Code
160D34A11
Duration
01 January 2012 → 31 March 2016
Funding
Federal funding: various
Promotor
Research disciplines
-
Natural sciences
- Other chemical sciences
- Microbiology
- Systems biology
-
Medical and health sciences
- Laboratory medicine
- Microbiology
- Laboratory medicine
- Nutrition and dietetics
- Laboratory medicine
- Microbiology
-
Agricultural and food sciences
- Agricultural animal production
- Food sciences and (bio)technology
Keywords
broiler meat
Campylobacter
cutting
quantification
slaughter
risk factors
Project description
Development of a quantitative RT-PCR for the enumeration of Campylobacter on poultry meat. Quantification of the Campylobacter contamination during slaughter and cutting of broiler carcasses originating from positive and negative batches and identification of risk factors influencing the contamination level. Determination of intervention strategies to control the contamination and estimation of the reduction of the Campylobacter exposure for consumers.