Optimising microbiological and food safety in free-range and organic poultry meat production

Publication date: 09/04/2025
Extent: 20 pages

Contributions by: Léni Corrand, Anibio Group Vétérinaire, France; Richard Jackson, St David’s Veterinary Team, UK; and Paul McMullin, Poultry Health International, UK

Chapter synopsis:

This chapter provides an overview of free-range poultry production systems and the consequent potential meat product safety issues that can occur. The chapter discusses two infections which have particularly significant food safety implications: Campylobacter and Salmonella. It also considers other infections such as Erysipelas and avian influenza, whose public health risk is primarily due to exposure of farm staff. Although nematode infections are not a public health risk, they do raise issues of sustainability of free-range production so are also discussed. Finally, the chapter considers the particular importance of biosecurity in free-range systems.

DOI: 10.19103/AS.2024.0146.10