This systematic review aimed to compile the available body of knowledge about microbiome-related nutritional interventions contributing to improve the chicken health and having an impact on the reduction of colonization by foodborne pathogens in the gut. Original research articles published between 2012 and 2022 were systematically searched in Scopus and PubMed. A total of 1,948 articles were retrieved and 140 fulfilled the inclusion criteria. Overall, 73 papers described 99 interventions against colonization by Escherichia coli and related organisms; 10 papers described 15 interventions against Campylobacter spp.; 36 papers described 54 interventions against Salmonella; 40 papers described 54 interventions against Clostridium perfringens. A total of 197 microbiome-related interventions were identified as effective against one or more of the listed pathogens and included probiotics (n = 80), prebiotics (n = 23), phytobiotics (n = 25), synbiotics (n = 12), organic acids (n = 12), enzymes (n = 4), essential oils (n = 14) and combination of these (n = 27). The identified interventions were mostly administered in the feed (173/197) or through oral gavage (11/197), in the drinking water (7/197), in ovo (2/197), intra amniotic (2/197), in fresh or reused litter (1/197) or both in the feed and water (1/197). The interventions enhanced the beneficial microbial communities in the broiler gut as Lactic acid bacteria, mostly Lactobacillus spp., or modulated multiple microbial populations. The mechanisms promoting the fighting against colonization by foodborne pathogens included competitive exclusion, production of short chain fatty acids, decrease of gut pH, restoration of the microbiome after dysbiosis events, promotion of a more stable microbial ecology, expression of genes improving the integrity of intestinal mucosa, enhancing of mucin production and improvement of host immune response. All the studies extracted from the literature described in vivo trials but performed on a limited number of animals under experimental settings. Moreover, they detailed the effect of the intervention on the chicken gut without details on further impact on poultry meat safety.

Purpose of Review: This review focuses on key foodborne helminths: providing an overview of their lifecycles and major transmission routes to humans, their geographical distribution, clinical manifestations, human health burden and control aspects. Recent Findings: Many foodborne helminths appear to be increasing in geographical distribution, driven by climatic and demographic changes; predominately increases in global humidity and temperature, favouring environmental survival and changes in human consumption practices, exposing many more people to high-risk foodstuffs. Although current estimates of human health burden indicate the need for us to focus on these diseases it is acknowledged that poor diagnostic performance and inefficient surveillance leads to an underestimate of burden and for some highly neglected helminths no burden estimates have been performed. It is acknowledged that intervention strategies should consider the full value chain and involve multiple stakeholders following a ‘One Health’ approach. Summary: As well as improving burden estimates, key research needs for foodborne helminths include the need for improved diagnostic tools and better integration of the social sciences to ensure the development of contextually relevant and socially acceptable control strategies.

Dry-aged meat is gaining popularity among food business operators and private consumers. The process is carried out in aerobic conditions by hanging beef carcasses or placing subprimal or primal cuts in a dedicated cabinet for several weeks or even months while controlling the environment through the management of process parameters such as temperature, relative humidity, and airflow. In this review, we present a critical evaluation of the literature to evaluate tools to manage the process to guarantee food safety and identify critical control points, as well as good hygienic and manufacturing practices. In controlled aging conditions, only Listeria monocytogenes and Yersinia enterocolitica can multiply, while a reduction in the number of Salmonella spp. and Escherichia coli O157:H7 is generally reported. Enterobacteriaceae usually decrease on the surface of the meat during maturation; thus, for the purpose of the hygienic evaluation of the production process, a count no higher than that of unmatured meat is expected. Besides, various studies report that the total bacterial count and the spoilage microorganisms significantly increase on the surface of the meat, up to 5-6 Log CFU/g in the absence of visible spoilage. Bacteria of the Pseudomonas genus tend to progressively replace other microorganisms during maturation; thus, the total mesophilic or psychrophilic bacterial load is not a good indicator of process hygiene for matured meat. Critical parameters for the control of the process are temperature, relative humidity, and ventilation, which should be monitored during the process. For this reason, equipment designed and certified for dry aging must be used, and the manufacturer must validate the process. Food business operators must apply general good manufacturing practices (GMP) and good hygiene practices (GHP) for meat processing and some GMP and GHP specific for dry aging. Several research needs were identified, among them the evolution of the populations of L. monocytogenes and Y. enterocolitica and the microbiology of the inner parts of the dry-aged meat.

The human population is growing and urbanising. These factors are driving the demand for animal-sourced proteins. The rising demand is favouring livestock intensification, a process that frequently relies on antibiotics for growth promotion, treatment and prevention of diseases. Antibiotic use in livestock production requires strict adherence to the recommended withdrawal periods. In Kenya, the risk of residues in meat is particularly high due to lack of legislation requiring testing for antibiotic residues in meat destined for the local market. We examined pig carcasses for gross pathological lesions and collected pork samples for antibiotic residue testing. Our aim was to determine if a risk-based approach to residue surveillance may be adopted by looking for an association between lesions and presence of residues. In total, 387 pork samples were tested for antibiotic residues using the Premi^®Test micro-inhibition kit. The prevalence of antibiotic residues was 41.26% (95% CI, 34.53–48.45%). A logistic regression model found no significant associations between gross pathological lesions and the presence of antibiotic residues. We recommend that the regulating authorities strongly consider routine testing of carcasses for antibiotic residues to protect meat consumers. Future studies should research on farming practices contributing to the high prevalence of residues.

Background: Although visiting an abattoir is mandatory for all UK veterinary students, this was challenging during the COVID‐19 pandemic and virtual simulators were temporarily approved by the Royal College of Veterinary Surgeons. Subsequently, the virtual slaughterhouse simulator (VSS) was used by the University of Nottingham School of Veterinary Medicine and Science, the University of Liverpool School of Veterinary Science and the Royal (Dick) School of Veterinary Studies in Edinburgh. This study aimed to evaluate the student learning experience using the VSS. Methods: An online survey containing satisfaction and assessment questions was distributed to all final‐year students who used the VSS from September 2020 to August 2021. Results: A total of 207 students completed the survey ( n = 207/488, 42%). Students were mostly highly satisfied and found the VSS very useful for their learning ( n = 164/207,79%); however, anxiety levels to visit a real abattoir lowered for less than half of the students ( n = 97/207, 46%). Most students obtained an overall mark over 50% in the assessment questions ( n = 197/207, 95%). Limitations: Although the findings were very positive, extrapolation to other veterinary schools and postgraduate curricula should be done cautiously. Conclusion: The VSS is a valid tool for training veterinary students. However, more research is advised to compare virtual and real experiences and assess students' long‐term performance.