Salmonella is a major microbial hazard in animal feed.Salmonella can persist for long pe-riods in a wide range of materials.The lack of uniformity involved in Salmonella contamina-tion and the large volumes of feed produced make accurate assessments of feed contamination rates difficult.Salmonella control principles may be divided into 3 broad categories: efforts to prevent contamination from entering the facility, work to reduce micro bial multiplication within the plant, and procedures designed to kill the pathogen.Preventing contamination also involves controlling dust, managing the flow of equipment and humans, reducing rodent in-festations, preven ting contamination from wild birds, and ensuring the sanitation of transport vehicles.Reducing Salmonella multi plication in feed manufacturing facilities involves discov-ering microbial growth niches and reducing conditions that lead to growth.Killing Salmonella may involve thermal processing (pelleting) or chemical addi tion.Pelleting reduces, but may not completely eliminate, Salmonella contamination because of limitations of the process or recontamination after thermal processing.Chemical additions to control Salmonella in feed primarily involve the use of products containing organic acid, formaldehyde, or a combination of such compounds.