Table 2.

Emerging food safety issues associated with Salmonella and Campylobacter in poultry processing.

Bacteria	Issue	Findings	Source
Salmonella	Biofilm	Increased biofilm forming ability in Salmonella	[59]
Salmonella	Heat tolerance	S. Senftenberg 775 W extreme tolerance to heat	[60]
Salmonella	Acid tolerance	S. Enterica Increased tolerance to low pH (3.0)	[61]
Salmonella	Antibiotic resistance	S. Typhimurium exhibited increased ciprofloxacin tolerance	[64]
Salmonella	Cross-tolerance	Exposure to single stressor resulting in increased tolerance to multiple stressors	[65]
Salmonella	Thermal processing tolerance	S. Typhimurium exhibited high levels of tolerance to dry heat	[65]
Campylobacter	Reactive Arthritis	Human infections leading to reactive arthritis	[66]
Campylobacter	Biofilm	Increased tolerance to antimicrobials	[67]
Campylobacter	Stress tolerance	Increased tolerance to heat and oxygen	[68]
Campylobacter	Heat tolerance	Increased tolerance to heat	[69]
Campylobacter	Aerotolerance	Increased tolerance to oxygen	[70]
Campylobacter	Heat tolerance	Increased tolerance to high temperatures	[70]
Campylobacter	Guillain–Barré Syndrome	Chickens infected with C. jejuni developed GBS-like paralytic neuropathy	[71]