Escherichia coli infection is responsible for significant losses in the world’s poultry industry. Although the organism is a normal inhabitant of the intestinal tract of commercial poultry, and is ubiquitous in the environment, toxigenic strains are responsible for both localized and systemic reactions. They result in elevated mortality in flocks, lower egg production in commercial laying and breeder flocks, degraded broiler growth rate, and a marked reduction in carcass quality and elevated condemnation at processing.
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Keywords: health, disease, infection, E. coli