There are several factors that can make controlling Salmonella in poultry difficult. Chief among them is the long-standing perception held by some operations that processing-plant interventions can eliminate most of the risk associated with any potential threat.
Processing has traditionally been viewed as the last line of defense for safeguarding consumers from foodborne disease. But for integrated companies, it’s important for the entire organization to understand the role it plays in helping the plant deliver the safest product possible.