What is the primary purpose of Salmonella and Campylobacter testing in poultry establishments?

• A. A measure of process control
• B. To determine disposition of each positive lot
• C. To verify HACCP plans only
• D. To assess antibiotic resistance

Answer: (C)

The main idea is that Salmonella and Campylobacter testing in poultry plants is used to verify that the HACCP plans designed to control these pathogens are functioning as intended. This testing serves as a verification activity to confirm that the processing steps and interventions (like decontamination, scalding, evisceration, and chilling) are effectively reducing or preventing pathogen presence, ensuring the plan is being followed and is capable of achieving its safety goals.

It’s not primarily used as a real-time measure of daily process control, nor is it the main tool for deciding the disposition of every positive lot. It also doesn’t focus on antibiotic resistance, which would require a different set of testing.