Saccharomyces cerevisiae and Reduced Foodborne Pathogens

• Prebiotics and alternative poultry production.

  • 2021-07
  • Review
  • Poultry science 100(7)
  • • Steven C Ricke

  • PubMed: 34102481
  • DOI: 10.1016/j.psj.2021.101174

  3 Insights on

  • Reduced Foodborne Pathogens

  • Low evidence
  • Animal Study

  The shift in the gastrointestinal microbiota and modulation of fermentation can inhibit the establishment of foodborne pathogens such as Campylobacter and Salmonella.

  Effect

  Beneficial

  Effect size

  Small