Prioritizing Food Safety in Poultry Production
With the USDA projecting that Americans will consume 94 pounds of chicken per person this year alone, food safety remains at the forefront of U.S. and international industry concerns. Which critical control points should producers be monitoring for domestic consumption and exportation? How can we protect poultry from major pathogens like Campylobacter and Salmonella without using antibiotics? And if antibiotics are needed, what can be done to reduce resistance and make them more effective?