Over the past half-century, global poultry meat production has grown dramatically, growing over 12-fold from 1961 to 2014 [67 , 68 ]. Driven by the perception of a healthier, lower-fat nutritional profile, and less association with cardiovascular disease and cancer compared to red meat, poultry has become a preferred choice for more health-conscious consumers [49]. In the US, e.g., chicken consumption has significantly outpaced that of other meats, including beef and pork, achieving growth of 160% per capita between 1970 and 2022, while beef and pork have seen a 31% and 6% reduction, respectively [50, 51]. Major producers include the US (annual output of over 20 million tons), the European Union (EU) (around 19 million tons) China (18 million tons) and Brazil (13 million tons) [67]. Growth projections are from 82 million tons in 2005 to a potential 181 million tons by 2050, an average annual expansion of 1.82%. [68]. This growth has led to more intensive forms of poultry production and processing, whether in large, indoor barns containing thousands of birds or in large-scale, highly automated processing facilities [48]. However, these increases in the level and scale of production have also increased the potential risk of foodborne disease.