Emerging Pathogens in Meat and Poultry

This study reviews microbial hazards and risks in the U.S. meat and poultry supply that have emerged, are emerging, or that evidence suggests may emerge in the future. The study’s goals are to identify factors that favor the occurrence of emerging pathogens (EPs) and pinpoint traits that EPs transmitted through meat and poultry may share; characterize the challenges these pose, be they scientific, technological, or regulatory; and determine mechanisms that might facilitate the expeditious detection, characterization, and control of such EPs.  For the purposes of this report, EPs are defined as new microbial hazards to which significant exposure to the public through meat or poultry is possible or likely, known hazards to which new or increased exposure is possible or likely, or known hazards to which human susceptibility is increasing. Unlike other definitions of EPs, this one includes pathogens such as Salmonella that have not increased in overall occurrence but have strains with new traits that continue to emerge.