Effect of new strategies in Salmonella & Campylobacter during chicken processing


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.

Project Code


Project Stage


Project Start Date

Friday, June 15, 2007

Project Completion Date

Friday, April 18, 2008

National Priority

Promoting and maintaining good health

National Priority

Maintain & improve confidence in integrity of Aust ag, food, fish & forestry

National Priority

CME-Improve chicken meat production through the whole supply chain