Project targets reduction of Campylobacter on chicken meat in Denmark

A project titled SafeChicken, led by Danish researchers from the DTU National Food Institute and DTU’s Department of Chemical Engineering, in collaboration with Danpo and Thor Ice Chilling Solutions, aims to develop strategies to reduce the incidence of Campylobacter in chicken meat. This initiative targets both conventional and organic broiler chickens, addressing the challenges of applying current biosecurity measures to free-range flocks. The project will explore methods such as adding substances to feed and water to inhibit Campylobacter growth, employing a new decontamination technology, and using a cooling system to decrease bacterial contamination. These approaches aim to align with forthcoming EU regulations, which tighten restrictions on Campylobacter in poultry products, and support Denmark's efforts to reach its target of reducing Campylobacter infections by 50% by 2021. The project is supported by a grant of Danish Krone 7.4 million ($1.1 million) from the Danish Ministry of Food, Agriculture, and Fisheries.