Published in Scientific Works. Series C. Veterinary Medicine, Vol. LXXI, Issue 1
Written by Adriana Maria DRAGOMIR, Maria Alexandra JALBĂ (PITRAN), Laurențiu TUDOR
Poultry meat is an important source of protein and very commonly consumed by the population globally. The bacterial agents involved in its contamination, and which pose a risk to public health, leading to serious diseases that can be transmitted through food, are represented by: Salmonella, Campylobacter, Escherichia coli and Listeria monocytogenes. This study will present the transmission routes of these pathogens, the determinants of their persistence focusing on cross-contamination, poor hygiene of workspaces and environmental factors such as deviations of humidity and temperature. This article explores various strategies to reduce bacterial contamination in poultry, focusing on improving hygiene protocols, refining processing techniques, and enforcing stricter food safety standards. These actions are essential for safeguarding poultry meat and minimizing the public health risks posed by bacterial pathogens in the poultry industry.
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