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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Characterization and Interventions for Foodborne Pathogens » Research » Publications at this Location » Publication #369101
Research Project: Molecular Characterization of Foodborne Pathogen Responses to Stress

Location: Characterization and Interventions for Foodborne Pathogens

Title: Acidic whey to reduce the prevalence of Campylobacter in poultry products

Author
item Gunther, Nereus - Jack

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 9/18/2019
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Campylobacter is the leading cause of bacterial foodborne disease in the developed world. Because poultry is the primary pathway for introduction of Campylobacter into the food system, FSIS has instituted new guidelines to reduce Campylobacter numbers in poultry products. However, increasing the usage of antimicrobial chemicals for reducing Campylobacter in poultry processing is expensive for producers and increasingly problematic for consumers. A recent joint research effort at ERRC along with industry partners suggests that dairy whey could provide an innovative, all-natural solution. Whey is an edible by-product of cheese production which is acidic and rich in a variety of probiotics including lactic acid bacteria (LAB). Preliminary studies have shown that whey solutions were able to produce large reductions (>5 logs) in Campylobacter numbers, even when applied as a minor component.