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Risk Factor Analysis of Salmonella and Campylobacter Flock Status in Broiler Production and Processing

Investigators
Wills, Robert
Institutions
Mississippi State University
Start date
2002
End date
2005
Objective
The overall goal of this project is to identify measurable risk factors in the production process and access the impact they have on the occurrence of Salmonella and Campylobacter on broiler carcasses at the end of processing (i.e. exiting the immersion chill tank).
More information
The research team has conceptually divided the poultry production and processing continuum into four different segments. The segments are 1) breeder-hatchery, 2) grow-out, 3) transportation from farm to plant, and 4) processing. Each segment has an inherent set of risk factors that impact the Salmonella and Campylobacter status of a flock at the end of each segment. The flock status for these organisms will be determined by culturing a sample of birds from each flock at the hatchery, in the grow-out house, upon arrival at the processing plant, and just prior to carcasses entering the immersion chill tank. The main outcome of interest, i.e., the Salmonella and Campylobacter status of flocks as carcasses exit the immersion chill tank, will also be determined through culture of carcasses. The strength of association between flock statuses at each of these points will be determined through statistical models. Risk factors within each segment that may affect the Salmonella and Campylobacter status of the flock as it reaches the end of that segment will also be identified. The strength of association between these risk factors and flock status will also be measured through statistical models.

The ability to comply with the 1996 Pathogen Reduction and HACCP Rule is essential to the long-term viability of the U.S. poultry industry. The purpose of this project is to identify measurable risk factors in the production process and access the impact they have on the occurrence of Salmonella and Campylobacter on broiler carcasses at the end of processing.

Project number
MISV-322 170
Accession number
193138
Categories
Campylobacter
Preventive Food Safety Systems
Salmonella