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<OL> <LI> Reduce or eliminate fecal contamination & food-borne human pathogens that contaminate processing environment & raw poultry products. <LI> Development of: <UL><LI>Improved egg-shell sanitation practices that would be effective at lower temperatures;
<li>Improved egg storage, packaging and refrigeration systems that would optimize cold air movement;
<li>Intervention strategies that may be incorporated into a HACCP plan to reduce aerosols and water usage.</ul> <LI> Determine efficacy of GRAS status antimicrobials as alternatives.
Practices such as feed withdrawal & antimicrobial treatments in feed/water will be evaluated to reduce pathogens carried from the farm to the plant.Killing, scalding/picking & crop removal will be modified to reduce cross-contamination. Use of GAAS compounds to replace chemicals such as chlorine will be evaluated in the pilot plant, & successful combinations then evaluated commercially. The significance of spreading pathogens via aerosols will be determined, especially in the early processing steps (coops to shackle line, bleeding, feather removal.) Maintaining sanitation & process control while reducing water usage will be a major research focus. To reduce the dissemination of Salmonella enteritidis, improvements in shell egg processing, & storage will be established. New or improved packaging & refrigeration systems to optimize air movement will be developed. Research results will be transferred to processing & regulatory personnel for implementation into the Hazard Analysis Critical Control Point (HACCP) concept.