In this episode of The Poultry Nutrition Blackbelt Podcast, Dr. Mary Anne Amalaradjou from the University of Connecticut explores Salmonella control in broiler production, from hatching eggs to grow-out birds. She discusses the application of probiotics, hatching egg sanitation, and a one-stop approach that enhances production efficiency and food safety. Listen now on all major platforms!

"We wanted to see how we can develop a probiotic-based hurdle approach to control Salmonella throughout the production system."

Meet the guest: Dr. Mary Anne Roshni Amalaradjou is an Associate Professor of Food Microbiology and Safety at the University of Connecticut. She earned her DVM in India and her MS and PhD in Food Microbiology from UConn. She is a member of the Poultry Science Association (PSA). Her research focuses on food safety, pathogen control, and gut health in poultry production.

What you'll learn:

• (00:00) Highlight
• (01:05) Introduction
• (04:59) Caprylic acid explained
• (06:35) Pre-harvest studies
• (07:34) Impact on Salmonella reduction
• (09:51) Post-harvest applications
• (14:44) Future research focus
• (16:52) Closing thoughts

The Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:

* Kerry

- Barentz

- Anitox

- BASF

- Poultry Science Association

- Zinpro

𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀, 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗮𝗻𝘆 𝗺𝗮𝗷𝗼𝗿 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺.

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