In Ep. 85, we’ll learn how Dr. Sukumaran and his students at Mississippi State’s Department of Poultry Science focus on developing successful strategies aimed at reducing bacterial pathogens in poultry meat products. Sukumaran’s current focus also includes helping poultry processors through workshops and training sessions that promote best practices in their operations. He notes that processors are doing more to prevent contamination from such pathogens as Salmonella, Campylobacter and E. coli than even a decade ago. He also suggests that the industry establish constant monitoring programs and upgrades in order to produce the safest food products possible for consumers.
