Salmonella spp. in poultry production—A review of the role of interventions along the production continuum

Salmonella continues to be a pathogen of concern in human health with foods and water the most common sources linked with foodborne illness (1-3). Annually, the WHO estimates that human foodborne illness associated with non-typhoidal Salmonella enterica species causes more than 78 million illnesses, 59,153 deaths and almost 4,068,000 disability adjusted life years (DALYS) worldwide (2). Although multiple potential vehicles associated with human salmonellosis exist, poultry and poultry products are still considered one of the most common sources of disease for humans. This review focuses on modern poultry production and the role of interventions along the production continuum and their potential for reducing the burden of Salmonella in meat and poultry products destined for human consumption. Over the last decade or more, global production and consumption of poultry meat and products has increased significantly. Estimates from the FAO Agricultural outlook report 2021-2030 (4) suggest that the global meat supply will reach 374 million tons by 2030. The increased demand for chicken meat has resulted in increased production in some world regions including China, the Americas and Africa (4). So too, in line with the increased production, the global rate of consumption of chicken is projected to increase by 14% by 2030 compared to 2018-2020 projections. Global poultry meat production in 2022 was estimated at 138.8 million tons (5). Multiple factors influence increased poultry production and demand including the world population growth, the changing demographics of the world’s population, where the middle income consumer class has significantly grown, urbanization, income levels, price, cultural norms, environmental aspects, animal welfare and health. In addition, the growth rate of birds is significantly higher than other meat species, and the ability to raise poultry in small areas is appealing for lower income families and is a means to raise household income or quality of life. With the demand for poultry meat and products becoming a primary driver linked with population growth and income, the rate of purchase and consumption will likely continue and is expected to play a significant role in the population’s diet and how production is intensified to meet this growing demand. This review, while extensive, is not exhaustive and focuses on some of the common practices or interventions for various stages of the poultry production system as it pertains to the production of poultry (broiler) meat. The review does however have potential application for other pathogens of poultry and for other meat production systems.