Microbial Challenges in Modern Poultry Production: Meat Processing, Product Quality, and Safety

Global poultry consumption continues to steadily increase while the microbial challenges of foodborne pathogens and microbes impacting shelf-life continue to be of concern. Poultry meat and product quality and safety are influenced by multiple factors across the farm to fork continuum. Physical and chemical intervention strategies, both pre- and post-harvest, traditional and molecular microbial detection and tracking methods, automated processing systems, and product handling and packaging techniques all play critical roles in controlling microorganisms that influence product quality and safety. The scope of this Special Issue on ‘Microbial Challenges in Poultry Production: Meat Processing, Product Quality, and Safety’ includes strategies for identifying and improving poultry product quality and safety. We invite original research papers on improvements in poultry product quality and safety that address the microbial challenges faced in modern poultry production.

Dr. Dianna Bourassa
Guest Editor

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