Developing probiotics, prebiotics, and organic acids to control Salmonella spp. in commercial turkeys at the University of Arkansas USA
In the United States, non-typhoidal Salmonella causes over one million food-borne infections every year and turkey meat contaminated with Salmonella has been associated from the farm to the processing plant. These outbreaks emphasize efforts on decreasing and preventing human illness associated with...
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| Main Authors: | , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
German Multidisciplinary Publishing Center (GMPC)
2021-01-01
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| Series: | German Journal of Veterinary Research |
| Online Access: | https://doi.org/10.51585/gjvr.2021.3.0014 |
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