When it comes to reducing Salmonella prevalence at processing, U.S. Department of Agriculture (USDA) data show the industry is making progress. We still have a long way to go, however, and with public interest in food safety on the rise, the pressure is on everyone across the chain to make improvements.
Salmonella levels might be measured at the processing plant, but Salmonella originates in live production. Young chicks become easily colonized because their immune systems aren’t fully developed, and in many cases our production practices, such as reusing litter, favor Salmonella exposure if they’re not managed carefully. Meanwhile, infected hens can vertically transmit Salmonella to broilers, while eggshells contaminated with feces, unsanitized egg rooms or contaminated transport equipment can also be sources of infection.