Meat Science & Animal Biologics Discovery Program, Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA; email:
Annu Rev Anim Biosci. 2021 Feb 16;9:379-400. doi: 10.1146/annurev-animal-061220-023200. Epub 2020 Nov 6.
Food safety remains a significant public health issue for the poultry industry. Foodborne pathogens can be in contact at all phases of poultry production, from initial hatch to processing and ultimately to retail and meal preparation. and have been considered the primary foodborne pathogens associated with poultry. Both organisms are major causative agents of human foodborne illness. Limiting these pathogens in poultry production requires identifying their sources and routes of transmission. This involves the ability to isolate and precisely identify them using methodologies capable of discernment at the genome level. Interventions to reduce their occurrence in poultry production employ two basic strategies: prevention of establishment and elimination of already-established pathogens. This review provides an overview of current findings and prospects for further research on poultry food safety issues.
食品安全仍然是家禽业的一个重大公共卫生问题。食源性病原体可以在从最初孵化到加工最终到零售和膳食准备的家禽生产的所有阶段接触。 和 被认为是与家禽相关的主要食源性病原体。这两种生物体都是人类食源性疾病的主要病原体。在家禽生产中限制这些病原体需要确定它们的来源和传播途径。这需要使用能够在基因组水平上进行辨别能力的方法来分离和精确识别它们。减少家禽生产中这些病原体发生的干预措施采用两种基本策略：预防定植和消除已建立的病原体。本综述概述了家禽食品安全问题的最新研究结果和进一步研究的前景。
