Abstract: Chicken is a nutritious, healthy food which is low in fat and cholesterol compared to other meats but an excellent source of protein. Meat must be of a high microbiological quality in order to ensure that the consumer receives a product that is not spoilt or does not carry food-borne disease. Food borne diseases associated with the consumption of poultry meat and its processed products are of public health significance worldwide. This paper reviewed information on the sources of microbial contamination, contamination of poultry with major pathogenic microorganisms, the consequences of this contamination to human health, prevalence of microbes in poultry meat and products in the world and in India.
Keywords: poultry carcass, microbes, chicken meat, microbial contamination.
Title: Bacterial Pathogens in Chicken Meat: Review
Author: Darshana B. Bhaisare, D. Thyagarajan, R. Richard Churchil, N. Punniamurthy
International Journal of Life Sciences Research
ISSN 2348-3148 (online), ISSN 2348-313X (Print)
Research Publish Journals
