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Control of Salmonella and other pathogens in broilers, the importance of a coherent approach
Mathieu Cortyl

Salmonella is one of the major sources of food-borne infections in humans, and poultry meat and eggs are among the major salmonella carriers in the food chain. Reducing salmonella contamination in poultry products requires a complete approach that includes the entire integrated broiler operation, the breeding flocks, hatchery, broiler growers, feed mills and transporters.


In the US, non-typhoidal Salmonella was reported to cause 1.3 million cases of food borne illness, 15,608 associated hospitalisations, and 553 deaths per year. A new Federal Regulation that is applicable since September 2009 requires egg producers with more than 3,000 laying hens to take steps to prevent the spread of salmonella Enteritidis.


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Article made possible through the contribution of Norel Animal Nutrition.

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