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National Agricultural Library
U.S. Department of Agriculture
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  4. Physical Methods Readily Adapted to Existing Commercial Lines for Reducing Pathogens, Particularly Campylobacters, on Raw Poultry

Physical Methods Readily Adapted to Existing Commercial Lines for Reducing Pathogens, Particularly Campylobacters, on Raw Poultry

Objective

This research project aims to develop methods that can be used in poultry processing to reduce microbiological contamination on carcasses.
<p>The FSA aims to reduce numbers of cases of food-borne disease in humans by 20% by 2006.

More information

In 2001 ca. 76% of reported cases of food-borne disease in England and Wales were due to campylobacters and 22% to salmonellas (CDSC, 2002).
<p>Chicken meat is an important source of campylobacter and salmonella infection. Clearly a reduction in the proportion of carcasses contaminated with these two pathogens and/or a reduction in the numbers per carcass would help reduce the numbers of human infections.
<p>This project aims to develop physical methods that can readily be adapted to existing poultry processing lines in order to reduce numbers of pathogenic microbes, especially campylobacter and salmonella, on the carcasses.

<p>Find more about this project and other FSA food safety-related projects at the <a href="http://www.food.gov.uk/science/research/&quot; target="_blank">Food Standards Agency Research webpage</a>.

Institution
Bristol University
Start date
2001
End date
2004
Funding Source
Food Standards Agency
Project number
M01019
Categories
Salmonella
Campylobacter
Bacterial Pathogens
Commodities
Meat, Poultry, Game