Reducing Salmonella and Campylobacter in Broilers04 March 2016
GLOBAL - Poultry companies have made great progress in meeting food safety objectives, yet poultry meat remains a major source of the Salmonella and Campylobacter that cause foodborne illness.
“In order to lower the risk of human illness,” says Doug Smith, PhD, Director of Food Safety at Diamond V, “companies producing foods of animal origin must implement effective pre-harvest food safety programs.”
Don McIntyre, PhD, Diamond V Director of North American Poultry Research and Technical Service, points to new research presented at the recent 2016 International Poultry Scientific Forum in Atlanta, US.
Francisco Ysunza, PhD, Technical Support Manager for Diamond V in Europe, points out that the feed inclusion products tested in this Campybro research included organic acids, fatty acids, monoglycerides, plant extracts, probiotics, essential oils, flavouring compounds, and a unique, proprietary fermentation product.
Although 10 of the 12 products showed reductions in Campylobacter counts at some point during the trials, half of the products showed effects only up to day 14. However, at the end of the study on day 42, the fermentation product showed the highest mean reduction in Campylobacter counts - the only product with over 3-log reduction.
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