The US Poultry & Egg Association and the USPOULTRY Foundation announce the completion of a research project focused on the detection and control of processing-tolerant Campylobacter on broiler carcasses. The research is part of USPOULTRY's comprehensive research program encompassing all phases of poultry and egg production and processing and is made possible in part through proceeds from the International Poultry Expo, part of the International Production & Processing Expo.

Project #F736, titled "Detection and Control of Processing-Tolerant Campylobacter on Broiler Carcasses," was conducted by Issmat I. Kassem with the Center for Food Safety, Department of Food Science and Technology at the University of Georgia.

Campylobacter jejuni (C. jejuni) can cause bacterial foodborne gastroenteritis and has been associated with the consumption of contaminated poultry meat. Despite notable advances in pathogen control during poultry processing, Campylobacter can still contaminate poultry carcasses at the end of processing. The overall aim of this research, conducted by Kassem, assistant professor at the University of Georgia, was to identify C. jejuni that are tolerant to antimicrobials commonly used during poultry processing and to demonstrate an approach to control them. Findings from this study showed that some isolates (process-tolerant strains) were not eliminated by using peroxyacetic acid and chlorine, or they required high concentrations and prolonged exposure times.

Source: US Poultry & Egg Association