Questions and Answers on Chemical Decontamination of Poultry Meat

BfR FAQ, 21 March 2017

Compared to other foods, poultry meat is relatively often contaminated with pathogens such as Campylobacter or Salmonella which can cause gastrointestinal illnesses in humans. The pathogens frequently colonise the animals while they are still living or are transferred to the meat by cross-contamination during slaughtering, deboning or treatment of the carcasses.

In order to avoid infections that can be transmitted by contaminated foods, a holistic hygiene concept should be followed from the breeding of the animals, through the slaughtering process, all the way to sale. Where these prevention strategies are not enough on their own, they could be supported by the use of decontamination measures.

Below, the German Federal Institute for Risk Assessment (BfR) has compiled questions and answers on this topic.

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