Salmonella risk control at farm level

Pig meat is not the first culprit that springs to mind when thinking of he salmonella risk to human consumers. But it is still a risk and most contamination arises at the farm level. Sarah Mellor caught up with Hendrix UTD’s Maarten van der Heijden in Amsterdam, where he was presenting new data on salmonella control for pig farms. This article can also be found at Feed Mix, volume 13, no. 1   Join 26,000+ subscribers Subscribe to our newsletter to stay updated a