Hatchery hygiene helps limit broiler E. coli mortality risk

Disinfecting eggs and improving
overall hygiene in the hatchery could dramatically reduce the risk of mortality
linked to E. coli infections,
scientists say.

Researchers at at the University of
Copenhagen discovered E. coli can
transmit directly from breeders to their offspring during egg production and
laying.

By disinfecting eggs and improving
cleanliness in the hatchery, producers can reduce the risk of vertical
transmission of the disease, which is responsible for the largest causes of
mortality in breeder production.

In a study carried out as part of the
European Union’s PROHEALTH project, scientists followed 4 broiler flocks during
the entire production period (20-60 weeks).

As well as analysing bacterial swabs
from newly hatched chickens, they ran post-mortems and bacteriological examinations
on randomly selected birds to determine the leading causes of mortality.

“We discovered that the E. coli we see in the breeders is the
same E. coli we see causing first-week
mortality,” said study leader Jens Peter Christensen, DVM, PhD.

“E.coli
in the oviduct causes infections during in the formation of the egg, and during
egg laying the surface of the egg is infected.

“[This shows] the hatching eggs are
the main problem — during hatching we see a transmission in the hatcher from
infected shells, and we see a rapid spread.”

Christensen said the results show that
to control E.coli outbreaks, there
needs to be a focus on disinfection in the hatchery.

“Along with general hygiene, it’s
essential,” he told Poultry Health Today.
“When day-old chicks are moved, the houses should be cleaned and disinfected
too.”

In the future Christensen said
alternative management procedures are likely to be introduced on broiler units,
such as vaccination of broiler breeders to create maternal antibodies.

Probiotics in the hatchery or
administered just after hatching might also prevent more virulent strains from
colonizing if more benign bacteria have colonized beforehand, he said.

“Above all though, good hygiene and
effective disinfection procedures are essential.”

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