[Salmonella spp. prevalence and contamination risk factors in broiler and broiler meat of Gallus gallus in Germany and the European Union].

In order to reduce the prevalence of the Salmonella enterica serovars Typhimurium and Enteritidis as a main causative agent of human salmonellosis originating from poultry flocks and products, the EU regulations 2160/2003 and 2073/2005 and the German Hühner-Salmonellen-Verordnung were established ten years ago. A literature review shows that this aim could be reached to a large extend in many areas of the food production chain, e.g. in breeding and husbandry facilities in most EU member states including Germany. Nevertheless some exceptions exist, and there are other S. enterica serovars which have a human pathogenic potential comparable to S. Typhimurium and S. Enteritidis. Furthermore recent publications show, that especially processes in transport and slaughter of poultry can prevent successful husbandry sanitation measures. Especially in these areas a reasonable potential for hygiene improvements still exists. Based on the prevalence data obtained between 1996 and 2011 this review summarizes recent knowledge concerning possible risks of Salmonella cross contamination and suggests potential starting points for their mitigation.