Fresh and processed poultry have been frequently implicated in cases of human salmonellosis. Furthermore, increased consumption of meat and poultry has increased the potential for exposure to Salmonella enterica. While advances have been made in reducing the prevalence and frequency of Salmonella contamination in processed poultry, there is mounting pressure on commercial growers to prevent and/or eliminate these human pathogens in preharvest production facilities. Several factors contribute to Salmonella colonization in commercial poultry, including the serovar and the infectious dose. In the early 1900s, Salmonella enterica serovars Pullorum and Gallinarum caused widespread diseases in poultry, but vaccination and other voluntary programs helped eradicate pullorum disease and fowl typhoid from commercial flocks. However, the niche created by the eradication of these serovars was likely filled by S. Enteritidis, which proliferated in the bird populations. While this pathogen remains a significant problem in commercial egg and poultry production, its prevalence among poultry has been declining since the 1990s. Coinciding with the decrease of S. Enteritidis, S. Heidelberg and S. Kentucky have emerged as the predominant serovars in commercial broilers. In this review, we have highlighted bacterial genetic and host-related factors that may contribute to such shifts in Salmonella populations in commercial poultry and intervention strategies that could limit their colonization.

Population dynamics of Salmonella enterica serotypes in commercial egg and poultry production.

Meat quality of slow- and fast-growing chicken genotypes fed low-nutrient or standard diets and raised indoors or with outdoor access.

A Survey of Commercially Available Broilers Marketed as Organic, Free-Range, and Conventional Broilers for Cooked Meat Yields, Meat Composition, and Relative Value

Effect of a free-range raising system on growth performance, carcass yield, and meat quality of slow-growing chicken.

The effect of the organic production (OP) system on the qualitative characteristics and consumer perception of poultry meat is reviewed in the following paper. Age at slaughtering, genetic strains (fast- and slow-growing), physical activity, and pasture intake are key factors in determining meat quality. In conventional farming, fast-growing chicks are generally used, but these are not suitable for OP, since they may develop health and welfare problems, the most recurrent of which are leg disorders and lameness. Conversely, use of slow-growing strains in OP has positive repercussions on both animal welfare and product qualitative characteristics (eating quality and appearance) perceived by consumers. From the published data it can be concluded that organic poultry can be a viable production method, especially if suitable changes in EU Regulation. 1804/99 are made. The market opportunity for both organic and free range poultry products does not yet seem to be fully developed. We suggest that structured integration between production and consumption stages could resolve this problem.

Qualitative attributes and consumer perception of organic and free-range poultry meat

Evaluation of slower-growing broiler genotypes grown with and without outdoor access: meat quality.

Evaluation of slower-growing broiler genotypes grown with and without outdoor access: growth performance and carcass yield

Performance, Livability, and Carcass Yield of Slow- and Fast-Growing Chicken Genotypes Fed Low-Nutrient or Standard Diets and Raised Indoors or with Outdoor Access

A. C. Fanatico

Papers

Meat quality of slow- and fast-growing chicken genotypes fed low-nutrient or standard diets and raised indoors or with outdoor access.

Evaluation of slower-growing broiler genotypes grown with and without outdoor access: meat quality.

Evaluation of slower-growing broiler genotypes grown with and without outdoor access: growth performance and carcass yield

Performance, Livability, and Carcass Yield of Slow- and Fast-Growing Chicken Genotypes Fed Low-Nutrient or Standard Diets and Raised Indoors or with Outdoor Access

Evaluation of Slower-Growing Broiler Genotypes Grown with and Without Outdoor Access: Sensory Attributes