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Meet the Experts: USDA’s National Agricultural Library Launches New Online Food Safety Video Collection

Food is necessary and can be quite enjoyable, but it must also be safe to eat. Unfortunately, about one out of six Americans gets sick from eating contaminated food at some point during the year, according to the U.S. Centers for Disease Control and Prevention.

Scientists from USDA’s Agricultural Research Service (ARS) work for one of the federal agencies that conducts research to help make the foods we eat safer. To help the public more easily access USDA food safety research information, the department’s National Agricultural Library’s Food Safety Research Information Office (FSRIO) has launched a new “Meet the Experts” online video collection available on the NAL website.

Natural Supplements for Healthier Turkeys

This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from USDA’s rich science and research portfolio.  

Let’s talk turkey. You’re going to hear a lot about food safety as the Thanksgiving holiday approaches, but what you often don’t hear about is how U.S. Department of Agriculture (USDA) scientists are working to make turkey, chicken and other poultry products safer to eat long before they reach your table. 

USDA Agricultural Research Service (ARS) scientists are developing alternatives to antibiotics that can help prevent turkey diseases and reduce bacteria such as Salmonella and Campylobacter—two of the main pathogens in poultry that cause foodborne illness in people.