Join us as we sit down with Aaron Kiess, with Mississippi State University and Tomi Obe from the University of Georgia to discuss a current hot topic in the poultry processing industry: salmonella sanitization. Interested in reading more? Check out the published paper, for free, here. ...
Properly cooking poultry products is key to avoiding bacterial infections such as Campylobacter, so there are concerns that the recent popularity of undercooked chicken livers, often served as a pâté, could lead to foodborne illnesses. #Turkeys #Campylobacterjejuni ...
New Study Highlights Risk in Consuming Undercooked Turkey Livers.pdf