Research Project: Control of Salmonella and Campylobacter in Poultry Meat Using Electron Beam (eBeam) Treatment and Perform Sensory and Consumer Panel Evaluations

Location: Poultry Production and Product Safety Research

Project Number: 6022-32420-001-032-S
Project Type: Non-Assistance Cooperative Agreement

Start Date: Nov 1, 2024
End Date: Sep 30, 2026

Objective:
To control Salmonella and Campylobacter in poultry meat using FDA-approved eBeam dose and evaluate the effect of eBeam on meat quality.

Approach:
Poultry meat will be spiked with and without Salmonella and Campylobacter and exposed to different eBeam dose to determine the effective eBeam dosed needed to inactivate both pathogens by performing microbiological analysis. Based on the determined dose, we will expose poultry meat to eBeam without spiking Salmonella and Campylobacter and perform meat quality analysis and sensory panel evaluation.