The move to reduced-use and no-antibiotics-ever production systems is prompting the broiler industry to explore other tools, not just for managing gut health but also for reducing the number of foodborne pathogens.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) recently updated two guidance documents regarding meat and poultry labeling claims.

Consumers increasingly demand antibiotic-free meat and poultry. So how do processors prevent contamination during the pre-harvest stage without using this common antimicrobial?