poultry products


Summary: Food products manufactured from poultry.

Top Publications

  1. Roy P, Dhillon A, Lauerman L, Schaberg D, Bandli D, Johnson S. Results of salmonella isolation from poultry products, poultry, poultry environment, and other characteristics. Avian Dis. 2002;46:17-24 pubmed
    Five hundred sixty-nine Salmonella were isolated out of 4745 samples from poultry products, poultry, and poultry environment in 1999 and 2000 from the Pacific northwest...
  2. Hasman H, Mevius D, Veldman K, Olesen I, Aarestrup F. beta-Lactamases among extended-spectrum beta-lactamase (ESBL)-resistant Salmonella from poultry, poultry products and human patients in The Netherlands. J Antimicrob Chemother. 2005;56:115-21 pubmed
    ..Bareilly isolates examined as well as in a S. Braenderup isolate and a S. Infantis isolate. Our data underscore the diversity of ESBL genes in Salmonella enterica isolated from animals, food products and human patients. ..
  3. Bohaychuk V, Gensler G, King R, Manninen K, Sorensen O, Wu J, et al. Occurrence of pathogens in raw and ready-to-eat meat and poultry products collected from the retail marketplace in Edmonton, Alberta, Canada. J Food Prot. 2006;69:2176-82 pubmed
    A total of 800 meat and poultry products were purchased from the retail marketplace in Edmonton, Alberta, Canada...
  4. Johnson J, Murray A, Gajewski A, Sullivan M, Snippes P, Kuskowski M, et al. Isolation and molecular characterization of nalidixic acid-resistant extraintestinal pathogenic Escherichia coli from retail chicken products. Antimicrob Agents Chemother. 2003;47:2161-8 pubmed
    ..These findings indicate that Nal-resistant E. coli is prevalent in retail poultry products and that a substantial minority of such strains represent potential human pathogens...
  5. Sherman R, Mehta O. Phosphorus and potassium content of enhanced meat and poultry products: implications for patients who receive dialysis. Clin J Am Soc Nephrol. 2009;4:1370-3 pubmed publisher
    Uncooked meat and poultry products are commonly enhanced by food processors using phosphate salts. The addition of potassium and phosphorus to these foods has been recognized but not quantified...
  6. Rose B, Hill W, Umholtz R, Ransom G, James W. Testing for Salmonella in raw meat and poultry products collected at federally inspected establishments in the United States, 1998 through 2000. J Food Prot. 2002;65:937-47 pubmed
    ..To verify that industry PR/HACCP systems are effective in controlling the contamination of raw meat and poultry products with human disease-causing bacteria, this rule sets product-specific Salmonella performance standards that ..
  7. Houf K, De Zutter L, Van Hoof J, Vandamme P. Assessment of the genetic diversity among arcobacters isolated from poultry products by using two PCR-based typing methods. Appl Environ Microbiol. 2002;68:2172-8 pubmed
    ..The analysis of the poultry isolates showed that poultry products may harbor not only more than one species but also multiple genotypes...
  8. Nielsen E, Fussing V, Engberg J, Nielsen N, Neimann J. Most Campylobacter subtypes from sporadic infections can be found in retail poultry products and food animals. Epidemiol Infect. 2006;134:758-67 pubmed
    ..jejuni subtypes found in poultry food samples, broiler chickens, and cattle were represented in the domestically acquired cases, indicating that C. jejuni from these reservoirs are likely sources of human infections in Denmark. ..
  9. Higgins J, Higgins S, Guenther K, Huff W, Donoghue A, Donoghue D, et al. Use of a specific bacteriophage treatment to reduce Salmonella in poultry products. Poult Sci. 2005;84:1141-5 pubmed
    ..05) frequency of Salmonella recovery as compared with controls. Sufficient concentrations of an appropriate bacteriophage, or a bacteriophage mixture, can significantly reduce recoverable Salmonella from carcass rinses. ..

More Information


  1. Johnson J, Kuskowski M, Smith K, O Bryan T, Tatini S. Antimicrobial-resistant and extraintestinal pathogenic Escherichia coli in retail foods. J Infect Dis. 2005;191:1040-9 pubmed
    ..Retail foods may be an important vehicle for community-wide dissemination of antimicrobial-resistant E. coli and ExPEC, which may represent a newly recognized group of medically significant foodborne pathogens. ..
  2. Houf K, Devriese L, De Zutter L, van Hoof J, Vandamme P. Development of a new protocol for the isolation and quantification of Arcobacter species from poultry products. Int J Food Microbiol. 2001;71:189-96 pubmed
    ..skirrowii and at the same time fully suppresses the accompanying flora present in poultry and poultry products. Furthermore, little is known about the contamination levels of poultry with Arcobacter species...
  3. Feldsine P, Lienau A, Leung S, Mui L, Humbert F, Bohnert M, et al. Detection of Salmonella in fresh cheese, poultry products, and dried egg products by the ISO 6579 Salmonella culture procedure and the AOAC official method: collaborative study. J AOAC Int. 2003;86:275-95 pubmed
    ..It is recommended that ISO 6579:2002 culture method for Salmonella be adopted Official First Action for the analysis of fresh cheese, fresh chilled and frozen poultry, and dried egg products. ..
  4. Johnson J, Sannes M, Croy C, Johnston B, Clabots C, Kuskowski M, et al. Antimicrobial drug-resistant Escherichia coli from humans and poultry products, Minnesota and Wisconsin, 2002-2004. Emerg Infect Dis. 2007;13:838-46 pubmed
    The food supply, including poultry products, may transmit antimicrobial drug-resistant Escherichia coli to humans. To assess this hypothesis, 931 geographically and temporally matched E...
  5. Katzav M, Isohanni P, Lund M, Hakkinen M, Lyhs U. PCR assay for the detection of Campylobacter in marinated and non-marinated poultry products. Food Microbiol. 2008;25:908-14 pubmed publisher
    During a period of 9 months, 194 marinated and non-marinated poultry products were collected from retail shops in a defined area in Western Finland and tested for Campylobacter spp...
  6. Sapkota A, Price L, Silbergeld E, Schwab K. Arsenic resistance in Campylobacter spp. isolated from retail poultry products. Appl Environ Microbiol. 2006;72:3069-71 pubmed
    ..roxarsone were measured in 251 Campylobacter isolates from conventional and antimicrobial-free retail poultry products. Isolates from conventional poultry products had significantly higher roxarsone MICs (z = 8.22; P < 0...
  7. Schrank I, Mores M, Costa J, Frazzon A, Soncini R, Schrank A, et al. Influence of enrichment media and application of a PCR based method to detect Salmonella in poultry industry products and clinical samples. Vet Microbiol. 2001;82:45-53 pubmed
    ..The PCR technique was more sensitive in detecting infected animals than the standard microbiological procedure, which detected only 47% of all PCR positive samples. ..
  8. Bohaychuk V, Gensler G, King R, Wu J, McMullen L. Evaluation of detection methods for screening meat and poultry products for the presence of foodborne pathogens. J Food Prot. 2005;68:2637-47 pubmed
    ..of Salmonella, Campylobacter, Listeria, and Escherichia coli O157:H7 inoculated in raw and processed meat and poultry products. Recommended protocols were modified so that the same enrichment broths used in the culture methods were also ..
  9. Osiriphun S, Iamtaweejaloen P, Kooprasertying P, Koetsinchai W, Tuitemwong K, Erickson L, et al. Exposure assessment and process sensitivity analysis of the contamination of Campylobacter in poultry products. Poult Sci. 2011;90:1562-73 pubmed publisher
    ..0 to 6.5; and increasing the residual chlorine in the chill water. These interventions were recommended for inclusion in the hazard analysis and critical control point plan of the plant. ..
  10. Brahmakshatriya V, Lupiani B, Brinlee J, Cepeda M, Pillai S, Reddy S. Preliminary study for evaluation of avian influenza virus inactivation in contaminated poultry products using electron beam irradiation. Avian Pathol. 2009;38:245-50 pubmed publisher
    Spread of avian influenza is associated with movement of infected poultry and poultry products, and, as a result, strict international trade restrictions are in place...
  11. Rørvik L, Aase B, Alvestad T, Caugant D. Molecular epidemiological survey of Listeria monocytogenes in broilers and poultry products. J Appl Microbiol. 2003;94:633-40 pubmed
    To investigate the prevalence of Listeria monocytogenes in poultry products, and to elucidate whether poultry products may be linked to listeriosis cases. A further goal was to identify contamination routes for L...
  12. Myint M, Johnson Y, Tablante N, Heckert R. The effect of pre-enrichment protocol on the sensitivity and specificity of PCR for detection of naturally contaminated Salmonella in raw poultry compared to conventional culture. Food Microbiol. 2006;23:599-604 pubmed
    ..Using culture as the gold standard for Salmonella detection in naturally contaminated raw poultry products, the sensitivity and specificity of a polymerase chain reaction (PCR) detection method was determined under ..
  13. Lang L. FDA approves use of bacteriophages to be added to meat and poultry products. Gastroenterology. 2006;131:1370 pubmed
  14. Uyttendaele M, De Troy P, Debevere J. Incidence of Salmonella, Campylobacter jejuni, Campylobacter coli, and Listeria monocytogenes in poultry carcasses and different types of poultry products for sale on the Belgian retail market. J Food Prot. 1999;62:735-40 pubmed
    From January 1997 to May 1998, 772 samples of poultry carcasses and poultry products for sale on the retail market in Belgium were analyzed for the presence of Salmonella spp., Salmonella Enteritidis, Campylobacter jejuni, C...
  15. Porto Fett A, Call J, Hwang C, Juneja V, Ingham S, Ingham B, et al. Validation of commercial processes for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on the surface of whole-muscle turkey jerky. Poult Sci. 2009;88:1275-81 pubmed publisher
    ..5 h at 73.8 degrees C (165 degrees F) satisfied the USDA-FSIS standard of identity (moisture: protein <or= 0.75:1.0) or shelf-stability (water activity of <or= 0.80), or both, requirements for jerky. ..
  16. Ayaz N, Erol I. Relation between serotype distribution and antibiotic resistance profiles of Listeria monocytogenes isolated from ground turkey. J Food Prot. 2010;73:967-72 pubmed
    ..Increasing resistance of L. monocytogenes to ampicillin and penicillin is an especially serious concern for public health because of the common use of these antibiotics in treatment of human listeriosis cases. ..
  17. Lorenzo J, Purriños L, Temperán S, Bermudez R, Tallon S, Franco D. Physicochemical and nutritional composition of dry-cured duck breast. Poult Sci. 2011;90:931-40 pubmed publisher
    ..57, 4.66, 0.84, and 0.87 mg/100 g of edible portion, respectively), providing approximately 57, 45.2, 93, and 43.7% of the recommended daily allowances, respectively. ..
  18. Williams M, Ebel E. Estimating changes in public health following implementation of hazard analysis and critical control point in the United States broiler slaughter industry. Foodborne Pathog Dis. 2012;9:59-67 pubmed publisher
    ..consisted of a staged implementation between 1996 and 2000 to reduce microbial contamination on meat and poultry products. Of the commodities regulated by FSIS, one of the largest observed reductions was for Salmonella ..
  19. McDonnell L, Glass K, Sindelar J. Identifying ingredients that delay outgrowth of Listeria monocytogenes in natural, organic, and clean-label ready-to-eat meat and poultry products. J Food Prot. 2013;76:1366-76 pubmed publisher
    ..ingredients that inhibit Listeria monocytogenes in natural, organic, or clean-label ready-to-eat meat and poultry products. Fourteen ingredients were screened in uncured (no-nitrate-or-nitrite-added), traditional-cured (156 ppm of ..
  20. Hwang K, Kim H, Choi Y, Lee S, Yeo E, Ham Y, et al. Evaluation of the antioxidant effect of ganghwayakssuk (Artemisia princeps Pamp.) extract alone and in combination with ascorbic acid in raw chicken patties. Poult Sci. 2013;92:3244-50 pubmed publisher
  21. Patterson J, Burkholder K. Application of prebiotics and probiotics in poultry production. Poult Sci. 2003;82:627-31 pubmed
    ..Research is focused on identifying beneficial bacterial strains and substrates along with the conditions under which they are effective. ..
  22. Kimura A, Reddy V, Marcus R, Cieslak P, Mohle Boetani J, Kassenborg H, et al. Chicken consumption is a newly identified risk factor for sporadic Salmonella enterica serotype Enteritidis infections in the United States: a case-control study in FoodNet sites. Clin Infect Dis. 2004;38 Suppl 3:S244-52 pubmed
    ..Measures to prevent SE infections include educating consumers and food handlers about food safety and interventions to decrease contamination of eggs and poultry...
  23. Nau J. [Two United Nations agencies look into the problem of our eggs and poultry]. Rev Med Suisse. 2005;1:2955 pubmed
  24. Kim Y, Yang S, Lee S, Kim M. Levels of PCDDs and PCDFs in two kinds of fast foods in Korea. Chemosphere. 2001;43:851-5 pubmed
    ..If we continue to survey for PCDDs/PCDFs in fast foods more even, especially fried chicken, these data will be useful to calculate the estimated daily intake of TEQ levels of PCDDs/PCDFs in Korea. ..
  25. Donoghue D. Antibiotic residues in poultry tissues and eggs: human health concerns?. Poult Sci. 2003;82:618-21 pubmed
    ..An overview will be presented on the federal oversight and monitoring of antimicrobial residues in poultry tissues. ..
  26. Klein G, Beckmann L, Vollmer H, Bartelt E. Predominant strains of thermophilic Campylobacter spp. in a German poultry slaughterhouse. Int J Food Microbiol. 2007;117:324-8 pubmed
    ..man and is a common foodborne pathogen, that has been associated mainly with poultry carcasses and processed poultry products as well as with drinking water. Genotyping of Campylobacter spp...
  27. Little C, Richardson J, Owen R, de Pinna E, Threlfall E. Prevalence, characterisation and antimicrobial resistance of Campylobacter and Salmonella in raw poultrymeat in the UK, 2003-2005. Int J Environ Health Res. 2008;18:403-14 pubmed publisher
    ..6%) than isolates from chicken (20.9%) and duck (13.6%). The findings reinforce the importance of thorough cooking of poultrymeat and good hygiene to avoid cross-contamination. ..
  28. Shin K, Moritani T. The combined effects of capsaicin, green tea extract and chicken essence tablets on human autonomic nervous system activity. J Nutr Sci Vitaminol (Tokyo). 2007;53:145-52 pubmed
  29. Simmons M, Hiett K, Stern N, Frank J. Comparison of poultry exudate and carcass rinse sampling methods for the recovery of Campylobacter spp. subtypes demonstrates unique subtypes recovered from exudate. J Microbiol Methods. 2008;74:89-93 pubmed publisher
    The carcass rinse procedure is a method commonly used for the detection of Campylobacter spp. on processed poultry products. Alternatively, carcass exudate (weep or drip), a viscous fluid comprised of blood and water that leaks into ..
  30. Mattheus W, Botteldoorn N, Heylen K, Pochet B, Dierick K. Trend analysis of antimicrobial resistance in Campylobacter jejuni and Campylobacter coli isolated from Belgian pork and poultry meat products using surveillance data of 2004-2009. Foodborne Pathog Dis. 2012;9:465-72 pubmed publisher
    ..Approximately 1% of the poultry-derived isolates (both C. coli and C. jejuni) showed resistance to all tested antimicrobials, while none was found in pork products. ..
  31. Saucier L, Gendron C, Gariepy C. Shelf life of ground poultry meat stored under modified atmosphere. Poult Sci. 2000;79:1851-6 pubmed
    ..These results indicate that an appropriate gas mixture can maintain a desirable color in ground poultry meat but offers no guarantees with respect to the microbial profile of meat. ..
  32. Deak T. Identification of yeasts isolated from poultry meat. Acta Biol Hung. 2001;52:195-200 pubmed
    ..of the predominant yeast species to grow at refrigeration temperatures and their proteolytic and lipolytic activies suggest that yeasts may play a more significant role than previously recognised in the spoilage of poultry products.
  33. Awaisheh S. Incidence and contamination level of Listeria monocytogenes and other Listeria spp. in ready-to-eat meat products in Jordan. J Food Prot. 2010;73:535-40 pubmed
    ..5% (40 samples) of the positive samples. Only one beef sample with a count of >100 CFU/g was found. The L. monocytogenes strains isolated fell into two serotypes (1 and 4) and four different serovars (1/2a, 1/2b, 1/2c, and 4b). ..
  34. Golden N, Crouch E, Latimer H, Kadry A, Kause J. Risk assessment for Clostridium perfringens in ready-to-eat and partially cooked meat and poultry products. J Food Prot. 2009;72:1376-84 pubmed
    ..of the risk of illness associated with Clostridium perfringens in ready-to-eat and partially cooked meat and poultry products was completed to estimate the effect on the annual frequency of illnesses of changing the allowed maximal 1-..
  35. Berrang M, Meinersmann R, Northcutt J, Smith D. Molecular characterization of Listeria monocytogenes isolated from a poultry further processing facility and from fully cooked product. J Food Prot. 2002;65:1574-9 pubmed
    ..These data suggest that L. monocytogenes can colonize a poultry further processing facility and eventually be transferred to fully cooked product. ..
  36. Paleologos E, Kontominas M. Effect of processing and storage conditions on the generation of acrylamide in precooked breaded chicken products. J Food Prot. 2007;70:466-70 pubmed
  37. Boonmar S, Sangsuk L, Suthivarakom K, Padungtod P, Morita Y. Serotypes and antimicrobial resistance of Campylobacter jejuni isolated from humans and animals in Thailand. Southeast Asian J Trop Med Public Health. 2005;36:130-4 pubmed
    ..These results indicate the importance of poultry as a reservoir of C. jejuni infection in Thailand is limited. In addition, a high proportion of the isolates were resistant to antimicrobial drugs, particularly the quinolone group. ..
  38. Jung Y, Min K, Yoon K. Responses of acid-stressed Salmonella Typhimurium in broth and chicken patties to subsequent antimicrobial stress with epsilon-polylysine and combined potassium lactate and sodium diacetate. Food Microbiol. 2009;26:467-74 pubmed publisher
    ..Typhimurium cells in broth and chicken patties followed by antimicrobial stress with epsilon-polylysine or PL/SDA mixture. ..
  39. Deumier F, Collignan A, Bohuon P. Soaking turkey meat in salt-glucose syrup solutions--an experimental study of mass transfers. Poult Sci. 2002;81:1243-50 pubmed
    ..With 2 cm thick meat fillets processed at 10 C it is thus possible to obtain salted-dried end-products containing 2 to 10% salt and 35 to 70% water, ranges that are compatible with a broad range of commercial cured products. ..
  40. Tsi D, Khow A, Iino T, Kiso Y, Ono H. Effect of Brand's glucosamine with essence of chicken on collagen-induced arthritis in rats. Life Sci. 2003;73:2953-62 pubmed
    ..The present findings demonstrate that a combination of glucosamine and EOC is effective in reducing the histopathological severity of arthritis, probably due to its ability to reduce the inflammatory conditions in CIA. ..
  41. Luiz A, Moreira F, Corrêa E, Falcão D. Monitoring of the dissemination of Salmonella in the chicken Frankfurt-sausage production line of a sausage factory in the state of São Paulo, Brazil. Mem Inst Oswaldo Cruz. 2004;99:477-80 pubmed
    ..It was also shown that the industrial cooking was effective in preventing Salmonella surviving in the final product. ..
  42. Spencer E, Key T, Appleby P, Dahm C, Keogh R, Fentiman I, et al. Meat, poultry and fish and risk of colorectal cancer: pooled analysis of data from the UK dietary cohort consortium. Cancer Causes Control. 2010;21:1417-25 pubmed publisher
    ..This study using pooled data from prospective food diaries, among cohorts with low to moderate meat intakes, shows little evidence of association between consumption of red and processed meat and colorectal cancer risk. ..
  43. Qiao M, Fletcher D, Northcutt J, Smith D. The relationship between raw broiler breast meat color and composition. Poult Sci. 2002;81:422-7 pubmed
    ..Results indicated that, although plant had more effect on composition, differences by color group might indicate that extreme variation in color may be due to long-term genetic factors as well as short-term antemortem stress. ..
  44. Ntzimani A, Giatrakou V, Savvaidis I. Combined natural antimicrobial treatments on a ready-to-eat poultry product stored at 4 and 8°C. Poult Sci. 2011;90:880-8 pubmed publisher
  45. Cason J, Buhr R, Hinton A. Unheated water in the first tank of a three-tank broiler scalder. Poult Sci. 2001;80:1643-6 pubmed
    ..No differences were found in numbers of aerobic bacteria and E. coli, incidence of salmonellae, tenderness of cooked breast meat, or number of feathers left on carcasses. ..
  46. Mirabelli M, Chatterjee A, Arcury T, Mora D, Blocker J, Grzywacz J, et al. Poultry processing work and respiratory health of Latino men and women in North Carolina. J Occup Environ Med. 2012;54:177-83 pubmed publisher
    ..Despite the low prevalence of respiratory symptoms reported, poultry processing work may affect lung function. ..
  47. Monro J, Leon R, Puri B. The risk of lead contamination in bone broth diets. Med Hypotheses. 2013;80:389-90 pubmed publisher
    ..89 ?g L(-1)). In view of the dangers of lead consumption to the human body, we recommend that doctors and nutritionists take the risk of lead contamination into consideration when advising patients about bone broth diets. ..
  48. Smith D, Lyon C, Lyon B. The effect of age, dietary carbohydrate source, and feed withdrawal on broiler breast fillet color. Poult Sci. 2002;81:1584-8 pubmed
    ..1 to 48.9, decreased redness from 4.1 to 3.1, and increased yellowness from 2.8 to 3.7. Raw broiler breast fillet color is significantly affected by both diet and feed withdrawal, but not by age. ..
  49. Wang J. Determination of three nitroimidazole residues in poultry meat by gas chromatography with nitrogen-phosphorus detection. J Chromatogr A. 2001;918:435-8 pubmed
    ..0, 14.3, 11.2%, respectively (n=6). The method is suitable for statutory residue testing and is used as a quick screening method in the National Residue Surveillance Plan in China. ..
  50. Moore C, Sheldon B. Evaluation of time-temperature integrators for tracking poultry product quality throughout the chill chain. J Food Prot. 2003;66:287-92 pubmed
    ..However, because the microbiological quality of fresh poultry could be reliably predicted with kinetic models, fresh poultry products would be excellent candidates for a TTI-based quality monitoring system.
  51. Vora P, Senecal A, Schaffner D. Survival of Staphylococcus aureus ATCC 13565 in intermediate moisture foods is highly variable. Risk Anal. 2003;23:229-36 pubmed
    ..were fail-safe, predicting the possibility of significant growth only after > 3,000 days. The USDA pathogen modeling program predictions were found to be fail-dangerous, predicting declines at least four times faster than observed. ..
  52. Hinton A, Cason J, Ingram K. Tracking spoilage bacteria in commercial poultry processing and refrigerated storage of poultry carcasses. Int J Food Microbiol. 2004;91:155-65 pubmed
  53. Peleg M, Normand M. Calculating microbial survival parameters and predicting survival curves from non-isothermal inactivation data. Crit Rev Food Sci Nutr. 2004;44:409-18 pubmed
    ..In principle, the described mathematical method can also be used to assess organisms' survival parameters in nonthermal inactivation processes, such as exposure to a dissipating chemical agent or the application of ultra high-pressure. ..