Current challenges in poultry meat safety

Current challenges for poultry and poultry meat include traditional (Salmonella and Campylobacter) and emerging (Arcobacter and Helicobacter) biological hazards, as well as the spread of antimicrobial resistance leading to treatment failure against bacterial infections. In recent years, different control strategies have been studied and implemented both on live poultry and on poultry meat. Strategies at farm level, such as biosecurity, vaccination, feed additives, as well as at the slaughterhouse, such as poultry carcass decontamination, are reviewed along with new genomics approaches focused on improving the gut health and the disease resistance of animals. Moreover, new risk-based metrics such as the Appropriate Level of Protection, Food Safety Objective, and Performance Objective, are described as new concepts to increase the food safety for consumers. A holistic approach is envisaged involving all actors of human and veterinary medicine, animal husbandry, agriculture, environment, and legislation to face these risks.