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SALMONELLA CONTROL ON POULTRY USING A DISINFECTANT DIP

Award Information

Agency:
Department of Health and Human Services
Branch:
N/A
Award ID:
16306
Program Year/Program:
1991 / SBIR
Agency Tracking Number:
16306
Solicitation Year:
N/A
Solicitation Topic Code:
N/A
Solicitation Number:
N/A
Small Business Information
BIOMEDICAL DEVELOPMENT CORPORATION
A152 ASTeCC Building Lexington, KY 40506-
View profile »
Woman-Owned: No
Minority-Owned: No
HUBZone-Owned: No
 
Phase 1
Fiscal Year: 1991
Title: SALMONELLA CONTROL ON POULTRY USING A DISINFECTANT DIP
Agency: HHS
Contract: N/A
Award Amount: $50,000.00
 

Abstract:

CURRENTLY, POULTRY PRODUCTS WHICH ARE PROCESSED AND DISTRIBUTED IN A NON-COOKED FORM, MAY CONTAIN SIGNIFICANT NUMBERS OF PATHOGENIC BACTERIA SUCH AS SALMONELLA, LISTERIA AND CAMPYLOBACTER. POULTRY PROCESSING TECHNOLOGY HAS NOT, AT THIS TIME, DEVELOPED A SYSTEM OF EVISCERATION THAT DOES NOT CONTAMINATE THE CARCASS TO SOME EXTENT. TECHNOLOGY TO ELIMINATE THESE CONTAMINATING PATHOGENS FROM THE CARCASS IS NOT AVAILABLE. THE OBJECTIVES OF THE RESEARCH ARE TO EVALUATE THE SALMONELLA REDUCTION/ELIMINATION POTENTIAL OF THE DISINFECTANT, TO DETERMINE THE EFFECT OF THE DISINFECTANT ON PRODUCT SHELF-LIFE, AND TO DETERMINE THE EFFECT OF THE DISINFECTANT ON THE OVERALL APPEARANCE AND SENSORY CHARACTERISTICS OF POULTRY PRODUCTS. BROILER CARCASSES WILL BE INOCULATED WITH KNOWN CONCENTRATIONS OF TWO SELECTED SALMONELLA STRAINS AND WILL THEN BE SUBJECTED TO DISINFECTANT DIP TREATMENTS. SALMONELLA AND TOTAL AEROBIC BACTERIAL NUMBER AND CONCENTRATIONS WILL BE DETERMINED TO ESTABLISH THE SALMONELLA REDUCTION AND SHELF-LIKE EXTENSION POTENTIAL OF THE DISINFECTANT.

Principal Investigator:

Gardner, Fred A
Principal Investigator
5123423898

Business Contact:

1 r43 ai31313-01
Small Business Information at Submission:

Biomedical Development Corpora
737 Isom Road San Antonio, TX 78216

EIN/Tax ID:
DUNS: N/A
Number of Employees: N/A
Woman-Owned: No
Minority-Owned: No
HUBZone-Owned: No