Simple Summary Implementing strategies to reduce harmful bacteria in food animal
production plays a vital role in ensuring safer food for consumers. The food industry …

Controlling Salmonella in poultry is an ongoing food safety measure and while significant
progress has been made, there is a need to continue to evaluate different strategies that …

The association between Salmonella with chicken meat and eggs is the best-known source
of a foodborne infection and its livestock reservoir. Whilst expansion of intensive farming and …

Salmonella, a common zoonotic pathogen, is a significant concern for public health,
particularly when it contaminates animal-borne products. The potential for Salmonella to …

Because of growing levels of antibiotic resistance, new methods to combat bacteria are
needed. We hypothesized that because bacteria evolved to survive in specific environments …

This study investigates the growth characteristics of Salmonella enteritidis (S. enteritidis) in
liquid whole egg under both isothermal and non-isothermal storage conditions to …

Yeast-derived products have become more of an interest in the poultry industry as of late
because of their use in modulating the gastrointestinal tract (GIT) microbiome to both …

Eggs are considered a nutritionally complete food and an excellent source of protein.
However, they are prone to bacterial contamination, which can affect their internal quality …

Poultry-associated salmonellosis results in significant costs to poultry producers and
consumers. Given the vertically integrated nature of the United States poultry industry, a …

Background Salmonella is a leading cause of human acute bacterial gastroenteritis
worldwide. Outbreaks of human salmonellosis have often been associated with …