Enzymes reduce food poisoning bacteria
Two enzyme products used widely in the poultry industry to improve the digestibility of wheat- and maize-based diets have been found to have additional effects on the numbers of bacteria in the gut of broilers that can cause food poisoning in humans.
This article can also be found at Feed Mix, volume 11, no. 1
To view the entire article, click on the pdf below.
Join 26,000+ subscribers
Subscribe to our newsletter to stay updated about all the need-to-know content in the feed sector, three times a week.
