Margie Lee

1. IntroductionSalmonella is one of the leading causes of foodborne outbreaks in the United States, responsible for approximately 1 million cases each year [1]. Poultry and poultry products have been implicated as a major source of Salmonella infection in humans [2]. Due to public health concerns, the Food Safety and Inspection Service (FSIS) mandated that meat-processing plants implement Hazard A ...

INTRODUCTIONSalmonella enterica is the 3rd leading cause of foodborne illnesses globally; accounting for 78 million illnesses and 59 thousand foodborne-related deaths annually (Havelaar et al., 2015). In the United States, non-typhoidal Salmonella is responsible for 1 million illnesses, 19 thousand hospitalizations, and 378 deaths each year (Scallan et al., 2011). Children (≤5 years old) and th ...

INTRODUCTIONIt is estimated that Salmonella causes 1 million illnesses and 380 deaths per year in the U.S and the cost associated with foodborne salmonellosis is estimated in excess of $2.7 billion annually (CDC., 2014b). S. Typhimurium and S. Heidelberg are among the top 10 Salmonella serovars associated with human cases. Poultry products are frequently implicated as the source of human Salmonell ...

IntroductionSalmonella remains the leading cause of outbreak-associated gastroenteritis in the United States, and consumption of poultry products has been implicated in several of these outbreaks (1, 2). Since implementation of the HACCP program, improvement has been made in the level of Salmonella contamination of processed chicken carcasses (3). However, a survey of retail meat from the Washingt ...

1. IntroductionModern American agriculture has become successful in producing food security despite having less than 1% of the US population actually listing farming as their occupation [1]. The US Census of Agriculture estimates that 8.6 billion broiler chickens, 107 million turkeys, 96 million beef cattle, and 68 million pigs were sold for meat in 2007 with an additional 350 million laying hens ...