MADISON, N.J. — The rise in the prevalence of “no antibiotics” poultry production has been a “life changer” in poultry production, making necessary new approaches in Salmonella control. The days are gone when the processing plant provided the sole or primary interventions against Salmonella in poultry products, and today the use of live production controls is essential in a holistic approach to control Salmonella.
In an interview with Merck Animal Health, Dr. Martha Pulido Landinez, associate clinical professor, Mississippi State University, outlined a 5-point plan for controlling Salmonella across the poultry live production chain.
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