Salmonella Control Poultry

8/3/2019 Salmonella Control Poultry

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SALMONELLA CONTROLbyCID LINES

www.cidlines.com


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I. Introduction

II. Salmonella species Bacteria

Disease

Legislation

Sampling

III. Salmonella control

Factors affecting Salmonella prevalence

Salmonella preventionIV. Sanitation program

General

CCPs

CONTENT


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I. Introduction

II. Salmonella species Bacteria

Disease

Legislation

Sampling



Salmonella preventionIV. Sanitation program

General

CCPs

CONTENT


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Salmonella

II. Salmonella

The bacteria

The genus Salmonella:

Family Enterobacteriaceae facultative anaerobic Gram-negative rod-shaped bacteria

Optimum temperature for growth: 35C - 37C( 95 99 F)

Optimum pH: 6.5 - 7.5 (growth between pH 4-9)


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II. Salmonella

Salmonella infections

There are two categories of Salmonellainfections in poultry:

Salmonellainfections of importance to public health(paratyphoid Salmonellae) cause disease by humans

Salmonellainfections that can cause disease in poultryflocks (fowl typhoid and pullorum disease)


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II. Salmonella

Salmonellosis in humans

The greatest hazards to public health include:

raw poultry meat

undercooked poultry meat products

eggs and products containing raw eggs

The incubation period: 5 hours till 7 days (mostly clinicalsigns 12 h-36 h after ingestion of a contaminated food)

Children, old people and people with impaired immunesystems can suffer severe disease and even death.


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II. Salmonella

Salmonellosis in humans

Clinical signs include: diarrhea

nausea

abdominal pain

mild fever

chills

Vomiting, prostration, anorexia, headache

The syndrome usually lasts for two to seven days.


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II. Salmonella

Salmonellosis in animals

Bird specific species:Salmonella pullorumSalmonella gallinarum

Salmonella-infected animals may or may not developdisease subclinical carriers

Other enzootic diseases can thus predispose or increase

the susceptibility of animals to Salmonellaexposure.


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II. Salmonella

Species and subspecies

The European Commission observed flock prevalencefor the 5 most frequently reported Salmonellaserotypeswere:

S. enteritidis10.9 % S. typhimurium0.5 %

S. infantis2.2 %

S. mbandaka0.4 %

S. hadar1.1 %

Others 6.5 %

Country specific!


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Food Processing

II. Salmonella

Transmission

Animal feedWater source

Dogs and cats

Rodents, Birds

Farm Animals

Meat products

Faeces

Flies

Man

Salmonella Food Poisoning

Transport

Equipment


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II. Salmonella

TransmissionMost of the Salmonellaserovars:

Limitation to the oral/faecal cycle

Multiplication in the digestive tractand shedding

Environmental and faecalcontaminations

Contamination of egg limited tosurface of the shell

Horizontal transmission


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II. Salmonella

TransmissionSalmonella Enteritidis:

Invasion of internal organs

Multiplication in the digestive tractand shedding

Detectable antibodies

Contamination of eggs: 0,02%(2 eggs on 10000)

Transmission to next generation

Vertical transmission


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II. Salmonella

Transmission


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Hungary 66,1 Belgium 15,3

Poland 57,7 The United Kingdom 10,7

Estonia 50 Slovakia 10,2

Portugal 42,9 Lithuania 10

Spain 42,3 Netherlands 10

Ireland 33,8 France 8,9

Latvia 33,3 Austria 7,8

Italy 30,4 Denmark 3,9

Cyprus 29,7 Slovenia 3,1

Greece 27,3 Finland 0,5

Czech Republic 22,5 Norway 0,3

Germany 17,2 Sweden 0

II. Salmonella

Prevalence (%) of Salmonella spp. in EU (EFSA,2007)


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II. Salmonella

Legislation

GOAL: Salmonellafree meat on the market!!

REGULATION (EC) No. 2160/2003 of 17 Nov 2003 on thecontrol of Salmonellaand other specified food-borne

zoonotic agents.

All EU countries are required to establish rules to avoidthe introduction of Salmonellain a farm.

Mainly Salmonellaand Campylobacterare the maincauses of zoonoses in humans.

Controls should cover the whole food chain, from farm tofork.


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The five most frequent salmonella serotypes mustbe controlled:

Salmonella enteritidis

Salmonella typhimurium

Salmonella hadar

Salmonella infantis

Salmonella virchow

II. Salmonella

Legislation


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Species Start datetesting

Testing Target species EU target

Breeders 01-01-2007Faeces, 5 pairof boot swabs

All 5 species


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Remarks:

also hatching eggs fall under this regulation. Positiveeggs and day old chicks will be destroyed.

Suspected positive consumption eggs shall be treated

in order to eliminate the salmonella, before consumption Salmonellashould be absent in 25 grams fresh

chicken meat from 12/12/2010

II. Salmonella

Legislation


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II. Salmonella

Available methods for sampling

Drag swabs: dragging swabs throughout the poultrybuilding. Boot swabs: walking throughout the poultry building withabsorbent material placed over the footwear of the sampler


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II. Salmonella


Faecal samples: multiple fresh faecal/caecal samplescollected from different areas in the poultry building.


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II. Salmonella


Meconium, chick box papers, dead in shell and culledchicks at the hatchery.

Hatchery samples: throughout the hatchery, includinginside the incubators.


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breeders: rearing flocks D.O.C.

4 weeks olds

2 weeks < moving to production house

breeders: production flocks

every 2nd week during the production

(gen. 18 64 weeks)

II. Salmonella

Minimum sampling


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layers: rearing flocks D.O.C.

2 weeks < moving to production house

layers: laying flocks

every 15 weeks during the laying cycle

II. Salmonella

Minimum sampling


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broilers:before leaving for slaughter(results should be known prior to leaving forslaughter)

turkeys:before leaving for slaughter

(results should be known prior to leaving forslaughter)

II. Salmonella

Minimum sampling


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I. Introduction

Legislation

II. Salmonella species

Bacteria

Disease



Salmonella prevention

IV. Sanitation program General

CCPs

CONTENT


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5 basic principles

1. Salmonellafree day-old-chicks(parent stock, hatchery, transport)

2. Rearing chicks in Salmonellafree environment

3. Salmonellafree water and feed

4. Regular monitoring of total production chain

5. Immediate action when Salmonellais detected


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Salmonellais transmitted via the egg from parent tochick, thus an obvious starting point for any Salmonellacontrol strategy is to ensure poultry breeding flocksare kept Salmonellafree.


Salmonella free day-old-chicks


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Controlling for birds, flies and rodents All-in/all-out management Visitors Good cleaning and disinfection protocol


Salmonella free environment


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Pelleted feed 10 times less Salmonellathan non-pelletedfeed (thanks to heat treatment) Antibiotics: can cause resistance Salmonella, affect theresistance of the animal against colonization

Addition of organic acids enhance Salmonelladestruction


Salmonella free water and feed

Growth curve Salmonella and Lactobacilli vs. pH

-20

0

20

40

60

80

100

120

2,5 3 3,5 4 4,5 5 5,5 6 6,5 7 7,5 8 8,5 9 9,5

pH

Salmonella

Lactobacilli


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According European legislation the production chain isregular monitored by sampling of poultry flocks


Regular monitoring of total production chain


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Immediate action when Salmonella is detected

Determination of the origin of the infection.

Movement of poultry flocks at the end of the productioncycle should only be allowed for slaughter or destruction.

Poultry litter/faeces and other potentially contaminatedfarm waste should be disposed of in a safe manner.

Particular care should be taken in cleaning anddisinfection of the poultry house and equipment.

Before restocking the facility, a bacteriologicalexamination should be carried out.


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I. Introduction

Legislation

II. Salmonella species

Bacteria

Disease



Salmonella prevention

IV. Sanitation program General

CCPs

CONTENT


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IV. Sanitation Program

1. Remove litter


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2. Soaking with water, remove most of the dirt


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3. Cleaning water system

Application Product Frequency Dosage Contact time

CID 2000After every

batch2% 4 6 hours


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4. Cleaning


FoamingBIOGEL

(foaming alkalinedetergent)

After everybatch

2-5% 15 - 30minutes


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5. Disinfecting


SprayingVIROCID

(broad spectrumdisinfectant)

After everybatch

0,5% Minimum

15 minutes

VIROCIDefficacy tests:

Salmonella enteritica Enteritidis AOAC, USA 1 min 1: 800 0,125%

Salmonella enteritica Heidelberg AOAC, USA 1 min 1: 800 0,125%

Salmonella choleraesuis ser. enteritidis AOAC, USA 10 min 1: 400 0,25%

Salmonella choleraesuis ser. pullorum AOAC, USA 10 min 1: 400 0,25%

Salmonella choleraesuis AOAC, USA 10 min 1: 400 0,25%

Salmonella choleraesuis ser. typhisuis AOAC, USA 10 min 1: 400 0,25%


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Critical Control Points


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IV Sanitation Program


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Salmonella Control Poultry

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