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
Studies on improving food safety during poultry processing employing novel nonthermal processing methods. 
Efficacy of Poultry Processing Rinses on Salmonella Viability
Use of Antimicrobial Packaging Films to Control Listeria monocytogenes in ready-to-eat food products
qPCR Applications in Detection of Foodborne Microorganisms
Recovery and Detection of Foodborne Viruses
Efficacy of High Pressure on the Viability of Foodborne Pathogens
Use of High Pressure Processing to Improve the Safety of Ready-to-eat Meats
Vaccine Development Strategies for Coccidiosis
Use of High Hydrostatic Pressure in the Production of Animal Vaccines
Addressing Food Biosecurity Issues through Research and Extension