An appraisal of various pathogen detection methods in eggs and poultry

A A P Milton,Samir Das,S Ghatak,G Bhuvana Priya,K M Momin,M Angappan

doi:10.51128/jfas.2020.a017

Abstract

Abstract: To ensure safety in egg and poultry products, timely detection of pathogenic microbes is of paramount importance. This review offers an appraisal of different routinely used and novel emerging pathogen detection methods in egg, poultry and their products. Timely detection of pathogens is decisive to curtail outbreak risks, reduce hospitalisation, and provide product assurance. It will also reduce the cost of holding food products in cold storage and reduces product recalls. Some crucial issues need to be taken care of in choosing or developing a foodborne pathogen detection method. They are requirement of costly or sophisticated equipment, portability, trained personnel, viable but non-culturable bacteria (may give false-negative results), dead microbes (may give false-positive results), stressed or sub-lethally damaged bacteria and slow-growing microbes (require enrichment). In this review, the focus has been given on culture-based methods, nucleic acid-based methods, immunological methods and biosensor based methods. Keywords: Egg; poultry; detection methods; product assurance; safety.

Highlights

Egg and poultry are regarded as a food of high-level nutritive value and gaining popularity and preference among consumers throughout the world as it can offer high-quality proteins, minerals, vitamins, and other nutrients to improve and sustain human health
Eggs and poultry were associated with 19% deaths, with most deaths being attributed to Salmonella and L. monocytogenes (Bhunia, 2014)
Animal origin food safety is a complex issue facing a number of challenges like traceability issues, regulatory issues, pathogen and residue detection hitches, antibiotic resistance, other consumer concerns, etc., (Bhunia, 2014)

Summary

Introduction

Egg and poultry are regarded as a food of high-level nutritive value and gaining popularity and preference among consumers throughout the world as it can offer high-quality proteins, minerals, vitamins, and other nutrients to improve and sustain human health. As far as egg/poultry-based foods are concerned, there are glut of potential microbial hazards like Salmonella, Campylobacter, Listeria monocytogenes, etc. Detection of pathogenic microbes in egg and poultry products is essential to ensure safety.

Results

Conclusion