Research Programme Impacts Salmonella Research

US - The USPOULTRY research programme is celebrating 50 years of accomplishments. During this time the research programme has focused on the most important issues facing the poultry industry.
calendar icon 13 November 2013
clock icon 3 minute read

Improvement of product safety has always been a high priority for the industry, and the research programme has allocated significant resources toward funding research efforts that focus on Salmonella control.

In the late 1980s, much attention was drawn toward Salmonella contamination of poultry meat and eggs. In response, USPOULTRY added an additional $1 million dollars to its research budget for food safety research in 1988.

Research was funded at 16 different institutions and provided some of the first real advancements toward Salmonella reduction, including Salmonella vaccination of commercial layers and Salmonella enteritidis reduction in commercial eggs.

Continual funding on Salmonella research since that time has provided the basis for sustained improvements in product safety. Since 2000, USPOULTRY has provided $688,000 for 17 research projects at eight institutions for Salmonella research.

"The USPOULTRY research programme has provided the research funds that have allowed us to make significant advances in Salmonella control. Without the support of the USPOULTRY research programme, the industry would not have been able to make the tremendous improvements we now see in product quality," said Jerry Straughan, General Manager for Cal-Maine Foods.

"When the USPOULTRY research programme started 50 years ago, the primary focus was on disease control. Although disease control is still important in the programme, the largest number of research proposals we receive today is focused on food safety. As the industry’s needs have changed, the research programme has changed to serve those needs," observed Dr John Glisson, vice president of research programmes at USPOULTRY.

© 2000 - 2024 - Global Ag Media. All Rights Reserved | No part of this site may be reproduced without permission.