Food Safety and Quality
To improve food safety, faculty are developing and evaluating rapid detection techniques for foodborne pathogens, as well as developing new intervention techniques (such as antimicrobial additives and non-thermal techniques) to inactivate or reduce pathogenic microorganisms in poultry products as well as other foods. Research in this area also includes additional collaborative research that investigates how variables in poultry production affect the safety and quality of the meat that is produced from those animals. Improving poultry meat quality, such as addressing wooden breast and other meat defects, is a major thrust in this research area.
Control of Foodborne Pathogens
The majority of foodborne disease is caused by bacterial pathogens that can be transmitted to humans through contaminated food. To improve food safety, reliable means of preventing, reducing or eliminating foodborne pathogens are needed. Thus, this is a key area of research for the Department of Poultry Science.
Examples of current research topics in this area include exploration of Natural and Novel Antimicrobials that are effective and feasible for use in food products; as well as work to develop effective Pathogen Interventions Strategies for use during commercial poultry processing.
Faculty conducting work on control of foodborne pathogens such as Salmonella, Campylobacter and Listeria include:
Auburn Univ, AL 36849
Auburn, AL 36849
The department has excellent laboratory and pilot processing facilities to support food safety research, including:
Improving Food Quality and Stability
Quality of foods is affected not only by microbial organisms, but also by chemical reactions. To investigate food shelf-life, faculty are conducting research on variables and ingredients that play a role in food chemical stability and sensory characteristics, as well as additives and techniques that decrease the growth of spoilage organisms. In this way, food product shelf life can be extended, leading to a decrease in food waste and increased profit for producers and processors. Again finding feasible means of addressing poultry meat defects such as wooden breast is a key thrust.
Examples of projects in this research area include, development of technology to detect wooden breast, use of processing technology to eliminate poultry meat defects, use of functional ice to extend shelf life of poultry, use of novel food ingredients to extend shelf life of processed food products.
Faculty conducting research in food safety and quality include:
Auburn, AL 36849
Facilities that the department has to support research in this area include:
Alternative Food Production and Processing
To address emerging challenges to traditional production and processing methods and approaches, alternative production and processing methods for foods are being investigated, which will have an impact on both product safety and quality.
Examples of research in this area would include: Safety and Quality of Locally Produced Food and Emerging Food Production Technology
Faculty researchers in this area include:
Unique Facilities to support research in this area include: