Salmonella poultry

Poultry, susceptible to microbiological deterioration, is an excellent substrate for Salmonella. Therefore, the temperature is reduced as rapidly as possible after slaughter. Packagiag at factory level is in soft film, ie, low density polyethylene or plastici2ed PVC, which retards water-vapor loss and permits oxygen entry. 

More recently, a range of other quality and safety issues have been recognised by consumers and now influence poultry meat and egg buying patterns and behaviour. Most importantly this includes (i) the routine use of antibiotics as growth promoters and curative medicines and the potential for development of transferable antibiotic resistance, (ii) risk associated with enteric pathogen (e.g. Salmonella and Campylobacter) and toxin (e.g. dioxin) contaminants of poultry products, (iii) the environmental impact of poultry production and (iv) the sensory and nutritional quality of eggs and poultry meat (Menzi et al., 1997 Hamm et al., 2002 Rodenburg et al., 2004 Horsted et al., 2005). 

The main poultry health problems that may affect safety of poultry products are Salmonella and Campylobacter infections (Ogden et al, 2004a,b see... 

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. 

The Centers for Disease Control (CDC) in the USA has estimated that Campylobacter and Salmonella are the top two bacterial foodbome pathogens as they are responsible for a total of 2 and 1.3 million foodbome infections every year (Mead et al., 1999). Most of the cases of infection with Campylobacter and Salmonella appear to be due to eggs and poultry, but a significant number of cases are related to beef products (CDC, 2005 Jay, 2000). EHEC does not cause as many infections as the top two pathogens (approximately 100,000 in the USA), but EHEC is frequently linked to outbreaks of diarrhea caused by the consumption of contaminated ground beef (Mead et al., 1999, Rangel et al., 2005). Infections caused by EHEC are the major microbial public health concern related to ruminant food products. 

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. 

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. 

Furazolidone has been used for treatment of Salmonella infections in most farm animals. It has been also used as a feed additive for growth-promoting purposes. For poultry it was given in the feed at a level of 0.04% for 10 days, and in large animals at an oral dosage of 10-12 mg/kg bw for 5-7 days. 

Nitrofurans (NFs) are synthetic chemotherapeutic agents effective in the prevention and treatment of gastrointestinal infections caused by Escherichia Coli and Salmonella spp. Administered orally, usually as feed additives, they are widely used in treating cows, cattle, pigs, and poultry. 

Kassaify, Z.G. and Mine, Y. (2004) Effect of food protein supplements on Salmonella enteritidis infection and prevention in laying hens. Poultry Science 83, 753-760. 

The leading cause of human food-bome infections associated with consumption of poultry products worldwide is Salmonella (Van Immerseel et al.,... 

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

Waldroup, A.L., Skinner, J.T., Hierholzer, R.E. and Waldroup, P.W. (1993) An evaluation of fructooligosaccharide in diets for broiler chickens and effects on Salmonellae contamination of carcasses. Poultry Science 72, 643-650. 

Salmonella enteritidis A bacterium that causes food poisoning in humans. It is found on raw eggs and poultry. 

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