Project Title

Role in the Project

Fund Outlay

Funding Agency

Establishment of Meat Processing Centre for Value Addition of Meat

Co-Principal Investigator

200 lakhs

RKVY

Establishment of Hygienic Poultry Slaughter Unit

Co-Principal Investigator

45 lakhs

RKVY

1

Sudarshan, S., Fairoze, M. N., Badhe, S. R. and Prabha, R. 2014. “Effect of Marinating Chicken Meat with Garlic Paste at Room Temperature on Common Food Borne Pathogens”. Journal of Cell and Tissue Research, Vol. 14(1): 4033-4036.

2

Shekar R. Badhe., Fairoze, M. N., Raghunath, B. V., Sudarshan. S., Wilfred Ruban, S. and Chandrashekaran, V. 2013. “Evaluation of Antimicrobial Efficacy of Aqueous Extract and Essential oil of Clove (Eugenia Caryophylata Thunb) in Chicken Meat against various Food Born Pathogens”. Journal of Cell and Tissue Research, Vol. 13(1): 3507-3511.

3

1. Shekar R Badhe, Md. Nadeem Fairoze and S. Sudarshan. 2013. “Prevalence of Food Borne Pathogens in Market Samples of Chicken Meat in Bangalore, India”. Indian Journal of Animal Research, Vol 47(3):262-264.