 2004;Chai et al 2017;Elbayoumi et al 2019;Wessels et al 2021;Ehuwa et al 2021;EL-Saadony et al 2022).…”

Development of Live Attenuated Salmonella Typhimurium Vaccine Strain Using Radiation Mutation Enhancement Technology (R-MET)

“…Approximately 20-36% of Salmonella cases in humans were linked to the consumption of eggs, poultry meat, and red meats contaminated with Salmonella (17). At present, there is no vaccine that directly targets S. Typhimurium in humans, but several types of vaccines have been introduced to pigs and chickens (18)(19)(20).…”