Anitox News and Media

In commercial turkey production, the gastrointestinal tract sits at the center of performance—powering growth while carrying outsized risk. Longer grow-out periods and higher lifetime feed intake mean turkeys experience sustained exposure to enteric pathogens, so small disruptions in

Porcine Epidemic Diarrhea Virus (PEDv) remains one of the most discussed biosecurity threats tied to feed—because it’s one of the few pathogens where the “ingredient matrix” can meaningfully influence survivability. For mills, that means risk isn’t evenly distributed across all raw

Rising lactic acid, slowing CO₂ evolution, declining ethanol concentration and a fermenter that begins to lose momentum are common operational signals of microbial contamination. Contamination management in ethanol production is therefore a routine discipline, not an emergency response,

If you’re trying to reduce pathogens in fishmeal, it helps to start with a blunt reality. Fishmeal (and the dust and equipment around it) behaves like a low-moisture system. Pathogens often won’t grow in it, but they can survive and move through a facility—especially when dust,

“Gut health and layer performance” is more than a nutrition slogan—it reflects a biological reality that intestinal structure and microbial ecology regulate how efficiently a bird converts feed into eggs, shell quality and (in breeders) viable progeny. Across broiler and layer breeders as

Fuel ethanol producers have built one of the most efficient industrial bioprocessing platforms in the world. And because these fermentations operate at massive scale, even small microbiological shifts can translate into meaningful impacts on kinetics, yield, and consistency. The