exclusion products, pathogen reduction, poultry, salmonella
Salmonella is an important foodborne pathogen that may contaminate up to 90% of poultry. Contamination of poultry begins on the farm – very early in the chick’s life. Most research by the poultry industry to decrease Salmonella contamination has been focused in this area.
Namminga, Kelly and Epperson, William, "Competitive Exclusion Products for Reducing Pathogens in Poultry" (1998). SDSU Extension Extra Archives. 439.