Reducing Salmonella and Campylobacter in Broilers

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.
calendar icon 4 March 2016
clock icon 2 minute read

“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.

In Europe, the Campybro Project's first peer-reviewed articles on commercially available products to fight Campylobacter in live birds appear in the journal Poultry Science (Part A and Part B).

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.

Learn more with a free subscription to the Diamond V Update monthly newsletter or speak with a Diamond V Poultry Advisor at the upcoming International Association of Food Protection European Symposium.

Ludmila Starostina

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