Dianna BourassaDr. Dianna Bourassa is an Assistant Professor of Poultry Science at Auburn University specializing in poultry processing. [email protected]From the AuthorBroilersHow dust spreads Salmonella in broiler housesAirborne dust is an important control point for containing the spread of pathogens and to prevent food safety issues in final products.Broilers & TurkeysTips for continuous improvement in poultry stunningFrom arrival until scalding, close attention should be paid to the equipment and the animals in order to ensure the best possible meat quality and animal welfare.Processing & SlaughterHow sample type, analysis impact Salmonella detectionWhen sampling for Salmonella many factors need to be considered. Sample type, sample timing, sample processing, cultivation methods and the number of colonies serotyped can all impact final results.Broilers & TurkeysBroiler respiratory tracts: a route for Salmonella?Salmonella is a persistent food safety risk the poultry industry is trying to control in every step from hatching to processing. One potential infection route worth considering is the airborne route.Processing & SlaughterCosts, benefits of controlled atmosphere stunningThe majority of broilers in the U.S. are stunned by the use of electrical current, however, this may be changing. There is movement towards controlled atmosphere stunning (CAS) which is being driven by a perceived animal welfare improvement.Page 1 of 1