Advances in Poultry Meat, Hatchery and Table Egg Disinfection Using Gas Phase Hydroxy- Radical Process Technology
Date and Time
Location
University of Guelph Peter Clark Hall
Details
A workshop to learn about the latest technology for reducing avian pathogens, reducing chick mortality and enhancing food safety.
Hydroxyl-radical process generated from the UV-C degradation of hydrogen peroxide and ozone
- Hear the science of the hydroxyl-radical process.
- Commercial application in hatchery and table egg disinfection.
- Inactivating Salmonella and Campylobacter on fresh or frozen chicken.
- Hear from academic, government and industry prospective.
Registration is free and lunch is provided.
This event is funded by the Ontario Agri-Food Innovation Alliance, a collaboration between the Government of Ontario and the University of Guelph.