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Review Article Volume 14 Issue 1
Food safety challenges in poultry meat production: from farm to processing
Vikas Pathak, Ruchi Tiwari, Meena Goswami Awasthi
Dean College of Veterinary Science and Animal Husbandry, DUVASU, India
Assistant Professor, Department of Veterinary Microbiology, CoVS & AH, DUVASU, India
Associate Professor, Department of Livestock Products Technology, CoVS & AH, DUVASU, India
Received: December 16, 2025 | Published: January 2, 2026
Citation: Pathak V, Tiwari R, Awasthi MG. Food safety challenges in poultry meat production: from farm to processing . MOJ Food Process Technol. 2026;14(1):13-16. DOI: 10.15406/mojfpt.2026.14.00333
Abstract
Poultry meat has emerged as one of the fastest-growing sources of animal protein in India, due to rapid urbanization, changing dietary habits and rising incomes. Owing to its affordability, wide acceptance, and high nutritional value, poultry meat plays a crucial role in meeting the protein needs of a growing population. India currently ranks among the leading producers of eggs and broiler meat globally. However, ensuring food safety during poultry meat production remains a major challenge, particularly across the stages from farm management to processing and distribution. This review examines key food safety challenges associated with poultry meat production, with emphasis on on-farm practices, disease control, use of antimicrobials, hygienic slaughter, and processing operations. Common microbial hazards, including foodborne pathogens, are discussed along with factors contributing to contamination during handling, processing, packaging, and cold chain maintenance. The review also highlights gaps in biosecurity, infrastructure, and compliance with existing food safety standards, especially in small-scale and informal production systems. Current regulatory frameworks and food safety guidelines relevant to poultry processing in India are briefly outlined to provide context. The importance of good farming practices, hazard identification, sanitation, temperature control, and worker hygiene is emphasized as critical to reducing contamination risks. By presenting a farmto-processing perspective, this review aims to enhance understanding of food safety challenges in poultry meat production and support efforts toward safer, more sustainable poultry processing systems. Overall, the review presents the need for improved awareness, better coordination among stakeholders, and adoption of science-based safety practices to ensure safe poultry meat for consumers.
Keywords: foodborne pathogens, poultry meat, meat safety, haccp, India
©2026 Pathak, et al. This is an open access article distributed under the terms of the, which permits unrestricted use, distribution, and build upon your work non-commercially.
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