Research Project Details

Project Details

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Effect of new strategies in Salmonella & Campylobacter during chicken processing
Program Chicken Meat
Research organisation CSIRO
Objective summary The aim of the proposed study is to determine if new intervention strategies implemented since the previous study have further reduced the prevalence of Campylobacter and Salmonella during processing. Specifically it will seek:
To establish prevalence and levels of Campylobacter and Salmonella on chickens at eight to twelve points during processing in three representative Australian facilities on three different sampling days.
To record physical data, such as temperatures and chlorine levels, relevant to sampling points at the same time as microbiological samples are taken.
To use these data to determine the effectiveness of strategies on levels of the two pathogens.
Project Stage Closed
Project start date Friday, June 15, 2007
Project completion date Friday, April 18, 2008
Journal articles from project Not Available
National priority Promoting and maintaining good health
Rural priority Adoption of R&D
RIRDC goal CME-Increase the productivity and efficiency of chicken meat production
Principal researcher Narelle Fegan
Research manager Kylie Hewson
Admin contact Lyndon Kurth