This $300,000 project grant, awarded by the USDA National Institute of Food and Agriculture under the Agriculture and Food Research Initiative (CFDA 10.310), aims to understand the impact of heat stress on the shelf-life and microbial quality of poultry products. The research will provide the poultry industry with tools to build a more sustainable and resilient supply chain by determining effective post-harvest intervention strategies to improve the shelf-life of poultry subjected to heat stress. The project, conducted by the University of Wyoming from July 2024 to June 2026, is expected to enable stakeholders to map microbiological shifts in response to heat stress and produce safe poultry products with longer retail shelf-life despite rising temperatures.
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