Introduction Over the past few decades, there has been a significant increase in the consumption of poultry meat, eggs and related products. One of the critical challenges faced in poultry farming is the microbial contamination and the quality of food and products. Due to the presence of many foodborne pathogens, fresh poultry meat and poultry products are extremely perishable foods and have a high potential for human illness. Producing pathogen-free animals and using good manufacturing methods in processing facilities are crucial for the preparation of safe products (Rebezov et al., 2024). Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practice (GMP) are the two basic methods for ensuring prevention, lowering the microbiological burden, and producing safe items for consumption. Contamination of Poultry Poultry products may become contaminated in a number of production stages, including as original and subsequent processing, packing, and storage. Foodborne Pathogens isolated from Processed Raw Poultry Meat are Shigella, Streptococcus, Campylobacter, Clostridium perfringens, Listeria, Salmonella serotypes, Staphylococcus aureus etc (Cox et al., 1998; Hinton et al., 2004). At low temperature spoilage organisms belongs to genera Pseudomonas. Other bacteria like Acenetobacter, Flavobacterium, and Corynebacterium also caused the spoilage of poultry meat. Spoilage organisms, particularly psychrophiles and psychrotrophs, reduce the shelf-life of raw poultry (Blackburn, 2006), in chilled storage by degrading proteins and producing off-odors. Psychrophiles thrive at 12–15°C, while psychrotrophs, though mesophilic, can grow under refrigeration (Rao et al., 1998; Forsythe, 2010). Their activity, unlike mesophiles which prefer 30–45°C, accelerates spoilage even at low temperatures. When processing raw poultry, two pathogens must be taken into account are Salmonella and Campylobacter. Serious gastrointestinal disorders that have been connected to handling or consuming raw or undercooked poultry products are caused by both pathogens. Possible sources of contamination on birds during rearing would be from microorganisms found on the feathers and skin of the birds (Sofos et al., 2013), as well as the microorganisms that are found in the intestinal tract. Ingesta and fecal material are commonly thought to be a source of contamination on birds within a processing plant (Bilgili et al., 2002; Smith and Berrang, 2006; Smith et al., 2007). Strategies for reducing pathogens through intervention practices BEFORE PROCESSING Broilers entering a poultry processing plant carry a diverse range of microorganisms. The quantity and species of these microorganisms can vary based on multiple factors, including the hatchery, geographical location, farming practices, transportation conditions, and other environmental factors (Mead, 2004). Levels of microorganisms are often high in and on live birds. In the absence of effective control measures during live production. Reducing pathogen load in poultry during the rearing phase requires a comprehensive, science-driven approach that integrates biosecurity protocols, microbiome modulation, environmental management, and immunological interventions. This multifaceted strategy is critical to minimizing pathogen colonization, improving flock health, and reducing the risk of zoonotic transmission. Biosecurity is the first line of defense against pathogenic microorganisms. Stringent on-farm biosecurity practices include controlled farm access, disinfection of equipment, and quarantine protocols to prevent the introduction and spread of pathogens. All-in-all-out production systems help break the cycle of pathogen persistence between flocks. Footbaths, personal protective equipment (PPE), and vehicle disinfection minimize cross-contamination risks (Permin and Detmer, 2007). Farm workers and visitors should follow strict hygiene protocols, as pathogens such as Salmonella, Campylobacter, and Escherichia coli can be easily transmitted through fomites, vectors, and direct contact. The gut microbiota plays a crucial role in immune modulation, nutrient absorption, and pathogen exclusion. The use of probiotics, prebiotics, organic acids, and competitive exclusion cultures enhances the beneficial microbiota while suppressing potential pathogens. Probiotics such as Lactobacillus spp. and Bacillus spp. promote the colonization of beneficial bacteria, outcompeting pathogenic bacteria through mechanisms like competitive adhesion, bacteriocin production, and pH modulation. Prebiotics like mannan-oligosaccharides (MOS) and fructo-oligosaccharides (FOS) enhance the proliferation of beneficial gut flora while inhibiting pathogenic adhesion. Organic acids, such as formic acid and propionic acid, lower the pH of the gastrointestinal tract, creating an unfavorable environment for enteric pathogens (Shehata et al.,2022). Additionally, phytogenic feed additives (essential oils, tannins, and saponins) exert antimicrobial, anti-inflammatory, and gut-stimulating effects (Ghiasvand et al.,2021; Yang et al., 2015). The poultry house environment significantly influences pathogen survival and replication. Litter management is crucial in controlling moisture, ammonia levels, and microbial contamination. Wet litter provides a breeding ground for Clostridium perfringens, Aspergillus spp., and Eimeria spp., leading to necrotic enteritis and coccidiosis outbreaks. High ammonia levels (>25 ppm) impair mucosal barrier function and ciliary activity, increasing susceptibility to respiratory pathogens such as Mycoplasma gallisepticum and Avian Influenza Virus (AIV). Maintaining temperature and humidity control (optimal range: 50–70%) minimizes fungal proliferation and bacterial overgrowth. Vaccination plays a pivotal role in active immunization against bacterial and viral pathogens. Live attenuated and inactivated vaccines are routinely used to protect against Newcastle disease (ND), Infectious Bronchitis (IB), Gumboro disease (IBD), Avian Influenza (AI), and Salmonella spp. Innovations such as vector-based, recombinant, and immune-complex vaccines offer enhanced protection by stimulating both humoral (antibody-mediated) and cellular (T-cell-mediated) immune responses (Marangon and Busani,2007). Immunomodulators like β-glucans, nucleotides, and functional amino acids (arginine, glutamine) enhance innate immunity and improve vaccine efficacy. AFTER PROCESSING Scalding is an essential poultry processing step that facilitates feather removal while contributing to microbial reduction (Bowker et al., 2014). The selection between soft scalding and hard scalding depends on market preferences, processing requirements, and microbial control considerations. However, waterborne cross-contamination remains a major challenge, which is mitigated through counter-current scalding systems, antimicrobial treatments, and strict sanitation protocols. Advancements in scalding automation, water filtration technologies, and chemical-free decontamination methods will further improve microbial control and processing efficiency in poultry plants. Efficient pre-slaughter feed withdrawal, flock uniformity management, and precision evisceration techniques are essential to mitigate fecal contamination and microbial risks in poultry processing. Excessive withdrawal (>12–18 hours) Leads to gut atrophy, mucosal erosion, and weakened intestinal walls, predisposing birds to intestinal rupture during processing. Flock uniformity & the consistency in bird size and weight within a batch plays a critical role in automated poultry processing. Significant size variations impair the precision of evisceration equipment, increasing the likelihood of mechanical damage to the intestines (Barbut, 2002; Smith et al., 2007). Application of antimicrobial rinses (e.g., peracetic acid, cetylpyridinium chloride, chlorine dioxide) to neutralize residual pathogens can be used. Chilling is a critical control point (CCP) in poultry processing, aimed at rapidly reducing carcass temperature to inhibit microbial growth. Chilling of carcasses process has to be monitored closely by the processing facilities. One of the most widely used chilling methods is immersion chilling, in which carcasses are submerged in cold water (0–4°C) with or without antimicrobial additives. This method provides efficient and uniform cooling due to direct heat exchange, physically removing some bacteria and contaminants from the carcass surface (Sams and McKee, 2010). However, cross-contamination risks exist if water renewal and flow management are inadequate. To mitigate this, many plants use counterflow immersion chillers, where clean water enters at the carcass exit point and flows toward the entry, reducing microbial buildup. Another approach is air chilling, which involves exposing poultry carcasses to cold forced air (0–2°C) with controlled humidity. This method eliminates cross-contamination risks associated with shared water systems and produces firmer meat texture with lower water retention. A more advanced technique is cryogenic chilling, which utilizes liquid nitrogen (-196°C) or carbon dioxide (-78.5°C) to achieve rapid cooling. This method provides instantaneous temperature reduction, effectively minimizing pathogen survival rates while preserving meat texture and moisture content. Antimicrobial agents Chlorine (20–50 ppm), peracetic acid (50–200 ppm) and lactic acid (1–3%) are commonly used in immersion chilling to disrupt bacterial membranes and inhibit growth. Similarly, ozone (O₃) and chlorine dioxide (ClO₂) are applied in both water and air chilling to enhance bacterial decontamination. Equipment used in poultry slaughter plays a critical role in controlling microbial contamination. Since slaughterhouse machinery comes into direct contact with carcasses, improper maintenance, poor sanitation, and flawed equipment design can increase the risk of cross-contamination (Sams and McKee, 2010). Automated processing equipment, such as stunners, shackles, defeathering machines, and eviscerators, should be designed for easy disassembly to allow thorough cleaning and sanitization. The integration of self-cleaning mechanisms and automated disinfectant sprays further enhances hygiene by preventing microbial buildup on contact surfaces. Application of chemical disinfectants such as peracetic acid (PAA), chlorine dioxide, quaternary ammonium compounds (QACs), and ozone-based treatments to inactivate pathogens. For enhanced microbial control, many plants use clean-in-place (CIP) systems, which circulate hot water (≥82°C) and disinfectants through slaughter equipment to eliminate bacterial contamination without requiring manual cleaning. To prevent biofilm formation, equipment should undergo routine deep-cleaning procedures using biofilm-disrupting enzymatic cleaners and oxidizing agents like ozone or peracetic acid. Real-time microbial monitoring using ATP bioluminescence tests and microbial swabbing helps detect early-stage biofilm development, allowing for targeted interventions before contamination spreads (Derbal and Hanfer, 2024). Advanced sensor-based monitoring systems can detect microbial risks in real time. Temperature sensors, humidity detectors, and bacterial load sensors help track contamination risks at critical points in the slaughter process. Some plants also incorporate UV-C light disinfection systems on conveyor belts and processing surfaces to provide continuous microbial control. Implementation of HACCP for food safety HACCP is a system which identifies, evaluates, and controls hazards which are significant for food safety. Hazard analysis is the process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safety and therefore should be addressed in the HACCP plan (Owusu-Apenten and Vieira, 2022). Each poultry processing facility must develop a customized HACCP (Hazard Analysis and Critical Control Points) system tailored to its specific production processes and product types. The HACCP plan identifies Critical Control Points (CCPs) where microbial, chemical, or physical hazards must be controlled to ensure food safety. For each CCP, a corresponding monitoring procedure is established, known as a "check," which involves systematic documentation and verification of control measures. These checks serve as continuous assessments of CCP compliance, ensuring that the HACCP system functions effectively and maintains product safety throughout processing.