No single measure will eradicate or work efficiently to eliminate Salmonella from poultry production. In order to be successful a programme must include every stage and aspect of production.

1.Breeders – ensure that the breeding flock is Salmonellafree.

2.Hatcheries – thorough cleaning and disinfection, fumigate eggs, and Salmonella monitoring. 

3.Use day-old chickens that are from Salmonella-free flocks and hatcheries. 

4.Use stringent cleaning and disinfection between flocks. 

5.Use all-in/all-out system for raising birds and appropriate times between flocks. 

6.Use a pest control system to prevent access by wild rodents, birds or other animals to poultry houses. 

7.Use heat-pelleted feed and feed from a feed mill that performs Salmonella monitoring. 

8.Optimise nutrition and immune status in the birds. 

9.Eliminate stressors such as thinning the flock and moulting layers. Provide at least 6 hours of darkness per day. 

10.Implement monitoring programmes for Salmonella in the flocks, hatcheries and feed mills.

11.Take appropriate action in cases of Salmonella outbreaks.

12.Initiate effective biosecurity measures. Install dedicated equipment for poultry houses, do not share equipment, ensure that all visitors and workers have clean cloths and boots. Do not permit outside personnel into the poultry facility for loading of birds. 

13.Maximise the protective mechanisms of the individual birds;
- vaccination in high prevalence flocks
- optimisation of the intestinal flora, competitive exclusion products, mannan-oligosaccharides, organic acids, etc. 

14.Thoroughly wash and sanitise transport crates.