Including organic acids in birds’ drinking water has been suggested as an option to help mitigate levels of Salmonella in poultry. However, in an Auburn University study, their effects were limited.
Salmonella continues to pose a challenge in US poultry production, with S. Enteritidis being the most reported serotype linked with foodborne illness.
At the 2025 International Poultry Scientific Forum, Auburn University graduate research assistant Eva Guzman reported on the study that she and her colleagues conducted to explore the effects of including two organic acids in the drinking water of male broilers on Salmonella prevalence and growth performance. Read more