1. Salmonella : the organism -- 2. The social cost of Salmonella infections -- 3. Risk assessment of Salmonella from poultry sources -- 4. Sources of Salmonella in the breeder flocks, hatchery, and grow-out operations -- 5. Salmonella intervention in breeders -- 6. The role of the hatchery in Salmonella transfer -- 7. Hatchery intervention -- 8. Salmonella transfer during grow out -- 9. Salmonella intervention during grow out -- 10. Effect of the health of chickens on Salmonella prevalence -- 11. Sources of Salmonella in the plant -- 12. The role of the scalder in spreading Salmonella -- 13. Controlling Salmonella in poultry scalders -- 14. Improving processing yield and lowering Salmonella during scalding without added expense -- 15. The effect of picking (defeathering) on Salmonella levels on carcasses -- 16. Methods for controlling Salmonella levels on carcasses during picking -- 17. Reducing pathogens during evisceration -- 18. Reducing Salmonella on the processing line using carcass sprays -- 19. Effect of online reprocessing on Salmonella on carcasses -- 20. Effect of immersion chilling on Salmonella -- 21. Reducing salmonella during immersion chilling -- 22. Proper use of chlorine in poultry-processing plants -- 23. Effect of air chilling on Salmonella -- 24. Postchill processes : dips and sprays -- 25. Other novel approaches to elimination of Salmonella on carcasses -- 26. Biomapping Salmonella on broiler carcasses in poultry-processing plants : case studies -- 27. Verification of the efficacy of intervention strategies -- 28. Salmonella intervention strategies and testing methods differ greatly between the United States and Europe : what are the implications? -- 29. Impact of the new USDA-FSIS Salmonella/Campylobacter performance standards for young chickens -- 30. Future outlook.