Hello there!

In this episode of The Poultry Nutrition Blackbelt Podcast, Dr. Dianna Bourassa continues her discussion on innovative methods to improve food safety in poultry production. Dr. Bourassa explores the use of bacteriophages to reduce salmonella in chickens, touching on their characterization, application, and economic challenges. Additionally, she discusses future advancements and the potential of high-intensity light flashing as an antimicrobial method. Don't miss this insightful episode, available on all major platforms.

"There are already bacteriophage products on the market against salmonella, but they aren't economically viable yet." - Dr. Dianna Bourassa

Meet the guest: Dr. Dianna Bourassa, an Associate Professor at Auburn University, specializes in poultry processing and food safety. With a rich background in microbiology from the University of Georgia, Dr. Bourassa has dedicated her career to advancing poultry health through innovative research. Her work, especially on bacteriophages against Salmonella, is pivotal for the poultry industry, offering new avenues for enhancing food safety and processing techniques.

What you'll learn:

• (00:00) Highlight
• (01:26) Introduction
• (01:53) Characterizing bacteriophages
• (02:26) Reducing salmonella with bacteriophages
• (03:53) Pre-harvest application of bacteriophages
• (04:45) Market availability and cost challenges
• (06:29) High-intensity light flashing
• (09:32) Closing thoughts

The Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:

* Kerry

* Cargill

- Anitox

- Kemin

- BASF

𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀, 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗮𝗻𝘆 𝗺𝗮𝗷𝗼𝗿 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺.

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