BioSec Bob here on Monday, July 6, 2026 — let’s get right into it.
Starting on the poultry side, there’s an emerging debate down under about housing systems and disease risk. According to SMH.com.au, experts in Australia are split on the safety profile of free-range chicken operations as avian influenza cases continue to climb. The concern centers on whether outdoor access increases exposure risk, but veterinarians and producers aren’t unanimous on the data. Some argue the virus spreads regardless of confinement type, while others worry free-range flocks create additional vulnerability through contact with wild birds and shared water sources. Australian producers are watching closely as cases multiply, but there’s no consensus yet on whether the industry should shift its approach to housing.
Over in the United Kingdom, FarmingUK is reporting a dramatic turnaround in antibiotic stewardship for swine. Pig antibiotic use in the UK has dropped 72 percent over the last decade — a significant reduction driven by regulatory pressure and industry commitment to alternatives. That’s real progress on the resistance front, and it shows what’s possible when the sector decides to move.
On the nutrition research side, FoodAgribusiness World is covering new work on broiler feed additives that’s getting attention from nutritionists. A combination of yeast culture and butyric acid in broiler diets is showing promise for improving gut health and performance. The two ingredients together appear to work synergistically on digestive function, which could matter for producers looking at non-antibiotic growth promotion strategies without sacrificing results.
Shifting to the European monitoring picture, the European Food Safety Authority is sounding an alarm despite what looks like seasonal reprieve. Poultry News reports the EFSA is calling for continued vigilance on bird flu even as cases typically decline heading into summer. The agency warns that complacency during slower transmission periods could leave producers vulnerable when the next seasonal wave hits in fall and winter.
Across Europe more broadly, the heat is creating a different kind of crisis. Food Ingredients First is reporting that millions of chickens have died in recent heatwave events across the continent, putting real pressure on the livestock sector to rethink facility design and management. Mortality spikes during extreme temperatures expose gaps in cooling infrastructure and bird density protocols that producers built their operations around in cooler climates.
On the education front, Michigan State is stepping up its training capacity. Feedstuffs reports the university is launching a new Broiler University program this fall — a dedicated curriculum aimed at broiler producers and technical staff wanting deeper expertise in modern production, health management, and performance optimization. Registration opens soon for fall classes.
Keep an eye on that Australian bird flu situation — it could set a precedent for the rest of us.