The Poultry Nutrition Blackbelt Podcast - Jodie Allen: Phytochemical Nanoemulsions for Salmonella Control | Ep. 121

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!

What will you learn: 

• Salmonella control
• Phytochemical benefits
• Nanoemulsion technology
• Product quality impact
• Cost considerations

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.
Connect with our guest on Social Media: LinkedIn

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