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CONTENT
I. Introduction II. Salmonella species
Bacteria Disease Legislation
Sampling
Salmonella prevention
CONTENT
I. Introduction II. Salmonella species
Bacteria Disease Legislation
Sampling
Salmonella prevention
II. Salmonella
The bacteria The genus Salmonella:
Salmonella
Optimum temperature for growth: 35C - 37C ( 95 99 F) Optimum pH: 6.5 - 7.5 (growth between pH 4-9)
II. Salmonella
Salmonella infections There are two categories of Salmonella infections in poultry: Salmonella infections of importance to public health (paratyphoid Salmonellae) cause disease by humans Salmonella infections that can cause disease in poultry flocks (fowl typhoid and pullorum disease)
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 clinical signs 12 h-36 h after ingestion of a contaminated food) Children, old people and people with impaired immune systems can suffer severe disease and even death.
II. Salmonella
Salmonellosis in humans Clinical signs include: diarrhea nausea abdominal pain mild fever chills Vomiting, prostration, anorexia, headache
II. Salmonella
Salmonellosis in animals Bird specific species: Salmonella pullorum Salmonella gallinarum Salmonella-infected animals may or may not develop disease subclinical carriers Other enzootic diseases can thus predispose or increase the susceptibility of animals to Salmonella exposure.
II. Salmonella
Species and subspecies
II. Salmonella
Species and subspecies The European Commission observed flock prevalence for the 5 most frequently reported Salmonella serotypes were: S. enteritidis 10.9 % S. typhimurium 0.5 % S. infantis 2.2 % S. mbandaka 0.4 % S. hadar 1.1 % Others 6.5 %
Country specific!
II. Salmonella
Transmission
Animal feed Water source Transport Equipment Dogs and cats Rodents, Birds
Farm Animals
Food Processing
Faeces
Flies
II. Salmonella
Transmission Most of the Salmonella serovars: Limitation to the oral/faecal cycle
Horizontal transmission
II. Salmonella
Transmission Salmonella Enteritidis: Invasion of internal organs
II. Salmonella
Transmission
II. Salmonella
Prevalence (%) of Salmonella spp. in EU (EFSA,2007)
Hungary 66,1 Belgium 15,3
Poland
Estonia Portugal
57,7
50 42,9
10,7
10,2 10
Spain
Ireland Latvia Italy Cyprus Greece Czech Republic Germany
42,3
33,8 33,3 30,4 29,7 27,3 22,5 17,2
Netherlands
France Austria Denmark Slovenia Finland Norway Sweden
10
8,9 7,8 3,9 3,1 0,5 0,3 0
II. Salmonella
Legislation REGULATION (EC) No. 2160/2003 of 17 Nov 2003 on the control of Salmonella and other specified food-borne zoonotic agents.
All EU countries are required to establish rules to avoid the introduction of Salmonella in a farm. Mainly Salmonella and Campylobacter are the main causes of zoonoses in humans. Controls should cover the whole food chain, from farm to fork.
GOAL: Salmonella free meat on the market!!
II. Salmonella
Legislation
The five most frequent salmonella serotypes must be controlled: Salmonella enteritidis Salmonella typhimurium Salmonella hadar Salmonella infantis Salmonella virchow
II. Salmonella
Legislation
Species
Breeders
Testing
Faeces, 5 pair of boot swabs Faeces, 2 pair of boot swabs 2 pair of boot swabs
Target species
All 5 species S. Enteritidis S. Typhimirium S. Enteritidis S. Typhimirium
EU target
<1% by 31/12/2009 Reduction each year Final goal: <2% <1% by 31/12/2011
Layers
01-01-2008
Broilers
01-01-2009
Turkeys
01-01-2010
S. Enteritidis S. Typhimirium ?
?
<1% by 31/12/2012 ?
?
Breeding pigs
Slaughter pigs
?
?
II. Salmonella
Legislation
Remarks: also hatching eggs fall under this regulation. Positive eggs and day old chicks will be destroyed. Suspected positive consumption eggs shall be treated in order to eliminate the salmonella, before consumption Salmonella should be absent in 25 grams fresh chicken meat from 12/12/2010
II. Salmonella
Available methods for sampling Drag swabs: dragging swabs throughout the poultry building. Boot swabs: walking throughout the poultry building with absorbent material placed over the footwear of the sampler
II. Salmonella
Available methods for sampling Faecal samples: multiple fresh faecal/caecal samples collected from different areas in the poultry building.
II. Salmonella
Available methods for sampling Meconium, chick box papers, dead in shell and culled chicks at the hatchery.
II. Salmonella
Minimum sampling
II. Salmonella
Minimum sampling
II. Salmonella
Minimum sampling
broilers:
before leaving for slaughter (results should be known prior to leaving for slaughter)
turkeys:
before leaving for slaughter (results should be known prior to leaving for slaughter)
CONTENT
I. Introduction
Legislation
2. Rearing chicks in Salmonella free environment 3. Salmonella free water and feed 4. Regular monitoring of total production chain 5. Immediate action when Salmonella is detected
Salmonella Lactobacilli
pH
CONTENT
I. Introduction
Legislation
Frequency
After every batch
Dosage
2%
Contact time
4 6 hours
Product
BIOGEL
(foaming alkaline detergent)
Frequency
After every batch
Dosage
Contact time
15 - 30 minutes
2-5%
Product
VIROCID
(broad spectrum disinfectant)
Frequency
After every batch
Dosage
Contact time
Minimum 15 minutes
0,5%
AOAC, USA
AOAC, USA AOAC, USA AOAC, USA
10 min
10 min 10 min 10 min
1: 400
1: 400 1: 400 1: 400
0,25%
0,25% 0,25% 0,25%