Managing Water pH to Prevent Necrotic Enteritis and Promote Normal Gut Flora
When the concept of water acidification was first introduced to the poultry industry, its validity quickly became favorable. Producers began to view lowering water pH below 4 as a necessary component to a salmonella control program. However, as the adoption of water acidification programs began to grow, misconceptions about methods for maximizing effectiveness and the ideal products to use grew with it. Some producers began using products that actually enhance the growth of biofilm, such as citric acid.
It’s clear that continuing education plays a key role in the development of safe and effective water acidification programs.