Transmission of AMR bacteria during the processing of chicken meat

Tenders are invited to carry out a field and laboratory-based study to assess the transmission of AMR bacteria during the processing of broilers in UK slaughterhouses and cutting plants. We envisaged that this project would track batches of broilers as they progress through the different stages in the slaughterhouse and cutting plant. It is anticipated that sampling would be taken at key points in the slaughter and cutting process from whole incoming bird to finished whole or portioned chicken, as well as environmental swabs of the associated areas. The samples should include broilers and its components as well as caeca to see if there are changes in the AMR profile during the process. It is important to consider the impact of successive flocks on the subsequent contamination of the broilers, so sampling should consider inclusion of batches immediately before and after cleaning cycles. We expect the bacteria to be tested for should include at least E. coli and Campylobacter.

We expect the final report to include a full analysis of the AMR findings, with a focus on the transmission of AMR during the processing of broiler carcases, to see if there are key areas that may require further investigation or intervention to reduce the spread of AMR bacteria.