Salmonella contamination in live bird preharvest production facilities can usually be traced to three production factors: (1) feed contamination, (2) environmental contamination, and/or (3) egg transmission. Each factor has an influence on and interrelationship with the others. If an established Hazard Analysis and Critical Control Point (HACCP) program is to be successful in reducing the total number of salmonella and other pathogenic microorganisms to as near zero tolerance as possible, then all three of the above listed factors must be considered as potential sources of contamination. Technologically, the weakest link in salmonella control in live preharvest facilities is often the ability to produce salmonella-free feed consistently. If salmonella infection of birds is to be prevented, salmonella contamination of the birds environment and feed must also be controlled...
