Iron is a trace mineral supplemented in broiler diets. Bacterial pathogens, such as E. coli, C. perfringens and E. acervulina have an essential requirement for iron such that they have multiple sequestering mechanisms to obtain iron. This study was designed to evaluate the hypothesis that an organic form of iron (SQM Iron®, QualiTech, Inc.) could limit the availability of iron to such pathogens and reduce their impact on broiler performance. A total of 2496 mixed sex broiler chickens (Ross 708) were randomly assigned to one of 48 pens (12 pens/replicate). Diets (corn-soy based) were formulated to meet industry standards for a Prestarter (0-7d), Grower (8-35d) and Finisher (36-42d) program. Treatments included 1) iron sulfate as the sole supplemental iron source (IONC), 2) SQM Iron instead of iron sulfate (OINC), 3) IONC receiving a pathogen exposure on day 7 (IOPC), and 4) OINC receiving a pathogen exposure on day 7 (OIPC). Broilers received Cocci-Vac day 0. Sub-clinical exposure was provided by obtaining used litter containing E. acervulina (>50,000 oocysts/bird), C. perfringens (>104/bird) and E. coli (>106/bird). Performance was measured every 7 days; lesion scoring, and bacterial counts were done on day 21 and 42. Broiler growth rate and efficiency was significantly (p<0.085) impaired by the pathogen exposure every week of the study. Iron source had a significant (p<0.05 improvement on weight and efficiency through week 3 with the organic iron source. Week 4-6 had strong trends for organic source improving bird weight and efficiency. Bird mortality showed a significant (p<0.05) interaction between source and expose with those bird receiving the organic source reducing mortality under the exposure conditions. Lesion scores were significantly (p<0.01) reduced by feeding the organic iron source (exposed or unexposed). Iron source had no influence on E. coli counts. Feeding the organic iron source significantly (p<0.01) reduced C. perfringens and cocci counts at all times of the study. Results of this study showed that feeding SQM Iron as an organic iron source reduced the growth rate of pathogens. This reduction in growth rate appears to be due to limiting the accessibility of iron for growth of pathogens.