Contaminants in poultry

SIGNORINI M. AND FLORES-LUNA J.L.

Handbook of Poultry Science and Technology: Volume 1: Primary Processing; Volume 2: Secondary Processing

John Wiley & Sons, Inc

Lugar: Hoboken, New Jersey ; Año: 2009; p. 463 - 483

Food-borne disease has emerged as an important and growing public health and economic problem in many countries during the last two decades. Frequent outbreaks caused by new pathogens or the use of antibiotics in animal husbandry and the transfer of antibiotic resistance to human are just a few examples (Rocourt et al, 2003). Nevertheless, it is possible that these outbreaks are alone the most visible aspect of a much more widespread and persistent problem. Food-borne diseases not only have a significant impact in the health and well-being of the population, but also they have economic consequences for individuals, their families, provision of medical attention and reduction of the economic productivity (Keene, 2006). The access of countries to international food markets will continue depending upon their aptitude to fulfill regulatory requirements of importing countries. The creation and maintenance of the demand of their products on the world markets presupposes the confidence by the importers and consumers in the integrity of their food safety systems (FAO, 2004). Based on the fact that food hazards can be introduced in the food chain since the very beginning and are able to continue growing in any of the chain points,  food safety systems approach are increasingly developed from farm to table system, as an effective way of reducing foodborne diseases (FAO, 2004). Since mid 1990´s there has been transition towards risks analysis based on a better scientific knowledge of the food-borne diseases and their causes. This approach offers a prevention basis for risk management measures, such as the implementation of HACCP by food organizations as well as regulatory measures for national and international food safety programs (Hoornstra and Notermans, 2001).