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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?

Dr. Karina Horgan Designation Associate Research Director, Alltech
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All on-demand focus sessions will be captioned for Spanish and Portuguese.

Translated versions of the on-demand keynote and special presentations will be made available in Spanish and Portuguese.

Additional languages will be added at a later date.