Controlling Salmonella in Poultry Production and Processing

Controlling Salmonella in Poultry Production and Processing

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Description

Scott M. Russell is a professor in the Poultry Science Department at the University of Georgia in Athens. Dr. Russell€s research activities have been primarily directed toward intervention strategies for reducing pathogenic and spoilage bacteria from poultry production and processing operations and developing rapid microbiological methods for identifying and enumerating spoilage indicator and pathogenic bacteria from fresh and cooked poultry products. He assists poultry companies with elimination of pathogenic bacterial populations throughout their grow-out and processing operations. In addition Dr. Russell conducts applied research projects to assist in answering a variety of questions related to problems in poultry plants.

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