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.
For more of the article, please click here
Article made possible through the contribution of Norel Animal Nutrition.