Abstract：
Salmonella is a significant pathogen of human and animal health and poultry are one of the most common sources linked with foodborne illness worldwide. Global production of poultry meat and products has increased significantly over the last decade or more as a result of consumer demand and the changing demographics of the world\'s population, where poultry meat forms a greater part of the diet. In addition, the relatively fast growth rate of birds which is significantly higher than other meat species also plays a role in how poultry production has intensified. In an effort to meet the greater demand for poultry meat and products, modern poultry production and processing practices have changed and practices to target control and reduction of foodborne pathogens such as Salmonella have been implemented. These strategies are implemented along the continuum from parent and grandparent flocks to breeders, the farm and finished broilers to transport and processing and finally from retail to the consumer. This review focuses on common practices, interventions and strategies that have potential impact for the control of Salmonella along the poultry production continuum from farm to plate.
摘要：
沙门氏菌是人类和动物健康的重要病原体，家禽是与全球食源性疾病相关的最常见来源之一。由于消费者需求和世界人口结构的变化，过去十年或更长时间内，禽肉和产品的全球产量显着增加。禽肉占饮食的很大一部分。此外,鸟类的相对较快的生长速度明显高于其他肉类物种，这也对家禽生产的加剧起到了作用。为了满足对禽肉和产品的更大需求，现代家禽生产和加工实践已经改变，并且已经实施了目标控制和减少食源性病原体如沙门氏菌的实践。这些策略是沿着从父母和祖父母羊群到育种者的连续体实施的，农场和成品肉鸡运输和加工，最后从零售到消费者。这篇综述侧重于常见的做法，干预措施和策略，对从农场到盘子的家禽生产连续过程中沙门氏菌的控制具有潜在影响。
