Salmonella, or salmonellosis, is an infection with Salmonella bacteria that causes diarrhea, fever and stomach pains. Salmonella usually goes away on its own in a few days. You should drink plenty of fluids to prevent dehydration. You can reduce your risk of salmonella with safe food handling habits and by washing your hands after touching animals.

Each year brings news of a salmonella outbreak and instructions to toss out our cantaloupes and chicken and avoid affected sprouts and ground beef. You know salmonella is nothing to mess with, but do you know what it is, or how you can avoid it?From where it lives (spoiler alert: inside of you!) to whether it can kill you, here are answers to some of the most commonly asked questions about salmonella.

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All animals need to receive a nutritious diet in order to maintain good health and production. In the wild, animals consume a wide variety of feed ingredients. Today the nutrient requirements of farm animals and the nutrients provided by different feed ingredients are well understood. Diets for poultry generally consist of cereal grain (mostly corn in the U.S., but also wheat, barley, sorghum, and others are used elsewhere) and a protein source (most commonly soybean meal in the U.S. but there are also several animal and plant protein sources).The nutritional quality of a feed also depends on a variety of other factors, including feed presentation, microbial contamination, the content of antinutritional factors, digestibility, palatability, and intestinal healthfulness. A variety of feed additives are available to deal with these issues.

Fat is often added to poultry diets to increase the energy content, this is especially the case in high density broiler diets. In addition, if fish meal is used, it is high in fat. To help keep feed from going bad, which is common in high fat products, antioxidants are commonly added to the diet. Compounds with antioxidant properties include ethoxyquin, butylhydroxytoluene (BHT), butylhydroxyanisole (BHA), vitamin C, and vitamin E.

Common mycotoxins associated with mycotoxicoses in poultry include aflatoxins, fumonisins, zearalenone, ochratoxins, and trichothecenes such as deoxynivalenol and T-2 toxins. Diagnosis requires detection and quantification of the specific mycotoxin. Treatment includes removal of the source of the mycotoxin and supportive care. Mold mitigation strategies can be used for prevention.