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Salmonella in poultry
Poultry can become infected with many different types of salmonella; about 10 percent of all Salmonella spp. have been detected in poultry. The most important are Salmonella Typhimurium and Salmonella Enteritidis. Other serotypes frequently occurring in poultry worldwide are, for example, Salmonella Hadar, Salmonella Livingstone, and Salmonella Senftenberg. In most cases, the birds are not sick and the production is not affected. The degree of illness depends on factors of both the bacteria and the host. The bacterium’s serotype and phage type is of significance but also the type of animal, age and general health status. S.Typhimurium and S. Enteritidis may induce clinical symptoms in poultry. It is mainly in very young chickens aged up to two weeks that salmonella can cause disease and death. The symptoms may vary and include weakness, loss of appetite and poor growth. The animals are crowded close to heat sources and sit with drooping wings and their eyes closed.
Humic acids (HA) are a principal component of humic substances in organic constituents of soil, compost and coal; however, HA are also an important organic component in streams, lakes, and oceans (Lehmann and Kleber, 2015). Humic acids are produced by biodegradation of organic matter, hence they are a complex mixture of many different acids containing carboxyl and phenolate groups (Pandey et al., 2000). Therefore, HA behaves as a di- or tribasic acid and can interact with ions forming humic...
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Melina Bonato, ICC Brazil's R&D Coordinator, reveals to Engormix users the content of its presentation "Yeast cell immunomodulatory and intestinal integrity effects on broilers challenged with Salmonella enteritidis" at IPPE 2019, in Atlanta, USA....
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Dianna Bourassa (Auburn University) speaks on prevalence and diversity of serogroups of Salmonella in samples obtained by different methodologies, during the Latin American Poultry Congress 2017 in Guadalajara, Mexico....
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Steven Ricke, Professor and Director of the Center for Food Safety at the University of Arkansas, discussed the effect of prebiotics, probiotics and organic acids to control Salmonella and Campylobacter, as well as the relevance of biosecurity, during IPPE 2017....
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The 2019 International Production & Processing Expo (IPPE) will offer a new education program titled, Salmonella and Campylobacter Control in Poultry Production and Processing – Meeting Food Safety Goals. The program, scheduled for Thursday, Feb. 14, and Friday, Feb. 15, 2019, will provide participants with new information on state-of-the-art technologies, methods and processes in addressing food safety issues faced by the poultry industry. The two-day workshop is a collaboration...
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Charles Hofacre (Southern Poultry Research and University of Georgia) discussed probiotics and prebiotics that can help in fighting Salmonella colonization in broilers, during IPPE 2018 in Atlanta, USA....
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Introduction Foodborne pathogens are widely diverse in nature and continue to be the major cause of global public health problems in both developed and developing countries. Among these pathogens is Salmonella, responsible for costs with medical care, loss of productivity and expenses with control by the food industry and, mainly, problems for the poultry industry (MAJOWICZ et al., 2010). The Enteric serotypes usually are the disease causative, such as aviary paratyphoid,...
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Melina Bonato, ICC Brazil's R&D Coordinator, explains the results of the use of the company's yeast cell wall on broilers infected with Salmonella enteritidis (SE)....
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Changing Feed Industry Imperatives Call For A Closer Look At On-Site Aflatoxin Test Methods
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The expert from the University of São Paulo (Brazil) explains different methods and the risks involved in Salmonella control....
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Charles Hofacre (Southern Poultry Research and University of Georgia) talked about his research on the protective effects of Direct-Fed Microbials in combination with a live vaccine against Salmonella Heidelberg in broilers, during IPPE 2018 in Atlanta, USA....
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Brian Fairchild (University of Georgia) offered details of his research on the impact of acidified water treatment during feed and water withdrawal on the recovery of Salmonella from broiler crops and ceca, during IPPE 2018 in Atlanta, USA....
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Martha Pulido-Landínez (Mississippi State University) went over her research on the serotype in chicken farms and processing plants, as well as its effects on the birds, during IPPE 2018 in Atlanta, USA....
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Introduction Salmonella remains the leading cause of outbreak-associated gastroenteritis in the United States, and consumption of poultry products has been implicated in several of these outbreaks (1, 2). Since implementation of the HACCP program, improvement has been made in the level of Salmonella contamination of processed chicken carcasses (3). However, a survey of retail meat from the Washington, DC, USA area revealed a surprising level of contamination of beef, pork, and...
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Introduction Despite impressive advances in the control of infectious diseases, some bacterial pathogens have acquired antibiotic resistance and are emerging in human populations. Many of these infections are zoonotic and are transmitted from healthy carrier animals to humans through contaminated food (Wegener et al., 2003). For example, Salmonella bacteria, especially the serovars Typhimurium and Enteritidis, are common contaminants of poultry and eggs, causing food-borne...
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Salmonellosis is one of the widely distributed foodborne diseases, causing a mild to severe type of diarrheal illness/acute gastroenteritis with tens of millions of human cases occurring worldwide every year (who.int/factsheet.com). The causative agent of Salmonellosis is Salmonella enterica, which is a gram-negative, rod-shaped, motile bacterium belonging to the family Enterobacteriaceae, capable of surviving in freezing, refrigeration and dry conditions (Optimal growth at 35-37°C and...
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Richard Sellers (American Feed Industry Association) and Steven Ricke (University of Arkansas) discuss a new research project that will analyze whether animal feed contains serotypes from Salmonella that could pose a health threat to livestock....
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By: Victoria Broehm
The Institute for Feed Education & Research (IFEEDER) along with several partners—including the American Feed Industry Association (AFIA), National Pork Board, National Renderers Association, Poultry Protein and Fat Council, U.S. Poultry and Egg Association, and U.S. Soybean Board—has launched a new research project with the University of Arkansas to analyze whether animal feed contains any of the serotypes from the bacteria Salmonella that could...
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This study investigated the potential of fermented liquid feed (FLF) to reduce Salmonella carriage in broiler chickens. In this experiment, a strain identified as Lactobacillus Salivarius ss Salivarius NCIMB 41606 (Lb salivarius) that had been isolated from chicken gut and had been selected for its fermentation and potential probiotic properties, was assessed for its efficacy in reducing the shedding of Salmonella enterica typhimurium Sal 1344 nal r in broilers. A total of 68...
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1. Introduction In the US, 30 serovars of Salmonella enterica causing foodborne illness persist at an incidence in the general food supply to warrant continuous survey [1]. Several serovars are of interest for their association with eggs and poultry products. Phenotype microarray (PM) data were accumulated for the top 4 serovars of Salmonella enterica linked to chicken (Typhimurium, Enteritidis, Heidelberg and Infantis)...
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1. Introduction Salmonellae including pullorum disease, fowl typhoid and other infections may cause varieties of clinical signs from acute systemic disease and gastrointestinal symptoms in poultry flocks to embryonic problem in hatchery [1]. With great expansion of the poultry rearing and farming, pullorum disease and fowl typhoid have become wide spread problem in Bangladesh as well as other countries of the world [2, 3]. In recent years, diagnostic laboratories have been...
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