Advances in rapid detection of zoonotic pathogens in poultry production and processing environments

Publication date: 09/04/2025
Extent: 28 pages

Contributions by: Jeanne Malet-Villemagne, Francesco Rizzotto, Vincent Léguillier and Jasmina Vidic, Paris-Saclay University/AgroParisTech, France; Vanessa Escobar and Yanxia Hou, Grenoble Alpes University/CNRS/CEA/Grenoble INP/IRIG/SyMMES, France; and Nicole Jaffrezic-Renault, University of Lyon, France

Chapter synopsis:

In recent years poultry meat and egg consumption has seen an exponential increase worldwide. There is therefore a strong demand for ensuring the microbiological safety of poultry products. The main pathogenic bacteria in poultry meat and eggs are Staphylococcus aureus, Campylobacter spp., Listeria monocytogenes and Salmonella spp. These pathogens are able to adapt to and survive in poultry processing environments. Acceptable bacterial concentrations in poultry products are defined by health agencies. Sampling and detection methods are then developed for microbiological control. PCR, RT-PCR and immunoassays have now replaced culturing methods. Research has focused on the development of high-throughput and low-cost methods through analytical microdevices based on biosensors with short response times for on-site use and with low detection limits. This chapter describes newly-developed optical and electrochemical biosensors for rapid detection of foodborne pathogens in poultry.

DOI: 10.19103/AS.2024.0146.06