Producers must voluntarily adopt pre-harvest interventions to help reduce the prevalence of Salmonella in US poultry products, according to experts. Read about the USDA...
Integrated broiler producers in Europe pose a risk of transmitting and maintaining clones of Salmonella throughout the production chain, according to researchers in...
Biosecurity in feed mills and on-farm feed storage should not be overlooked when it comes to managing the risk of Salmonella in poultry flocks, according to a...
Scientists’ ability to respond to outbreaks of highly pathogenic avian influenza and other emerging poultry diseases have been given a boost with the opening of an...
A higher risk of bacterial challenges in cage-free egg production means a live-vaccination program against Escherichia coli is a “must-have minimum” for flocks...
Research at the University of Arkansas suggests broiler breed could affect birds’ immune response to Salmonella exposure, according to Shawna Weimer, PhD, director of...
Opinions about the poultry industry’s future success in controlling Salmonella differ widely, judging by comments from panelists at a food-safety roundtable.
It’s imperative for poultry producers and companies to know what strains of Salmonella may be circulating in their flocks, said Chuck Hofacre, president of the...
Feed conversion takes a bigger hit in birds with higher Salmonella exposure, while Salmonella Reading outlasts other serotypes through the grow-out period, suggests new...
Almost 25% of US foodborne illnesses continue to be linked to poultry products. To get an accurate measure of product contamination, USDA is evaluating the poultry...
New research shows that using a modified-live Salmonella Typhimurium (ST) vaccine helps protect broilers against Salmonella Infantis, the most commonly-isolated...
A technology called CRISPR-SeroSeq, which amplifies a section of the Salmonella genome, is helping paint a clearer picture of the serotypes circulating in breeder...
Immune responses to Salmonella infection are complex, but vaccination has become a key component of multi-step control programs. A new review of evidence to date...
TOOLBOX: An interview with Henrik Christensen, PhD, DVSc, University of Copenhagen, on the effect of Poulvac E. coli on bird health, laying performance and hatching...
Live vaccines for Salmonella have been found to start offering protection within a few days of administration, acting “almost as a [form of] competitive exclusion,”...
TOOLBOX, Issue 31: An interview with John Brown, DVM, senior technical services veterinarian, Zoetis, on the advantages of using Poulvac Procerta HVT-IBD to protect...
The Southern Poultry Research Group created a challenge model to show how S. Enteritidis, can spread among birds when feed is contaminated and to help evaluate products...
TOOLBOX, Issue 29: An interview with John Brown, DVM, senior technical services veterinarian, Zoetis, on controlling mortality and improving livability in layers with a...
TOOLBOX, Issue 33: An interview with Douglas Fulnechek, DVM, senior public health veterinarian, Zoetis, on Poulvac ST, a modified-live vaccine that is designed for...
A modified-live E. coli vaccine helps reduce E. coli counts in broiler chickens and turkeys and can significantly increase susceptibility to commonly used antibiotics,...
SOUND SCIENCE: Removal or reduction of ionophores for the control of coccidiosis in poultry could lead to increased antibiotic use, higher production costs and negative...
Lowering the load of Salmonella going into the processing plant requires a company-wide effort initiated from the top, panelists advised at a roundtable on food safety.
Vaccinations and other preventative health measures are more critical than ever as the US egg industry shifts toward cage-free and no-antibiotics-ever production.
Reducing the prevalence of foodborne Salmonella is essential if poultry companies are to improve food safety and pass muster with USDA’s Food Safety and Inspection...
Publication of USDA performance standards prompted some poultry company customers to refuse product from processing plants in Category 3, according to participants at a...
Interventions for Salmonella control throughout the production process are essential, but special attention at the hatchery and during second processing at the plant...
In a new Special Report, Poultry Health Today taps the industry pulse on the latest efforts to minimize risks in live production and processing, with expert insight on...
New research has suggested that Salmonella levels in no-antibiotics-ever (NAE) poultry systems could be lower than those on conventional broiler farms.
Ongoing studies to find ways of managing Salmonella Heidelberg loads in poultry litter have suggested that downtime is key to reducing the pathogen’s rates.
Producers making the switch to cage-free egg production need to ensure they are properly prepared for managing potential increases in Salmonella and other health...
Poultry companies are using a variety of interventions to curb Salmonella and improve food safety, even though it’s not always easy to justify the cost of each,...
Using a range of testing methods for Salmonella Infantis can help broiler companies build a better picture of how effective interventions against the pathogen are...
Commercial broiler farms often employ a multi-faceted approach in tackling Salmonella, but testing different combinations of control options together on a small scale...
DISCOVERIES, Issue 9: Chicks that received acidified water for the first 2 weeks of life had a significantly reduced load of Salmonella Heidelberg, a challenge study...
DISCOVERIES, Issue 8: In studies conducted in more than 32 million broiler chickens in Italy and the US, vaccination with Poulvac® E. coli yielded a positive return...
New research from Austria provides key regional insights into Salmonella Infantis, a foodborne pathogen that is closely linked with broiler farms and often resistant to...
Blending two commonly used antibacterial treatments could help processing facilities take better control of Campylobacter and reduce the risk of food-borne illnesses,...
Acceptance of a petition designating avian leukosis lesions on poultry carcasses as a trimmable condition is expected to reduce waste and improve efficiency at...
Nearly 6 in 10 broiler chickens in the US are now raised without antibiotics. Is this all-or-nothing strategy necessarily a good trend? And what precautions need to be...
Greater flexibility is needed in official Salmonella and Campylobacter testing regimes in order to support poultry producers and processors who are trialing new...
Investing in vaccination programs to develop cross-protection against some of the most common strains of Salmonella could help limit the number of foodborne outbreaks...
Mountaire Farms is the first animal protein company to carry the One Health Certified label, demonstrating its commitment to animal production standards established by...
The CDC has urged more vaccination to control Salmonella in poultry flocks after latest figures revealed illnesses linked to certain strains of the pathogen were...
Understanding the impact specific on-farm interventions can have on Salmonella is critical to helping the US poultry industry meet government standards around the...
A new USDA process-verified program and meat label is expected help US poultry and livestock producers demonstrate their commitment to responsible antibiotic
Successful Salmonella control throughout live poultry production requires an integrated effort, attention to detail and careful follow-through to help processing plants...
Food safety challenges linked to Salmonella could be tackled more effectively by better understanding the sex life of bacteria, according to a leading US government...
Taking a closer look at why incidence of Salmonella and Campylobacter varied widely on farms in the same production system helped to demonstrate the importance of...
The US poultry industry needs to revisit Campylobacter-control strategies in preparation for new performance standards coming from USDA’s Food Safety and Inspection...
Broilers vaccinated against Salmonella showed reduced levels of the pathogen at processing in a recent study, according to Charles Hofacre, PhD, president, Southern...
Poultry companies struggling to meet higher USDA standards for Salmonella need to increase control efforts in live production to help avoid the dreaded Category 3.
Vaccinating broilers against Salmonella could be an effective live-side intervention for obtaining higher ratings in the Salmonella categorizations established by the...
Broilers raised without antibiotics accounted for 51% of total US production in 2018 — an 11-point jump from the previous year and, more significantly, up from 3% in...
While statistics show the US poultry industry has made great strides reducing foodborne pathogens, USDA’s new standards for Salmonella and Campylobacter in chicken...
A rise in the prevalence of Salmonella on whole chicken carcasses since USDA changed the testing medium used could indicate the prevalence of the pathogen was...
Vaccination of broilers against Salmonella may be the best and most expedient option for producers struggling to meet USDA performance standards at the processing...
Higher government standards for Salmonella control have put more pressure on poultry companies to reduce incidence on broiler farms and lower the pathogen load going...
New research confirms that modified-live vaccines (MLVs) can effectively reduce salmonellosis in broilers — a leading cause of food poisoning in humans.
Minimizing carcass condemnations and reducing the load of foodborne pathogens moving from broiler farms into processing might seem like separate production objectives...
Listen to or download the podcast Most broiler producers know the economic impact of necrotic enteritis caused by Clostridium perfringens, particularly in birds...
Governments and retailers should incentivize broiler producers to make better use of vaccines that could help protect public health, according to an expert in poultry...
Salmonella on the skin, rather than in infected muscle tissue, may be a significant contributor to ground-turkey contamination, indicates a study presented at the 2017...
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...
The NAE production movement has helped reduce antibiotic use in poultry for good reason, but veterinarians need to make sure the pendulum doesn’t swing so far they...
Part 3: The issue of antibiotics in poultry continues to divide the poultry industry, with one side supporting routine preventive use and the other committed to raising...
Part 2: Last year, the US poultry industry switched from buffered peptone water to “neutralized” buffered peptone to reduce the risk of false negatives when...
Part 1: The US broiler industry is successfully and steadily reducing the prevalence of Salmonella and Campylobacter on chicken parts since the USDA’s new performance...
Increased pressure to reduce bacterial food-borne infections in consumers is affecting poultry production from start to finish, panelists reported at a food safety...
Improving air quality in broiler houses may be an important way to reduce colonization of S. Heidelberg, according to the results of a study presented at the 2017...
The role of today’s technical services veterinarian needs to go beyond posting sessions, field trials, product support and customized disease-management programs.
Both conventional and organic processing methods reduced Campylobacter on broiler carcasses in a recent study by Purdue University. Matthew Bailey, a grad student at...
Broiler producers who want more diversity in their anticoccidial-rotation plan can now consider the ionophore lasalocid without worrying about it putting a damper on...
Poultry processors and regulators have the same objectives — minimize chicken condemnations and maximize food safety. Working as a team is the best way to safeguard...
One key to food safety is designing and implementing poultry-inspection protocols that reflect consumer behavior. For example, federal inspectors are refocusing their...
You’re a veterinarian at a major poultry company that’s just been slammed by a food-safety crisis. Can you imagine what that’s like? And more important, would you...
Suzanne Dougherty, DVM, a consulting poultry veterinarian based in Alabama, talks with Poultry Health Today about the challenges of reducing or even eliminating...
Food safety is a chain stretching from producers to consumers. Ashley Peterson, PhD, of the National Chicken Council, shared her insights at the recent “Young Chicken...
Fecal shedding of Salmonella enteritidis was significantly more frequent among experimentally infected laying hens in conventional cages compared to hens housed in...
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,...