Of Mice and Hens—Tackling Salmonella in Table Egg Production in the United Kingdom and Europe

Martelli, Francesca; Wales, Andrew; Davies, Rob

doi:10.1016/b978-0-12-802582-6.00001-x

Cited by 3 publications

(4 citation statements)

References 115 publications

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“…The new colony cage houses used the whole house space for cages, from which manure is regularly removed (usually at least twice a week) by belts beneath the cages. This eliminated the harbourage for farm pests and there has been no evidence of persistent Salmonella infections in such colony cage houses (Carrique-Mas et al, 2009;Davies and Carrique-Mas, 2010b;ACMSF, 2016;Martelli et al, 2017;Chousalkar et al, 2018). The new cages are much more complex than the old conventional cages and more difficult to clean, so effective cleaning and disinfection is difficult and this has been associated with increased red mite problems, but no evidence of increased occurrence of Salmonella over time has been found so far.…”

Section: Impact Of the Type Of Cage: Conventional Vs Enriched Cagesmentioning

confidence: 99%

Salmonella control in poultry flocks and its public health impact

Koutsoumanis¹,

Allende²,

Álvarez‐Ordóñez³

et al. 2019

EFS2

110

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An increase in confirmed human salmonellosis cases in the EU after 2014 triggered investigation of contributory factors and control options in poultry production. Reconsideration of the five current target serovars for breeding hens showed that there is justification for retaining Salmonella Enteritidis, Salmonella Typhimurium (including monophasic variants) and Salmonella Infantis, while Salmonella Virchow and Salmonella Hadar could be replaced by Salmonella Kentucky and either Salmonella Heidelberg, Salmonella Thompson or a variable serovar in national prevalence targets. However, a target that incorporates all serovars is expected to be more effective as the most relevant serovars in breeding flocks vary between Member State (MS) and over time. Achievement of a 1% target for the current target serovars in laying hen flocks is estimated to be reduced by 254,400 CrI 95 [98,540; 602,700] compared to the situation in 2016. This translates to a reduction of 53.4% CrI 95 [39.1; 65.7] considering the layer-associated human salmonellosis true cases and 6.2% considering the overall human salmonellosis true cases in the 23 MSs included in attribution modelling. A review of risk factors for Salmonella in laying hens revealed that overall evidence points to a lower occurrence in non-cage compared to cage systems. A conclusion on the effect of outdoor access or impact of the shift from conventional to enriched cages could not be reached. A similar review for broiler chickens concluded that the evidence that outdoor access affects the occurrence of Salmonella is inconclusive. There is conclusive evidence that an increased stocking density, larger farms and stress result in increased occurrence, persistence and spread of Salmonella in laying hen flocks. Based on scientific evidence, an impact of Salmonella control programmes, apart from general hygiene procedures, on the prevalence of Campylobacter in broiler flocks at the holding and on broiler meat at the end of the slaughter process is not expected.

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Section: Impact Of the Type Of Cage: Conventional Vs Enriched Cagesmentioning

confidence: 99%

Salmonella control in poultry flocks and its public health impact

Koutsoumanis¹,

Allende²,

Álvarez‐Ordóñez³

et al. 2019

EFS2

110

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“…There is good evidence that rodents act as vectors, reservoirs, and possibly multipliers for Salmonella on pig and poultry units and in animal feed preparation facilities (Daniels, Hutchings, & Greig, ; Davies & Wales, , ; Martelli, Wales, & Davies, ; Wales et al., ). Wild birds and other wildlife may have a similar, if possibly lesser, role (Andrés et al., ; Andres‐Barranco et al., ; Carlson et al., ).…”

Section: Control and Elimination Of Amr Organismsmentioning

confidence: 99%

“…The majority of wildlife studies is observational, with few interventional or cohort studies that can properly examine the direction of movement of bacteria between livestock and wildlife (Greig et al., ). Among studies where the direction(s) of influence can be inferred, better rodent control (or at least a smaller rodent population) was associated with better control of environmental‐persistent Salmonella in hen houses (Martelli et al., ), while a substantial reduction of the prevalence of Campylobacter‐ colonized broiler flocks (50% to 75% compared with baseline or control data) has been observed in the warmer months in Denmark and Iceland by fitting fly screens to poultry houses to prevent ingress of insects (Bahrndorff, Rangstrup‐Christensen, Nordentoft, & Hald, ; EFSA, ).…”

Section: Control and Elimination Of Amr Organismsmentioning

confidence: 99%

Antimicrobial Resistance on Farms: A Review Including Biosecurity and the Potential Role of Disinfectants in Resistance Selection

Davies

Wales

2019

Comp Rev Food Sci Food Safe

Self Cite

124

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Resistance to therapeutic antimicrobial agents is recognized as a growing problem for both human and veterinary medicine, and the need to address the issue in both of these linked domains is a current priority in public policy. Efforts to limit antimicrobial resistance (AMR) on farms have so far focused on control of the supply and use of antimicrobial drugs, plus husbandry measures to reduce infectious disease. In the United Kingdom and some other countries, substantial progress has been made recently against targets on agricultural antimicrobial drug use. However, evidence suggests that resistant pathogenic and commensal bacteria can persist and spread within and between premises despite declining or zero antimicrobial drug use. Reasons for this are likely complex and varied but may include: bacterial adaptations to ameliorate fitness costs associated with maintenance and replication of resistance genes and associated proteins, horizontal transmission of genetic resistance determinants between bacteria, physical transfer of bacteria via movement (of animals, workers, and equipment), ineffective cleaning and disinfection, and co‐selection of resistance to certain drugs by use of other antimicrobials, heavy metals, or biocides. Areas of particular concern for public health include extended‐spectrum cephalosporinases and fluoroquinolone resistance among Enterobacteriaceae, livestock‐associated methicillin‐resistant Staphylococcus aureus, and the emergence of transmissible colistin resistance. Aspects of biosecurity have repeatedly been identified as risk factors for the presence of AMR on farm premises, but there are large gaps in our understanding of the most important risk factors and the most effective interventions. The present review aims to summarize the present state of knowledge in this area, from a European perspective.

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“…Epidemiological studies show that eggs are important sources for consumers' exposure to pathogens. Specifically, Salmonella and Campylobacter have received much attention and the incidence of these genera in eggs and eggs products has been thoroughly analysed (Alter, 2017;Gast and Jones, 2017;Jonaidi-Jafari et la., 2016;Kaldhone et al, 2017;Martelli et al, 2017;Messelhäusser et al, 2011). Additionally, some attempts have been carried out to study the behaviour in egg products of microorganism such as Bacillus, Serratia, Staphylococcus or Pseudomonas (Ananou et al, 2018;De Reu et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Survival and development of Staphylococcus in egg products

Sánchez

Neira

Laca

et al. 2019

LWT

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In this work, Staphylococcus has been employed to simulate a contamination of different egg foodstuffs. Liquid (egg white, egg yolk and whole egg) and also solid (Spanish potato omelette) products have been employed as model foods. The effect of different parameters, i.e. oxygen availability, cooking temperature and storage temperature, on microorganism survival and development has been evaluated. In addition, the structure of solid foods has been analysed by means of rheological measurements. Results showed that Staphylococcus behaviour in liquid media was strongly influenced by the oxygen concentration, which is determinant for the specific growth rates (μ). In solid foods, the increase of cooking temperature to 100ºC reduced the microbial viability by one order of magnitude with respect to the raw foodstuff. Additionally, it was observed that the structure of the omelette, which depended on the cooking temperature, was a key parameter regarding the μ values. Therefore, to avoid the risk of food poisoning by Staphylococcus proliferation, in the case of egg products cooked only for few minutes, the cooking temperature should be higher than 100ºC and *Manuscript Click here to view linked References 2 the subsequent storage should be at refrigeration temperatures that increase the lag phase and decrease the growth rate.

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Of Mice and Hens—Tackling Salmonella in Table Egg Production in the United Kingdom and Europe

Cited by 3 publications

References 115 publications

Salmonella control in poultry flocks and its public health impact

Salmonella control in poultry flocks and its public health impact

Antimicrobial Resistance on Farms: A Review Including Biosecurity and the Potential Role of Disinfectants in Resistance Selection

Survival and development of Staphylococcus in egg products

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