fbpx
Sign up now!
Don't show this again

Thank you for confirming your subscription!

(And remember, if ever you want to change your email preferences or unsubscribe, just click on the links at the bottom of any email.)
Tap to download the app
X
Share
X

REPORTS

Collect articles and features into your own report to read later, print or share with others

Create a New Report

Favorites

Read Later

Create a new report

Report title (required) Brief description (optional)
CREATE
X
NEXT
POULTRY PORK
follow us


You must be logged in to edit your profile.

Favorites Read Later My Reports PHT Special Reports
Poultry Health Today is equipped with some amazing (and free) tools for organizing and sharing content, as well as creating your own magazines and special reports. To access them, please register today.
Sponsored by Zoetis

Sponsored By Zoetis

.
Featured Video Play Icon

Salmonella prevention requires teamwork between production and processing

Identifying the pathways of Salmonella contamination has poultry producers and processors looking for answers in every step of the process from the farm to table.

“We know that Salmonella occurs naturally in the bird’s intestinal tract and lives there without harming the bird,” Chuck Hofacre, PhD, University of Georgia, told Poultry Health Today.

But during the processing stage, he added, bacteria can be transferred to poultry meat, especially poultry parts.

At the processing plant, USDA/FSIS routinely samples processed poultry for the presence of Salmonella. While numerous strains of Salmonella have been identified, not all pose a human-health hazard.

“Either Salmonella is present or it’s not,” Hofacre said. “FSIS testing doesn’t identify the strain or the relative amount of Salmonella present in a sample.”

Contamination often occurs through a broken intestinal tract or feather follicles in the wings. Poultry processors are working on environmental interventions in the plant to reduce bacterial contamination on whole birds and processed poultry parts.

Producers with high levels of Salmonella at the processing plant should work to reduce levels on their farms. “We know that Salmonella is passed from the hen to the chick so a strong vaccination program at the breeder level is an important first step,” Hofacre said.

In addition to vaccination, environmental interventions including rodent and insect control, water sanitation and dust control help to reduce Salmonella levels. Research shows that the bacteria can survive in dust and litter for several years potentially infecting new flocks of broilers.

While Salmonella itself is not necessarily a bigger threat in antibiotic-free production, uneven bird size at processing — a problem often seen in ABF flocks — may contribute to higher contamination levels of processed poultry.

According to Hofacre, studies show that increased variation in bird size at processing results in higher levels of Salmonella contamination.

Processing machines are standardized for a particular size and weight of bird, he explains. When birds outside those parameters are processed, it is more likely to see intestinal or crop breakage allowing for Salmonella contamination of the carcass.

 

See related articles:

Exploring the cause of condemnations can reduce losses

Observe, judge, act — Veterinarian offers practical tips for reducing carcass condemnations

Condemnations, mortality shift focus to E. coli vaccination in some broiler flocks

E. coli in broilers: Its costly impact on condemnations and mortality

Good communication key to protecting poultry parts during FSIS inspection

 

 

 

 




Posted on January 16, 2016

tags: , , , ,
RELATED NEWS



You must be logged in to edit your profile.

Google Translate is provided on this website as a reference tool. However, Poultry Health Today and its sponsor and affiliates do not guarantee in any way the accuracy of the translated content and are not responsible for any event resulting from the use of the translation provided by Google. By choosing a language other than English from the Google Translate menu, the user agrees to withhold all liability and/or damage that may occur to the user by depending on or using the translation by Google.