Food Safety and Food Quality
The overall goal of the Food Safety and Quality program is to provide expertise and support in the food safety and quality of poultry products. These activities would include study of foodborne illnesses common to poultry (such as salmonellosis and campylobacteriosis), and study of safety control measures involving poultry processing and food packaging. Also, issues involving consumer safety from potentially AI-infected foods will be active elements in research, teaching, and outreach.
Some specific Food Safety and Food Quality research areas now being investigated by Avian Biosciences Center faculty and staff include:
Contamination, control and disease transmission in poultry products including evaluation of rapid diagnostics for diseases such as listeriosis, salmonellosis and campylobacteriosis as well as potential examination of avian influenza