[podcast src=”https://html5-player.libsyn.com/embed/episode/id/5764227/height/90/width/480/theme/custom/autonext/no/thumbnail/yes/autoplay/no/preload/no/no_addthis/no/direction/forward/render-playlist/no/custom-color/88AA3C/” height=”90″ width=”480″ placement=”top”]Dr. Michael Rothrock of USDA joins the show to discuss bacteria on pastured poultry. He overviews his research into the common food safety bacteria: campylobacter, salmonella, listeria, and E. Coli. He’s not trying to figure out how pastured poultry compares to conventional poultry production. Rather, he’s trying to figure out how “well” each individual farm is doing, and then work in the context of that farm.

Not all bacteria has human health impacts, so it’s vitally important to know what we’re dealing with. In other words, not all salmonella is equal. And in Dr. Rothrock’s research, he’s setting out to identify as much bacteria as possible and then determine its type.

Contact: 

Michael J. Rothrock Jr., Ph.D.
Research Microbiologist
USDA-ARS US National Poultry Research Center
706-546-3072 (office)
Michael.rothrock@ars.usda.gov

Sponsors:

This podcast brought to you by Henlight, a fully automated solar powered lighting system for pastured egg flocks.