Controlling bacterial pathogen contamination of animal feed products
Dr Elena George Olson · Professor Steven C. Ricke
sep. 2026 · Burleigh Dodds Science Publishing
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Animal feed is increasingly recognized as a significant reservoir for foodborne and animal pathogens. Minimizing the contribution of contaminated feed to pathogen transmission throughout the food supply chain is therefore critical for ensuring food safety and animal health. Various interventions have been implemented to reduce microbial contamination during feed processing, broadly categorized into physical and chemical approaches. Physical interventions, such as thermal processing through rendering and pelleting, enhance feed quality while reducing microbial loads, although post-processing recontamination remains a persistent challenge. Chemical interventions, including organic acids and aldehydes, continue to play a central role, with recent interest in plant-derived phytochemicals as natural antimicrobial alternatives. Effective feed hygiene depends on strong biosecurity practices and hazard analysis within feed mills to identify and manage critical control points. This chapter summarizes current physical and chemical intervention strategies for pathogen control in animal feeds and highlights future directions for advancing feed safety and biosecurity.
Animal feed is increasingly recognized as a significant reservoir for foodborne and animal pathogens. Minimizing the contribution of contaminated feed to pathogen transmission throughout the food supply chain is therefore critical for ensuring food safety and animal health. Various interventions ...
Om forfatteren
Dr Steven C. Ricke is Professor and Director of the Meat Science and Animal Biologics Discovery Program (MSABD) at the University of Wisconsin-Madison, USA. He was formerly the Donald ‘Buddy’ Wray Chair in Food Safety and Director of the Center for Food Safety in the Department of Food Science at the University of Arkansas, Fayetteville, Arkansas, USA. The recipient of numerous awards for his research on poultry meat safety, Professor Ricke is editor of two previous books for Burleigh Dodds Science Publishing: Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability (2017) and Improving gut health in poultry (2019).
Dr Steven C. Ricke is Professor and Director of the Meat Science and Animal Biologics Discovery Program (MSABD) at the University of Wisconsin-Madison, USA. He was formerly the Donald ‘Buddy’ Wray Chair in Food Safety and Director of the Center for Food Safety in the Department of Food Science at...
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