Managing Escherichia coli infection in commercial poultry flocks has to be tackled on three fronts to help cut losses and improve profitability, says Allan Ball, of the Slate Hall Veterinary Practice in the UK.
Suzanne Dougherty, DVM, a consulting poultry veterinarian based in Alabama, talks with Poultry Health Today about the challenges of reducing or even eliminating antibiotics in broiler production while maintaining flock welfare and ensuring safe food for consumers.
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