Project Summary: Current and potential food safety interventions for meat chicken production

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  • Published: 14 Mar 2019

  • Author(s): Lesley Duffy

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Reducing the risk of contamination by bacteria that can cause foodborne illness in humans, like Salmonella and Campylobacter, is a high priority when processing chicken meat. There is substantial research conducted internationally to inform management of this risk, however, it can be difficult for stakeholders in the Australian industry to benefit from it. Australia’s geographic isolation, and the subsequent cost associated with travelling to conferences or site-visits overseas, limits the capacity to access new information that is presented internationally.