The Control of Salmonella Infections in Poultry

Control of Salmonella in poultry is a public health concern as Salmonella are a leading cause of human food poisoning. Poultry is not the only possible source of salmonellosis, but it is known to be a major global reservoir of Salmonellas.

Salmonellas are widely distributed in nature, they are commonly carried by wild-animal vectors, young poultry are particularly susceptible to infection. Effective control depends upon a number of factors, including improved on-farm biosecurity, use of ‘best practices’ in husbandry and use of vaccination and competitive exclusion products.

Aluminium hydroxide adjuvant

Less reactive adjuvant to ensure continuous bodyweight development.

Excellent track record

The proven tool in controlling Salmonella by vaccination.


A valuable tool in achieving Salmonella free poultry meat and eggs.

Salmonella in the news

News stories about Salmonella outbreaks from food poisoning or other sources.

Salmonella infections in humans

Salmonella are the most frequent causes of food poisoning in humans. Foodborne infections from poultry products are often caused by Salmonella Enteritidis or Salmonella Typhimurium. Read more…

Salmonella control

Salmonella infection and spread can occur at any point in poultry production. Salmonella control measures, including vaccination and biosecurity need to be enforced at each point of poultry meat and egg production. Read more…

Vaccination of poultry against Salmonella infections helps to achieve Salmonella free poultry meat and eggs that is safe for human consumption.