Biofilm and Persistence of Foodborne Pathogens in Poultry Abattoirs: Campylobacter, Listeria and Vibrio as Purview

Abattoirs are currently under siege by emerging and reemerging foodborne pathogens of serious public health concern; Unfortunately, poultry processing activities aimed to reduce microbial loads are found to increase it by 10 – 1000 folds. Red alerts are flagged globally on the fast declining efficiency of conventional HACCP measures, while stakeholders in food industry and regulatory agents are consulting to manage the major culprit:-microbial biofilm. Campylobacter, Listeria and Vibrio are specifically endowed with properties that enhance their survivability to cause outbreaks in poultry facilities. Thus this book x-rayed their persistence and major predisposing factors (biofilm). Interesting findings are documented in this book for your perusal. Updates on poultry abattoir management are explicitly discussed. However, objective inferences were drawn on the impact of antibiotics as growth promoters in poultry farms and its sanitary efficiency in abattoirs. This book is a must read for scholars, professionals, small scale and industrial managers of poultry facilities, government and all other regulatory authorities.