Effect of new strategies in Salmonella & Campylobacter during chicken processing


  • Project code: PRJ-000887

  • Project stage: Closed

  • Project start date: Friday, June 15, 2007

  • Project completion date: Friday, April 18, 2008

  • National Priority: CME-Priority 3-Contributing to efficient and secure chicken production systems


Chicken Meat

Research Organisation


Objective Summary

The aim of the proposed study is to determine if new intervention strategies implemented since the previous study have further reduced the prevalence of Campylobacter and Salmonella during processing. Specifically it will seek:
– To establish prevalence and levels of Campylobacter and Salmonella on chickens at eight to twelve points during processing in three representative Australian facilities on three different sampling days.
– To record physical data, such as temperatures and chlorine levels, relevant to sampling points at the same time as microbiological samples are taken.
– To use these data to determine the effectiveness of strategies on levels of the two pathogens.