Inoculating pathogens onto chicken, often done in a controlled laboratory setting, is a crucial step in studying food safety and disease transmission. This process involves intentionally introducing specific pathogens, like Salmonella, onto chicken samples to investigate their behavior, survival, and potential risks in the poultry industry. By simulating these conditions, researchers can develop and test strategies for pathogen control, helping to reduce the risk of foodborne illnesses and enhancing the safety of chicken products for consumers.
