Incidence, sources, and control of food-borne<i>Salmonella</i>spp. in poultry feeds

Maciorowski, K.G.; Jones, F. T.; Pillai, Suresh D.; Ricke, Steven C.

doi:10.1079/wps200428

Cited by 76 publications

(49 citation statements)

References 80 publications

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“…The specific intervention applied was not identified but it could have been the following: (a) application of a competitive exclusion product in the hatchery (Mead, 1990); (b) heat treatment of feed at the feed mill (Maciorowski, Jones, Pillai, & Ricke, 2004); (c) a litter treatment on the grow‐out farm (Payne, Kroger, & Watkins, 2002); (d) an antimicrobial rinse in the processing plant (Kim et al., 1994), or (e) high pressure treatment of the packaged product just before distribution from the processing plant (Demazeau & Rivalain, 2011). …”

Section: Discussionmentioning

confidence: 99%

Short‐term and long‐term effects of pathogen reduction interventions on salmonellosis from whole chickens

Oscar

2018

Food Science & Nutrition

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The current study was undertaken to evaluate short‐term and long‐term effects of pathogen reduction interventions on food safety. This was accomplished using a model that predicts risk of salmonellosis from whole chickens produced by different scenarios. Interventions investigated were a 50% pathogen reduction before retail (PR), a 50% pathogen reduction at serving by consumer education (CE), and a 75% pathogen reduction by PR + CE. Long‐term effects were simulated by reducing consumer resistance by an amount equal to reductions in pathogen exposure caused by interventions in the short‐term. In the short‐term, risk of salmonellosis was reduced (p < 0.05) from 0.42 to 0.21, 0.23, and 0.13 cases per 100,000 consumers by PR, CE, and PR + CE, respectively. However, in the long‐term, risk of salmonellosis was increased (p < 0.05) from 0.42 to 1.03, 1.08, and 2.20 cases per 100,000 consumers by PR, CE, and PR + CE, respectively. These results indicated that food safety benefits of pathogen reduction interventions reversed with time because of a decrease in consumer resistance to salmonellosis.

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Section: Discussionmentioning

confidence: 99%

Short‐term and long‐term effects of pathogen reduction interventions on salmonellosis from whole chickens

Oscar

2018

Food Science & Nutrition

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“…31 One of the sources of contamination could be the feed used in the poultry farms. 32,33 Conclusions Present study demonstrates the high incidence of Salmonella in poultry samples. We also observed high percentage of Salmonella isolates resistant to multiple antibiotics.…”

Section: Articlementioning

confidence: 97%

Salmonella in Indian ready-to-cook poultry: antibiotic resistance and molecular characterization

Gautam

Kakatkar

Karani

et al. 2017

Microbiol Res (Pavia)

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The availability and popularity of processed, ready-to-cook (RTC) poultry products are increasing in India. Though fresh poultry is known to be contaminated with Salmonella, the prevalence of this foodborne pathogen in RTC poultry products is not reported. Eighty-seven chilled and frozen RTC poultry samples of 4 different brands obtained from supermarkets and departmental stores in Mumbai were analyzed for the presence of Salmonella. The prevalence of Salmonella was higher (51%) in chilled RTC samples as compared to the frozen RTC samples (5%). The frozen RTC samples of one brand were free from Salmonella. S. Typhimurium (75.2%) was the most prevalent serovar, followed by S. Enteritidis (23%) and S. Weltevreden (1.7%). A high percentage (81.4%) of the isolates were found to be resistant to 5 or more antibiotics and class 1 integron, which has been shown to confer multi-drug resistance, was detected in 69.9% of the isolates. Multiple antibiotic resistance index of isolates was high (0.6) indicating the indiscriminate use of antibiotics during poultry farming. High genetic diversity was observed among the Salmonella serovars based on Pulsed Field Gel Electrophoresis profiles. Results showed the presence of multi-drug resistant Salmonella serovars in processed, chilled RTC poultry products marketed in Mumbai, India.

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“…For instance E. coli known as coliform bacteria are normal inhabitants of the digestive tract and are abundant in the poultry environment, some of them is implicated in disease conditions such as collibacillosis occurring various forms such as enteric and septicemic collibacillosis that cause increased mortality and performance of birds whereas Salmonella spp. is a serious threat to consumer health due to its ability to adapt to many different environments and broad range of transmission routes producing acute and chronic infections in all or most types of birds and animals (Bains 1979, Mallinson 1984, Barnes et al, 2003, Maciorowski et al, 2004. According to Shirota et al (2001) broiler and layer feed is one of the important sources of chicken farm contaminated with Salmonella.…”

Section: Discussionmentioning

confidence: 99%

Microbiological quality of commercially available poultry feeds sold in Bangladesh

Sultana

Haque

Rahman

et al. 2017

Asian J. Med. Biol. Res

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Abstract:The study was conducted aiming at the isolation and identification of pathogens from poultry feed manufactured by four different brands namely A (broiler starter), B (broiler finisher), C (layer starter) and D (layer finisher) sold in retail stores of Rangpur city of Bangladesh. All these samples were collected from four randomly chosen outlets and analyzed by culturing in different culture media such as Nutrient broth (NB), Nutrient agar (NA), Salmonella-Shigella (SS) agar, Eosin methylene blue (EMB) agar, MacConkey agar, Triple sugar iron (TSI) agar slant, Motility, Indole, Urease (MIU) and Saboraud Dextrose agar (SDA) media. The bacterial agents were isolated and examined under light microscope for their gross morphological and conventional biochemical characteristics. The bacteriological analyses were done at the Microbiology

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Incidence, sources, and control of food-borneSalmonellaspp. in poultry feeds

Cited by 76 publications

References 80 publications

Short‐term and long‐term effects of pathogen reduction interventions on salmonellosis from whole chickens

Short‐term and long‐term effects of pathogen reduction interventions on salmonellosis from whole chickens

Salmonella in Indian ready-to-cook poultry: antibiotic resistance and molecular characterization

Microbiological quality of commercially available poultry feeds sold in Bangladesh

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