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Treatment blend offers ‘exciting potential’ for Campylobacter control at processing
Blending two commonly used antibacterial treatments could help processing facilities take better control of Campylobacter and reduce the risk of food-borne illnesses, according to scientists.
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New avian leukosis rule expected to reduce waste, improve efficiency for processing plants and FSIS
Acceptance of a petition designating avian leukosis lesions on poultry carcasses as a trimmable condition is expected to reduce waste and improve efficiency at processing plants while allowing meat...
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Shift to cage-free egg production prompts need to revise health and management plans
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.
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Right skills critical to managing increases in Salmonella, coccidiosis associated with cage-free egg production
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 challenges.
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USDA urged to give producers time to trial Campylobacter and Salmonella interventions
Greater flexibility is needed in official Salmonella and Campylobacter testing regimes in order to support poultry producers and processors who are trialing new interventions to tackle both
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Study: Live S. Typhimurium vaccine reduces S. Infantis colonization
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 of the pathogen.
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Mountaire Farms is first company to carry the One Health Certified label
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 program.
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Measuring effectiveness of on-farm interventions key to Salmonella control
Understanding the impact specific on-farm interventions can have on Salmonella is critical to helping the US poultry industry meet government standards around the disease, according to a leading...
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Salmonella’s sex life key to mitigating food safety risks
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 veterinarian.
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Perdue veterinarian seeks answers to inconsistent foodborne pathogen load
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 management and communication with...
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US poultry industry shifting focus to Campylobacter, Salmonella Infantis
The US poultry industry needs to revisit Campylobacter-control strategies in preparation for new performance standards coming from USDA’s Food Safety and Inspection Service, Ashley Peterson,...
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Vaccinated birds shown to have lower incidence of Salmonella at processing
Broilers vaccinated against Salmonella showed reduced levels of the pathogen at processing in a recent study, according to Charles Hofacre, PhD, president, Southern Poultry Research Group. Inc.
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Poultry producers facing higher hurdles with USDA food-safety standards
Poultry producers can expect to jump higher hurdles as USDA continues to raise the bar for food safety.
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Moving up: Vaccinating broilers may help poultry companies improve Salmonella ratings
Vaccinating broilers against Salmonella could be an effective live-side intervention for obtaining higher ratings in the Salmonella categorizations established by the USDA’s FSIS
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New standards for foodborne pathogens expanding control programs to live production
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 previously underestimated.
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Vaccination of broilers ‘quick and easy’ way to get Salmonella under control
Vaccination of broilers against Salmonella may be the best and most expedient option for producers struggling to meet USDA performance standards at the processing plant, said Chuck Hofacre, DVM, PhD,...
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Refined carbs show promise as ‘sentinel’ for Salmonella control
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 into processing.
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Special report: Poultry veterinarians teaming up to reduce condemnations, optimize food safety
Minimizing carcass condemnations and reducing the load of foodborne pathogens moving from broiler farms into processing might seem like separate production objectives — and they are.
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C. perfringens on broiler meat can survive processing, potentially sicken consumers
Listen to or download the podcast Most broiler producers know the economic impact of necrotic enteritis caused by Clostridium perfringens, particularly in birds raised without antibiotics. Now...
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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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