The Poultry Podcast Show

Dr. Dana Dittoe: Organic Acids in Poultry | Ep. 105

Sep 3, 2024

Dr. Dana Dittoe, an Assistant Professor of Meat Microbiology at the University of Wyoming, shares her expertise on improving poultry health and food safety. She discusses the vital link between pre-harvest heat stress and spoilage, particularly how organic and inorganic acids can enhance shelf life. Dr. Dittoe delves into the impact of microbial ecology on poultry products and the importance of innovative strategies in the industry. Her insights reveal the intersection of science and practical solutions in the pursuit of better poultry safety.

35:51

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Dr. Dana Dittoe

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Quick takeaways

Dr. Dana Dittoe emphasizes the crucial role of organic and inorganic acids in improving poultry product shelf life and food safety.

Heat stress in poultry significantly impacts microbial ecology, necessitating effective pre-harvest and post-harvest preservation strategies for meat quality.

Deep dives

Impact of Pre-Harvest Stressors on Post-Harvest Quality

Heat stress in poultry significantly affects the microbial ecology and shelf life of meat products. When chickens experience heat stress, it can lead to faster spoilage and decreased longevity of the final product, prompting the need for effective preservation strategies. Research is exploring the use of both inorganic and organic acids to mitigate these effects, thus enhancing shelf life and maintaining product quality. Understanding the interplay between pre-harvest conditions and post-harvest outcomes is crucial for improving overall food safety.

Intro

2min

A Journey Through Poultry and Meat Science

2min

Meat Quality and Safety in Focus

6min

Understanding Spoilage Organisms in Poultry Processing

3min

Extending Poultry Shelf Life Through Innovative Strategies

2min

Balancing Acids in Poultry Production

11min

Navigating the Transition to Faculty Life

10min

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