USPOULTRY and the USPOULTRY Foundation announce the completion of a research project focused on the detection and control of processing-tolerant Campylobacter on broiler carcasses. The research is part of the Association’s comprehensive research program encompassing all phases of poultry and egg production and processing and is made possible in part through proceeds from the International Poultry Expo, part of the International Production & Processing Expo.
Project #F736: Detection and Control of Processing-Tolerant Campylobacter on Broiler Carcasses
(Dr. Issmat I. Kassem, Center for Food Safety, Department of Food Science and Technology, University of Georgia, Griffin, Ga.)
Campylobacter jejuni (C. jejuni) can cause bacterial foodborne gastroenteritis and has been associated with the consumption of contaminated poultry meat. Despite notable advances in pathogen control during poultry processing, Campylobacter can still contaminate poultry carcasses at the end of processing. The overall aim of this research, conducted by Dr. Issmat I. Kassem, assistant professor at the University of Georgia, was to identify C. jejuni that are tolerant to antimicrobials commonly used during poultry processing and to demonstrate an approach to control them. Findings from this study showed that some isolates (process-tolerant strains) were not eliminated by using peroxyacetic acid and chlorine, or they required high concentrations and prolonged exposure times.
The research summary can be found on the USPOULTRY website. Information on other Association research may also be obtained by visiting the USPOULTRY website, uspoultry.org.
Source: US Poultry & Egg Association
