CHICKEN MEAT 
78 pages
Published: 12 May 2014
Author(s): Templeton, Jillian
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Campylobacter continues to be the major cause of human gastrointestinal illness in Australia, with rates of infection approximately double those for Salmonella spp. each year.
Worldwide, it is now recognised that there are multiple non-poultry potential sources for transmission of Campylobacter into the human population. While undercooked poultry products continue to be accepted as a significant exposure method, there is now a better appreciation that other exposure methods exist and play a role in the overall picture of human campylobacteriosis.
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Message from the Australian Chicken Meat Federation Chief Executive Officer, Mary Wu The industry is proud to deliver the inaugural Australian Chicken Meat Industry Sustainability...
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The AgriFutures Chicken Meat Program invests in research, development and extension (RD&E) to increase knowledge and understanding that fosters an innovative, adaptive and valuable chicken...
