Salmonella is a common source of food poisoning that leads to potentially life-threatening illnesses, widespread food recalls and a consistent challenge for poultry producers. UConn Department of Animal Science associate professor Mary Anne Amalaradjou and her research team study ways to improve processing strategies to prevent foodborne illnesses by using probiotic bacteria. In a new study published in Poultry Science, they describe a method to use postbiotic compounds produced by probiotic species of Lacticaseibacillus to take the benefits one step further.

Salmonella is a common source of food poisoning that leads to potentially life-threatening illnesses, widespread food recalls and a consistent challenge for poultry producers. UConn Department of Animal Science associate professor Mary Anne Amalaradjou and her research team study ways to improve processing strategies to prevent foodborne illnesses by using probiotic bacteria. In a new study published in Poultry Science, they describe a method to use postbiotic compounds produced by probiotic species of Lacticaseibacillus to take the benefits one step further.

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  • Catoblepas@lemmy.blahaj.zone
    1·
    5 hours ago

    The solution to salmonella infection in poultry has been known for decades, and it’s vaccination. Japanese food doesn’t have raw egg in it a lot because they’re all constantly getting food poisoning or they have magic hens, it’s because they fucking vaccinate them.

    The frustrating thing is blaming the farmers isn’t even a reasonable response to this, because poultry farmers in particular are exploited as hell by the processing plants. I don’t see this as anything other than a CYA for when the conditions they’ve made unavoidable (unvaccinated chickens in overcrowded conditions) results in them shipping a dangerous product. ‘Hey, we’re tired of recalls, can we do anything but improve the conditions on our farms?’