Sign up now!
Don't show this again
Sweepstakes Rules

We’re glad you’re enjoying Poultry Health Today.
Access is free but you’ll need to register to view more content.
Already registered? Sign In
Tap to download the app
REPORTSCollect articles and features into your own report to read later, print or share with others

Create a New Report


Read Later

Create a new report

Report title (required) Brief description (optional)
follow us

You must be logged in to edit your profile.

Sponsored by Zoetis

Sponsored By Zoetis


Vaccination of broilers ‘quick and easy’ way to get Salmonella under control

Vaccination of broilers against Salmonella may be the best and most expedient option for producers struggling to meet USDA performance standards at the processing plant, said Chuck Hofacre, DVM, PhD, president of the Southern Poultry Research Group Inc., Athens, Georgia.

Hofacre also recommended vaccinating broilers against Salmonella if producers have breeders shedding the types of Salmonella that pose a risk to human health, which could lead to salmonellosis in people and a recall — at least until Salmonella in breeders is under control.

Salmonella Enteritidis, Heidelberg and Typhimurium are the ‘big three’ that can cause human foodborne illness. If you have one of those three…one of the quicker ways we can intervene to reduce that is to use a live Salmonella vaccine [in broilers],” he told Poultry Health Today.

The level of Salmonella coming into the processing plant is what dictates the plant’s success meeting USDA performance standards. If a particular complex or group of breeders is shedding Salmonella, their broilers will potentially have a higher level of the pathogen, posing a risk to human health, Hofacre continued.

‘Good protection’

The live vaccines are all Typhimurium based and give good immunity protection to broilers, especially against the big three types of foodborne Salmonella, continued Hofacre, a professor emeritus, University of Georgia. The vaccines are generally administered at day-of-age followed by a booster dose again at 10 or 14 days of age, he said.

The risk for Salmonella tends to be greater on large farms with all breeders in the same place compared to farms with only one or two breeder houses. The vectors of Salmonella, which include beetles, mice and people, tend to drag the pathogen around more into breeder houses, which means there’s a larger amount of Salmonella that makes its way to the broiler operation, Hofacre noted.

Need live-side help

Since USDA tightened the performance standards for Salmonella as well as Campylobacter, processing plants aren’t able to control these foodborne pathogens as they did in the past. They need live production to lower the amount coming into the plant, he said.

Vaccination is “quicker and easier” than other Salmonella-control options, but producers may also want to consider using probiotics, organic acids and some of the plant-based essential oils that have an anti-Salmonella effect. These types of products are used in antibiotic-free production to control Salmonella but may benefit conventional flocks too, Hofacre indicated.

Feed isn’t a big source of Salmonella, in his experience. At companies he’s worked with that had a Salmonella problem, feed may have been what initially introduced the pathogen to breeders, but generally it’s not feed that maintains Salmonella or is responsible for it reaching broilers.




Posted on January 24, 2019

tags: , , ,

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.