Use of antimicrobials in poultry processing plants: the case of the United States

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

Contributions by: Dana K. Dittoe, University of Wyoming, USA; Elena G. Olson and Steven C. Ricke, University of Wisconsin-Madison, USA

Chapter synopsis:

Poultry is one of the most consumed meats in the United States, and processors strive to provide consumers with safe and wholesome products. Consequently, poultry processors are challenged to reduce the abundance of pathogens such as Salmonella and Campylobacter jejuni in raw poultry products. Despite implementing numerous control measures throughout the processing stages, Salmonella and C. jejuni persist in raw poultry. This review aims to explore various antimicrobials, including organic and inorganic acids, used as short-duration dips and sprays to reduce common pathogens (Salmonella, Campylobacter jejuni, and Escherichia coli) on raw chicken whole carcasses and meat portions.

DOI: 10.19103/AS.2024.0146.13