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The bacterial content of retail chicken is a topic of growing concern. Chicken processing plants are under increasingly strict regulations to prevent contamination. Likewise, increasing controversy is being directed towards chicken farmers concerning cleanliness and the use of antibiotics in raising chickens, as it may lead to antibiotic resistance. There is legitimate concern surrounding the many possible pathogens associated with chicken, let alone the recent trend of bacteria with heightened resistance to antibiotics. This project was carried out with the purpose of the identification and characterization of bacteria found in chicken from local supermarkets. As multiple bacterial species were expected to be encountered, successful identification of at least one species was paramount for the continuation of this project prior to examining bacteria for antibiotic resistance and virulence factors.

Content Notes

Final Report Form, Research Report

Unique Identifier


First Advisor

John Weber



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