Effect of Surface Contamination on the Shelf Life of Poultry Carcasses: A Review | ||||
| Egyptian Journal of Veterinary Sciences | ||||
| Volume 56, Issue 13, December 2025, Page 225-239 PDF (700.96 K) | ||||
| Document Type: Review Artical | ||||
| DOI: 10.21608/ejvs.2025.372316.2753 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Alaa Eldin M.A. Morshdy1; Moamen H. A. Farhat Ibrahim2; Ahmed Tharwat3; Wageh Sobhy Darwish   4
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| 1Department of Food Hygiene, Safety & Technology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt PO box 44519. | ||||
| 2Food Hygiene, Safety and Technology Department, Faculty of Veterinary Medicine, Zagazig University, Egypt | ||||
| 3Food Control Department, Zagazig University | ||||
| 4Professor of food hygiene, Fac. Vet. Med., Zagazig Univ., Egypt | ||||
| Abstract | ||||
| Around the world, poultry meat is an essential source of protein and contributes significantly to food security. Its vulnerability to microbial infection is still a significant worry, though. With a focus on important contamination sources, microbial growth dynamics, and efficient control methods, this review investigates how surface contamination affects the storage and shelf life of poultry carcasses. Serious health risks are posed by pathogenic bacteria like Salmonella spp., Escherichia coli, and Campylobacter spp. Poultry is often a vector for foodborne illnesses. Contamination can occur at multiple points throughout the processing steps, especially during scalding, defeathering, and evisceration. High initial bacterial loads accelerate spoilage, may compromise meat quality and reduce shelf life. Microbial populations change during storage in response to environmental factors. Because Pseudomonas species tend to predominate in aerobic storage, spoiling can result in changes to texture, color, and odor. On the other hand, anaerobic environments, like those produced by packaging with a changed atmosphere, encourage distinct microbial communities, which over time may nevertheless have a detrimental impact on meat quality. Proper storage conditions are crucial since variables like temperature and humidity have a significant impact on the growth of bacteria. Contamination sources are diverse and include not only the carcasses themselves but also equipment, processing personnel, and persistent biofilms within production facilities. Strict hygiene measures are essential to limit bacterial spread. Preventive strategies include controlling farm access, monitoring worker health, and ensuring thorough cleaning and disinfection throughout the processing environment. Interventions such as optimized scalding methods, multi-stage carcass washing, and antimicrobial treatments (e.g., peroxyacetic acid) have been shown to reduce bacterial loads effectively. Probiotics, bacteriophage applications, and intelligent packaging technologies are examples of emerging preservation methods that present encouraging opportunities for microbial control. Nonetheless, farm-level biosecurity is still crucial, and steps like stringent isolation procedures and cleanliness are crucial in reducing early contamination. The best course of action is still a comprehensive strategy that puts hygiene and safety first throughout the whole production chain, even though post-processing measures can lower bacterial risks. To improve real-time pollution monitoring and comprehend microbial diversity in processing environments, further study is required. | ||||
| Keywords | ||||
| Contamination; Salmonella spp; Poultry meat; disinfection; hygiene | ||||
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