ABSTRACT
During all the stages of production, poultry face the risk of infection by several types of bacteria, either pathogens, which lead to diseases and eventually flock’s morbidity, or mortality, or bacteria, being carried asymptomatically by poultry but are pathogenic for humans. The spread of disease-causing microorganisms or diseases from animals to humans is called zoonosis. Several zoonotic agents potentially infect poultry and humans, as recorded by Huang et al. (2016). The United States Foodborne Diseases Active Surveillance Network (FoodNet), which monitors the incidence of laboratory-confirmed infections caused by nine zoonotic pathogens, showed that the pathogen exhibiting the highest incidence is Salmonella (Table 1).
