Author(s)

Oluwaseyi Adeniy Adeboye¹, Mabel Kyei Kwofie², Nafisatu Bukari²

¹Department of Animal Science, McGill University, Ste Anne-de-Bellevue, QC, Canada.
²Department of Human Nutrition, McGill University, Ste Anne-de-Bellevue, QC, Canada.

Livestock such as poultry is consumed as food worldwide and it constitutes one of the main protein sources for diners, as well as an important source of revenue generation for farmers. Poultry meat production chain identifies a significant role of the farm to folk. Most often, the systems used in poultry production can result in a higher prevalence of Campylobacter, Salmonella, and Escherichia coli contamination, leading to adverse health effects with detrimental consequences. The method of poultry keeping plays a significant role in the poultry meats’ outcome and its food safety standards. Farmers attempt to develop new poultry operations, however, there are two main possibilities; to operate within the present vertically integrated system which is incredibly good for disease prevention and to develop independently, or a smaller operation that is more animal friendly. This article reviews the available research on the impact of free-range poultry production systems on food safety, most importantly the prevalence and control of Campylobacter, Salmonella and Escherichia coli in free-range production systems. The results suggest a conflicting view when bacterial loads of poultry meat from conventional and free-range systems are compared. Studies have shown increased bacterial loads in a free-range production system.

Free-Range, Poultry, Campylobacter, Salmonella, Escherichia coli, Contamination

Adeboye, O. , Kwofie, M. and Bukari, N. (2020) Campylobacter, Salmonella and Escherichia coli Food Contamination Risk in Free-Range Poultry Production System. Advances in Microbiology, 10, 525-542. doi: 10.4236/aim.2020.1010039.