Pathogenic bacteria such as Salmonella, Campylobacter, and Escherichia coli are often cited among the top pathogens causing foodborne illness and are frequently associated with consumption of animal protein products.

In order to lower the risk of human illness, poultry companies are seeking effective pre-harvest food safety programs.

In the US, most pre-harvest food safety research continues to focus on Salmonella, however, scientists are also studying Campylobacter in pre-harvest broiler chickens and turkeys.

In one study, researchers found that broiler chickens challenged with Campylobacter had lower prevalence and numbers of the pathogen when fed a unique, proprietary fermentation product as compared to control broilers not fed the product¹.

Other researchers found that turkey hens inoculated with Campylobacter coli had lower prevalence and numbers in the ceca at 84 days of age when fed the fermentation product, as compared to hens not fed the product in the diet².

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.

1. McIntyre, D.R., C.L. Hofacre, and G.F. Mathis. 2014. Feeding (fermentation product) can reduce Campylobacter in broilers. Poult. Sci. (Suppl. 1):90-91.
2. Smith, D., J. Grimes, D. McIntyre, M. Crespo Rodriguez, C. Shenton, I. Barasch, C. Evans and S. Essick. 2014. Feeding (fermentation product) reduces Campylobacter in turkey hens. Poult. Sci. 93 (Suppl. 1):91.