Process Hygiene Improvement in Animal Husbandry

Lameness in broiler production is a multifactorial issue affecting animal health, welfare, and economic efficiency. This Good Practice implements a science-based approach with 50 Critical Control Points to prevent contributing factors. It includes monthly swabbing for pathogens like staphylococcus, streptococcus, pseudomonas, enterobacteriaceae, total bacterial load, and moulds to improve hatchery hygiene. Enhanced bacterial control ensures better egg quality and chick health, reducing lameness risk. Preventive measures also include smoke suppression, disinfectants, and proper ventilation. Despite low cost and high benefits, adoption remains limited across Europe. Photo 1 shows chicks. BroilerNet.eu