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Good communication key to protecting poultry parts during FSIS inspection

One key to food safety is designing and implementing poultry-inspection protocols that reflect consumer behavior. For example, federal inspectors are refocusing their strategy to address consumer...

Foster Farms’ vet shares tips for managing a food-safety crisis in the poultry industry

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?

Poultry companies need to balance consumer 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...

NCC scientist: Food safety is everyone’s job

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 Gross Pathology Workshop” at...

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...

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.

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...

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.

Sanderson CEO gives three reasons for sticking with antibiotics

Count Joe Sanderson Jr., chairman and CEO of Sanderson Farms, as being on the opposite side of the current movement to shift away from the use of antibiotics in poultry production, according to a...

USDA proposes new measures to reduce Salmonella, Campylobacter

The USDA’s Food Safety and Inspection Service (FSIS) on January 21 proposed new federal standards to reduce Salmonella and Campylobacter in ground chicken and turkey products as well as raw chicken...


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