To decrease risks for food safety, feed companies only should purchase ingredients from (inter-) national recognised suppliers or trading companies. Contamination risks like Salmonellae, Campylobacter, physical and chemical contaminations in these ingredients are likely to be lower. In some countries diets company’s check the suppliers of ingredients, so the risk of contamination is kept within their limits. For example in The Netherlands feed companies only purchase ingredients from companies with certificates for the Good Manufactured Practice (GMP+) quality control system. (In UK feed companies only purchase from UKASTA recognised suppliers. Most countries in the world have adopted a quality system (HACCP, GMP+, UKASTA, ISO) for controlling the diets production process.

Ingredients of animal origin, are important risk factors for e.g. Salmonellae contamination in the feed manufacturing. Before the ingredients are used in the concentrate production process, companies will take samples of the purchased ingredients to test them for presence of Salmonellae. At this moment there is no legislation regarding Campylobacter in ingredients since Campylobacter won’t survive in dry materials.

Salmonellae in the feed can be controlled by:
• acidification
• pelletising
• heating

In the UK the ingredients are heated before they enter the concentrate production process. In France organic acids are added to the mash, to destroy Salmonellae. In the Netherlands it was decided at the end of 2001 that for top breeding, breeding and parent stock feeds in the poultry sector there would be an action limit of 100 colony forming units (cfu) Enterobacteriaceae per gram of feed. In 2001 all Salmonellae-critical ingredients had to go through a mandatory Salmonellae-killing step before it could be used in the feed chain.