News and analysis for the global poultry industry.
Poultry Welfare / Poultry Processing & Slaughter / Broiler Husbandry
on April 1, 2014

Food safety interventions that reduce Salmonella in poultry live production

Vaccination, organic acids and probiotics are among the interventions that work to reduce Salmonella levels of broilers arriving at the slaughter plant, but a carefully focused plan is required for success.

Reducing Salmonella in poultry live-production operations can be an effective means of reducing the food pathogen in the poultry processing plant and the final consumer product. 

Speaking at the International Production and Processing Expo, Dr. Charles "Chuck" Hofacre, University of Georgia, outlined food safety interventions that work to reduce …

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