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of illness such as ruffled feathers, depressed posture and attitude, thinness, and pallor. Chicks suf-
fering from gastrointestinal problems may present with diarrhea. Those with respiratory problems
may present gasping for air, with open‐mouthed breathing (be aware of concurrent causes of open‐
mouthed breathing, such as heat stress), and/or with snicking (quickly shaking head in one direc-
tion while making a sneezing or clicking sound). They may also cheep loudly if distressed; healthy
and comfortable chicks chirp in soft tones. More dramatic presentations include cannibalism,
external parasitism, and traumatic injury.
It is important to keep in mind when handling domestic poultry that they can be carriers of bac-
teria that may be harmful to humans, specifically Campylobacter and Salmonella. These bacteria
naturally can occur on the feathers and skin of poultry and in their feces, and do not cause illness
to the birds themselves. However, these bacteria can cause illness in humans such as vomiting,
diarrhea, abdominal cramps, and fever. Recent outbreaks of salmonellosis from handling young
chicks have been documented by the U.S. Centers for Disease Control and Prevention (CDC).
Children, pregnant women, the elderly, and immune‐compromised individuals are at greatest risk
from handling Salmonella‐ and Campylobacter‐infected poultry and surfaces that come into con-
tact with poultry (such as feeders and waterers), although otherwise healthy adults are also suscep-
tible. The CDC has several recommendations for reducing the chance of pathogen spread when
handling poultry of any age, including washing hands with soap and water immediately after
touching poultry or anything in their environment. Additional recommendations are found on the
CDC’s website (US CDC 2018).

Initial Care and Stabilization

Regardless of species or whether being cared for permanently or temporarily, the first thing a new
chick requires is warmth. When examining chicks, use warm hands and avoid placing them on
cold surfaces. Particularly cold chicks may shiver and may cheep loudly. In this case, chicks should
be warmed under a heat lamp before further evaluation is attempted unless immediate action is
required (such as significant bleeding). Because these species are precocial at hatching, they are
able to thermoregulate within a wider temperature range than altricial species. However, chilling
chicks stresses them, and they should be handled in a warm room.
When birds of apparently different species are presented, they should immediately be separated
and raised apart from each other. Young game birds should not be raised with chickens, turkeys,
ducks, or geese because they are very susceptible to diseases these other species may carry, and the
larger birds may peck at the game birds, causing injury.
All young poultry need a source of heat until fully feathered. The least expensive option is to
arrange a screen‐covered heat lamp so that the distance from floor to lamp is 1.5–2.5 ft. (0.5–0.75 m),
depending on the lamp wattage. The bulb should be red rather than white to discourage cannibal-
ism in older chicks. Incandescent bulbs or infrared bulbs rather than fluorescent, CFL, or LED
bulbs should be used because they radiate sufficient heat. However, care should be taken when
using heat lamps to prevent burns and fires. The floor temperature should be approximately 100 °F
(37.7 °C) directly under the lamp for newly hatched chicks. A 1–2 ft. (0.3–0.6 m) high brooder ring
is placed under the lamp in a circle to act as a corral to keep chicks from straying too far from the
heat source. It is unwise to use a square‐shaped enclosure because some species will pile in corners
and suffocate. This ring can be removed after the first week. The best rule of thumb for achieving
the proper temperature is to observe the distribution of the chicks at rest under the lamp. Chicks
should be in an even and fanned pattern outward from the lamp. If they are piled under the lamp,