Danish Scientists Aim to Reduce Campylobacter on Chicken Meat
Scientists from the DTU National Food Institute and DTU's Department of Chemical Engineering will work with a Danish chicken producer, Danpo, and Icelandic company Thor Ice Chilling Solutions to develop and test ways of producing chicken meat that contains less Campylobacter.
The “SafeChicken project” will test different methods of reducing Campylobacter in the food chain in the production of both organic and conventional broiler chickens. The researchers will attempt to achieve this through several means: