Campylobacter

Research has shown that Campylobacter bacteria can survive the entirety of poultry production, and the two most common strains are exchanging genetic material, which may create a more infectious strain.

Research at The Roslin Institute has identified genes in chickens that could offer resistance to Campylbacter, a harmful bacteria commonly found in poultry and could help find ways to reduce the risk of food poisoning.

About half of fresh shop-bought chicken tested positive for Campylobacter in Western Australia year-long study.

The Food Safety and Inspection Service (FSIS) has awarded 3M a contract for campylobacter testing in poultry.

The extensive microbial diversity within the chicken gut microbiome has been revealed, more than doubling the number of bacterial species known to reside in the chicken gut

Researchers are investigating the genetic make-up of 3,000 chickens.

USPOULTRY and the USPOULTRY Foundation announce the completion of a funded research project at the Alabama Agricultural and Mechanical University in Normal, Alabama.

In light of new USDA standards, the US poultry industry needs to step up its game, said one expert.

The UK government has published the report of the Year 4 survey measuring campylobacter levels in whole, UK-produced, fresh chicken.

Vaccinating broilers against Salmonella could be an effective live-side intervention for obtaining higher ratings in the Salmonella categorisations