In this episode of The Swine It Podcast Show, Dr. Darryl D'Souza shares insights on enhancing food safety in pork production. He discusses strategies like using bio-protective cultures to extend the shelf life of ready-to-eat pork products. He explores the significance of stress management in CO₂ stunning methods for improved animal welfare. Discover the latest developments in meat science and sustainable practices revolutionizing the swine industry by tuning in to this episode on all major platforms.

"Lactobacillus dominates microorganisms in ready-to-eat products, scavenging substrates and outcompeting pathogens. Its defenses eliminate food pathogens and other microorganisms." - Dr. Darryl D'Souza

• (00:00) Highlight
• (01:25) Introduction
• (06:05) Using bio-protective cultures for food safety
• (17:05) Applying lactobacillus to products
• (22:20) CO₂ stunning and animal welfare
• (37:06) Challenges in meat quality
• (44:10) Insights on selection for fiber type vs. stress
• (52:00) Final three questions

Meet the guest: Dr. Darryl D'Souza, holding a Ph.D. in Meat Science and Muscle Biochemistry from the University of Melbourne, is currently the Executive General Manager at SunPork Solutions. He is renowned in the pork industry for advancing best practices in production and management, with expertise ranging from breeding stock production to agricultural risk management. Previously, he was the General Manager of Research & Innovation at Australian Pork Limited and played a significant role at Alltech Biotechnology. Dr. D’Souza's leadership has been instrumental in driving business growth and sustainability within the pork industry.

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