Development of safe processing and byproduct management practices for the US poultry industry -- 1. Develop black soldier fly larvae products with enhanced anti-salmonella properties for poultry…

The Department of Agriculture Agricultural Research Service awarded Auburn University a $2.385 million Cooperative Agreement on September 22, 2025, under the Agricultural Research Basic and Applied Research program (CFDA 10.001) to develop safe processing and byproduct management practices for the U.S. poultry industry.

The award funds four integrated research activities. Auburn will develop black soldier fly larvae products with enhanced anti-salmonella properties for poultry feed or supplements. The university will develop new processes to extract value from poultry processing solids and facilitate within-plant water recycling while reducing or eliminating pathogens. Auburn will conduct economic analysis determining how poultry processing systems and food safety interventions impact both producer and consumer willingness to pay for food safety technologies and poultry products. The university will also develop a rapid sensor-based detection system to detect contamination in poultry using volatile chemistry.

Performance occurs at Auburn University in Auburn, Alabama. The period of performance runs through September 21, 2029. The Cooperative Agreement obligates $2,385,456 in total funding.

Development of safe processing and byproduct management practices for the US poultry industry -- 1. Develop black soldier fly larvae products with enhanced anti-salmonella properties for poultry feed or supplements. 2. Develop new processes to extract value from poultry processing solids and facilitate within-plant water recycling while reducing or eliminating pathogens. 3. Determine how poultry processing systems and food safety interventions impact both producer and consumer willingness to pay for food safety technologies and poultry products, respectively. 4. Develop a rapid sensor-based detection system to detect contamination in poultry using volatile chemistry.