With increased regulatory pressure on food companies to control Salmonella outbreaks, coupled with the impacts of product recalls and company reputations at stake, it is important for live-side production to consider a Salmonella control strategy.
Effective live-side production system practices help reduce Salmonella incidences in processing facilities, and one component of a holistic Salmonella control plan is the use of a vaccination program within breeder and broiler operations. Vaccines have proven to reduce the overall prevalence of Salmonella contamination of birds entering the processing facility, especially high-risk Salmonella B and D serotypes.1