Salmonella in poultry

Dill, K., Stanker, L. H., and Young, C. R. (1999). Detection of salmonella in poultry using a silicon chip-based biosensor. J. Biochem. Biophys. Methods 41, 61-67. 

In the field of muscle foods, the use of marination before irradiation reduced the dose necessary to eliminate Salmonella in poultry [113]. Some antimicrobial additives, especially the natural ones (e.g., bacteriocins) [94] and GRAS (generally recognized as safe) preservatives [114] can be usefully combined with irradiation to reduce dose requirements. Some antioxidants have also been used to prevent the undesirable oxidative effects in irradiated foods. 

Feed additives to control Salmonella in poultry. World s Poultry Science Journal 58,501-513. 

Radiation sterilization produces foods that are stable at room temperature and requires a dose of 20 to 70 kGy. At lower doses, longer shelf life may be obtained, especially with perishable foods such as fruits, fish, and shellfish. The destruction of Salmonella in poultry is an application for radiation treatment. This requires doses of 1 to 10 kGy. Radiation disinfestation of spices and cereals may replace chemical fumigants, which have come under increasing scrutiny in recent years. Dose levels of 8 to 30 kGy would be required. Other possible applications of irradiation processing are inhibition of sprouting in potatoes and onions and delaying of the ripening of tropical fruits. 

Although the concept of microbial antagonism by LAB is not new, the application to farm animals has gained interest only in the past few decades. Inhibition of Salmonella in poultry was the first research area of interest, and LAB have been proven to reduce E. coli 0157 in cattle before slaughter. Reports in the literature vary with respect to the efficacy of LAB in reducing food-borne pathogens in farm animals. It is important to consider the source of the DFM, application of the product, and methods used to evaluate the... 

Pivnick, H. and Nurmi, E. 1982. The Nurmi concept and its role in the control of Salmonella in poultry. In Developments in Food Microbiology (R. Davis, ed.), Vol. 1, p. 41. Applied Science, Barking, England. 

Van Immerseel, F., Russell, J.B., and Flythe, M.D. 2006. The use of organic acids to combat Salmonella in poultry A mechanistic explanation of the efficacy. Avian Pathology 35 182-188. 

Van Immerseel, F., Boyen, R, Gantois, I., Timbermont, L., Bohez, L., Pasmans, R, Haesebrouck, E, Ducatelle, R., 2005. Supplementation of coated butyric acid in the feed reduces colonization and shedding of Salmonella in poultry. Poultry Science 84 (12), 1851-1856. 

Present scientific evidence indicates that transmission of enteric pathogens (particularly Campylobacter) is mainly horizontal, while vertical transmission from parent to progeny via the egg is considered much less likely. Studies have shown that that the majority of Salmonella and Campylobacter strains do not cause disease symptoms in poultry and that between 40% and 80% of chicken flocks are Campylobacter positive. 

Salmonella rods are present on the surfaces of eggs and may penetrate into eggs via shell pores. They are also found in poultry and milk, and may contaminate meat during jointing. Foodborne toxicoinfections caused by Salmonella rods, but not involved in typhus or paratyphus, are named salmonellosis. In 2001 in Poland, the morbidity rate reached 51.2 per 100,000 (19,788 cases) (Gonera,... 

A main finding was the detection in retail poultry of . jejuni cultured in 192 of 862 specimens examined, as compared with 30 for Salmonella. Other types of retail meat had negligible contamination by either bacterium. Similarly, 48% of the jejuni enteritis cases were estimated to originate in poultry and none in beef or pork. Only a few of the cases were hospitalized. There were no deaths. 

The immunity of birds to the pungency of capsaicinoids underlies the development of pepper-laced bird seeds that are avoided by squirrels and other competing foraging animals. Since CPS has an interesting adivity against Salmonella sp. [82], the insensitivity of birds to the pungency of peppers has also served as the basis to develop capsicum-based produds as an alternative to antibiotics to prevent salmonella infedion in poultry. CPS is apparently not absorbed, since the flesh of the animals remain nonpungent. 

Much of the work involving reduction of pathogens by LAB has been done in poultry and has focused on the reduction of Salmonella, but some work has also been done on inhibition of Campylobacter. The most commonly studied defined organisms are strains of Lactobacillus, especially L. acidophilus. However, the results obtained from the studies to demonstrate the efficacy of DFMs have been controversial. Additionally, work done on undefined cultures also indicates that pathogen reductions can occur using species other than lactobacilli. 

Hinton, M. and Mead, G.C. 1991. Salmonella control in poultry The need for the satisfactory evaluation of probiotics for this purpose. Lett. Appl. Microbiol. 13, 49-50. 

Lloyd, A.B., Cumming, R.B., and Kent, R.D. 1977. Prevention of Salmonella typhimurium infection in poultry by pretreatment of chickens and poults with intestinal extracts. Aust. Vet. J. 53, 82-87. 

Thomson, J.L. and Hinton, M. 1997. Antibacterial activity of formic and propionic acids in the diet of hens on Salmonella in the crop. British Poultry Science 38 59-65. 

Salmonella infections have increased recently as common gastroenteritis disease. The clinical manifestation are diarrhoea, fever, abdominal cramps, tenesmus, headache, myalgia and occasionally nausea and vomiting. The contamination of foods can affect many people in USA in 1985 contaminated milk caused a disease in 170,000 person and in China in 1991 224,000 people are affected through a contaminated ice cream. The main reservoir of Salmonella are poultry, eggs and egg products. Serological test may be useful for the diagnosis. 

The evaluation of a number of immunoassay diagnostic kits was undertaken to determine their usefulness in a regulatory analytical laboratory environment in the food, feed and pesticide areas. Four rapid enzyme immunoassay tests for the detection of aflatoxin residues at the 20 ppb level in animal feeds were compared to the official HPLC procedure. In the pesticide area, a commercial pentachlorophenol competitive inhibition assay for residues in water was investigated as to its applicability to poultry and pork liver matrices. In addition, an ELISA screening procedure for the herbicide fusilade was developed. Modifications were incorporated into the rapid immunoband 1-2 Test procedure for the detection of motile Salmonella in various food and animal feed products resulting in quicker analysis than the standard culture method. Also, a comparative evaluation of a Quik-Card Test for sulphamethazine drug residues in pork urine, liver and muscle tissue, is described. 

Mani-Lopez E, Garcia H, Lopez-Malo A. Organic acids as antimicrobials to control Salmonella in meat and poultry products. Food Res Int 2012 45 713-21. 

Wierup, M., Wold-Troell, M., Nurmi, E. and Hakkinen, M. (1988) Epidemiological evaluation of the salmonella-controlling effect of a nationwide use of a competitive exclusion culture in poultry. Poult. Sci. 67, 1026-1033. 

Benefits of feed supplementation with Uve microorganisms (bacteria or yeasts) are reported in poultry farming on animals performance and health. Notably, resistance of chickens to bacterial infections (C. perfringens, E. coli, or Salmonella), feed efficiency, productivity of laying hens, and egg quality have been reported (Chaucheyras-Durand and Durand 2010). 

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