Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, dairy, and edible insect/worm products. Food Sci. Anim. Resour. is published and distributed by the Korean Society for Food Science of Animal Resources.

An essential part of commercial poultry production is safeguarding flocks of birds against contamination by unwanted microorganisms. Currently, a serious issue called salmonellosis poses a threat to the chicken industry globally. The two most virulent serovars in avian species, Salmonella gallinarium and Salmonella pullorum (Fowl Typhoid) cause systemic infection and significant financial losses in the poultry sector. Salmonella nontyphoidal serotypes (Paratyphoid illness) pose a risk to the public's health because of their role in cases of food poisoning and their significance as zoonotic agents. All animals, including humans, can transmit the intestinal bacterium known as salmonella. Out of a total of 2500 serovars, Salmonella pullorum (pullorum illness) and S. gallinarum (bird typhoid) are the two host-adapted serovars that primarily harm poultry. Salmonella can spread horizontally from contaminated environments to birds as well as vertically from parent flocks to offspring. The danger of the introduction and persistence of infections can be substantially reduced by good management of biosecurity. This study is an overview of Salmonella in poultry which tell us some diagnostic and treatment of salmonella. By reading this study people will get sound knowledge regarding salmonella even they will be able to do desirable management in order to save their birds from Salmonella.

One of the technologies, artificial intelligence (AI), requires quick adoption in the livestock sector. The use of AI technology can be highly beneficial in a number of key areas in the livestock business, including monitoring, forecasting, optimizing the growth of farm animals, contend with pests, diseases, threats of biosecurity, and monitoring farm animals and farm management. Livestock farms will be helped by artificial intelligence to gather and analyses of data in order to precisely forecast consumer behavior, including purchasing patterns, top trends, etc. Operation of farm will be done by using automatic means which directly minimize the expense and increase the quality of egg, milk and meat products but this system needs some extra investment to start.

The global population is increasing rapidly and, according to the United Nations (UN), it is expected to reach 9.8 billion by 2050. The demand for food is also increasing with a growing population. Food shortages, land scarcity, resource depletion, and climate change are significant issues raised due to an increasing population. Meat is a vital source of high-quality protein in the human diet, and addressing the sustainability of meat production is essential to ensuring long-term food security. To cover the meat demand of a growing population, meat scientists are working on several meat alternatives. Bacteria, fungi, yeast, and algae have been identified as sources of microbial proteins that are both effective and sustainable, making them suitable for use in the development of meat analogs. Unlike livestock farming, microbial proteins produce less environmental pollution, need less space and water, and contain all the necessary dietary components. This review examines the status and future of microbial proteins in regard to consolidating and stabilizing the global food system. This review explores the production methods, nutritional benefits, environmental impact, regulatory landscape, and consumer perception of microbial protein-based meat analogs. Additionally, this review highlights the importance of microbial proteins by elaborating on the connection between microbial protein-based meat analogs and multiple UN Sustainable Development Goals.

Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, dairy, and edible insect/worm products. Food Sci. Anim. Resour. is published and distributed by the Korean Society for Food Science of Animal Resources.