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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.
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Manuel Da Costa (Zoetis) commented on trials done with five serotypes to improve poultry protection, during IPPE 2020 in Atlanta, USA....
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Martha Pulido-Landinez (Mississippi State University) gave recommendations on how to deal with this disease, including identification of sources, during IPPE 2020 in Atlanta, USA....
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"What are the risks of Salmonella in Poultry? "Dr. Pablo Chacana, R&D in Poultry Health, INTA, discusses the key points of this issue during the 2019 Multi-State Poultry Feeding and Nutrition Conference and Silvateam’s Technical Symposium...
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Part I: Are you doing enough to control Salmonella?
Salmonella ranks among the world´s biggest threats to health. In the United States alone, it is thought to be responsible for around 378 deaths and an estimated 19,336 hospitalisations each year. And these are just the reported cases. If you´ve ever had to take a few days off work with a nasty case of "food poisoning", but not bothered...
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Armitra Jackson-Davis (Alabama A&M University) explained her research on the benefits of Yucca extract in combination with organic acids, during IPPE 2020 in Atlanta, USA....
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A balanced microbiota is vital for the intestine to have good function, in addition to gut integrity. The microbiota is formed by non-pathogenic microorganisms, which are of key importance for the metabolism and the absorption of nutrients and other compounds consumed by animals. A healthy microbiota has a high diversity of microbial genera in perfect balance, allowing an increase in the metabolic capacity of the intestine. Beneficial microbiota assists in the digestion and...
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Salmonellosis is the common zoonotic disease, together with campylobacteriosis in the EU, and Salmonellla is a common cause of foodborne disease outbreaks (EFSA). In the EU, over 91,000 salmonellosis cases are reported each year. EFSA has estimated that the overall economic burden of human salmonellosis could be as high as €3 billion a year (EFSA). 79,698 cases were reported confirmed cases of human salmonellosis in the EU/EEA in 2018, by the most frequent serovars in 2018 (EFSA). The...
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Influence of low protein diets on performance and intestinal health
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Salmonella Enteritidis is a significant foodborne pathogen that can often be traced back to poultry and poultry products. Feed ingredients such as Bacillus probiotics and parietal yeast fractions have gained in interest to reduce food safety issues. Consequently, 2 in vivo trials were setup to evaluate the ability of these products to reduce Salmonella Enteritidis colonization in the laying pullets and hens. In the first trial, 60 Hy-Line Brown pullets aged 9...
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Todd Applegate (University of Georgia) talked about the transition to NAE (No Antibiotics Ever) in poultry production, as well as advances in nutrition against bacterial diseases, during IPPE 2020 in Atlanta, USA....
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- Let's talk about the current state of antibiotic-free production. Although it has been discussed for many years now, is it advancing fast (and effectively) enough? When considering...
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Wilmer Pacheco (Auburn University) discussed his research on possible contamination of animal finished feeds and his recommendations on the subject, during IPPE 2020 in Atlanta, USA....
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What is the role of pathogens in Salmonella? How does a selected yeast fraction work on the reduction of Salmonella contamination risk? Alain Riggi, Global Species Manager Poultry at Phileo by Lesaffre, answers these questions in an interview with Engormix in IPPE 2020, Atlanta, USA
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Dr. Pablo Chacana, R&D in Poultry Health, INTA, points outs the different ways of how this bacteria can enter into the farm and how to combat it using plant extract, during the 2019 Multi-State Poultry Feeding and Nutrition Conference and Silvateam’s Technical Symposium.
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Introduction Poultry is affected by the various diseases, especially flocks that have low immunity resulting in the significant economic losses due to high feed conversion ratio (FCR) and mortality [1]. They are also susceptible to secondary infections due to responses to irregular vaccination and immune suppression [2]. Escherichia coli are found to be one of the most important causes of economic loss to poultry production. However, ammonia, mycoplasmas, Newcastle disease virus...
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The 2020 International Production & Processing Expo (IPPE) will offer a new education program titled, Processing for Antibiotic Free Production. The workshop, scheduled for Thursday, Jan. 30, 2020 and Friday, Jan. 31, 2020, will focus on the elements that ensure appropriate antibiotic free production from grow-out to plant processing. The two-day workshop is a collaboration between the U.S. Poultry & Egg Association (USPOULTRY) and the University of Georgia’s Department of...
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INTRODUCTION Salmonella enterica is the 3rd leading cause of foodborne illnesses globally; accounting for 78 million illnesses and 59 thousand foodborne-related deaths annually (Havelaar et al., 2015). In the United States, non-typhoidal Salmonella is responsible for 1 million illnesses, 19 thousand hospitalizations, and 378 deaths each year (Scallan et al., 2011). Children (≤5 years old) and the elderly (>65 years old) are most susceptible to Salmonella infection,...
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Background Salmonella is a major food borne pathogen which globally is estimated to cause 93 million enteric infections and 155,000 diarrheal deaths each year [1]. Poultry products are a significant source which initially was considered to be a consequence of the global introduction of industrialized production of broiler chickens around some 50 years ago [2]. In the late 1980s, the emerging and pandemic spread of Salmonella Enteritidis primarily via table eggs also...
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