Bacteriophage intervention during poultry carcass chilling and packaging to control Campylobacter and Salmonella contamination

Principal Investigator

Hany Anany, Agriculture and Agri-Food Canada

Year the work was done


Overall objective

  • Assess the efficacy of Campylobacter and Salmonella phage cocktails in reducing count of their hosts on poultry carcasses when applied during the chilling step and embedded in the packaging absorbent pads.

This research applies to


This research was supported by Agriculture and Agri-Food Canada, Canadian Poultry Research Council, Maple Leaf Foods and Exceldore Foods.