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Salmonella infection is a grave public health problem around the globe, with diarrhoea, fever and abdominal pain as its main symptoms. One of the main sources of infection for the human population is through poultry products, such as meat and eggs. It is therefore essential to apply strategies to control the presence of salmonella in the poultry production chain and to improve food safety.

Salmonella in poultry causes either subclinical disease or no change and thus enhances the likelihood of infection transmission to humans from asymptomatic poultry via the food chain.

Alternative strategies to control salmonella infection in poultry – Poultry World