Poultry and poultry products have repeatedly been implicated as a source of foodborne infection for humans. The significant increase in the number of reported foodborne disease outbreaks worldwide has altered opinions on food safety. It has become clear that current legislation alone is inadequate, and that industry must accept a greater share of responsibility for the quality and safety of the food it produces. The fact that processing plants are not able to reduce the incidence of pathogenic bacteria effectively in poultry products means that every effort must be made to reduce infection in and/or contamination of the live birds with foodborne pathogens before dispatch to processing plants. The main control strategy should include the following: cleaning the production pyramid from the top, as in the case of Salmonella enteritidis and Salmonella typhimurium, by destroying infected flocks (with compensation), sanitising hatching eggs and limiting the introduction and spread of pathogens at the farm through Good Animal Husbandry Practices (GAHPs). To achieve GAHPs, effective measures of hygiene should be applied to poultry houses and the feed. Reducing salmonella colonisation by using antimicrobial feed additives, competitive exclusion treatment or vaccines is worth consideration. Fur-thermore, hygienic systems for catching and transporting live poultry must be included. To reduce carcass contamination during processing, thorough schedules for cleaning and disinfection of the equipment and plant are essential. Machine design must permit easy and thorough cleaning. Because the success of any food safety programme on the farm and in the processing plant depends on the hygiene practices of the staff, it is essential to incorporate education programmes for all people involved in the poultry production chain. In the farm-to-fork concept, post-processing food handling is also a very important factor in reducing foodborne infections. Finally, the development and application of acceptable methods for end product decontamination and preservation in the processing plant must be pursued.
