Spei Domus

34

Authors: Tannia Julied Guzmán-Sánchez, Sergio Andrés Ferro-Villamizaro, Carlos Andrés Díaz -Gélvez, Miguel Ángel Bernal-Pérez, Daniel Leonardo Cala-Delgado.

Subject and scope: Food safety can be affected by the presence of contaminants in agricultural and livestock products used for human consumption. External factors put the safety of poultry meat foods at risk; bacteria are an example of dangerous agents, and when they inoculate food products, disease outbreaks can occur. Therefore, studies that investigate the microorganisms that cause food contamination are of utmost importan-ce, since they provide results to mitigate and control digestive diseases mainly. Characteristics: A literature review of scientific articles was carried out in order to compile pertinent informa-tion focused on poultry products, external agents, outbreaks related to chicken consumption and the most common current strategies to reduce infections in the population. Findings: There is an increase in the consumption of poultry products worldwide, therefore, there is a need to identify and control the possible points of contamination in the different processes of the poultry chain. The symptoms of diseases transmitted by food products originating from poultry farming are similar, vomiting, dia-rrhea and abdominal pain are some examples and occur regardless of the source of bacterial contamination. Salmonella sp., Campylobacter sp., Escherichia coli put the population at risk and are evidenced in outbreaks worldwide, to avoid the presence of bacteria, several researches report the efficiency of the use of antibiotics, prebiotics and probiotics. Conclusion: in spite of the advances in the investigation of pathogens and improvements in the process in the different stages of production, there are still infections related to the consumption of chicken meat.