Vaccinating broilers against Salmonella could be an effective live-side intervention for obtaining higher ratings in the Salmonella categorizations established by the USDA’s Food Safety and Inspection Service, according to Kalen Cookson, DVM.
“We believe vaccination can really make a difference” for producers trying to get their Salmonella loads down coming into the plant, Cookson told Poultry Health Today. Several studies, including field trials, indicate vaccination of broilers can reduce the incidence of Salmonella between 30% and 60%. That’s based on tests comparing rehang rinsate samples from vaccinated and unvaccinated broilers, he said. Read more