Optimization of the safety of chicken meat products by better control of Salmonella and enterotoxigenic C. Perfringens in poultry production using an integrated approach based on risk assessment

In this project, the Poultry Breeders of Quebec (EVQ), the Quebec Association of Animal and Cereal Nutrition Industries (AQINAC), the Couvoiriers du Quebec (LCQ), the Quebec Poultry Processing Council (CQTV), Olymel and the Producers of Hatching Eggs of Quebec (POIQ) are collaborating with the University of Montreal to optimize the safety of chicken meat products through better control of Salmonella bacteria and enterotoxigenic C. Perfringens in poultry production by the use of an approach based on risk assessment. This approach has the potential to limit the use of antimicrobial chemicals in processors, opening up new export markets. In addition, improving the healthiness of poultry production and processing chains through better risk management will allow all participating players to gain a competitive advantage in their respective industry, while reducing losses linked to pathogens. The reduction in costs related to food recall and the impact of poisoning on human health will be positive, both for the private sector and for Quebec society.