Microbiology and food safety are essential in poultry production, preserving public health and supporting industry sustainability. Effective microbiological management safeguards both producers and consumers throughout the poultry production process. In this episode, we had the privilege of talking to Dr. Dianna Bourassa, an esteemed poultry scientist, and microbiology expert at Auburn University. Dr. Bourassa underscored the significance of shielding poultry products from hazardous pathogens like Salmonella and Campylobacter, which can jeopardize consumer health if not meticulously controlled. She emphasized ongoing research and advanced processing techniques to curtail contamination, ensuring poultry product safety. 

"Understanding the entry points of Salmonella and Campylobacter in poultry production is crucial for improving food safety."

What you'll learn:

• (00:00) Highlight
• (02:30) Introduction 
• (12:50) Whole genome sequencing to monitor contamination sources
• (15:55) Strategies and incentives to reduce salmonella
• (17:06) Description and benefits of windrow composting
• (18:52) Understanding and controlling Campylobacter
• (25:27) Impact of stunning on meat quality
• (31:44) The final questions

Meet the guest: Dr. Dianna Bourassa

Experience

• Current: Associate Professor/Extension Specialist at the Auburn University
• Past: Research Technician at the USDA-ARS

Background:

• Ph.D. in Biochemistry and Molecular Biology (The University of Georgia)
• M.Sc. in Poultry Science (The University of Georgia)
• B.Sc. in Poultry Science (The University of Georgia)

Connect with the guest!

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