Scientific opinion on the link between Salmonella criteria at different stages of the poultry production chain

P. Colin, R. Davies, B. Nørrung, J. Ranta, S. Aabo, M.H. Zwietering

Research output: Contribution to journalArticleAcademicpeer-review

6 Citations (Scopus)


Providing guidance on detailed rules of a food safety criterion (FSC) for fresh poultry meat (chicken and turkey) during shelf life (i.e. n and c values) with the purpose to be in accordance with the existing process hygiene criterion (PHC) on poultry carcasses (i.e. n=50, c=7) proved to be difficult given differences between both criteria in their principle concepts and methodological design. The selected approach taken was to estimate, based on certain assumptions, possible n and c values of an FSC that performs detecting a similar Salmonella prevalence to that detected by the current PHC with a given degree of certainty. Calculations presented consider both batch and carcass prevalence. Guidance was additionally provided on a possible revision of both the PHC and the FSC when the EU target (1% or less broiler flocks remaining positive for Salmonella Enteritidis or Salmonella Typhimurium) would be achieved. If a target for only these two serovars is set for flock prevalence, the impact on the prevalence of Salmonella on carcasses will depend on the relative contribution of those two serovars to all Salmonella serovars. Thus, if the current flock prevalence target is changed to a prevalence target for all serovars there may be a better relationship between the occurrence of flock infection and the prevalence of Salmonella in carcasses. Advice is given on possible changes in both the PHC and the FSC under such low Salmonella flock prevalence scenario. A series of recommendations are made on data needs in case future related analysis would be needed.
Original languageEnglish
Article number1545
Pages (from-to)1-66
Number of pages66
JournalEFSA Journal
Issue number3
Publication statusPublished - 2010


  • food safety criteria
  • microbiological criteria
  • poultry
  • process hygiene criteria
  • production chain
  • Salmonella


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