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Stopping Salmonella
Salmonella is a naturally occurring bacterial pathogen that, if left uncontrolled, can compromise food safety and rattle the foundation of any poultry company. In this special report, Poultry Health Today looks at the link between live production and processing and what producers can do to minimize risks.

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Lightening the load: Teamwork between live production, processing key to redu...

While statistics show the US poultry industry has made great strides reducing foodborne pathogens, USDA’s new standards for Salmonella and Campylobacter in chicken parts have made poultry companies up their game.

The link between Salmonella and intestinal health

By Charles L. Hofacre, DVM, MAM, PhD President, Southern Poultry Research Group, Inc. Professor Emeritus, University of Georgia

Options for Salmonella control in live poultry production

By Steven C. Ricke, PhD Professor, University of Arkansas Director, Center for Food Safety, Institute of Food Science and Engineering University of Arkansas

Foster Farms’ vet shares tips for managing a food-safety crisis in the poul...

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 know what to do?

New rule, same baseline skews sampling for foodborne pathogens

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 sampling whole chickens and parts for Salmonella and Campylobacter.

Hofacre: There’s always room for improvement with Salmonella

Most US poultry companies are doing an “outstanding job” controlling Salmonella, but there's always room for improvement.

Salmonella on carcass skin can contaminate ground turkey

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 annual meeting of the American Association of Avian Pathologists.

Air quality affects S. Heidelberg colonization in broilers

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 International Poultry Scientific Forum.

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