19/Mar/2026
A new scientific article has been published within the MICROORC project: “Covariation between air chiller and chicken product microbiota in a poultry processing facility.”
Authored by Birgitte Moen, Annette Fagerlund, Sophie Marie Pursti, Merete Rusås Jensen, and Solveig Langsrud, the study explores how microbial communities in poultry processing environments—particularly air chillers—relate to those found on chicken products.
The results show that microbial levels and composition in the air chiller and products change together over time, with higher contamination observed later in the production week. This highlights the air chiller as a key control point for improving food quality and reducing spoilage.
The findings support targeted interventions such as optimized cleaning routines and better environmental management to enhance shelf life and reduce food waste.
Funded by the
European Union under Grant Agreement N° 101136248. Views and opinions expressed are however those of the
author(s) only and do not necessarily reflect those of the European Union or REA. Neither the European
Union nor REA can be held responsible for them.