Risk Management Options to Reduce Human Salmonellosis Cases Due to Consumption of Raw Poultry

Salmonella cases due to cross-contamination by, or consumption of, raw poultry continue to be a major public health concern. Processors have yet to identify an effective “kill step” in raw poultry production, and food safety interventions may target many compartments of the supply chain, from breeder and grandparent flocks to consumer cooking practices, complicating the prioritization of specific areas to effectively manage risk. Moreover, raw poultry can be contaminated by diverse Salmonella serovars, ranging from multidrug resistant Salmonella Infantis to pansusceptible Salmonella Kentucky sequence type 152, which has substantially reduced likelihood of causing human disease. “Farm-to-table” risk models help assess the public health impact of different Salmonella risk management strategies and thereby inform policy priorities. This article provides an overview of risk management practices that should be considered and evaluated in Salmonella risk assessments, including risk management strategies focusing on (i) preharvest; (ii) slaughter and further processing; (iii) consumer product handling; and (iv) regulatory approaches. Data and model needs to allow assessment of these risk management strategies are also discussed. The information presented here represents a critical step in ensuring that future Salmonella risk assessment and risk management efforts represent a comprehensive systems approach and consider all potential options for Salmonella risk reduction.