Adding organic acids to poultry drinking water has been suggested as a potential intervention in managing Salmonella, but research by Auburn University scientists showed otherwise.
Enteritidis is one of the most common serotypes of Salmonella globally and is historically associated with poultry. Unfortunately, antibiotic resistance is making it more challenging to treat.
Proper litter management is a key factor in controlling Salmonella on the farm. Zac Williams, PhD, assistant professor of poultry management at the University of Arkansas, addressed this topic at the Delmarva Chicken Association’s 59th National Meeting on Poultry Health, Processing and Live Production.
A recent study in Brazil showed that the technology behind a proprietary bacteriophage “cocktail” developed by PhageLab can significantly reduce the presence of Salmonella in poultry farms.
Meeting tougher demands by the USDA’s FSIS to control Salmonella doesn’t warrant reinventing the wheel, according to Chuck Hofacre, DVM, PhD, president of the Southern Poultry Research Group, Inc.
Researchers from the University of Minnesota found evidence of S. Typhimurium vaccine origins persisting in commercial poultry production through processing and developed a tool to rapidly determine if a field isolate is of vaccine origin and not a concern to human health.
Years of painstaking research to discover how Salmonella metabolically survive is yielding unusual insights into these resourceful bacteria.
Today, Salmonella has evolved to become adept at fecal-respiratory transmission in turkeys, according to Billy Hargis, DVM, PhD, distinguished professor of poultry science at the University of Arkansas.
Ancera has introduced Salmonella System Monitoring, a software platform that, according to the company, delivers “deeper and more timely insights around Salmonella throughout the poultry supply chain.”
