Salmonella Control in Poultry

Controlling Salmonella in poultry from farm to fork requires intervention and ongoing education.

Salmonella is the leading cause of one of the most significant foodborne illnesses worldwide, and there are 2,600 different serotypes with varying abilities to cause illness. Use this reference to help protect your operation and customers from this pathogen. It highlights multiple safeguards and approaches, including pre-harvest measures, vaccinations, facility sanitation, chemical intervention and educating customers about proper handling and cooking.