In this episode of The Poultry Nutrition Blackbelt Podcast, Dr. Shijina Rajan, a Postdoctoral Research Fellow at Auburn University, explores the role of essential oils in post-harvest food safety. She breaks down their antimicrobial effects against Salmonella, their impact on meat quality, and the challenges of integrating them into commercial poultry processing. Listen now on all major platforms!

"We tested pimenta essential oil for its effectiveness in reducing Salmonella in poultry processing, achieving significant pathogen reduction."

Meet the guest: Dr. Shijina Raj Manjankattil Rajan holds a Ph.D. in Animal Sciences and an M.S. in Poultry Science from the University of Minnesota, along with a DVM from Kerala Veterinary & Animal Science University. Currently a Postdoctoral Research Fellow at Auburn University’s Department of Poultry Science, her research focuses on food safety and antimicrobial applications in poultry. 

Click here to read the full research article!

What you'll learn:

• (00:00) Highlight
• (01:31) Introduction
• (03:01) Essential oils overview
• (05:14) Antimicrobial properties
• (06:31) Salmonella reduction research
• (06:48) Application in poultry processing
• (10:16) Impact on meat quality
• (14:28) Closing thoughts

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