UK and Canadian researchers unite in battle against campylobacter in poultry

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Campylobacter is one of the most common form of food-borne illness, infecting millions of people worldwide every year.
Ian Connerton, Northern Foods Professor of Food Safety at the University of Nottingham said: “Our team’s research has demonstrated that certain phages specific for Campylobacter can significantly reduce the load of the bacteria carried by poultry.
“By implication, this should also reduce the risk to consumers by decreasing bacterial contamination of meat that is prevalent in poultry processing and is transferred to chicken meat on grocery shelves.”
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