Summary

Salmonella is a common source of food poisoning that leads to potentially life-threatening illnesses, widespread food recalls and a consistent challenge for poultry producers. UConn Department of Animal Science associate professor Mary Anne Amalaradjou and her research team study ways to improve processing strategies to prevent foodborne illnesses by using probiotic bacteria. In a new study published in Poultry Science , they describe a method to use postbiotic compounds produced by probiotic species of Lacticaseibacillus to take the benefits one step further.

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