By Sarah Buckleitner
Special to Poultry Times
STARKVILLE, Miss. — Scientists at Mississippi State University are working to rid poultry products of bacteria that can cause foodborne illness before they leave the processing plant.
Foodborne illness is a serious concern among producers, processors and consumers. Each year, a million people in the U.S. contract foodborne illness from Campylobacter jejuni, or C. jejuni, common bacteria found in healthy poultry and cattle.
MSU scientists recently tested the use of lauric arginate, a naturally derived, antimicrobial compound approved by the USDA, as a preservative to assist in. . .
Register or Login to keep reading
Thank you for your interest in accessing the complete content. To continue reading, please register for free. By registering, you'll gain full access to our valuable resources, updates, and insights.
If you already have an account please Log In.
