Project Summary: Seasonal variation in the processing plant

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Food safety is paramount for all food industries, including the chicken meat industry. It is of key importance that the chicken meat industry continues to contribute to the reduction of food borne illnesses in humans. Healthy chicken gut flora can include
Salmonella and Campylobacter. Recognising this reality, the chicken meat industry has had a long history of active research into improved methods to reduce/eliminate these pathogens both on-farm and in the processing plant.

This project seeks to provide key information on the natural variation that occurs in the presence and level of key pathogens (Salmonella and Campylobacter) over time (both at the seasonal level and at the day level).

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