Comprehensive haccp strategies for reducing incidence of food poisoning (salmonella prevalence) in ready-to-eat-broiler chicken

Abstract

In order to reduce the prevalence of SALMONELLA on ready-to-eat chicken, a number of approaches have
proven useful, as there is no one stop solution available in practice. The use of the HACCP (Hazard
Analysis Critical Control point) approach, based on the use of multi-functional strategies which
combine the innovative use of sanitizers and modern disinfection techniques supervised by
professional food handlers and food regulators with a visionary commitment by management from the
production, through the processing, preservation, handling and final preparatory stages, will surely
help to eliminate or reduce significantly the prevalence of salmonella and the consequent food
poisoning effects in the society