Intro

This chapter explores the risks associated with Salmonella and Campylobacter in the poultry industry. It also discusses advancements in communication and innovation that enhance food safety and processing practices.

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Episode notes

In this episode of The Poultry Podcast Show, Dr. Cangliang Shen from West Virginia University talks about the key challenges and innovative approaches to maintaining microbial safety in poultry processing, with a particular focus on small-scale operations. Dr. Shen offers valuable insights into effective pathogen control, the role of mobile poultry processing units, and the importance of educating consumers about poultry safety. Be sure to tune in on all major platforms to stay updated.

"The challenge with pathogens like Campylobacter is that, unlike Salmonella, it is difficult to grow in lab conditions, complicating safety procedures."

Meet the guest: Dr. Cangliang Shen, a Professor and Extension Specialist at West Virginia University, has dedicated his career to advancing food safety. With a Ph.D. in Meat Science and Food Safety from Colorado State University, Dr. Shen focuses on microbial safety in poultry processing, particularly in small-scale operations. His research and extension activities have significantly improved food safety standards in West Virginia.

Connect with our guest on Social Media: LinkedIn

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