Dr. Daniel Sabo is a research scientist in the Georgia Tech Research Institute’s Food Processing Technology Division. This article is reprinted from PoultryTech, a publication of the Agricultural Technology Research Program of the Georgia Tech Research Institute, a program conducted in cooperation with the Georgia Poultry Federation with funding from the Georgia Legislature. For more insights, visit http://atrp.gatech.edu.
Bacterial pathogens, such as Salmonella spp. and Campylobacter, continue to be the leading suspected causes of foodborne illnesses from poultry products today.
