The number of outbreaks of Salmonella infections linked to live poultry contact increased from 1990 to 2016. In 2016, the number of human illnesses linked to live poultry was the highest reported, with more than 900 cases, including 209 hospitalizations and three deaths. Live poultry harboring Salmonella typically appear healthy but can intermittently shed bacteria in their droppings, contaminating their feathers, beaks, and the areas where they live and roam. Thus, both direct contact with poultry and indirect contact with anything in areas where animals live and roam can result in human Salmonella infection. To prevent Salmonella infections linked to live poultry, a One Health approach for control and prevention is required. This approach unifies animal and human health needs and takes into account the environments at the hatcheries where poultry are produced, the agricultural retail stores where poultry are sold, and the customers who own and raise poultry. Agricultural retail stores are the main point of sale for backyard poultry in the U.S. Therefore, stores can play a vital role in preventing infections by sourcing poultry from hatcheries that take steps to reduce Salmonella in the environment, by displaying poultry in areas that can be easily cleaned, and by using barriers that allow customers to view, but not touch, poultry from a distance. Retail store employees also have a role in preventing illnesses and contamination after the sale by educating customers about appropriate housing for live poultry in outdoor coops, barns, or other designated areas.
Keywords: Agricultural; Animal health; Hatcheries; Health hazards; Health protection; Poultry; Salmonella.
Copyright© by the American Society of Agricultural Engineers.