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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 vaccination of laying hens with live vaccines against Salmonella Enteritidis applied in a 3-dose vaccination regimen during rearing has been one of the measures implemented that has reduced the prevalence of Salmonella in poultry and therefore also the risk of...
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Despite successful Salmonella control measures implemented in food-animal production, salmonellosis remains one of the most frequently occurring food-borne zoonoses worldwide, with poultry and poultry products as the main transmission vector. In general, about...
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1. Introduction A previous study reported nontyphoidal Salmonella spp., Clostridium perfringens, Campylobacter spp., and Escherichia coli as some of the most important foodborne bacterial pathogens in the U.S. [1]. Overall, health-related cost associated with the food borne illness from those pathogens was estimated to be around $51.0 and $77.7 billion based on a basic and enhanced model, respectively, as described earlier [1,2]. S. enterica serotype Enteritidis (SE) that...
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Introduction A 42-year history of information on Salmonella enterica serotypes indicates it is essential to rapidly determine serotype and subtype of isolates from contaminated products to improve the safety of food (Liu et al., 2011; Fabre et al., 2012; CDC-NCEZID, 2013; Lettini et al., 2014). Recently, a sequence-based method called dkgB-linked intergenic sequence ribotyping (ISR) became available to producers who want to independently screen for serotypes of S. enterica...
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INTRODUCTION The Centers for Disease Control and Prevention has estimated there are approximately 48 million cases of foodborne illness in the United States annually (Elaine et al., 2011a, 2011b). Salmonella and Campylobacter are the most frequently reported bacterial causes of poultry-related foodborne illness (Heyndrickx et al., 2002; Mead, 2002) because of their association with the gastrointestinal (GI) tract of chickens...
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The concept of food safety has become increasingly more evident in food production, mainly in relation to the export of products of animal origin, and it is a huge challenge to for the industries to ensure food safety. The demand for healthier and more natural additives in food has increased in Brazil and the world, resulting in investment in technology and industry adhesion. The technology used in the manufacture of the products is fundamental and integrates techniques for the...
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The two most common zoonotic diseases around the world are campylobacteriosis and salmonellosis, in that order. Salmonella is a bacteria that can cause serious gastrointestinal disease in human beings. As it is a zoonotic disease, it can be transmitted directly or indirectly between animals and human beings through...
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Salmonella, Campylobacter, Escherichia coli and Clostridium, the most concerning microorganisms Introduction: Importance of food safety The food industry is paying a lot of attention to avoid the presence of...
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I. INTRODUCTION Salmonella serovars can invade the host by inducing their own uptake into intestinal epithelial cells. This uptake is induced by virulence proteins delivered into cytoplasm of infected cells by a specialized mechanism known as type III protein secretion system (TTSS) (Bertelsen et al., 2003). These proteins activate signaling pathways involved in cytoskeleton rearrangements and cellular uptake processes (Galán and Zhou, 2000). Besides facilitating...
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Manuel Da Costa (Zoetis) explained the advantages of a live vaccine for Salmonella in cases of poor gut health, during IPPE 2020 in Atlanta, USA....
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1. Introduction As reported by the World Health Organization (WHO), salmonellosis is taking third place among foodborne diseases in humans, causing death. In European Union, Salmonella Infantis has been ranked among five most prevalent infection-causing serovars in humans [1]. Unlike S. Enteritidis, S. Infantis serovar tends to develop multidrug resistant phenotype more often. It has been recognized as a persistent clone,...
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1. Introduction Contamination with Salmonella affects an estimate of 20% of poultry meat [1]. This pathogen has the ability to remain viable for considerable periods of time in various biological and nonbiological habitats due to the formation of biofilms. Salmonella spp. are widely represented in the environment, and the intestinal tract of animals and birds is where they are found most [2,3]. Salmonella enterica can cause severe zoonotic disease and is transmitted to humans...
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I. INTRODUCTION
The non-therapeutic use of antibiotics in animal feed has been banned in some regions of the world (Lekshmi et al. 2017) and there are restrictions on the use of some products in other countries, including Australia (APVMA, 2017). This has led to a search for alternatives to antibiotics for use in poultry production. Yeasts and their by-products have been identified as potential alternatives to antibiotics. In a recent study (Ahiwe et al., 2018),...
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The demand for poultry products continues to rise and, since the beginning of the COVID-19 pandemic, so has the popularity of backyard poultry flocks. With the current mandates for social distancing and isolation, those who are spending a greater amount of time at home view it as an...
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1. Introduction Salmonella enterica is one of the leading causes of foodborne illness in the United States and around the world [1,2]. While there are over 2500 serotypes of Salmonella, 20 serotypes, including serotype Infantis, account for most U.S. human infections [3]. Infantis was the sixth most common serotype associated with human infections in 2016 and the fifth most common serotype isolated from chicken products in the U.S. in 2014 [3,4]. Infantis has consistently been...
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Modern animal feeding includes prophylactic approaches for supporting intestinal homeostasis and immunity, in order to avoid dysbiosis, diseases, and need for antimicrobial medication. According to the principles of the One Health concept, the well-being of humans, animals and the environment are all connected, and at these times of a pandemic, avoiding the excess usage of antibiotics in animal farming is more important than ever. Pro-, pre- and synbiotics Prebiotics and...
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Introduction Salmonellosis is one of the major foodborne diseases in developed countries [1]. It is known to be closely related to the consumption of contaminated food of animal origin, including eggs and poultry meat [2,3]. Salmonella enteritidis phage type 6 (PT6) is suspected to be the cause of epidemics of foodborne diseases in many countries [4]. Other severe outbreaks of S. enteritidis PT1 infection have been observed [5]. Salmonella typhimurium, a redoubtable pathogen,...
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Chicken meat is a common meat in Manokwari, West Papua, Indonesia and it is sold both in fresh and frozen forms. Fresh carcasses are usually from local producers while frozen carcasses are supplied from other regencies (administrative entities). Fresh carcasses are generally sold in traditional markets and frozen carcasses sold in both traditional markets and supermarkets.
Chicken meat is an ideal medium for many microorganisms especially pathogenic bacteria which lead to spoilage...
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Demand for animal protein for human consumption is rising globally at an unprecedented rate. Modern poultry production practices are associated with regular use of AGPs, potentially increasing selection pressure on bacteria to become resistant. AGP-alternatives are being sought to improve poultry performance. While the industry is focused on developing alternate solutions; their mode of action still remains unclear. Present study is undertaken to establish probable mechanism of action of...
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