Salmonella findings in poultry products, along with reported outbreaks linked to raw poultry, have drawn increased attention to potential mitigation strategies. In response, USPOULTRY and the USPOULTRY Foundation commissioned a scoping review to assess the available evidence on interventions aimed at reducing
The review is designed to help association members better understand which publicly reported mitigation strategies have been studied, how frequently they have been evaluated and where gaps remain in the current research. To support this effort, researchers developed an evidence gap map (EGM), a visual tool that organizes and summarizes the available data on the topic.
The project was led by Dr. Sarah C. Totton, independent contractor, and Dr. Annette O’Connor, veterinarian and quantitative epidemiologist at Michigan State University, along with a team of researchers. It examined interventions aimed at reducing Salmonella concentrations during the processing of raw poultry products, including chicken and turkey. More than 8,000 records were screened, with 56 studies identified as relevant and included in the EGM.
Analysis of the data showed that the wash step was the most common processing stage for intervention application, representing 24 of the 56 studies.
The EGM is available on the USPOULTRY website, along with a companion video interview featuring O’Connor that provides guidance on how to interpret and use the tool. Food safety remains a top priority for USPOULTRY, and this new resource reflects the Association’s ongoing commitment to developing practical tools that support the safety and quality of U.S. poultry and egg products.
Source: US Poultry & Egg Association
