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C. perfringens on broiler meat can survive processing, potentially sicken consumers
Most broiler producers know the economic impact of necrotic enteritis caused by Clostridium perfringens, particularly in birds raised without antibiotics. Now researchers in Canada are concerned...
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Poultry veterinarians facing new challenges with NAE trend, food safety guidelines
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 have no antibiotics left to...
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Finding the right balance with antibiotics and flock welfare
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 birds without antibiotics.
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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...
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US broiler industry steadily reducing incidence of foodborne pathogens
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 standards took effect.
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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...
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Teaming with poultry companies to ensure carcass quality and food safety
The role of today’s technical services veterinarian needs to go beyond posting sessions, field trials, product support and customized disease-management programs.
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Both organic, conventional processing reduce Campylobacter on carcasses
Both conventional and organic processing methods reduced Campylobacter on broiler carcasses in a recent study by Purdue University. Matthew Bailey, a grad student at the university, discussed the...
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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...
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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.
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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...
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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.
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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...
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Rising issues with coccidiosis and necrotic enteritis
Suzanne Dougherty, DVM, encourages “back to basics” with gut-health management while exploring new options
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What are the toughest food safety issues facing the poultry industry?
What are the toughest food safety issues facing the poultry industry?
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