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.