Microbiological Risks in the Poultry Meat Production and Processing Chain: A Systematic Review of the Literature

Considering the continuous increase in global poultry meat consumption, along with a significant diversification of product ranges and increasingly sophisticated consumer demands, ensuring the microbial safety of carcasses and anatomically processed poultry cuts has become a fundamental priority in the food industry. This paper provides an integrated examination of bacterial contamination throughout the poultry meat processing chain - from poultry farms to the point of consumption - by identifying multiple sources of contamination. Consequently, the necessity of implementing advanced microbiological control strategies is highlighted, relying on rigorous standards and cutting-edge technologies that are essential for ensuring food safety, protecting public health, and optimizing economic efficiency by minimizing losses throughout the production chain.