Prevalence, Risks and Antibiotic Resistance of Salmonella in Poultry Production Chain

Abstract

Salmonella spp. are bacteria that cause salmonellosis, a common form of foodborne illness with major impact on human health and huge inancial losses in poultry industry. The incidence of notiied cases of salmonellosis has declined from a peak of 24 per 100,000 in 2009 to 20.4 reported cases per 100,000 population in 2013, with S. enteritidis and S. typhimurium being the most commonly reported serovar in EU. Salmonella spp. has been detected in a range of foods, and outbreaks have predominantly been associated with animal products such as eggs, poultry and dairy products, but also with plant origin food such as salad dressing, fruit juice and sesame. At the time of slaughter, Salmonella-infected poultry may have high numbers of organisms in their intestines as well as on the outside of the bird and are therefore an important source of contamination. Nowadays, food safety has become an important concern for the European society and governments; therefore, more strict and harmonized regulations are being implemented throughout the poultry production chain with the aim to guarantee and increase the consumer conidence in foodstufs of animal origin. Furthermore, increasing antimicrobial resistance in non-typhoid Salmonella species has been a serious problem for public health worldwide.

Prevalence of Pathogens in Poultry Meat: A Meta-Analysis of European Published Surveys

“…Commonly found in bird feces [104], L. monocytogenes high incidence in carcasses is likely to arise from cross-contamination during processing. At the end of the process, cooling of meat is intended to inhibit the multiplication of pathogens, but it was observed that in chilled poultry meats, the prevalence of L. monocytogenes was still quite relevant, confirming that refrigeration is not enough to inhibit the proliferation of this cold-resistant pathogen.…”

“…Currently, the establishment of strict biosecurity measures at farm level (including Salmonella -free poultry feed and water), vaccination programs in the parent flocks, and testing/removal of positive flocks from production have been used as control measures [104]. Additionally, the use of feed additives and acidified food and water have been encouraged, as the pH reduction is expected to have a protective effect on the feed, milling and feeding equipment and on the general environment [104].…”

“…Additionally, the use of feed additives and acidified food and water have been encouraged, as the pH reduction is expected to have a protective effect on the feed, milling and feeding equipment and on the general environment [104]. …”

“…Despite the declining trend of salmonellosis in the EU that can give an increased sense of security, continuous research is mandatory to solve new difficulties, such as the increasing antimicrobial resistance in non-typhoid Salmonella species that has become a serious problem for public health worldwide [104]. Moreover, aiming for the reduction of one specific serovar or serotype is not sufficient, as the currently predominant serotypes in poultry flocks are likely to change over time [104].…”

“…Moreover, aiming for the reduction of one specific serovar or serotype is not sufficient, as the currently predominant serotypes in poultry flocks are likely to change over time [104]. …”