Abstract
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.
Highlights
Statistics drawn from the World Health Organization [1] revealed that 420,000 people die yearly from 600 million cases of foodborne diseases
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
Summary
Statistics drawn from the World Health Organization [1] revealed that 420,000 people die yearly from 600 million cases of foodborne diseases. Recording the burden of foodborne illnesses is harder than it seems as some chronic illnesses, like cancer, kidney or liver failure resulting from the consumption of contaminated foods appear to require a longer time to indicate. Statistics from the Government of Canada showed that there are 11,600 hospitalizations and 238 deaths yearly as a result of foodborne illness [2]. The conventional cage-system is being replaced with cage free, organic and free-range production systems so as to boast the welfare of the animals and modify the product quality [5]. This paper seeks to answer a pertinent question “is free-range safe?” the paper examines the prevalence or bacterial loads of Salmonella, E. coli, and Campylobacter in free-range production systems
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