Research on Salmonella, Campylobacter in poultry completed
The study evaluated the ability of various antimicrobials to reduce bacteria levels of poultry parts and ground poultry products
USPOULTRY and the USPOULTRY Foundation announce the completion of a funded research project at the Auburn University in Auburn, Ala., in which the researchers evaluated methods to reduce Salmonella and Campylobacter levels of poultry parts and ground poultry parts. The research was made possible by an endowing gift from Koch Foods, and the research project is part of the Association’s comprehensive research program encompassing all phases of poultry and egg production and processing. A brief summary of the completed project is shown below. A complete report, along with information on other Association research, may be obtained by going to USPOULTRY’s website, www.uspoultry.org. The project summary is as follows.
- Project #F058: Efficacy of Various Antimicrobials on Reduction of Salmonella and Campylobacter, Microbial Shelf-Life and Quality Characteristics of Ground Chicken in a Post-Chill Decontamination Tank
(Dr. Sacit Bilgili, Auburn University, Auburn, Ala., and Dr. Shelly McKee, USA Poultry & Egg Export Council, Stone Mountain, Ga.)
Researchers at Auburn University in Auburn, led by Dr. Sacit Bilgili, recently completed a research project in which they evaluated the ability of various antimicrobials to reduce Salmonella and Campylobacter levels of chicken parts and ground chicken. In addition, they measured the effect of the antimicrobials on product quality characteristics and product shelf-life. The project used a continuous online parts decontamination tank in which to apply the antimicrobials. Significantly positive results were seen with two of the antimicrobials.