Microbiological contamination in broiler– a narrative overview on recent data and documentation in routine slaughter
Abstract Poultry meat and its production are worldwide one major pillar of food production. As food from animals is always associated with microbiological contamination, there is a possible risk for consumers to be exposed to pathogenic microorganisms. It is therefore crucial to control microbiologi...
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| Format: | Article |
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BMC
2025-06-01
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| Series: | Food Safety and Risk |
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| Online Access: | https://doi.org/10.1186/s40550-025-00111-3 |
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| author | Bastian Wyink Henrike von Haacke Felix Reich Anja Beterams Niels Bandick Thiemo Albert Michael Südbeck Thomas Alter Lothar Kreienbrock Alina Kirse |
| author_facet | Bastian Wyink Henrike von Haacke Felix Reich Anja Beterams Niels Bandick Thiemo Albert Michael Südbeck Thomas Alter Lothar Kreienbrock Alina Kirse |
| author_sort | Bastian Wyink |
| collection | DOAJ |
| description | Abstract Poultry meat and its production are worldwide one major pillar of food production. As food from animals is always associated with microbiological contamination, there is a possible risk for consumers to be exposed to pathogenic microorganisms. It is therefore crucial to control microbiological contamination at all processing stages with appropriate measures. To assess the effectiveness of reduction measures integrated into the slaughtering process, a baseline of contamination needs to be defined. This review therefore aimed to address sampling techniques and units used to describe levels of contamination on broiler carcasses in routine slaughter by means of a narrative survey. Campylobacter spp., Escherichia coli, Enterobacteriaceae, Salmonella spp. and the total viable count were the contaminants of interest. In order to compare the selected studies and trials, the sampled matrix, sampling method, process step and unit had to be taken into account. However, the investigation shows a wide variety of sampling techniques within those factors, which hinders the comparability of results across different studies. Additionally, reporting of standard statistical metrics was not sufficient. This highlights the need to harmonise sampling techniques and reporting of methods from a scientific and practical perspective. Therefore, this review evaluated the sampling methods at each process step and for each sampled matrix separately and identified the missing statistical metrics. This is a prerequisite to select matrices and methods of main interest and draft a guide to ensure better data quality and comparison between studies in the future. |
| format | Article |
| id | doaj-art-842b5d5b0f464b9db6b686c0c9af69df |
| institution | DOAJ |
| issn | 2731-9245 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | BMC |
| record_format | Article |
| series | Food Safety and Risk |
| spelling | doaj-art-842b5d5b0f464b9db6b686c0c9af69df2025-08-20T03:10:34ZengBMCFood Safety and Risk2731-92452025-06-0112111410.1186/s40550-025-00111-3Microbiological contamination in broiler– a narrative overview on recent data and documentation in routine slaughterBastian Wyink0Henrike von Haacke1Felix Reich2Anja Beterams3Niels Bandick4Thiemo Albert5Michael SüdbeckThomas Alter6Lothar Kreienbrock7Alina Kirse8Frankenförder Forschungsgesellschaft mbH (FFG)Institute of Biometry, Epidemiology and Information Processing, WHO Collaborating Centre for Researchand, Training for Health at the Human-Animal-Environment Interface, University of Veterinary Medicine German Federal Institute for Risk AssessmentGerman Federal Institute for Risk AssessmentGerman Federal Institute for Risk AssessmentInstitute of Food Hygiene, Faculty of Veterinary Medicine, University of LeipzigInstitute of Food Safety and Food Hygiene, School of Veterinary Medicine, Freie Universitaet BerlinInstitute of Biometry, Epidemiology and Information Processing, WHO Collaborating Centre for Researchand, Training for Health at the Human-Animal-Environment Interface, University of Veterinary Medicine Institute of Biometry, Epidemiology and Information Processing, WHO Collaborating Centre for Researchand, Training for Health at the Human-Animal-Environment Interface, University of Veterinary Medicine Abstract Poultry meat and its production are worldwide one major pillar of food production. As food from animals is always associated with microbiological contamination, there is a possible risk for consumers to be exposed to pathogenic microorganisms. It is therefore crucial to control microbiological contamination at all processing stages with appropriate measures. To assess the effectiveness of reduction measures integrated into the slaughtering process, a baseline of contamination needs to be defined. This review therefore aimed to address sampling techniques and units used to describe levels of contamination on broiler carcasses in routine slaughter by means of a narrative survey. Campylobacter spp., Escherichia coli, Enterobacteriaceae, Salmonella spp. and the total viable count were the contaminants of interest. In order to compare the selected studies and trials, the sampled matrix, sampling method, process step and unit had to be taken into account. However, the investigation shows a wide variety of sampling techniques within those factors, which hinders the comparability of results across different studies. Additionally, reporting of standard statistical metrics was not sufficient. This highlights the need to harmonise sampling techniques and reporting of methods from a scientific and practical perspective. Therefore, this review evaluated the sampling methods at each process step and for each sampled matrix separately and identified the missing statistical metrics. This is a prerequisite to select matrices and methods of main interest and draft a guide to ensure better data quality and comparison between studies in the future.https://doi.org/10.1186/s40550-025-00111-3Meat processingSlaughter linePoultryCampylobacterCarcass contaminationHarmonisation of methods |
| spellingShingle | Bastian Wyink Henrike von Haacke Felix Reich Anja Beterams Niels Bandick Thiemo Albert Michael Südbeck Thomas Alter Lothar Kreienbrock Alina Kirse Microbiological contamination in broiler– a narrative overview on recent data and documentation in routine slaughter Food Safety and Risk Meat processing Slaughter line Poultry Campylobacter Carcass contamination Harmonisation of methods |
| title | Microbiological contamination in broiler– a narrative overview on recent data and documentation in routine slaughter |
| title_full | Microbiological contamination in broiler– a narrative overview on recent data and documentation in routine slaughter |
| title_fullStr | Microbiological contamination in broiler– a narrative overview on recent data and documentation in routine slaughter |
| title_full_unstemmed | Microbiological contamination in broiler– a narrative overview on recent data and documentation in routine slaughter |
| title_short | Microbiological contamination in broiler– a narrative overview on recent data and documentation in routine slaughter |
| title_sort | microbiological contamination in broiler a narrative overview on recent data and documentation in routine slaughter |
| topic | Meat processing Slaughter line Poultry Campylobacter Carcass contamination Harmonisation of methods |
| url | https://doi.org/10.1186/s40550-025-00111-3 |
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