Over the last 25 years, substantial efforts have been made to reduce the contamination of raw poultry and its products. The Hazard Analysis Critical Control Point (HACCP) system and the US Food Safety Modernization Act (FSMA) of 2011 established essential regulations and guidelines designed to lower the occurrence of foodborne illnesses (Hulebak, 2002; FDA, 2011). Despite the positive impact of HACCP and FSMA on foodborne illness rates, more is still needed. Foodborne pathogens such as Salmonella and Campylobacter continue to be linked to poultry products despite current control efforts (Chai et al., 2017; Ricke, 2021; O’Bryan et al., 2022; Olson et al., 2022; Obe et al., 2023). Part of the challenge lies in limiting contamination in broiler flocks before they enter the processing plant (Obe et al., 2023). Consequently, further mitigation strategies are necessary to effectively remove foodborne pathogens during poultry processing, necessitating the development of more effective interventions.