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With the monitoring of foodborne pathogens attracting even more focused efforts, today’s MeatingPod guest offers insights on methodologies that a recent study of Campylobacter showed that the pathogen could still be detected in poultry sold on store shelves. Dr. Agneta Dziegiel is a researcher at the Quadrum Institute in Norwich, England, and was part of a research team that used a variety of sampling techniques to uncover how Campylobacter isolates can slip through food safety monitoring practices and threaten public health.
By Meatingplace Magazine5
55 ratings
With the monitoring of foodborne pathogens attracting even more focused efforts, today’s MeatingPod guest offers insights on methodologies that a recent study of Campylobacter showed that the pathogen could still be detected in poultry sold on store shelves. Dr. Agneta Dziegiel is a researcher at the Quadrum Institute in Norwich, England, and was part of a research team that used a variety of sampling techniques to uncover how Campylobacter isolates can slip through food safety monitoring practices and threaten public health.

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