Hot weather has no link to salmonella in poultry farms.

The high rise in environmental temperature attributed to global warming has been linked to the spike in salmonella infection in poultry farms. The term that heat was the culprit for rise in cases took the responsibility off biosecurity breeches until a new research proved otherwise. Eggs and egg products have been associated with an increased risk of Salmonella contamination,mainly because of the preference of free range eggs by consumers has increased.Birds raised in the free range production system are exposed to weather extremes, because the free range environment is not as easily controlled as in cage .It was then assumed that hot weather had a role to play in the potential contamination of eggs at the site of free range egg production. The research conducted by the University of Adelaide shows there is no greater risk of Salmonella contamination in the production of free range eggs in Australia due to hot summer weather, compared with other seasons. Researchers at the University's School of Animal and Veterinary Sciences say that the hygiene around egg handling in the supply chain and in household and restaurant kitchens is critical to reducing food poisoning from eggs. Researchers conducted a study of four Australian commercial free range egg farms, with the results showing that the types and levels of Salmonella found in and around free range egg farms, and on the eggs themselves, is highly variable, often dependent on the specific husbandry and management practices employed by each farm.