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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.
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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By: Centers for Disease Control and Prevention (CDC)
Eggs are one of nature’s most nutritious and economical foods. But it’s important that you take care when handling and preparing fresh eggs and egg products.
The inside of eggs that appear...
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Current market review and perspective of Florfenicol, Tilmicocin, vitamins and aminoacids
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Analyze over 40 different feed raw materials with AMINONIR® Portable | Evonik
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The relentless march of antimicrobial resistance (AMR) has emerged as a public health concern, especially in the light of the fact that newer antibiotic classes have been slow to develop and investments in novel antimicrobial drug classes have been receding. AMR problem transcends international borders with antibiotic stewardship. Increasing thrust for restriction on AGP’s has instigated hunt for newer alternatives. Present study is...
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1. Introduction Salmonella spp. is Gram-negative intracellular enteric bacterium of public health concern. It is responsible for over 90,000 cases of zoonotic food-borne infections per year in the European Union (EU), according to the last European Food and Safety Authority (EFSA) report [1]. In recent years, different serovars were considered responsible for disease outbreaks, and Salmonella Typhimurium and S. Enteritidis were the most prevalent in the European Union...
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Effects of Muco-defen® on Clostridium perfringens-induced necrotic enteritis in broilers
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1. Introduction In the poultry industry, enteric bacterial pathogens pose a threat to intestinal health and can contribute to the transmission of zoonotic diseases [1,2], increased mortality in poultry flocks, reduced feed efficiency, decreased rate of body weight gain and, therefore, increase in total production costs [3,4]. Salmonella infection and necrotic enteritis (NE) produced by Clostridium perfringens (CP) are two significant bacterial diseases in poultry [5,6]. Each...
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In recent years, the market positioning for a reduction on antibiotic use in animal production gained strength with a focus to produce antibiotic free livestock. In this context mannan-oligosaccharides (MOS) have conquered the animal health industry. MOS could function as potential alternatives in a strategy for antibiotic reduction and substitution and help the animals to maintain their productive potential. Yeast fractions are rich in mannoproteins, mannans and β-glucans, enabling...
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Introduction Salmonellosis is a significant global public health issue and causes high morbidity rate and has a significant economic impact. Foodborne diseases persist in many countries and consider the most important public health problem. There is global improvement in food processing practices, hygiene measures, education of food handlers on the potential risks and information to consumers for proper utilization, but still so far to eliminate the foodborne pathogen problem...
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Lack of adequate controls or decontamination procedures render many breeding chicken flocks susceptible to avian salmonellosis, either from contaminated environments or between birds and their young within the flock. Salmonella Pullorum...
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Commercial laying hens health and production activity are continuously threatened, intensive breeding is becoming the most followed approach for many different type and size of companies. Therefore there is world-widespread agreement on nutrition key importance, since finding the right feed blend and measuring its performance is what really makes the difference for both the animal productivity and wellbeing. Silvateam...
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Introduction. Salmonella Gallinarum with the biotypes Gallinarum and Pullorum causes two septicaemic diseases in poultry: Fowl Typhoid and Pullorum Disease. The former Salmonella Pullorum serovar is not recognised anymore as such. Both biotypes are differentiated by a few biochemical and molecular tests. This bacterium is highly adapted to produce a septicaemic disease in birds. In general all other animals’ species...
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Aaron Kiess (Mississippi State University) and Tomi Obe (University of Georgia) talk about a current hot topic in the poultry processing industry: salmonella sanitization. Let's Squawk About It is a monthly interview segment by the Poultry Science Association....
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1. Introduction Transportation coops have been shown to be a vector for cross-contamination during the 3–12 h transportation and holding period that occurs before birds are processed [1]. These coops contain organic matter and microorganisms left by previously transported flocks [2]. Salmonella and Campylobacter levels can increase by 20 to 40% during loading, transportation, and holding before being processed [3–5]. Transportation is a known stress factor in poultry...
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