Safe & Quality Food Production

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Program manager:

Controlling poultry product associated food safety issues and enhancing egg quality for consumers

The Poultry CRC’s Safe and Quality Food Production program will provide the tools to minimise the risk of food-borne illnesses related to poultry products (i.e., Campylobacter for chicken meat and Salmonella for eggs) and address 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