Salmonella in Poultry Meat Production

Nair, Divek V. T.; Johny, Anup Kollanoor

doi:10.1007/978-3-030-05011-5_1

Cited by 26 publications

(18 citation statements)

References 126 publications

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“…This study found that prevalence of Salmonella in the market was the major driver of risk of salmonellosis to salad consumers. As already described, salmonellosis is one of the leading foodborne diseases globally, as well as in Cambodia (Shiowshuh and Cheng-An, 2011;Yates, 2011;Nair and Johny, 2019). This study also found that the prevalence of Salmonella in food sold in markets was an important determinant of the incidence of Salmonella infection, adding insight to discussions on which points in the value chain food safety interventions should target.…”

Section: Growth Model At Householdsupporting

confidence: 75%

Quantitative risk assessment of salmonellosis in Cambodian consumers through chicken and pork salad consumption

Rortana¹,

Dang-Xuan²,

Nguyen-Viet³

et al. 2022

Front. Sustain. Food Syst.

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Salmonella is a globally important foodborne bacterial pathogen that poses a high risk to human health. This study aimed to estimate the risk to Cambodian consumers from acquiring salmonellosis after consuming chicken and pork salad, using a quantitative microbial risk assessment (QMRA). Chicken and pork salads are typical Cambodian dishes containing raw vegetables and boiled chicken meat or pork. As previously described, chicken meat and pork samples (n = 204 of each) were collected from traditional markets in 25 Cambodian provinces to generate data on Salmonella contamination. Salad preparation and consumption practices were surveyed in 93 Cambodian households and this information was used to design an experiment to assess Salmonella cross-contamination from raw meat to ready-to-eat salad. In the part of the study reported here, data on consumption, Salmonella in salad, dose-response, and predicted salmonellosis were modeled using Monte Carlo simulations at 10,000 iterations. The prevalence of Salmonella in chicken meat and pork were set to 42.6 and 45.1%, respectively, with average most probable number (MPN) per gram of Salmonella in chicken meat was 10.6 and in pork 11.1 MPN/g, based on an earlier study. Half of the interviewed households cooked meat for the salad directly after purchase. The QMRA model showed that the modeled annual risk of salmonellosis from consuming chicken salad, pork salad and both chicken and pork salad were 11.1% probability of illness per person per year (90% CI 0.0–35.1), 4.0% (90% CI 0.0–21.3), and 14.5% (90% CI 0.0–33.5), respectively. The factors most influencing the estimate were cross-contamination while preparing the salad, followed by the prevalence of Salmonella in chicken meat and pork at the market. The wide confidence interval for the incidence was mainly due to the variability in reducing bacteria concentration by cooking and salad consumption. The predicted risk of salmonellosis due to chicken and pork salad consumption is high, and the study provides evidence supporting control measures of improving the safety of retailed chicken and pork obtained from markets to households and improving food preparation methods in the household.

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Section: Growth Model At Householdsupporting

confidence: 75%

Quantitative risk assessment of salmonellosis in Cambodian consumers through chicken and pork salad consumption

Rortana¹,

Dang-Xuan²,

Nguyen-Viet³

et al. 2022

Front. Sustain. Food Syst.

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“…The possible reason could be due to differences in farm management and practices as all examined farms were large-scale commercial poultry farms that hold more than 20,000 chickens per cultivation. Furthermore, the accumulation of this pathogen in bedding materials by excreting this pathogen through the feces of chickens without any changing materials is also an important factor (Nair and Johny, 2019), thus showing as Salmonellapositive in bedding samples from all examined farms.…”

Section: Discussionmentioning

confidence: 99%

Isolation and Characterization of Potential Salmonella Phages Targeting Multidrug-Resistant and Major Serovars of Salmonella Derived From Broiler Production Chain in Thailand

et al. 2021

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Salmonella is a major foodborne pathogen that causes foodborne disease in humans through consumption of contaminated foods, especially those of animal origin. Multiple Salmonella strains are antibiotic-resistant due to the common use of antibiotics in farm animals, including broiler farms. In this study, an alternative strategy using phage-based treatment was evaluated against Salmonella isolated from the broiler production. The prevalence of Salmonella spp. showed up to 46.2 and 44.4% in bedding samples from the broiler farms located in eastern and southern Thailand, respectively. Overall, 21 samples (36.2%) were positive for Salmonella and eight serovars were recovered from cloacal swabs, bedding materials (rice husk), and boot swabs collected from five farms. Up to 20 Salmonella phages were isolated from seven water samples from wastewater treatment ponds, a river, and a natural reservoir in Songkhla province. Isolated phages were investigated, as well as their lysis ability on eight target Salmonella serovars derived from broiler farms, five foodborne outbreak-related serovars, and 10 multidrug-resistant (MDR) serovars. All phages showed a strong lytic ability against five serovars of Salmonella derived from broiler farms including Kentucky, Saintpaul, Schwarzengrund, Corvalis, and Typhimurium; three foodborne outbreak serovars including Enteritidis, Typhimurium, and Virchow; and eight MDR serovars including Agona, Albany, Give, Kentucky, Typhimurium, Schwarzengrund, Singapore, and Weltevreden. Three phages with the highest lysis potential including vB_SenS_WP109, vB_SenS_WP110, and vB_SenP_WP128 were selected for a phage cocktail preparation. Overall, a phage cocktail could reduce Salmonella counts by 2.2–2.8 log units at 6 h of treatment. Moreover, Salmonella did not develop a resistant pattern after being treated with a phage cocktail. Findings here suggest that a phage cocktail is an effective biocontrol to combat Salmonella derived from broiler production chain, other serovars linked to foodborne outbreaks, and MDR serovars.

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“…In the European Union, despite strict measures carried out by the National Salmonella Control Programs (NSCP) in the poultry sector, new cases continue to emerge every year [ 3 , 4 , 5 ]. When the bacteria come into contact with the birds, Salmonella colonizes the gastrointestinal tract (GIT) and spreads to the environment through faeces [ 6 ]. For this reason, Salmonella colonization is particularly important at three points of the production cycle: During the first week of rearing when the immune system of the animals is still immature [ 7 ], the mid-cycle (around 4 weeks old), when Salmonella sampling control takes place at farm level [ 3 , 8 ], and at the end of the production cycle (around 6 weeks old), just before the transport of the animals to the slaughterhouse [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Gastrointestinal Dynamics of Non-Encapsulated and Microencapsulated Salmonella Bacteriophages in Broiler Production

Lorenzo-Rebenaque

Malik

Catalá-Gregori

et al. 2022

Animals

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Bacteriophage therapy is being considered as a promising tool to control Salmonella in poultry. Nevertheless, changes in gastrointestinal tract environmental conditions throughout the production cycle could compromise the efficacy of phages administered orally. The main objectives of this study were to assess the optimal timing of the phage administration over a 42-day production cycle and to compare microencapsulated and non-encapsulated phages and the spatial and temporal dynamics of the phage delivery along the gastrointestinal tract. Phage FGS011 was encapsulated in the pH-responsive polymer Eudragit® L100 using the process of spray drying. At different weeks of the chicken rearing period, 15 broilers were divided into three groups. Over a period of 24 h, group 1 received non-encapsulated phages (delivered through drinking water), group 2 received microencapsulated phages (incorporated in animal feed), and group 3 did not receive any phages. Microencapsulation was shown to enable efficient delivery of the bacteriophages to the animal gut and cecum throughout the animal rearing period. During the six weeks of application, the crop displayed the highest phage concentration for both phage delivery methods. The L100 based encapsulation offered significant protection to the phages from the harsh environmental conditions in the PV-Gizzard (not seen with phages administered in drinking water) which may help in the delivery of high phage doses to the cecum. Future Salmonella challenge studies are necessary to demonstrate the benefits of microencapsulation of phages using L100 formulation on phage therapy in field studies during the rearing period.

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Salmonella in Poultry Meat Production

Cited by 26 publications

References 126 publications

Quantitative risk assessment of salmonellosis in Cambodian consumers through chicken and pork salad consumption

Quantitative risk assessment of salmonellosis in Cambodian consumers through chicken and pork salad consumption

Isolation and Characterization of Potential Salmonella Phages Targeting Multidrug-Resistant and Major Serovars of Salmonella Derived From Broiler Production Chain in Thailand

Gastrointestinal Dynamics of Non-Encapsulated and Microencapsulated Salmonella Bacteriophages in Broiler Production

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