Preventing foodborne disease when processing and selling poultry

MPI's risk management strategies and research aim to help poultry producers, processors, and sellers reduce foodborne illnesses.

If you're a poultry farmer, processor, or retailer, you need to know how to reduce levels of harmful bacteria in the poultry products you make or sell. 

MPI's risk management strategies and programmes aim to reduce foodborne illnesses caused by Campylobacter, Salmonella, and Listeria.

We regularly undertake audits and scientific studies to help clarify contamination pathways and determine measures to manage these pathogens throughout the food chain.

Find out more about MPI's work to prevent foodborne illnesses:

Find out more about the research undertaken into foodborne illnesses:

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