In this episode of The Poultry Nutrition Blackbelt Podcast, Jodie Allen, Ph.D. candidate at the University of Connecticut, explains her research on Salmonella control in poultry products. She discusses how phytochemicals and nanoemulsions can enhance food safety, their effectiveness compared to commercial sanitizers, and the challenges of balancing safety with cost and product quality. Listen now on all major platforms!

"Phytochemicals, derived from plant sources, have shown strong antimicrobial efficacy but face challenges with dispersal in water-based applications."

Meet the guest: Jodie Allen is a Ph.D. candidate in Food Microbiology and Safety at the University of Connecticut, where her research focuses on using phytochemicals and nanotechnology to reduce Salmonella in poultry products. With awards such as the PSA Travel Award and the Maurice Stein Fellowship, she is advancing innovative food safety solutions for the poultry industry.

Liked this one? Don’t stop now — Here’s what we think you’ll love!

What you'll learn:

• (00:00) Highlight
• (01:42) Introduction
• (02:12) Guest background
• (03:20) Salmonella control
• (04:00) Nanoemulsion technology
• (05:32) Sanitizer comparison
• (08:36) Cost considerations
• (10:45) Closing thoughts

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

* Kerry

* Kemin

- Anitox

- BASF

- Poultry Science Association

- Barentz

𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀, 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗮𝗻𝘆 𝗺𝗮𝗷𝗼𝗿 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺.

Website: Poultry Nutrition Podcast Show

Instagram: Poultry Campus

LinkedIn: Poultry Campus