SALMONELLA CONTROL ON POULTRY USING A DISINFECTANT DIP

Award Information
Agency: Department of Agriculture
Branch: N/A
Contract: N/A
Agency Tracking Number: 14759
Amount: $50,000.00
Phase: Phase I
Program: SBIR
Awards Year: 1991
Solicitation Year: N/A
Solicitation Topic Code: N/A
Solicitation Number: N/A
Small Business Information
737 Isom Rd, San Antonio, TX, 78216
DUNS: N/A
HUBZone Owned: N
Woman Owned: N
Socially and Economically Disadvantaged: N
Principal Investigator
 Fred A Gardner
 () -
Business Contact
Phone: () -
Research Institution
N/A
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 PROPOSED RESEARCH ARE TO EVALUATE THE SALMONELLA REDUCTION/ELIMINATION POTENTIAL OF DISINFECTANT, AND TO DETERMINE THE EFFECT OF THE DISINFECTANT ON THE OVERALL APPEARANCE AND SENSORY CHARACTERISTIC 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 CONCENTRATIONS WILL BE DETERMINED TO ESTABLISH THE SALMONELLA REDUCTION AND SHELF-LIFE EXTENSION POTENTIAL OF THE DISINFECTANT.

* Information listed above is at the time of submission. *

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