SALMONELLA CONTROL by CID LINES www.cidlines.

com

CONTENT
I. Introduction II. Salmonella species
Bacteria Disease Legislation

Sampling

III. Salmonella control

Factors affecting Salmonella prevalence

Salmonella prevention

IV. Sanitation program

General CCPs

CONTENT
I. Introduction II. Salmonella species
Bacteria Disease Legislation

Sampling

III. Salmonella control

Factors affecting Salmonella prevalence

Salmonella prevention

IV. Sanitation program

General CCPs

II. Salmonella
The bacteria The genus Salmonella:

Salmonella

Family Enterobacteriaceae facultative anaerobic Gram-negative rod-shaped bacteria

Optimum temperature for growth: 35C - 37C ( 95 99 F) Optimum pH: 6.5 - 7.5 (growth between pH 4-9)

II. Salmonella
Salmonella infections There are two categories of Salmonella infections in poultry: Salmonella infections of importance to public health (paratyphoid Salmonellae) cause disease by humans Salmonella infections that can cause disease in poultry flocks (fowl typhoid and pullorum disease)

II. Salmonella
Salmonellosis in humans The greatest hazards to public health include: raw poultry meat undercooked poultry meat products eggs and products containing raw eggs The incubation period: 5 hours till 7 days (mostly clinical signs 12 h-36 h after ingestion of a contaminated food) Children, old people and people with impaired immune systems can suffer severe disease and even death.

II. Salmonella
Salmonellosis in humans Clinical signs include: diarrhea nausea abdominal pain mild fever chills Vomiting, prostration, anorexia, headache

The syndrome usually lasts for two to seven days.

II. Salmonella
Salmonellosis in animals Bird specific species: Salmonella pullorum Salmonella gallinarum Salmonella-infected animals may or may not develop disease subclinical carriers Other enzootic diseases can thus predispose or increase the susceptibility of animals to Salmonella exposure.

II. Salmonella
Species and subspecies

More than 2500 different Salmonella serotypes

II. Salmonella
Species and subspecies The European Commission observed flock prevalence for the 5 most frequently reported Salmonella serotypes were: S. enteritidis 10.9 % S. typhimurium 0.5 % S. infantis 2.2 % S. mbandaka 0.4 % S. hadar 1.1 % Others 6.5 %

Country specific!

II. Salmonella
Transmission
Animal feed Water source Transport Equipment Dogs and cats Rodents, Birds

Farm Animals
Food Processing

Faeces

Flies

Meat products Man Salmonella Food Poisoning

II. Salmonella
Transmission Most of the Salmonella serovars: Limitation to the oral/faecal cycle

Multiplication in the digestive tract and shedding

Environmental and faecal contaminations Contamination of egg limited to surface of the shell

Horizontal transmission

II. Salmonella
Transmission Salmonella Enteritidis: Invasion of internal organs

Multiplication in the digestive tract and shedding

Detectable antibodies Contamination of eggs: 0,02% (2 eggs on 10000)

Transmission to next generation

Vertical transmission

II. Salmonella
Transmission

II. Salmonella
Prevalence (%) of Salmonella spp. in EU (EFSA,2007)
Hungary 66,1 Belgium 15,3

Poland
Estonia Portugal

57,7
50 42,9

The United Kingdom

Slovakia Lithuania

10,7
10,2 10

Spain
Ireland Latvia Italy Cyprus Greece Czech Republic Germany

42,3
33,8 33,3 30,4 29,7 27,3 22,5 17,2

Netherlands
France Austria Denmark Slovenia Finland Norway Sweden

10
8,9 7,8 3,9 3,1 0,5 0,3 0

II. Salmonella
Legislation REGULATION (EC) No. 2160/2003 of 17 Nov 2003 on the control of Salmonella and other specified food-borne zoonotic agents.

All EU countries are required to establish rules to avoid the introduction of Salmonella in a farm. Mainly Salmonella and Campylobacter are the main causes of zoonoses in humans. Controls should cover the whole food chain, from farm to fork.
GOAL: Salmonella free meat on the market!!

II. Salmonella
Legislation

The five most frequent salmonella serotypes must be controlled: Salmonella enteritidis Salmonella typhimurium Salmonella hadar Salmonella infantis Salmonella virchow

II. Salmonella
Legislation
Species
Breeders

Start date testing

01-01-2007

Testing
Faeces, 5 pair of boot swabs Faeces, 2 pair of boot swabs 2 pair of boot swabs

Target species
All 5 species S. Enteritidis S. Typhimirium S. Enteritidis S. Typhimirium

EU target
<1% by 31/12/2009 Reduction each year Final goal: <2% <1% by 31/12/2011

Layers

01-01-2008

Broilers

01-01-2009

Turkeys

01-01-2010

2 pair of boot swabs ?

?

S. Enteritidis S. Typhimirium ?
?

<1% by 31/12/2012 ?
?

Breeding pigs
Slaughter pigs

?
?

II. Salmonella
Legislation

Remarks: also hatching eggs fall under this regulation. Positive eggs and day old chicks will be destroyed. Suspected positive consumption eggs shall be treated in order to eliminate the salmonella, before consumption Salmonella should be absent in 25 grams fresh chicken meat from 12/12/2010

II. Salmonella
Available methods for sampling Drag swabs: dragging swabs throughout the poultry building. Boot swabs: walking throughout the poultry building with absorbent material placed over the footwear of the sampler

II. Salmonella
Available methods for sampling Faecal samples: multiple fresh faecal/caecal samples collected from different areas in the poultry building.

II. Salmonella
Available methods for sampling Meconium, chick box papers, dead in shell and culled chicks at the hatchery.

Hatchery samples: throughout the hatchery, including inside the incubators.

II. Salmonella
Minimum sampling

breeders: rearing flocks

D.O.C. 4 weeks olds 2 weeks < moving to production house

breeders: production flocks

every 2nd week during the production (gen. 18 64 weeks)

II. Salmonella
Minimum sampling

layers: rearing flocks

D.O.C. 2 weeks < moving to production house

layers: laying flocks

every 15 weeks during the laying cycle

II. Salmonella
Minimum sampling

broilers:
before leaving for slaughter (results should be known prior to leaving for slaughter)

turkeys:
before leaving for slaughter (results should be known prior to leaving for slaughter)

CONTENT
I. Introduction
Legislation

II. Salmonella species

Bacteria Disease

III. Salmonella control

Factors affecting Salmonella prevalence Salmonella prevention

IV. Sanitation program

General CCPs

III. Salmonella control

Factors affecting Salmonella prevalence

III. Salmonella control

5 basic principles

1. Salmonella free day-old-chicks

(parent stock, hatchery, transport)

2. Rearing chicks in Salmonella free environment 3. Salmonella free water and feed 4. Regular monitoring of total production chain 5. Immediate action when Salmonella is detected

III. Salmonella control

Salmonella free day-old-chicks Salmonella is transmitted via the egg from parent to chick, thus an obvious starting point for any Salmonella control strategy is to ensure poultry breeding flocks are kept Salmonella free.

III. Salmonella control

Salmonella free environment Controlling for birds, flies and rodents All-in/all-out management Visitors Good cleaning and disinfection protocol

III. Salmonella control

Salmonella free water and feed Pelleted feed 10 times less Salmonella than non-pelleted feed (thanks to heat treatment) Antibiotics: can cause resistance Salmonella, affect the resistance of the animal against colonization Addition of organic acids enhance Salmonella destruction
Growth curve Salmonella and Lactobacilli vs. pH
120 100 80 60 40 20 0 -202,5 3 3,5 4 4,5 5 5,5 6 6,5 7 7,5 8 8,5 9 9,5

Salmonella Lactobacilli

pH

III. Salmonella control

Regular monitoring of total production chain According European legislation the production chain is regular monitored by sampling of poultry flocks

III. Salmonella control

Immediate action when Salmonella is detected

Determination of the origin of the infection.

Movement of poultry flocks at the end of the production cycle should only be allowed for slaughter or destruction. Poultry litter/faeces and other potentially contaminated farm waste should be disposed of in a safe manner. Particular care should be taken in cleaning and disinfection of the poultry house and equipment. Before restocking the facility, a bacteriological examination should be carried out.

CONTENT
I. Introduction
Legislation

II. Salmonella species

Bacteria Disease

III. Salmonella control

Factors affecting Salmonella prevalence Salmonella prevention

IV. Sanitation program

General CCPs

IV. Sanitation Program

1. Remove litter

IV. Sanitation Program

2. Soaking with water, remove most of the dirt

IV. Sanitation Program

3. Cleaning water system
Application Product
CID 2000

Frequency
After every batch

Dosage
2%

Contact time
4 6 hours

IV. Sanitation Program

4. Cleaning
Application
Foaming

Product
BIOGEL
(foaming alkaline detergent)

Frequency
After every batch

Dosage

Contact time
15 - 30 minutes

2-5%

IV. Sanitation Program

5. Disinfecting
Application
Spraying

Product
VIROCID
(broad spectrum disinfectant)

Frequency
After every batch

Dosage

Contact time
Minimum 15 minutes

0,5%

VIROCID efficacy tests:

Salmonella enteritica Enteritidis Salmonella enteritica Heidelberg AOAC, USA AOAC, USA 1 min 1 min 1: 800 1: 800 0,125% 0,125%

Salmonella choleraesuis ser. enteritidis

Salmonella choleraesuis ser. pullorum Salmonella choleraesuis Salmonella choleraesuis ser. typhisuis

AOAC, USA
AOAC, USA AOAC, USA AOAC, USA

10 min
10 min 10 min 10 min

1: 400
1: 400 1: 400 1: 400

0,25%
0,25% 0,25% 0,25%

IV. Sanitation Program

Critical Control Points

IV. Sanitation Program

Critical Control Points

IV. Sanitation Program

Critical Control Points

IV. Sanitation Program

Critical Control Points

Cleaning feeding tubes

IV. Sanitation Program

Critical Control Points

IV. Sanitation Program

Critical Control Points

IV. Sanitation Program

Critical Control Points

IV. Sanitation Program

Critical Control Points

IV. Sanitation Program

Critical Control Points

IV. Sanitation Program

Critical Control Points

IV. Sanitation Program

Critical Control Points

IV. Sanitation Program

Critical Control Points

IV. Sanitation Program

Critical Control Points

IV. Sanitation Program

Critical Control Points

IV. Sanitation Program

Critical Control Points

IV. Sanitation Program

Critical Control Points

IV. Sanitation Program

Critical Control Points

IV. Sanitation Program

Critical Control Points

IV. Sanitation Program

Critical Control Points

IV. Sanitation Program

Critical Control Points

IV. Sanitation Program

Critical Control Points