Advances in enteropathogen control in poultry production

Authors

  • J.M. Cox,

    1.  Food Science and Technology, School of Chemical Sciences and Engineering, Faculty of Engineering, University of New South Wales, Sydney, NSW, Australia
    2.  Faculty of Science, University of New South Wales, Sydney, NSW, Australia
    Search for more papers by this author
  • A. Pavic

    1.  Food Science and Technology, School of Chemical Sciences and Engineering, Faculty of Engineering, University of New South Wales, Sydney, NSW, Australia
    2.  Birling Avian Laboratories, Bringelly, NSW, Australia
    Search for more papers by this author

Anthony Pavic, Birling Avian Laboratories, PO Box 111, Bringelly, NSW 2556, Australia. E-mail: Tony_Pavic@baiada.com.au

Summary

Poultry meat has been associated frequently and consistently with the transmission of enteric pathogens, including Salmonella and Campylobacter. This association has resulted in the development of HACCP-based intervention strategies. These strategies (hurdles) begin with elite breeder flocks and filter down the production pyramid. These hurdles include those already established, such as biosecurity, vaccination, competitive exclusion, pre- and probiotics, feed and water control, and those more experimental, such as bacteriophage or immunoglobulin therapy. The reduction in enteropathogens entering the processing plant, which employs critical control points, further reduce the exposure of consumers to these organisms. The synergistic application of hurdles will result in an environment that is restrictive and detrimental to enteropathogen colonization and contamination.

Ancillary