Selected and specific probiotics may reduce Salmonella and clostridium infections in broilers

Food safety is a major issue in the poultry industry. Many efforts have been undertaken to reduce the level of salmonella’s and clostridia in broilers. Egyptian trails showed that probiotics could support a program aimed at controlling these disease-causing microorganisms.

This article can also be found at World Poultry Volume 19 number 7. To view the article online simply click on the link below.

Keywords: Health, prevention, salmonella, clostridium, nutrition