GLOBAL – Poultry companies have made great progress in meeting food safety objectives, yet poultry meat remains a major source of the Salmonella and Campylobacter that cause foodborne illness.
“In order to lower the risk of human illness,” says Doug Smith, PhD, Director of Food Safety at Diamond V, “companies producing foods of animal origin must implement effective pre-harvest food safety programs.”
Don McIntyre, PhD, Diamond V Director of North American Poultry Research and Technical Service, points to new research presented at the recent 2016 International Poultry Scientific Forum in Atlanta, US.
In Europe, the Campybro Project’s first peer-reviewed articles on commercially available products to fight Campylobacter in live birds appear in the journal Poultry Science (Part A and Part B).
FoodWorld 