FOOD SAFETY AND QUALITY OF POULTRY PRODUCTS: FROM THE FARM TO THE CONSUMER`S TABLE

Abstract

The poultry production chain plays a crucial role in supplying animal protein, requiring strict safety and quality standards. This study analyzes sustainable strategies aimed at mitigating sanitary risks and improving poultry product quality. It is based on principles of biosecurity, animal welfare, nutritional management, and prudent antimicrobial use, widely discussed in scientific literature. The methodology consisted of a qualitative literature review using indexed articles and technical documents from national institutions. The findings show that adopting good agricultural practices, combined with traceability systems and sanitary control, significantly reduces the incidence of pathogens such as Salmonella spp. and Campylobacter spp. Additionally, the use of alternative additives, such as probiotics and prebiotics, improves intestinal health and reduces antimicrobial dependence. It is concluded that integrating technological innovation, proper management, and environmental sustainability is essential to ensure safe products, market competitiveness, and public health protection.