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Strategies to control Salmonella in the broiler production chain

  • F. VAN IMMERSEEL (a1), L. DE ZUTTER (a2), K. HOUF (a2), F. PASMANS (a1), F. HAESEBROUCK (a1) and R. DUCATELLE (a1)...

Abstract

Broiler meat is one of the sources of Salmonella contamination of humans. Concerns about food safety have prompted the poultry industry and governments to introduce control plans to combat Salmonella. This has been strengthened by legislation, as is the case in the EU, where targets have been set forcing member states to decrease Salmonella prevalence in poultry flocks. Strategies to prevent transmission of Salmonella to humans should focus on the whole production chain of broiler meat and on the subsequent storage and handling of meat, thus from farm to fork. In the primary production phase, both hygienic measures and general farm management strategies are important. These management strategies should include in-feed Salmonella control and product administration. A wide range of feed additives is currently available for that purpose. Hygienic measures and logistic slaughter are tools to reduce the Salmonella contamination in the slaughterhouse. At retail and in the consumer's kitchen, care needs to be taken of product storage and handling to avoid contamination and bacterial growth. The numbers of contaminated Salmonella broiler flocks will most likely decrease in the future due to the established action plans, but complete eradication of Salmonella is unrealistic. The main issue is, however, to keep the flock prevalence, the within-flock prevalence and the numbers of bacteria in infected animals at such a low level, that contamination of meat, and thus transmission to humans, becomes a highly unlikely event. This clearly underlines the need for coordinated action of governments and poultry-related industries (including feed industry and slaughterhouses), at all stages of the production chain.

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Corresponding author

Corresponding author: filip.vanimmerseel@UGent.be

References

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Keywords

Strategies to control Salmonella in the broiler production chain

  • F. VAN IMMERSEEL (a1), L. DE ZUTTER (a2), K. HOUF (a2), F. PASMANS (a1), F. HAESEBROUCK (a1) and R. DUCATELLE (a1)...

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