“The most formidable challenges of my veterinary career in food safety can be boiled down to the two primary foodborne pathogens of poultry: Salmonella and Campylobacter. I consider them my professional nemeses,” writes Foster Farms’ Robert O’Connor, DVM, MAM. He explains his approach to avoiding these pathogens in the kitchen. O’Connor reminds us that while chicken and other meats are great sources of protein, care is needed when handling them in the kitchen.
Source: Poultry Today, August 11, 2019. Link. Consumers certainly shouldn’t be frightened away from eating meat proteins, but they need to be taught about aseptic technique. It may be the most powerful tool we have to reduce the incidence of human foodborne illness O’Connor says.
INSIGHTS: Animal health pros can help spread the word about protecting ourselves from foodborne pathogens. O’Connor’s article could form the basis for training in 4-H, FFA and local schools by veterinary team members. Also consider sending the article to local media.