Pathogens in poultry: lower your risk using new process control methods

The poultry industry faces two critical challenges: maintaining high quality standards and minimizing the risk of pathogens. The presence of key pathogens like Campylobacter and Salmonella in product batches can lead to recalls, impacting brand reputation and causing severe losses. With current regional emphases on the reduction of pathogens in poultry processing, the need for improved process control tools is mission critical. In our presentation, “Pathogens in Poultry: Lower Your Risk Using New Process Control Methods” you’ll learn:
• The current regional requirements to lower Campylobacter and Salmonella
• How to optimize your pathogen testing methods with a new solution that will simplify and accelerate the simultaneous detection of Campylobacter and Salmonella and the quantification of Campylobacter in poultry samples
• The benefits of new testing tools vs. current methods