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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.
Maarten De Gussem, global poultry consultant and founder of Vetworks, is a keynote speaker this week at the Latin American Poultry Congress in Lima, Peru. De Gussem is presenting the latest findings on two important topics in poultry health on Bacterial Enteritis and Salmonella control programs in the...
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Charles Hofacre (Southern Poultry Research) discussed the reduction of Salmonella on broilers going to the processing plant and gave additional recommendations, during IPPE 2019 in Atlanta, USA....
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Introduction Salmonella spp. is the most relevant foodborne pathogen globally. It is widely distributed in nature and it is able to survive in a wide range of environments. Human infections are associated not only with animal food sources, but also with pets, reptiles, fruits, vegetables, and other humans. However, poultry and poultry products are considered as one of the most important sources of human Salmonella infections (Batz et al., 2012). More...
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Introduction : Multiple factors can influence both Salmonella prevalence and diversity of Salmonella serogroups detected from both pre- and post-harvest samples. Sampling methodologies vary widely when sampling the environment, individual live birds, carcasses, and parts. Furthermore, protocols for analyzing the samples following collection can also impact both prevalence and serogroup diversity. With more than 2,400 serotypes, it is reasonable to expect that...
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Background Salmonella contaminated animal feed is a major source for introducing Salmonella into the animal feed and food chain [1,2]. A striking example emphasizing the potential of contaminated animal feed to act as a source of Salmonella infections in humans occurred when S. Agona emerged as a public health problem in several countries due to the spread of contaminated imported fish meal used as animal feed. In the USA a rapid increase of human infections with S. Agona...
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In the European Union (EU), efforts are in place to minimize human food-borne Salmonella infections from animal-derived food. Special attention is given to animal feed (1) in line with EU regulation (EC) No 178/ 2002 (known as the ‘Food Law’), which considers animal feed as the first link of the animal-derived food chain. A quantitative risk assessment concluded that in both breeder and slaughter pigs, infected incoming pigs and Salmonella-contaminated feed are the two major...
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INTRODUCTION It is estimated that Salmonella causes 1 million illnesses and 380 deaths per year in the U.S and the cost associated with foodborne salmonellosis is estimated in excess of $2.7 billion annually (CDC., 2014b). S. Typhimurium and S. Heidelberg are among the top 10 Salmonella serovars associated with human cases. Poultry products are frequently implicated as the source of human Salmonella infections. Multidrug resistant S. Heidelberg have been implicated in several...
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TJ Gaydos, Head, North American Poultry Programs at Phileo Lesaffre Animal Care, points out the mode of action of Safmannan® in poultry, which binds a broad spectrum of major pathogens in poultry, during IPPE 2019....
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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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Bacillus licheniformis-Fermented Products Improve Growth Performance and Intestinal Gut Morphology in Broilers under Clostridium perfringens Challenges (Extract)
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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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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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