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This project involves the purchase of chicken meat samples at retail in Tasmania and examination for levels of Campylobacter bacteria (focussing on C. coli and C. jejuni).

The aim is to test the hypothesis that levels of Campylobacter in Tasmania are higher than those in other parts of Australia, and can explain the higher prevalence of Campylobacteriosis in Tasmania.

This work will contribute to public health policy and planning in the area of microbial food safety in Tasmania, and may contribute relevant information for other users nationally and internationally.