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Hatchery hygiene helps limit broiler E. coli mortality risk
Disinfecting eggs and improving overall hygiene in the hatchery could dramatically reduce the risk of mortality linked to E. coli infections, scientists say.
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Dirty chick boxes can be source of Salmonella at hatcheries
Dirty chick boxes at hatcheries can be a source of Salmonella, but the risk was still lower than expected in a study conducted at one US hatchery.
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Halting in ovo vaccination not a good option for managing hatchery bacteria
Higher 7-day mortality from bacterial infections in the hatchery is no reason to stop in ovo vaccination for Marek’s and other diseases, according to a consulting poultry veterinarian.
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E. coli becoming more common with rise in ‘no antibiotics ever’ programs
With the removal of antibiotics in the hatchery in “no antibiotics ever” (NAE) programs, the bacterium Escherichia coli is becoming more of a problem at many broiler complexes.
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Getting the hatchery ready for ‘No Antibiotics Ever’ production
Sanitation is the key to success when a hatchery completely removes antibiotics from its process, Josh Mulkey told Poultry Health Today.
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Hatchery expert offers tips for fighting bacteria, improving biosecurity
With more US poultry companies reducing or eliminating antibiotic use in the hatchery, poultry companies need to make an even greater effort to guard against costly bacterial infections.
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Tyson vet shares experiences with antibiotic-free broilers
Producing Salmonella-free chicks without antibiotics is a delicate procedure — sort of a little like baking a cake, says Scott Gustin, DVM, director of veterinary services for Tyson.
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Economic benefits of early chick placement
Taylor Barbosa, DVM, of Zoetis looks at research showing the benefits getting chicks on the floor as soon as possible.
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