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Bacterial diseases in poultry
Bacterial diseases comprise approximately half of the non–outbreak-related mortality in broiler breeders and commercial layers. During the first week of a broiler's life, approximately 50% of the mortality may be caused due to bacterial infections. Outbreaks due to bacterial infections may increase the mortality dramatically and in some cases almost eradicate flocks. E. coli and Gram-positive cocci infections are responsible for mortality and production losses in poultry of all age groups and all production systems and may be regarded as multifactorial. Subsequently, efforts in understanding and controlling these infections are highly important. Although necrotic enteritis is primarily a disease affecting young chickens, this infection is of major significance in any production system. Besides increased mortality, the production losses observed in subclinical infections may be dramatic.
Introduction
Bacterial foodborne pathogens such as Salmonella (Hood and Zottola, 1997), Campylobacter (Nguyen et al., 2012), Arcobacter (Gibrau et al., 2017) and Listeria (Sofyan et al., 2006) have the ability to attach to processing equipment materials, and subsequently equipment contact surfaces may lead to bacterial contamination of poultry meat during processing (Giaouris et al., 2013). Therefore, poultry processing equipment must be designed, constructed and...
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Introduction Poultry industry is one of the fastest growing segments of the animal industry. The worldwide consumption of poultry is increasing. Today's bird has the potential to grow rapidly because of intensive genetic selection so they are more susceptible to stressors of the respiratory and circulatory systems. The poultry industry faces the maximum economic losses by increase in...
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1. Introduction Poultry is a food that has been highly appreciated by man since time immemorial. It is an important, low cost source of animal protein, rich in nutrients, phosphorus, other minerals, and B-complex vitamins (FAO 2010). Chicken carcasses have higher pathogenic and spoilage bacterial counts than most other foods, where carcass can be contaminated at several points throughout the processing operation during scalding, de-feathering and evisceration as well as...
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Aphthouszition
Aphthouszition is an old, primordial, disease management system used for herd management in ancient times. It is a technique which has found some use in some countries of the world where economy of herd management is of poor. It is used in a poor resource setting and has been useful to some extent in other fields of veterinary science. Aphthouszition is the technique in which the...
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Asian poultry production systems rapidly adopt and often adapt new health protection strategies but maximum biological performance, long-term sustainability and cost are only some of the aims of producers. It is these adaptations are the focus of this paper. New strategies are often added to previous strategies and very rarely replace or displace previous strategies and thus usually increase cost of production often with no demonstrable improvement in health status. Interference between...
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Introduction It has been more than half a century since necrotic enteritis (NE) was first reported in chickens by Parish et al. [1]. Despite decades of research, NE remains one of the major challenges in the poultry industry and is associated with extensive production losses worldwide [2]. Although Clostridium perfringens is clearly the pathogen responsible for NE, both field experience and efforts to experimentally reproduce the disease have shown that onset of NE is a complex...
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The bacteria M. synoviae (MS) is a member of the mycoplasma genus. It causes disease in the joints, bones, respiratory tract and oviduct of birds. A MS infection can result in big economic losses due to a drop in egg production and eggshell quality. During last few years, it was noticed that some layer and breeder flocks faced a drop in egg production of ~10%, some after the peak, while other before reaching the peak of production, along with poor eggshell...
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Lisa Bielke, Professor at Ohio State University, discussed nutritional solutions like probiotics and organic acids in order to keep the gut healthy and avoid bacterial diseases, during IPPE 2017 in Atlanta, USA....
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Mycoplasm synoviae is burning issue in broiler breeders. Though we adapted to strict bio security measures ELISA is positive for MS when the flocks come to later part of the production period. We are having multi age farms and we did MS killed vaccines but still problem persist. What is the best solution to this? ...
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Introduction Worldwide, necrotic enteritis (NE) leads to important production losses, increased feed consumption and mortality rates, and a reduced welfare of broiler chickens [1–4]. The causative agent of NE is Clostridium perfringens, a Gram-positive spore forming bacterium which occurs ubiquitously in the environment, in feed and in the gastrointestinal tract of animals...
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Charles Hofacre, Emeritus Professor at the University of Georgia, discussed gut health, Direct-Fed Microbial products, organic acids, essential oils and the importance of Coccidia control, during IPPE 2017 in Atlanta, USA....
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Martha Pulido-Landinez, Professor at Mississippi State University, talked about the appearance of Astrovirus and Reovirus in chickens, their impact on health and factors that can cause Salmonella and Campylobacter, during IPPE 2017 in Atlanta, USA....
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John Brake (NC State University) talked about feed quality, gut development and housing conditions to prevent Salmonella during CLANA 2016 in Cancun, Mexico....
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Current market review and perspective of Florfenicol, Tilmicocin, vitamins and aminoacids
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Introduction Brazil currently ranks as the major exporter of chicken meat in the world with markets in more than 150 countries. Salmonella enterica (Salm. enterica) is one of the most important bacterial pathogens that can cause foodborne illness (Schroeder et al. 2006). It is often transmitted to people by eggs and other poultry products (Hogue et al. 1997). The Brazilian poultry...
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Introduction Campylobacter infections pose a serious public health problem; the incidence of campylobacteriosis has progressively increased in developed countries, and the pathogen is now considered the leading cause of bacterial gastroenteritis throughout the world (Humphrey et al. 2007; FAO⁄WHO, 2009). Thermophilic Campylobacter jejuni and Campylobacter coli are the most...
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Introduction Heavy parental flock Hibro PG, brought up in raising facilities, was moved into production facilities. The upbringing of 16800 hens was done in two objects in a single location, and the upbringing of 2150 roosters in the third object of the same location. During the upbringing, no disorders of health was noticed among animals, and an immunoprophylaxis program made in the Scientific Institute for Veterinary...
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Introduction Salmonellosis is a zoonotic disease produced by the Gram-negative enteric bacterium Salmonella. Salmonella are not restricted to particular host species, with more than 2500 serotypes having been described mostly belonging to the species Salmonella enterica (1), with most having asymptomatic colonization of the gastrointestinal tract of animals. The most...
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1-Introduction Avian Salmonellosis caused by Salmonella species, is one of these factors that results in economic problems concerning all stages of poultry industry from production to marketing. It causes drop of performance parameters such as egg production, fertility, hatchability and increased early chick mortality (Abd Ellatef, 1995). ...
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This article was originally published in Journal of World's Poultry Research (2015). Vol. 5(2): 21-28. Introduction Necrotic Enteritis (NE) is a worldwide disease caused by Clostridium Perfringens, which is a ubiquitous anaerobic bacterium that is readily found in soil, dust, feces, feed, poultry litter and intestinal contents (Opengart and Songer, 2013). The...
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