Analysis and orientation of the microbiological profile of chicken meat to improve its shelf life and safety.

As inflation forces consumers to reevaluate their spending priorities, chicken meat has remained the most popular choice among Canadians in recent years. Improving the shelf life of chicken meat products is a top priority to reduce food waste, especially in the current economic climate. However, chicken is also the leading source of foodborne pathogens such as Salmonella and Campylobacter, which cause foodborne illnesses. Therefore, continuous improvement of the microbiological profile, or microbiota, of chicken meat is essential.

A mapping approach, which includes the detection and quantification of these pathogens and bacterial indicators, has proven effective in supporting food safety management programs. Preliminary research by our team suggests that specific bacterial populations can enhance shelf life and control foodborne pathogens, depending on processing conditions.

This project aims to optimize the safety and shelf life of chicken meat products by analyzing and guiding their microbiota using microbial mapping combined with high-throughput sequencing. By implementing this integrated large-scale approach in four plants of a major poultry processor in Quebec, we aim to enhance performance, productivity, and profitability, supporting this key contributor to Quebec's economy.