Salmonella is a common source of food poisoning that leads to potentially life-threatening illnesses, widespread food recalls and a consistent challenge for poultry producers. UConn Department of ...

In virtually all markets, it is a legal requirement to chill carcasses immediately after evisceration to prevent the growth of harmful pathogens. The temperature to which products must be cooled ...

Researchers have assessed the impact of processing on the presence and transfer of antimicrobial resistant bacteria on chicken meat. Findings showed that while Campylobacter and E. coli were present ...