Food safety

Food safety is everyone’s responsibility, up to the final consumer. In order to control Salmonella contamination and hence improve food safety it is important not only to work on preventive measurements aimed at reducing the incidence of Salmonella having contact with the animals but also, once contact took place, to immediately reduce the risk of intestinal colonization and systemic spreading to internal organs.

Handling of poultry

To eradicate contagious poultry diseases poultry are vaccinated to prevent clinical problems reducing performance. Vaccinations are applied by different methods at  different ages. Occasionally strong vaccination response may occur, sometimes not. Each handling results in  an increased risk of contamination. As poultry will be exposed to handling or vaccination stress vulnerability to bacterial contaminations, such as Salmonella and E. Coli increases.  This mainly occurs during the growing and rearing period.