In this episode of The Poultry Podcast Show, Dr. Dana Dittoe, Assistant Professor of Meat Microbiology at the University of Wyoming, discusses the vital connection between pre-harvest and post-harvest strategies in enhancing poultry health and food safety. Dr. Dittoe shares insights from her research on organic and inorganic acids, examining their effects on microbial ecology and their significance in extending the shelf life of poultry products. Discover the innovative interventions shaping the future of poultry production. Tune in now on all major platforms.
"We're examining how heat stress influences the longevity and microbial balance of poultry products and exploring ways to mitigate these effects using acids."
Meet the guest:
Dr. Dana Dittoe is an Assistant Professor of Meat Microbiology at the University of Wyoming with a Ph.D. in Cell and Molecular Biology from the University of Arkansas and an M.S. in Poultry Science from Mississippi State University. Her research focuses on improving poultry health and food safety through innovative strategies involving organic and inorganic acids.
Connect with our guest on Social Media: LinkedIn
- (00:00) Introduction
- (05:05) Pre-harvest threats
- (08:14) Spoilage organisms
- (12:37) Heat stress & shelf life
- (14:14) Organic vs. inorganic acids
- (26:59) Mentorship and research
- (31:43) Closing thoughts
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- Protekta
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- Adisseo
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