In this episode of The Poultry Podcast Show, Dr. Lin Walker, from NC State University, discusses key strategies for improving food safety in poultry and egg products. She explains common misconceptions about organic poultry, the challenges of reducing Salmonella, and best consumer practices to ensure safe handling and cooking. Learn how the poultry industry is advancing food safety standards, listen now on all major platforms!

“Salmonella is everywhere in the environment, and when birds are exposed outdoors, they face a higher risk of bacterial contamination.”

Meet the guest: Dr. Lin Walker is an Assistant Professor and Extension Specialist in Applied Microbiology at NC State University. Her work focuses on minimizing foodborne pathogens and ensuring the microbial safety of poultry and egg products while maintaining compliance with federal and state regulations. She also researches Cochlosoma anatis, an emerging protozoan parasite in turkeys. 

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What you will learn:

• (00:00) Highlight
• (01:29) Introduction
• (05:43) Poultry food safety
• (08:55) Organic vs conventional
• (11:41) Salmonella control
• (25:18) Consumer best practices
• (32:52) Industry safety strategies
• (41:54) Final Questions

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