Dr. Caldwell Receives National Turkey Federation Grant
Dr.
Caldwell has just received a $10,810 grant from the National Turkey Federation
for a study entitled " Enumeration of Pre- and Post-Scald/Chill Carcass
Rinse Samples During Commercial Turkey Processing. This is a continuation of
his
earlier research to evaluate the effects of scalder and chiller management
on pathogen levels. His previous studies have developed a set of best management
practices which reduced Salmonella and Campylobacter levels by 50%. Congratulations
to Dr. Caldwell!
(6/9/04)