Free range chickens

Each Australian consumes 45kg of poultry meat and over 220 eggs per year, which makes the poultry industry the highest contributor of animal protein for food. Whilst the consumption of poultry products is on the rise in Australia, consumers are becoming more discerning and are demanding their food is produced ethically.

Poultry CRC's Health and Welfare Program meets this challenge, producing novel solutions to flock health issues and improving welfare management. Indeed, good, sustainable welfare outcomes can only follow proper flock health management. In his article Dr John Lowenthal, the Manager of this Program, outlines some of the work the Poultry CRC is undertaking with its partners.

Poultry CRC also explores research being undertaken into the possible transmission of Salmonella within the cage-egg production system. Dr Kapil Chousalkar and his team are well on track with this project, which will deliver industry best practice in terms of on-farm minimisation of Salmonella load on eggs. In addition, this research will produce practical advice on where samples should be taken to best represent Salmonella levels within a shed.

Finally, Poultry CRC will meet a recent PhD candidate, Veterinarian Dr Jemma Bergfeld, investigating the mechanisms underpinning Newcastle Disease virus. Newcastle disease is a very significant disease, globally, and it is a real windfall that the CRC continually attracts students of the calibre of Dr Bergfeld to undertake such important research.

Further Reading Find out more information on Newcastle disease by clicking here.