The Poultry Nutrition Blackbelt - Dr. Dianna Bourassa: Bacteriophages Against Salmonella | Ep. 52 - Part 2
Jun 12, 2024
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.
What will you learn:
- Bacteriophage application
- Production challenges
- Economic considerations
- Light flashing method
- Future safety advancements
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.
Connect with our guest on Social Media: LinkedIn
