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Don't let Salmonella come home to roost

Submitted by aeadmin on Wed, 10/11/2017 - 00:00

According to the Centers for Disease Control and Prevention, every year in the United States, Salmonella is estimated to cause 1 million foodborne illnesses, with 19,000 hospitalizations and over 300 deaths. The most common symptoms of a Salmonella infection are diarrhea, fever and abdominal cramps. Although illness from Salmonella can be the result of multiple factors, including improper food preparation, poultry producers can help reduce the risk to consumers through good farm practices.

Potential sources of bacterial contamination:

  • Wild birds/pests (e.g., beetles, flies, rodents)
  • Water
  • Visitors
  • Human personnel’s hygiene

In poultry production, there are eight areas that require attention in order to reduce bad bacterial contamination on-farm and aid in the prevention of Salmonella.

1. Cleaning and hygiene

Residual contamination from previous flocks is a common reason for Salmonella-positive birds. Cleaning growing houses between flocks can significantly reduce the prevalence of Salmonella in live production. Effective biosecurity and pest control are also key to avoiding contamination.

2. Feed

Contaminated grains and feed ingredients can increase the risk of Salmonella in the final feed. Use heat-pelleted feed and source feed from mills operating with stringent quality standards.

3. Water management

Water management is a crucial part of any Salmonella control program in poultry, since water can serve as a medium for the organism to spread from bird to bird. Chlorinated water and the use of organic acids in the water have been shown to reduce Salmonella levels in the flock.

4. Dust

Dust can also be a medium for Salmonella to spread. A system that keeps dust levels below 3 milligrams per cubic meter is an important prevention tool.

5. Litter management

Poultry litter with high moisture and pH levels allows Salmonella to thrive. Managing the moisture and pH of the litter has been shown to be an effective way to control Salmonella in live poultry production.

6. Managing gut flora

Establishing and maintaining proper gut flora soon after hatching is very important to prevent Salmonella from colonizing birds. Programs that include the use of probiotics, organic acids, enzymes and yeast technologies have been shown to be effective at maintaining optimal gut health.

7. Coccidiosis

Intestinal challenges caused by poor gastrointestinal integrity can have a big impact on Salmonella levels in broilers. Strong cocci management needs to be part of every Salmonella control program.

8. Vaccination

The use of vaccines, especially at the breeder level, has the potential to reduce the prevalence of Salmonella among day-old chicks.

If you would like to learn more about how you can stop the spread of Salmonella in your poultry operation, please fill out the form below.

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The risk for Salmonella can be reduced on the poultry farm by addressing the main sources of bad bacteria.

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Phasing out antibiotics in poultry: Know your options

Submitted by aeadmin on Tue, 04/04/2017 - 00:00

“The judicious use and reduction of antibiotics in poultry production is here to stay,” said Dr. Kayla Price, poultry technical manager for Alltech Canada, in a recent webinar.

In the last few years, we have seen an influx of products being marketed as alternatives to antibiotics. This can leave producers wondering, “How do I choose between the numerous alternatives on the market?” “Is there a direct replacement for antibiotics?” and “What should be my biggest focus to maintain healthy birds?” In the webinar titled “Navigating the new world: Phasing out antibiotic growth promoters,” Price shares her insights on these questions and more.

“I think it is really important when we are starting to look at general bird health that we make sure we are taking on a holistic approach,” she explained. “Specifically, we really have to think of the intestinal system from hatch to finish.”

In the webinar, Price discusses:

  • An overview of the market for antibiotic-free poultry production in the United States and Canada.
  • How to support the beneficial gut bacteria and maintain the health of the villi/microvilli.
  • A list of key questions to ask when deciding on an alternative to antibiotics.
  • What benefits a holistic program can bring.

Price highlights that there is not one silver bullet solution for the removal of antibiotics; nutrition and biosecurity are both crucial to ensure success.

 

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