Improving Microbial Safety and Marketing of West Virginia Locally Pastured Broilers by Establishing a Mobile Poultry Processing Unit Through Research and Extension Activities

The long-term goal of this proposed integrated research and extension project is to identify microbial safety risks associated with locally-produced broilers, to provide supporting documentation for implementation of a mobile poultry processing unit (MPPU), and to secure and promote small poultry meat production and marketing in West Virginia and the Appalachian region. The specific objectives of the project are to: 1) Assess the prevalence of Salmonella, Campylobacter, and Escherichia coli/coliforms of broilers processed in a commercial MPPU and conduct plant-onsite training courses by in-person or virtual format. 2) Conduct an onsite validation test of three-step cleaning and sanitizing procedures on MPPU broiler contact surfaces; develop good manufacturing practices (GMPs) and sanitation standard operating procedures (SSOPs). 3) Survey local WV broiler producers and develop an MPPU microbial safety handbook. 4) Evaluate the economic feasibility of adopting MPPU by local broiler producers through consumer surveys and develop an operational budget model for the use of the MPPU by small broiler producers in WV. 5) Develop and deliver a workshop on MPPU processing to mitigate food safety risks for small broiler processors as a supplement for a Hazard Analysis and Critical Control Points (HACCP) training course.