Apr 24, 2017PHT EditorComments Off on Poultry veterinarians facing new challenges with ABF and new food safety guidelines
Poultry Health Today interviews Suzanne Dougherty, Poultry Veterinarian, Pecking Around Consulting, Executive Vice President AAAP at the 2017 IPPE.
Jun 30, 2016PHT EditorComments Off on Coccidiosis, intestinal health and their relationship to pathogen loads of harvested broilers
For more than 60 years, antibiotics and synthetic anticoccidials have teamed up to keep coccidiosis under control and produce least-cost meat, said Donald Waldrip, DVM, senior technical services...
Apr 10, 2016PHT EditorComments Off on Meeting the new USDA/FSIS standards for Salmonella and Campylobacter in poultry
USDA/FSIS issued new standards for Salmonella and Campylobacter in ground poultry meat and chicken and turkey parts.
Feb 11, 2016PHT EditorComments Off on Balancing consumers’ preferences with flock health, welfare and food safety
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...
Jan 16, 2016PHT EditorComments Off on Salmonella prevention requires teamwork between production and processing
Identifying the pathways of Salmonella contamination has poultry producers and processors looking for answers in every step of the process from the farm to table.
Jan 28, 2015PHT EditorComments Off on Regulatory expert urges poultry producers to document, document, document
Henry Turlington, PhD, of AFIA, points out the implications of the new Food Safety and Modernization Act (FSMA) regulations and the need for improved communication and record keeping for poultry...
Jan 27, 2015PHT EditorComments Off on Rising issues with coccidiosis and necrotic enteritis
Suzanne Dougherty, DVM, encourages “back to basics” with gut-health management while exploring new options
Nov 17, 2014PHT EditorComments Off on What are the toughest food safety issues facing the poultry industry?
What are the toughest food safety issues facing the poultry industry?