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Advances in rapid detection of zoonotic pathogens in poultry production and processingenvironments
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Edité par CCSD ; Burleigh Dodds Science Publishing -
International audience. In recent years, poultry and egg consumptions have seen an exponential increase worldwide and poultry meat is the most sustainable meat. Then there is a strong demand for ensuring the microbiological safety of poultry products which can contaminate humans. The main pathogenic bacteria in poultry meat and eggs are Staphylococcus aureus, Campylobacter spp., Listeria monocytogenes and Salmonella spp. During poultry processing, these pathogens can adapt and survive. Acceptable bacterial concentrations in poultry products are defined by health agencies. Then, sampling and detection methods are established for the microbiological control. PCR, RT-PCR, and immunoassays now replace culturing methods. Research efforts have focused on the development of high-throughput and low-cost methods through analytical microdevices based on biosensors with short response time for on-site use and low detection limits. This chapter describes newly published optical and electrochemical biosensors for rapid detection of foodborne pathogens in poultry.
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