Treating poultry parts lowers bacteria counts

Research evaluates methods to reduce salmonella and campylobacter levels in poultry parts and ground poultry products.

The U.S. Poultry & Egg Assn. (USPOULTRY) and the USPOULTRY Foundation announced the completion of a funded research project at Auburn University in Auburn, Ala., in which the researchers evaluated methods to reduce salmonella and campylobacter levels in poultry parts and ground poultry parts.

The research was made possible by an endowing gift from Koch Foods, and the project is part of the association’s comprehensive research program encompassing all phases of poultry and egg p

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