Although many efforts have been made and considerable success has been achieved in the control of Salmonella on a European level, continuous education and monitoring is vital to maintain achieved goals and to further lower the prevalence of Salmonella in the food production chain, worldwide.

Poultry production needs to be assessed throughout the entire supply chain: from parent flocks, through to hatchery, broiler production, table egg layers and to the final product that reaches the consumer. This "farm to fork" approach has proven to be valuable for complementing the use of poultry vaccines to reduce the transmission of Salmonella spp. from poultry to the consumers via eggs and poultry meat (FDA, 2006).