Jodie Allen: Phytochemical Nanoemulsions for Salmonella Control | Ep. 121
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Jodie Allen: Phytochemical Nanoemulsions for Salmonella Control | Ep. 121
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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.
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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
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- Poultry Science Association
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