AgriFutures Chicken Meat Program RD&E Snapshot
As we head into a new research, development and extension (RD&E) period for the Australian chicken meat industry (2022–2027), it is timely to reflect on...
Published: 21 May 2014
Author(s): Templeton, Jillian
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Campylobacter bacterial strains are the most frequently reported causes of food-borne gastrointestinal disease in Australia.
To date, raw or under-cooked poultry has been held responsible for a high proportion of cases of human infection. However, several studies in recent years have challenged this idea.
In this project, Australian researchers used new technologies to better understand the types of Campylobacter being found in conventional and free range poultry flocks across states and regions, across multiple years and within flocks owned by a single company.