Public health impact of Salmonella spp. on raw poultry: Current concepts and future prospects in the United States

Non typhoidal Salmonella spp. are among the leading causes of foodborne illness in the U.S. Some 20% of foodborne illnesses attributed to Salmonella can be associated with poultry and poultry products. Industry efforts to lower the incidence of Salmonella have been successful, but the number of illnesses from contaminated poultry has not seen a concomitant drop. In this review, the historical background of Salmonella assessment in poultry at the processing plant will be presented along with the problems inherent with current methods. In addition, opportunities for improvement via the availability of emerging detection and identification technologies as well as other food safety measures that can be taken such as consumer education. •Non typhoidal Salmonella spp. are a leading cause of foodborne illness in the U.S.•20% of foodborne illnesses from Salmonella are from poultry and poultry products.•In this review we highlight problems inherent with current methods of detection.•We discuss emerging technologies as well as other food safety measures.