Poultry sector is major thriving area contributing significantly to Indian economy. Poultry meat can become contaminated with Salmonella throughout the entire poultry production chain (breeder farms, fattening farms, transportation, slaughterhouse and retail). Fresh poultry slaughtered in local shops is generally preferred by consumers in India. However, due to changes in lifestyle & modernization, fresh chilled and frozen ready-to-cook (RTC) poultry products have become readily available in retail high end shops and supermarkets in major cities. The cross-contamination between meats and personnel and equipment used during a day in processing of meats due to improper and ineffective cleaning and disinfection particularly with chopping boards, knives and tables are the risk factors for Salmonella contamination. The level of prevalence can be reduced by adopting hygienic practices during poultry slaughter to ensure food safety. Salmonella prevention and control may be achieved by adopting Good Agricultural Practices and Hazard Analysis Critical Control Point (HACCP) principles, and general measures.
