Americans consume about 75 pounds of chicken annually, but concerns about Salmonella have scientists at Auburn University working to improve the quality of America's "favorite" bird.

Most meats and several other foods are frequent carriers of potentially harmful micro-organisms, with Salmonella bacteria of particular concern to the poultry industry.

Research in the Department of Poultry Science in AU's College of Agriculture is focusing on ways to decrease the threat of Salmonella both in the early stages of a chick's life as well as in the processing stage.

"We'll never be rid of Salmonella since it's a naturally occurring organism," says Donald Conner, an associate professor of poultry science."But we believe there are steps we can take to reduce opportunities for Salmonella to colonize in and on chickens."

One aspect of Conner's research concerns the food supply and environment of chicks in their first three weeks of life. An AU team is exploring the incorporation of certain other bacteria -- which Conner calls probiotic bacteria -- into feed for young

Use of such "good" bacteria thwarts Salmonella in two ways. When inside the chick's gastrointestinal tract, these bacteria produce chemicals that attack Salmonella bacteria. Furthermore, colonization of these "good" bacteria takes up space and essentially blocks Salmonella bacteria from finding a suitable lodging place in the chicken's G.I. tract.

"With nothing to hang onto, the Salmonella get washed on down the pipe," Conner says.

The problem with Salmonella in chicken waste is that the bacteria are adept at clinging to the birds' feathers and skin. So when one bird contracts Salmonella bacteria, many of its neighbors also may. But Conner and the Auburn team are working on this part of the cycle, as well.

He acknowledges that scientists for years have been seeking ways to eliminate or reduce Salmonella in the processing plant, with mixed success.

"Findings in the laboratory haven't always worked in the different environment of the processing plant," he says.

Once Salmonella are imbedded in the chicken skin or feathers, the bacteria have an increased resistance to most treatments, according to Conner. To kill bacteria -- Salmonella and others -- attached to the chicken skin, traditional research has resorted to higher concentrations of cleaning agents, which might not prove cost effective in an industrial setting.

Conner had the idea of irradiating a skin sample to rid it of all bacteria before reapplying Salmonella bacteria for study. After that application, he tests various agents and compounds which are compatible with food processing -- chlorine and organic acid solutions among them -- to determine which combinations work most effectively to kill the bacteria.

He said the data he generates from replications of these tests will help him in designing the next phase of the project, testing in the plant setting.

"Our goal is to come up with better methods for controlling pathogens such as Salmonella, not only in the lab but in the processing plant as well," Conner says.

"We feel we've made some progress in our laboratory setting, and I hope within the year to begin some processing plant studies based on the results we've achieved."