Early Pre-harvest Food Safety Issues that Carry Over into the Plant
When a poultry company exceeds the Salmonella standard set by the U.S.D.A., the initial reaction is to place blame on the plant employees. Various companies have spent enormous amounts of time and money attempting to reduce Salmonella levels on finished carcasses by making changes in the plant. Unfortunately, this is not always successful. Numerous factors during breeding, hatching, growout, and transportation (chick and broiler) can directly impact the level of Salmonella on the finished product.