Poultry Module	IACUC_POULTRY_MODULE 1
Poultry Module Table of Contents: INTRODUCTION OCCUPATIONAL HEALTH AND SAFETY ISSUES Zoonotic Disease Prevention Steps to Prevent Disease Transmission from Birds to Man Allergic Sensitivities Salmonellosis S. pullorum Food Poisoning Staphylococcus aureus Tuberculosis (TB) or Mycobacteriosis M. avium Campylobacteriosis Listeriosis L. monocytogenes Colibacillosis E. coli Pasteurellosis Newcastle Disease Coccidiosis External Parasites SPECIES INFORMATION-CHICKENS AND TURKEYS Body Systems of the Chicken GENERAL GUIDELINES FOR HUSBANDRY Social Environment Feed and Water Temperature, Humidity and Light Cycle Observation and Routine Veterinary Procedures Animal I.D. Information Required for Each Cage or Pen Methods of Identifying Individual Birds Floor Area Handling Chickens and Turkeys Transportation INJECTIONS AND VENIPUNCTURE SITES EUTHANASIA ANESTHESIA Anatomic Considerations Levels of Narcosis in Birds Levels of Anesthesia in Birds Recovery from Anesthesia ADDITIONAL MISCELLANEOUS DATA - CHICKENS REFERENCES APPENDIX I - Antibody Production in Laying Hens Introduction Procedure References				IACUC Phone: (517) 432-4151 Fax: (517) 432-8105 Web: www.iacuc.msu.edu E-Mail: iacuc@msu.edu

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