Salmonella Prevention and Control

Salmonella contaminates:

• The environment
• Poultry flocks
• Poultry products.

An eradication program is unrealistic.

The World Health Organization (WHO) recognizes that control of Salmonella infection from poultry products can take place in three areas:

1. Education of the public
2. Improvements in slaughter hygiene and technology
3. Control of infection in the chickens themselves.

Control of Salmonella Infection in chickens

1. Start with chicks known to be Salmonella-negative.
   
2. Monitor the flock for Salmonella infection.
   
3. Take appropriate action in cases of Salmonella outbreaks
   
4. Effective biosecurity.
   
5. Maximize the protective mechanisms of the individual birds.
   - vaccination
   - optimization of the intestinal flora

The combination of these points provides a series of ‘hurdles’ to minimize the risk of Salmonella infection.

Infection Routes for Salmonella bacteria in the poultry industry

Salmonella infection and spread can occur at any point in poultry production. The following diagram represents the infection routes.

For Salmonella free poultry products, Salmonella control measures need to be applied at each stage of production.

Read more about specific Salmonella control measures

• Animals, humans, environment
• Feed and Water
• The Hatchery
• On the Farms
• Processing
• Consumer