Program manager: Dr Pat Blackall
Controlling poultry product associated food safety issues and enhancing egg quality for consumers
The Poultry CRC''''s Safe and Quality Food Production Program focuses on controlling food-borne illnesses related to poultry products (i.e., Campylobacter for chicken meat and Salmonella for eggs) and addresses inconsistency in egg quality.
Associated Projects
- Phage-displayed peptides for controlling Campylobacter jejuni in poultry
- In vivo evaluation in broilers of novel anti-Campylobacter compounds
- Small molecule inhibitors as anti-Campylobacter jejuni agents
- Vaccine to reduce Campylobacter colonisation in meat chickens
- To improve the efficacy and safety of egg washing
- Eggshell quality and risks of food borne pathogens