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Journal for Veterinary Medicine, Biotechnology and Biosafety

Volume 12, Issue 3, September 2026, Pages 45–49

ISSN 2411-3174 (print version) ISSN 2411-0388 (online version)

RISK-BASED CONTROL OF FOODBORNE INFECTIONS IN POULTRY PRODUCTION

Fotina T. I., Petrov R. V., Fotina H. A., Kissil D. O., Lifar I. Yu.

Sumy National Agrarian University, Sumy, Ukraine, tif_ua@meta.ua

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Citation for print version: Fotina, T. I., Petrov, R. V., Fotina, H. A., Kissil, D. O. and Lifar, I. Yu. (2026) ‘Risk-based control of foodborne infections in poultry production’, Journal for Veterinary Medicine, Biotechnology and Biosafety, 12(3), pp. 45–49.

Download PDF (online version)

Citation for online version: Fotina, T. I., Petrov, R. V., Fotina, H. A., Kissil, D. O. and Lifar, I. Yu. (2026) ‘Risk-based control of foodborne infections in poultry production’, Journal for Veterinary Medicine, Biotechnology and Biosafety, 12(3), pp. 45–49. DOI: 10.36016/JVMBBS-2026-12-3-6.

Summary. Poultry production is one of the most dynamic sectors of the agro-industrial complex, providing the population with affordable sources of protein. At the same time, poultry products may serve as a vehicle for foodborne toxicoinfections caused by pathogenic microorganisms, particularly Salmonella spp. and Campylobacter spp. The modern concept of food safety is based on a risk-oriented approach that involves hazard identification, risk assessment, and implementation of preventive measures throughout the entire production chain — from farm to fork. This article examines current approaches to risk-based control of foodborne toxicoinfections in poultry production. The main biological hazards associated with poultry products, particularly Salmonella spp. and Campylobacter  spp., are analyzed, and the critical stages of contamination within the production chain are identified. The effectiveness of an integrated food safety management system based on HACCP principles, biosecurity measures, microbiological monitoring, and official control was evaluated. The results demonstrate that a comprehensive risk-based approach is essential for reducing the incidence of foodborne toxicoinfections and ensuring the safety of poultry products. The most critical pathogens within the poultry production chain were identified as Salmonella spp., which may be present at virtually all stages of production; Campylobacter spp., primarily detected during slaughter; pathogenic Escherichia coli, found in water sources and in young birds; and Listeria spp., associated with the chilling and storage stages of finished products. Hazard analyses conducted in poultry enterprises are based on HACCP principles. They include identifying, assessing, and controlling biological, chemical, and physical hazards at all stages of production, from rearing poultry to distributing products. The results obtained confirm the necessity of implementing an effective HACCP system and of conducting continuous microbiological monitoring throughout the production process

Keywords: toxicoinfections, Salmonella, Campylobacter, HACCP

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