Posted on June 22nd, 2022 in Program Updates
![Researcher and stakeholder engagement on Kenyan poultry farms](https://ag.purdue.edu/food-safety-innovation-lab/wp-content/uploads/2022/06/20220622-800x533.jpg)
Poultry production systems worldwide are vulnerable to contamination with bacterial pathogens, such as non-typhoidal Salmonella, which is the leading cause of death from foodborne disease in Africa. Research grounded in locally led decision-making about priorities will be better positioned to generate sustainable, scalable food safety solutions. Leveraging this approach, a team of Kenya- and U.S.-based researchers held a risk ranking workshop in March, engaging female smallholder farmers in Kenya in prioritizing food safety interventions for rigorous evaluation.