Sources of Salmonella contamination during broiler production in Eastern Spain

Marín, Clara; Balasch, S.; Vega, Santiago; Lainez, M.

doi:10.1016/j.prevetmed.2010.09.006

Cited by 65 publications

(31 citation statements)

References 31 publications

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“…In field conditions, methods of cleansing and disinfection are often insufficient for Salmonella spp. elimination from poultry housing facilities (Marin et al, 2011;Davies and Breslin, 2003). The BF-matrix, particularly the extracellular polysaccharide cellulose, is considered to be an important factor for the protection against chemical agents.…”

Section: B I O F I L M F O R M I N G C a Pa C I T Y O F Salmonella Spmentioning

confidence: 99%

Salmonella spp. in poultry: a constant challenge and new insights

Velhner

Milanov

Kozoderović

2018

J Hellenic Vet Med Soc

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ABSTRACT. The knowledge about virulence mechanisms, resistance to antimicrobial agents and the biofilm formation ability of Salmonella spp. in poultry industry has been expanded over the years. However, in spite of the research efforts and significant investments to improve management systems in poultry industry, it has become evident that none of the methods applied in all stages of food production chain are 100% effective in eliminating Salmonella spp. Different serovars are manifesting different mechanisms of invasiveness which depend on their ability to invade lower zones of the lamina propria, their ability to gain accesses to parenchymatous organs and survive in macrophages. The ubiquitous nature of Salmonella spp. due to their adaptation to animal and plant hosts, as well as their survival in hostile environments and their enhanced capacity to produce biofilms, contribute to a long lasting contamination of the environment, feed and animals. The emergency and spread of antimicrobial resistances in Salmonella spp. raise additional concerns.

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Section: B I O F I L M F O R M I N G C a Pa C I T Y O F Salmonella Spmentioning

confidence: 99%

Salmonella spp. in poultry: a constant challenge and new insights

Velhner

Milanov

Kozoderović

2018

J Hellenic Vet Med Soc

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“…Several studies have studied the risk factors [38][39][40] associated with Salmonella contamination in broiler chickens. The most important risk factors included contaminated chicks, size of the farm (>3 poultry sheds-presumably related to increased human traic among multiple sheds) and contaminated feed (the risk of Salmonella contamination of the lock was increased when feed trucks were parked near the entrance of the workers' change room and when feed meal, instead of small pellets).…”

Section: Salmonella Spp In Poultry and Poultry Productsmentioning

confidence: 99%

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

Mouttotou¹,

Ahmad²,

Kamran³

et al. 2017

Current Topics in Salmonella and Salmonellosis

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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.

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“…High persistence of L. monocytogenes (Senczek et al, 2000) or Salmonella spp. (Marin et al, 2011) in the meat processing environment has been associated with both the continuous re-introduction of particular strains (Vongkamjan et al, 2013) and inadequate decontamination interventions (Carpentier and Cerf, 2011). The persistence of foodborne pathogens in food production chains is thought to be affected by several factors, including resistance to disinfectants, differences in gene expression and biofilm formation (Larsen et al, 2014).…”

Section: Use Of Pfge For Source Attribution and Investigation Of Crosmentioning

confidence: 99%