Anti-Campylobacter Biofilm Technologies, to improve safety and shelf life of poultry products (AC-BIT)

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This feasibility project will target biofilms formed by microbial pathogens in the meat supply chain, to prevent transmission in the human food chain. Our model will be biofilms of Campylobacter and Salmonella, two bacteria which are important causes of food poisoning present on chicken skin/meat, with plastics used in poultry packaging materials. A particular focus will be given to the possible inhibition and removal of such biofilms using food-grade enzymes and edible natural products (such as horseradish actives). The research will build-up on multi-disciplinary expertise in pathogen biofilm, poultry production, packaging production and natural product chemistry This will underpin future research on the design of antibiofilm products for the poultry packaging or cleaning product industry, which will be used in subsequent project for usage in MAP trays, soaker pads or sealing foils with poultry products. This work will have an impact on food poisoning in the UK, which represents a major challenge to the UK food industry. The cost to the UK economy of the ~1 million cases is estimated at £1.5 bn per annum, and poultry contaminated with Campylobacter is a major single cause of food poisoning in the UK, with a financial burden estimated to be £583 million.