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Antimicrobials in poultry

Antimicrobial agents are essential tools for treating and controlling bacterial infections in poultry production. Veterinarians have a huge responsibility when using antimicrobials in poultry producing meat and eggs for human consumption. The term ‘judicious use’ of antimicrobials implies the optimal selection of drug, dose and duration of antimicrobial treatment, along with a reduction in inappropriate and excessive use as a means of slowing the emergence of antimicrobial resistance. The proper use of antimicrobials depends on the knowledge of interrelationships between bacteria, antimicrobial, host and consumer. The antimicrobial groups most commonly used in poultry are the betalactams, polypeptides, aminoglycosides and aminocyclitols, macrolides and lincosamides, florfenicol, tetracyclines, sulphonamides, quinolones and fluoroquinolones and ionophores.
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David Burch
David Burch
Octagon Service
Octagon Service
Veterinary Doctor
United Kingdom
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Ivan Alvarado
Ivan Alvarado
MSD Perú
MSD Perú
DVM, MS, Ph.D, ACPV Diplomate Director, U.S. Technical Services & Life Cycle Management
Estados Unidos de América
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Allen Byrd
Allen Byrd
USDA - United States Department of Agriculture
USDA - United States Department of Agriculture
Research Microbiologist / Director, Poultry Food Safety
United States
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Manpreet Singh
Manpreet Singh
University of Georgia
University of Georgia
Associate Professor of Food Science, Department of Food Sciences
United States
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Ben Dellaert
Ben Dellaert
International Egg Comission
International Egg Comission
Secretary General
Netherlands
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