The consumer pressure to reduce or eliminate antibiotic use in poultry has resulted in an increase in intestinal disease, writes Charles L. Hofacre, DVM.
In a recent US survey, veterinarians reported a significant increase in the number of broiler flocks that are experiencing intestinal disease associated with a higher incidence of coccidiosis. At the same time, the public health community has been exerting considerable pressure on producers to lower the level of pathogens such as Salmonella spp. that can cause foodborne illness in humans if present on raw poultry meat and in table eggs.
Source: Poultry Health Today, August 2018. Link.
Salmonella is a small but normal part of the bacterial flora of a healthy chicken’s intestine. To prevent it from becoming a larger part of the normal cecal flora, it’s critical that all segments of intestinal flora be managed.
INSIGHTS: We are only beginning to understand the complex ecosystem of the chicken’s intestine. As our knowledge increases, we can better minimize intestinal disease and have a broiler that grows more efficiently and provide wholesome and safe food for consumers.