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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.
America's egg farmers are committed to working with the Food and Drug Administration to ensure the egg safety regulations are implemented and the gains in food safety are maintained.
"Egg farmers have practiced the requirements of the new regulations for many years now and have achieved significant success in food safety for our customers," said Gene Gregory, president of United Egg Producers.
As a result of the industry's proactive efforts, consumers have...
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Researchers at the Johns Hopkins Bloomberg School of Public Health found evidence that houseflies collected near broiler poultry operations may contribute to the dispersion of drug-resistant bacteria and thus increase the potential for human exposure to drug-resistant bacteria. The findings demonstrate another potential link between industrial food animal production and exposures to antibiotic resistant pathogens. Previous studies have linked antibiotic use in poultry...
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Bacteria are microscopic living organisms. All bacteria are not detrimental to animal health. In fact, many bacteria are beneficial and necessary for such processes as food digestion, manufacturing of some dairy products, etc. Classification of bacteria into species is done so disease producing organisms may be separated from those that are harmless or beneficial.
Successful control of bacterial diseases entails isolating and identifying disease-producing species, if present, and...
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The data in Figure 1 indicate that there has been a continued steady increase in outbreaks of Mycoplasma in Arkansas poultry in the last few years. In fact, if the trend continues, there will be a record number in Arkansas during 2000. The purpose of this article is to discuss symptoms and effects of the disease in poultry, help poultry producers better recognize the disease and prevent the spread of mycoplasmas to other poultry flocks. ...
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Collaborating with producers: Evonik & Al-Estesharia – A Win-Win Partnership
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Mycoplasmosis is a contagious disease in game birds and poultry caused by a bacteria-like organism. The specific Mycoplasmas of concern to backyard flocks include Mycoplasma gallisepticum (MG) and Mycoplasma synoviae (MS). These organisms have the ability to infect many different avian species including chickens, turkeys, quail, pheasant, and even certain wild birds. Just one infected bird brought onto the premises could potentially infect certain other types of...
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Two studies, which were conducted to study the effect of pre-slaughter events on the overall prevalence of Salmonella spp. in turkeys, demonstrate that preslaughter practices (feed withdrawal, catching, loading, transportation, and holding) do not significantly affect the prevalence of Salmonella in market-age turkeys. This contrasts with the increase in Salmonella prevalence reported for hogs and broilers. ...
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Feed borne antibiotic growth promoters (AGP) have been fed to livestock in the US and other countries for about 50 years to improve growth performance. Early indications of improved performance in poultry were reported by Moore et al. (1946). However, most of the AGP labels list no specific claims to control disease. Debate over the generation of antibiotic resistance among bacteria such as Escherichia coli ( E. coli ) and Salmonella has generated the...
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Red mites could be a potential source of salmonella transmission between birds and flocks, according to one biosecurity expert. "While it is well known that mites can transmit diseases such as fowl cholera, fowl typhoid and the chicken pox virus the fact they feed by sucking blood means they can also theoretically transmit salmonella through contaminated blood," explained Kiotechagil's Mike Rogers. Mites, both the red mite and the northern fowl mite have long been...
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Introducing Afla-V ONE: Fast, precise aflatoxin detection for complete feeds and pet foods
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The small intestine employs the bird’s own enzymes to effect digestion then rapidly captures resulting nutrients at its expansive surface. Small intestinal recovery is heavily dependent on convection driven by motility to minimize microbial use. Conversely, the large intestine subsequently employs an extensive symbiotic microbial population to finalize nutrient recovery before voiding waste. Motility in the large intestine is largely involved in segregating fiber sensitive to...
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The effects of Escherichia coli, hen age, and dietary Bio-Mos and Flavomycin were studied to determine their influence on poult performance from 1 to 21 days. Day-of-hatch male turkey poults (British United Turkeys) were orally gavaged (1 ml) with 10 8 CFU/ml E. coli or sterile carrier broth. Within each E. coli treatment group, poults from two different hen ages (33 and 58 weeks of age) were fed diets containing Bio-Mos (2 lb/ton feed) and Flavomycin (2 g active ingredient/ton feed),...
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In a recent survey, it was estimated that the cost of subclinical necrotic enteritis was as high as $0.05 per bird (Van der Sluis, 2000). Using these estimates and 1999 estimates on world broiler meat production, the cost of necrotic enteritis to the poultry industry globally is nearly $2 billion (Anonymous, 2000). Both clinical and subclinical necrotic enteritis is common in all poultry growing areas of the world (Van der Sluis, 2000). The disease was first described by Parish (1961) and...
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Issues concerning vaccine safety are likely to come to the fore as egg producers face increasingly stringent sampling for salmonella following the EU zoonoses directive.
While findings of salmonella in UK commercial layer flocks have been the lowest among EU countries with large poultry populations, some eight per cent still tested positive for Salmonella enteritidis and typhyimurium, the salmonella serotypes most commonly associated with food poisoning in humans.
“Put into perspective,...
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The Health Protection Agency and the Veterinary Laboratories Agency are today hosting a conference to discuss the results of an EU-wide survey of salmonella in laying flocks.
Technical experts from the HPA, VLA, Department of Environment, Food & Rural Affairs (Defra), Food Standards Agency, European Commission and the British Egg Industry Council will attend the meeting at the Centre for Infections in north London.
They will discuss the initial results of the European Food Safety...
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Warnex Inc. announced that its Salmonella test used with the Warnex TM Rapid Pathogen Detection System has been approved by the U.S. Department of Agriculture's (USDA) National Poultry Improvement Plan (NPIP). The objective of the National Poultry Improvement Plan is to provide a cooperative industry-state-federal program through which new technology can be effectively applied to the improvement of poultry and poultry products. The plan consists of a variety of programs...
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Salmonella bacteria, which can cause potentially fatal food poisoning, were detected in more than 26 percent of egg-producing farms surveyed by the Japan Poultry Association (JPA).
Although the figure is on par with the 20-30 percent estimated average in the European Union, questions remain about the infection rate in Japan.
Not only was the JPA's salmonella survey the first conducted on a nationwide scale, it also covered less than 6 percent of the layer farms in the country.
In...
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Texas Tech University researcher Dr. Mindy Brashears has developed a treatment shown to reduce foodborne pathogens such as salmonella and E. coli 0157:H7 in processed beef and poultry.
In a seeming paradox, a mixture of "good" lactic acid bacteria kills "bad" bacteria to reduce foodborne pathogens such as salmonella and E. coli 0157:H7 in processed beef and poultry by as much as 99.99 percent.
The mixture, to be sold under the name Bovamine Meat Cultures, has passed GRAS (generally...
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A new report released today by the European Food Safety Authority (EFSA) shows measures used to reduce salmonella contamination on layer flock holdings appear to be working.
Vets who tested dust and other material found in poultry houses, as well as bird faeces, in 454 farms in the UK found only 12 per cent to show evidence of contamination. The comparatively low figure is encouraging as it ranks the UK infection rate among the lowest third in Europe. All EU member states were required to...
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Egg producers are likely to face growing demands to control different types of salmonella in their flocks.
"There is increasing political pressure from the EU for better control over five types of salmonella, including Salmonella Enteritidis and Salmonella Typhimurium. In the UK, some major supermarkets, if not actually applying pressure are, shall we say, 'encouraging' vaccination by their suppliers against both S Enteritidis and S Typhimurium," Matthias Mangels, Lohmann Animal Health's...
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Eighty industry experts on food safety met recently in Atlanta, Ga., to be briefed on the current concerns about salmonella in poultry and to discuss intervention strategies. The program looked at the challenges from farm through processing, drawing upon the experiences in both the broiler and turkey industries.
Panelist during the meeting included: Clay Silas, Perdue Farms; Steve Leitch, Jennie-O; Mike Robach, Cargill; Dr. Stan Bailey, USDA-ARS; Dean Danilson, Tyson Foods; and Bob O’Connor,...
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Britons are at risk of food poisoning from cheap imported eggs despite the success of British producers in curbing the threat from salmonella, a conference was told yesterday.
Tom Humphrey, a veterinary professor at Bristol University, warned that a hen vaccination programme that had dramatically cut the bacteria in British poultry could be undermined by lack of proper controls elsewhere in Europe.
Many recent outbreaks of infection in humans had serious implications for public health,...
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