Handle all live poultry with care. The risks with Salmonella are associated with contact between the bird or its droppings and your mouth, eyes, and nose. This risk can be reduced by avoiding this type of close contact and by thoroughly washing hands after handling birds.
Meat birds: Meat birds can be finished and processed normally, paying careful attention to hygienic butchering techniques. A majority of poultry meat, including that purchased through grocery stores, will have some level of bacterial contamination. This may sometimes include SE or other bacteria that can cause disease in humans. This is why safe food handling is always important. (See further information on “What should I do with meat from my flock?”)
Layers chicks: We recommend that you take advantage of the sampling kits that are available from the provincial governments. Also, sample any older layers that you may have.
Make sure that you are practicing good biosecurity. At a minimum, you should be changing boots and washing your hands between flocks (i.e., meat birds, layers, layer chicks, etc.). It is also advisable to have dedicated clothing or coveralls for each flock. For additional information about biosecurity, please review Biosecurity Best Practices: Keeping Small Flocks Healthy