Determination of the within and between flock prevalence and identification of risk factors for Salmonella infections in laying hen flocks housed in conventional and alternative systems

Hoorebeke, S. Van; Immerseel, Filip Van; Schulz, Jochen; Hartung, J.; Harisberger, M.; Barco, Lisa; Ricci, Antonia; Théodoropoulos, Georgios; Xylouri, E.; Vylder, Jantina De; Ducatelle, Richard; Haesebrouck, Freddy; Pasmans, Frank; Kruif, Aart de; Dewulf, Jeroen

doi:10.1016/j.prevetmed.2009.11.022

Cited by 71 publications

(45 citation statements)

References 14 publications

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“…Previous studies have indicated that moist environments promote the multiplication of microflora (Rusin et al, 1998), and bacterial abundance on wet litter was found to more diverse than that in dry conditions (Dumas et al, 2011). Furthermore, the absence of dry cleaning between laying rounds reportedly worsens the Salmonella contamination status in conventional battery cages (Van Hoorebeke et al, 2010). We also detected contamination in air samples.…”

Section: Eric-pcr Fingerprinting and Clustering Analysissupporting

confidence: 48%

“…In the present study, Salmonella-positive samples were obtained from both the henhouse and egg collection area on both contaminated farms. These contaminations may not have been newly introduced, but the effects of reinvasions of the pathogen that might have been present in the farm environment long before the investigation (Van Hoorebeke et al, 2010). The contaminated status may persist over successive laying periods (Dewaele et al, 2012b), which poses a potential threat to the farm's entire flocks and eggs, especially during the molting period when the layers' resistance against disease tends to be lower, as contaminated hens are more likely to disseminate pathogens into the environment (Golden et al, 2008).…”

Section: Eric-pcr Fingerprinting and Clustering Analysismentioning

confidence: 99%

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<i>Salmonella</i> Contamination in Layer Farms in China: Detection and Genetic Analysis

Liu

et al. 2018

J. Poult. Sci.

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Salmonella is the most common cause of foodborne illnesses worldwide. Poultry eggs are a major contamination source of Salmonella. The prevalence of Salmonella has been effectively reduced since a series of measures were taken to reduce contamination in egg-laying houses. In the present study, 1,512 environmental samples obtained from layer farms of different production scales were screened in a voluntary Salmonella survey study. Contaminations were detected using a PCR method. Genetic relationships among Salmonella samples were specified using molecular typing by enterobacterial repetitive intergenic consensus (ERIC)-PCR. The survey results showed that two layer farms, located in the Shandong and Hebei provinces, were contaminated with Salmonella. Thirty-one samples from these two farms, including feed, drinking nipples, egg collection belt, air inlets and outlets, air, overshoes, and eggshells, were identified as Salmonella-positive. It was observed that certain samples within the henhouses as well as in the egg collecting areas showed relatively high genetic similarities. The survey conclusively revealed minor Salmonella contamination in northern China. Moreover, various areas within the layer farms were identified as part of the propagation chain of Salmonella. Furthermore, evidence of cross-contamination of Salmonella was found in the laying houses and egg collection areas, even between these two regions. Therefore, it is necessary to establish routine Salmonella detection and subsequent environmental control measures in order to decrease the prevalence of Salmonella.

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Section: Eric-pcr Fingerprinting and Clustering Analysissupporting

confidence: 48%

Section: Eric-pcr Fingerprinting and Clustering Analysismentioning

confidence: 99%

<i>Salmonella</i> Contamination in Layer Farms in China: Detection and Genetic Analysis

Liu

et al. 2018

J. Poult. Sci.

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“…Broilers raised on litter had lower caecal Salmonella populations than the caged birds and it is speculated that this could have been due to the fact that litter intake may have modulated the intestinal microflora by increasing competitive exclusion microorganisms, which discouraged Salmonella colonization. A European multinational study also indicated lower Salmonella levels in floorraised layers compared with caged layers (Van Hoorebeke et al, 2010). These findings have been used as an excuse for not removing manure or cleaning and disinfecting between batches of broilers.…”

Section: Nutritional Salmonella Control Strategiesmentioning

confidence: 89%

Nutritional strategies to combat Salmonella in mono-gastric food animal production

Berge

Wierup

2012

Animal

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Nutritional strategies to minimizeSalmonellain food animal production are one of the key components in producing safer food. The current European approach is to use a farm-to-fork strategy, where each sector must implement measures to minimize and reduceSalmonellacontamination. In the pre-harvest phase, this means that all available tools need to be used such as implementation of biosecurity measures, control ofSalmonellainfections in animals at the farm as well as in transport and trade, optimal housing and management including cleaning, disinfection procedures as well as efforts to achieveSalmonella-free feed production. This paper describes some nutritional strategies that could be used in farm control programmes in the major mono-gastric food production animals: poultry and pigs. Initially, it is important to prevent the introduction ofSalmonellaonto the farm throughSalmonella-contaminated feed and this risk is reduced through heat treatment and the use of organic acids and their salts and formaldehyde. Microbiological sampling and monitoring forSalmonellain the feed mills is required to minimize the introduction ofSalmonellavia feed onto the farm. In addition, feed withdrawal may create a stressful situation in animals, resulting in an increase inSalmonellashedding. Physical feed characteristics such as coarse-ground meal to pigs can delay gastric emptying, thereby increasing the acidity of the gut and thus reducing the possible prevalence ofSalmonella. Coarse-ground grains and access to litter have also been shown to decreaseSalmonellashedding in poultry. The feed can also modify the gastro-intestinal tract microflora and influence the immune system, which can minimizeSalmonellacolonization and shedding. Feed additives, such as organic acids, short- and medium-chain fatty acids, probiotics, including competitive exclusion cultures, prebiotics and certain specific carbohydrates, such as mannan-based compounds, egg proteins, essential oils and bacteriophages, have the potential to reduceSalmonellalevels when added to the feed. These nutritional strategies could be evaluated and used in farm control programmes.

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“…Van Hoorebeke et al [31] found significantly higher Salmonella infections in flocks in housing systems in winter compared to the other seasons of the year, due to the fact that in winter hens are kept inside because of wet and cold weather conditions, causing low air quality [32,33] and high density of animals, which are well-known risk factors for the spread of Salmonella on farms [34,35]. Despite the fact that hens of organic and free-range systems are outdoors and sanitization of the "floor" is impossible, eggs from these types of farms are of high quality.…”

Section: Comparison Among Brands and Farming Systemsmentioning

confidence: 99%

Free-range and organic farming: Eggshell contamination by mesophilic bacteria and unusual pathogens

Pesavento

Calonico

Runfola

et al. 2017

Journal of Applied Poultry Research

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SUMMARYThe high incidence of foodborne illnesses caused by the consumption of eggs in industrialized countries is the main reason we decided to determine the microbial load on the surface of eggshells from free-range and organic farming. The objective was to compare which was better for ensuring the least possible health risk to the consumers, focusing on consumption of raw eggs by immune-compromised people. Bacteria come from the intestine of the animal or subsequent contamination. When eggs are cracked, bacteria from the shell reach the yolk and the albumen, and grow during manipulation and preservation, causing foodborne diseases in consumers. Microorganisms such as Salmonella, Listeria monocytogenes, Campylobacter, Enterobacteriaceae (including E. coli serotype O157: H7), Staphylococcus, Enterococcus, and mesophilic aerobic bacteria, were examined. The presence of bacteria on eggshells depends on hygienic conditions of the farming and packaging industries. Hygienic measures, such as strict cleaning and disinfection of surfaces in contact with eggs in packaging industries, would be a protective factor to minimize the contamination of eggshells. The total absence of pathogens demonstrates the relevance for human consumption of eggs coming from both free-range and organic farms, though YOPI (young, old, pregnant, or immune-compromised) people preferably should cook eggs in which bacteria contaminating the outer surface are killed.

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Determination of the within and between flock prevalence and identification of risk factors for Salmonella infections in laying hen flocks housed in conventional and alternative systems

Cited by 71 publications

References 14 publications

<i>Salmonella</i> Contamination in Layer Farms in China: Detection and Genetic Analysis

<i>Salmonella</i> Contamination in Layer Farms in China: Detection and Genetic Analysis

Nutritional strategies to combat Salmonella in mono-gastric food animal production

Free-range and organic farming: Eggshell contamination by mesophilic bacteria and unusual pathogens

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