Poultry meat

Meat obtained from domesticated birds such as chickens, turkeys, ducks, and geese, prized as a lean and versatile protein source. Its composition varies with species, age, and cut, with breast meat leaner and leg meat richer in fat and flavor. The main safety concerns are pathogenic bacteria, particularly Campylobacter and Salmonella, controlled through hygienic slaughter, rapid chilling, cold-chain discipline, and thorough cooking to safe internal temperatures. Processors guard against cross-contamination between raw and cooked products, monitor for residues and foreign materials, and label accurately by species and cut to prevent substitution.