There are several factors that can make controlling Salmonella in poultry difficult. Chief among them is the long-standing perception held by some operations that processing-plant interventions can eliminate most of the risk associated with any potential threat.

Bacterial pathogens, such as Salmonella spp. and Campylobacter, continue to be the leading suspected causes of foodborne illnesses from poultry products today.

Controlling pathogens in meat and poultry processing is particularly challenging given the multiple points of contact. 

Another recall just came across the news feed. A few minutes before that, there was a news flash about a foodborne outbreak. It got me to thinking: What is the correlation, if any, between the foodborne outbreaks and recalls?