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Incidence, sources, and control of food-borne Salmonella spp. in poultry feeds

Published online by Cambridge University Press:  18 September 2007

K.G. Maciorowski ,
F.T. Jones ,
S.D. Pillai  and
S.C. Ricke
K.G. Maciorowski
Affiliation:
Poultry Science Department, Texas A&M University, College Station, TX 77843-2472
F.T. Jones
Affiliation:
Center of Excellence for Poultry Science, University of Arkansas, Fayetteville, AR 72701, USA
S.D. Pillai
Affiliation:
Poultry Science Department, Texas A&M University, College Station, TX 77843-2472
S.C. Ricke*
Affiliation:
Poultry Science Department, Texas A&M University, College Station, TX 77843-2472
*
*Corresponding author: e-mail: sricke@poultry.tamu.edu
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Abstract

Transmission of food-poisoning salmonellae in the poultry industry is often associated with a contaminated feed supply. Occurrence of food-borne Salmonella spp. continues to be documented on poultry feeds and feed ingredients. This is in part due to the wide variety of environmental origins for Salmonella spp. and its ability to easily cross-contaminate during feed processing and storage. Since Salmonella spp. have been shown to survive for several months under feed storage conditions, they can remain a persistent problem for poultry production. Limiting Salmonella spp. contamination of poultry feeds requires application of surveillance approaches during feed manufacturing and distribution along with the introduction of effective intervention and hurdle technologies. Representative sampling approaches may be needed to achieve consistent contamination reduction.

Keywords

food-borne Salmonellaincidencepoultry feedscontrol

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Type
Reviews
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World's Poultry Science Journal , Volume 60 , Issue 4 , December 2004 , pp. 446 - 457
Copyright
Copyright © Cambridge University Press 2004

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