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What more can live production do to reduce Salmonella in poultry?

declining red arrow

Successful Salmonella control throughout live poultry production requires an integrated effort, attention to detail and careful follow-through to help processing plants meet more stringent USDA standards, two poultry health experts told Poultry Health Today



Moving up: Vaccinating broilers may help poultry companies improve Salmonella ratings

Kalen Cookson

Vaccinating broilers against Salmonella could be an effective live-side intervention for obtaining higher ratings in the Salmonella categorizations established by the USDA’s Food Safety and Inspection Service, Kalen Cookson, DVM, Zoetis, told Poultry Health Today.



Poultry experts identify weak links in live production that can compromise Salmonella control

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Improved Salmonella control requires fixing weak links in live production that allow the pathogen to get into a flock, poultry experts told Poultry Health Today during an industry roundtable. The panelists gathered to address preharvest interventions that could reduce the load of Salmonella flowing into processing plants and help poultry companies comply with stricter USDA Food Safety and Inspection Service standards.



Vaccinated birds shown to have lower incidence of Salmonella at processing

Charles Hofacre

Broilers vaccinated against Salmonella showed reduced levels of the pathogen at processing in a recent study, Charles Hofacre, PhD, president, Southern Poultry Research Group Inc., told Poultry Health Today



Preharvest reduction of Salmonella, Campylobacter key to better control efforts

broilers and feeders

The prevalence of Salmonella in US poultry products is the lowest it’s been since 2002. Nevertheless, poultry companies are under increased pressure to further improve food safety, especially since USDA tightened its standards for the maximum acceptable limits of Salmonella and Campylobacter found at processing.