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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.
The Salmonella enteritidis (SE) pilot project (Schlosser et al. 1995) showed that the risk of eggs being contaminated with SE could be reduced by proper house cleanout and disinfection, rodent control, biosecurity, and by housing SE-free chicks and pullets. As a result, the focus for SE risk reduction in the commercial egg industry has been on adoption of voluntary egg quality assurance (QA) programs (e.g. the Pennsylvania and California Egg Quality Assurance Programs, and others modeled after...
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Researchers at the University of British Columbia have discovered an anti-virulence factor in Salmonella, knowledge that could be used to design improved Salmonella vaccines. Virulence factors allow a pathogen to thrive in the host and cause disease. An anti-virulence factor controls the degree of infectiveness. Salmonella are bacteria that infect a variety of vertebrae hosts. Salmonellosis, infection from Salmonella, can lead to gastroenteritis or typhoid fever -- a severe...
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Government study shows Salmonella levels over five times higher in intensive egg production than organic. The Soil Association can reveal that a recent government survey [1] shows that organic laying hen farms have a significantly lower level of Salmonella. Salmonella is a bacterium that causes one of the commonest forms of food poisoning worldwide. [2] The study showed that 23.4 per cent of farms with caged hens tested...
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New high pressure ozone spray systems have been developed to remove E. coli from fresh produce, meat and poultry plants, their manufacturer claims. Produce Safety & Security International said its Spherequat 1000, 5500 and 6400 units are proven in tests to help food processors reduce the causes of a number of food borne illnesses, including E.coli OH157:H7, Salmonella and Staphylococcus. Processors are constantly looking for innovative ways to keep operational facilities and...
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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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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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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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I examined birds in their cages. There was a salmonella and lameness problem... After treatment with floremfenicol for 7 days, birds were healthy again..but as soon as I stopped medication, I got the same problem again...bird age is 14 months. Could you please tell me what I could do?
Dr. Ahmad ...
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Solution BioSciences, Inc., has announced a new antimicrobial system, called Bromitize, to reduce salmonella and other carcass bacteria during poultry processing.
The antimicrobial activity is based on a patented bromine chemical technology. This effective, safe-to-use product disinfects and reduces bacteria in poultry pre-chill and post-chill processing steps. The application system is compatible with existing equipment and readily integrates into commercial processing lines.
Besides...
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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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One of the most virulent sources of salmonella poisoning can be home-made mayonnaise, which normally contains the yolk of raw, unpasteurised eggs.
The finished product can be left for long periods of time at room temperature. If the eggs are infected with any salmonella 'bugs' this provides them with an ideal environment in which to multiply rapidly.
To help protect consumers against salmonella infection, the majority of laying hens in the UK are now vaccinated against Salmonella...
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The European Union wants to open the European market for meat to American chicken which is treated with chemicals in order to fight possible contamination with Salmonella. Finland and Sweden are among EU member states opposed to allowing chemically-treated chicken onto the market.
"To put it bluntly, the treatment is just an attempt to cover up for poor hygiene in the early stages of production", says veterinary inspector Terhi Laaksonen of the Ministry of Agriculture and Forestry.
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A decrease in eggshell quality is a trait that may be used to detect chickens infected with Salmonella, according to recent US research.
ARS (Agricultural Research Service) veterinary medical officer, Jean Guard Bouldin, 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, Bouldin theorized that poor eggshell quality...
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USDA's Food Safety & Inspection Service is making available results of baseline studies it conducted on generic E. coli and salmonella between 1997 and 2000 as a means to assist inspected establishments in assessing their progress on testing to meet performance criteria.
FSIS stressed that publication of the baseline results does not affect the current generic E. coli criteria and salmonella standards listed in FSIS regulations. The regulations require that all inspected meat and poultry...
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Javier Ochoa Repáraz defended his PhD thesis at the University of Navarre Faculty of Science on the development of an acellular vaccine aginst Salmonella enteritidis.
This involves a world pandemia considered to be the most importante zoonosis or illness/infection transmissible salmonellosis by animals to humans under natural conditions. It is estimated that the incidence of acute worldwide is more than a thousand million cases per annum and causes three million deaths.
The project...
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Javier Ochoa Repáraz defended his PhD thesis at the University of Navarre Faculty of Science on the development of an acellular vaccine aginst Salmonella enteritidis.
This involves a world pandemia considered to be the most importante zoonosis or illness/infection transmissible salmonellosis by animals to humans under natural conditions. It is estimated that the incidence of acute worldwide is more than a thousand million cases per annum and causes three million deaths.
The project...
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