none 10.19103/AS.2024.0146.01 Burleigh Dodds Science Publishing Limited Burleigh Dodds Science Publishing Limited 8180 173555718 6114133 2242117 20250410140218962 10.19103 2026-04-01T13:51:02Z 2025-03-17T09:19:01Z 0 20596936 University of Wisconsin-Madison, USA Steven C. Ricke It’s been suggested that current poultry production must increase by at least 2.5% per year until 2030 to meet demand from a rapidly growing population. However, whilst modern, more intensive production systems offer the potential to meet this demand, they also bring with them increased safety and environmental risks. Improving poultry meat safety and sustainability provides a comprehensive overview of how best to deal with zoonotic diseases which continue to threaten poultry meat safety, focussing on the major food pathogens Campylobacter, Salmonella and Escherichia coli. The book reviews how poultry meat safety can be optimised at the farm level as well as the effectiveness of methods for maintaining the postharvest safety and shelf-life of poultry meat. With the livestock sector facing increasing pressure to reduce its carbon footprint, the book also details how poultry production can become more sustainable, whilst also ensuring that poultry meat safety isn’t compromised at any point along the value chain. 03 25 2025 03 25 2025 9781801467896 Burleigh Dodds Science Publishing Limited 10.19103/AS.2024.0146 https://shop.bdspublishing.com/store/bds/detail/workgroup/3-190-137525 University of Life Sciences King Mihai I from Timisoara, Romania Igori Balta Julia Adelina Bundurus University of Life Sciences King Mihai I from Timisoara, Romania Ozan Gundogdu London School of Hygiene and Tropical Medicine, UK Todd Callaway University of Georgia, USA Ioan Peț University of Life Sciences King Mihai I from Timisoara, Romania Ducu Stef University of Life Sciences King Mihai I from Timisoara, Romania David McCleery Agri-Food and Biosciences Institute, UK Lavinia Stef University of Life Sciences King Mihai I from Timisoara, Romania Alastair Douglas Agri-Food and Biosciences Institute, UK Nicolae Corcionivoschi University of Life Sciences King Mihai I from Timisoara, Romania/Agri-Food and Biosciences Institute, UK Campylobacteriosis is a major public health challenge with many human Campylobacter infections attributed to consuming contaminated poultry products. Despite a marked decrease in Campylobacter-positive chicken carcasses and improved control measures, the incidence of Campylobacteriosis remains high, a problem potentially exacerbated by the move away from routine antibiotic use in poultry production. This chapter looks at vectors of transmission for Campylobacter in the poultry supply chain. This chapter explores the range of strategies for enhancing poultry meat safety, including improved biosecurity measures, bacteriophages, probiotics, and natural antimicrobials, as well as chemical and physical treatments. Importantly, the delicate balance of these applications with environmental and sustainability The chapter discusses how these interventions, when applied optimally at various stages of the poultry production cycle, significantly reduce contamination, leading to safer poultry products. 1 03 25 2025 03 25 2025 3 30 10.19103/AS.2024.0146.01 https://www.bdspublishing.com/webshop/chapters/livestock/poultry/campylobacter-in-poultry-meat/ https://link.springer.com/10.19103/AS.2024.0146.01