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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.
A decrease in eggshell quality is a trait that may be used to detect chickens infected with Salmonella, according to Agricultural Research Service scientists.
Veterinary medical officer Jean Guard Bouldin, at the ARS Southeast Poultry Research Laboratory in Athens, Ga., found an interesting phenomenon--not only was Salmonella present inside chicken eggs, but other bacteria were there also. Since these bacteria are usually seen in eggs that have been contaminated through cracks in the shell,...
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The USDA's Food Safety and Inspection Service, in study results released earlier this month, reports salmonella prevalence in poultry products are still below baseline standards set in the mid-1990s.
For the years 1998-2003, the percentage of salmonella in broilers is at 11.2 percent, well below the baseline of 20 percent.
The rate from 2002 to 2003, however, increased from 11.5 percent to 12.8 percent. But the total number of samples taken last year were 30 percent less than in 2002,...
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More than one in five foods in Scotland contain unacceptably high levels of bacteria, a study has found.
One in four samples of meat and poultry products and fruit and vegetables in the research also had potentially harmful amounts of germs.
The study was carried out by the Scottish Food Surveillance System, part of the Scottish Centre for Infection and Environmental Health (SCIEH).
Twenty-four of Scotland's 32 councils took part in the research.
The project involved collecting...
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Medium-chain fatty acids may be effective at controlling Salmonella bacteria in chickens say researchers from Belgium and the Czech Republic. Their findings appear in the June 2004 issue of the journal Applied and Environmental Microbiology.
The leading cause of food-borne infections in humans, Salmonella bacteria is most commonly associated with poultry.
Currently, short-chain fatty acids are being used to treat chickens and prevent infection. Although they have proven somewhat...
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assalam o alaikum all my friends on this forum. I want to ask one thing more that most often the birds do light yellow droppings and sometimes dark brown droppings in poultry farms but there is not any kind of mortality there. If we say poultry farms to get the birds droppings tested in laboratory,he often hesitates and says that there is no mortality then why should I go for diagnosis? I want to ask that if i should treat for enteritis or coccidiosis if birds do light yellow or dark brown...
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