Hello there!

In this episode of The Poultry Nutrition Blackbelt Podcast, Dr. Dianna Bourassa, an Associate Professor at Auburn University, explores innovative research on bacteriophages, natural adversaries to bacteria, and their potential in combating Salmonella in poultry processing. Dr. Bourassa explains the significance of finding Salmonella-specific bacteriophages in various poultry environments, highlighting their potential as a new tool for enhancing food safety. Don't miss this episode, listen on your preferred podcast platform and join the discussion shaping the future of poultry nutrition.

"Salmonella's resilience drives our search for novel solutions." - Dr. Diana 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
• (01:10) Introduction
• (02:09) Research Focus
• (02:47) Nutrition & Safety
• (03:25) Bacteriophage Research
• (05:37) Wastewater Findings
• (07:43) Conclusion

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

* Cargill

* Kerry

- BASF

- Anitox

- Kemin

𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀, 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗮𝗻𝘆 𝗺𝗮𝗷𝗼𝗿 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺.

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