Evaluation of bioprotective bacteria to reduce Campylobacter on raw chicken meat at the end of primary processing
Campylobacter is a major foodborne disease-causing bacterium that is commonly present in raw chicken meat. This project will explore the potential of good bacteria to kill Campylobacter, thereby making this food safer for human consumption. We will screen over 1,000 harmless bacteria from different foods to identify those which can suppress or kill Campylobacter. These so-called ‘bioprotective bacteria’ will be applied in raw chicken meat challenge trials to determine if they can reduce Campylobacter levels. We will also evaluate any positive or negative effects that the bioprotective bacteria have on the shelf-life of chicken meat. If successful, this project will provide an exciting new and potentially cleaner/greener solution for enhancing the safety of raw chicken meat.
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