Medium-chain Fatty Acids Reduce Bacterial Contamination
One of the main causes of foodborne infections of humans in developed countries is microbial contamination of chicken meat by enteropathogenic bacteria. For their effective reduction, it is necessary to reduce the number of the campylobacteriosis and salmonellosis bacterial species in the digestive tract of animals, because the content of the digestive tract is the most common source of resulting contamination of the surface of poultry meat.