Each year in the United States, approximately 48 million people contract foodborne illnesses, and there are at least 128 000 hospitalizations (Scallan et al., 2011; Tack, 2020). The aggregated cost of foodborne illness to the U.S. economy is in excess of US$75 billion each year (Scharff, 2012). The leading foodborne bacterial pathogens responsible for the majority of these human illnesses include Salmonella spp., Campylobacter (jejuni and coli), and pathogenic Escherichia coli, which can affect both humans and poultry (Scallan et al., 2011; Delahoy et al., 2023). The poultry production industry predominantly focuses on addressing Campylobacter and Salmonella contamination because these are the pathogens most commonly associated with poultry products (Jorgensen et al., 2002; Golden et al., 2021)