Research provides method to improve poultry product shelf life and safety

ATLANTA, USA - 25 October 2018: – The USPOULTRY Foundation announced the completion of a funded research project at the USDA Agricultural Research Service in Athens, Georgia, that has revealed a method to improve poultry product shelf life and safety
calendar icon 26 October 2018
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The research is part of the Association’s comprehensive research program encompassing all phases of poultry and egg production and processing. A brief summary of the completed project is shown below. A complete report may be obtained by going to USPOULTRY’s website. The project summary is as follows.

Project #F066: Cold Plasma-Based Antimicrobial Packaging System to Improve the Shelf Life and Reduce Foodborne Pathogens in Poultry Breast Meat

Dr Hong Zhuang, USDA Agricultural Research Service, Athens, Georgia)

Dr Hong Zhuang at the USDA Agricultural Research Service recently completed a research project in which he optimised the conditions for a new type of packaging system for raw poultry meat products. The system uses electrical current to generate ozone inside sealed packages of poultry meat and gives a significant reduction in both spoilage microbes and potential foodborne pathogens. This new approach to product quality control offers several potential advantages over traditional methods.

The research summary can be found on the USPOULTRY website. Information on other Association research may also be obtained by visiting the website.

Ryan Johnson

Editor at The Poultry Site

Ryan worked in conservation from 2008 to 2017, during which time he operated a rainbow trout hatchery and helped to maintain public and protected green spaces in Canada for the Toronto and Region Conservation Authority. As editor of The Poultry Site, he now writes about challenges and opportunities in agriculture across the globe.

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