Bacteriological Examination of Shells and Contents of Eggs Laid by Turkeys Naturally or Artificially Infected with Salmonella typhimurium

Gauger, H. C.; Greaves, R. E.

doi:10.3382/ps.0250119

Cited by 12 publications

(4 citation statements)

References 3 publications

(2 reference statements)

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“…In regard to ovarian transmission, Williams (1959) indicated that paratyphoid infections in turkeys may occasionally be directly trans mitted throu^ the ovaries; however, experimental evidence does not indi cate that infected turkeys produce a high percentage of infected eggs, Lee et al» (1936), Cherrington et al (1937), Hinshaw and McNeil (1943), Gibbons and Moore (1946), Gauger and Greaves (1946b), Gun de rs on et al (1954), and Yamamoto et al» (1951) were able to isolate Salmonellae from the ovaries or oviducts of turkey hens. Mallmann and Moore (1936), Cherrington et al (1937), and Pomeroy and Fenstermacher (1939) reported the isolation of Salmonellae from "dead-in-shell" embryos.…”

Section: Eggsmentioning

confidence: 99%

Factors associated with the dissemination of Salmonellae in turkey products and processing plants

Bryan

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Section: Eggsmentioning

confidence: 99%

Factors associated with the dissemination of Salmonellae in turkey products and processing plants

Bryan

View full text Add to dashboard Cite

Section: Eggsmentioning

confidence: 99%

Factors associated with the dissemination of Salmonellae in turkey products and processing plants

Bryan

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“…hatcher basket liners, broken eggshells, chiffonette swabs from hatchers after hatching or chiffonette swabs from hatcher baskets. In previous studies, such samples have been shown to give an accurate indication of egg contamination and infection 23 of progeny (Cox et al, 1990;Davies and Wray, 1994;Gauger and Greaves, 1946) but their relative sensitivity and specificity in relation to each other and to sampling at the holding is not known. Hatchery-based monitoring may also detect cross-contamination of eggs by Salmonella from other breeding flocks hatched in the same airspace (Byrd et al, 1998;Cason et al, 1991) or persistent contamination of hatchers (Chen et al, 2002;Christensen et al, 1997).…”

Section: Monitoring Systems In the Eumentioning

confidence: 99%

Scientific Opinion on an estimation of the public health impact of setting a new target for the reduction ofSalmonellain turkeys

Publication¹

2012

EFSA Journal

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The quantitative contribution of turkeys and other major animal‐food sources to the burden of human salmonellosis in the European Union was estimated. A ‘Turkey Target Salmonella Attribution Model’ (TT‐SAM) based on the microbial‐subtyping approach was used. TT‐SAM includes data from 25 EU Member States, four animal‐food sources of Salmonella and 23 Salmonella serovars. The model employs 2010 EU statutory monitoring data on Salmonella in animal populations (EU baseline survey data for pigs), data on reported cases of human salmonellosis and food availability data. It estimates that 2.6 %, 10.6 %, 17.0 % and 56.8 % of the human salmonellosis cases are attributable to turkeys, broilers, laying hens (eggs) and pigs, respectively. The top‐6 serovars of fattening turkeys that contribute most to human cases are S. Enteritidis, S. Kentucky, S. Typhimurium, S. Newport, S. Virchow and S. Saintpaul. Comparing the prevalence of Salmonella in turkey flocks reported in 2010 with a theoretical combined prevalence for S. Enteritidis and S. Typhimurium of 1 % (i.e. the transitional target), a reduction of 0.4 % in the percentage of turkey‐associated human salmonellosis cases would be achieved. However, when adjusting the combined prevalence of all serovars to 1 %, an 83.2 % reduction in the percentage of turkey‐associated human salmonellosis cases, equivalent to 2.2 % of all human salmonellosis cases, is expected. Uncertainty and data limitations are discussed, including recommendations on how these could be overcome. Vertical transmission of Salmonella as well as hatchery acquired Salmonella contamination originating from breeding stock are very important sources for Salmonella infection in turkeys, and therefore controlling Salmonella in breeding flocks as well as in rearing and fattening flocks is necessary to minimise Salmonella in turkeys at slaughter.

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Bacteriological Examination of Shells and Contents of Eggs Laid by Turkeys Naturally or Artificially Infected with Salmonella typhimurium

Cited by 12 publications

References 3 publications

Factors associated with the dissemination of Salmonellae in turkey products and processing plants

Factors associated with the dissemination of Salmonellae in turkey products and processing plants

Factors associated with the dissemination of Salmonellae in turkey products and processing plants

Scientific Opinion on an estimation of the public health impact of setting a new target for the reduction ofSalmonellain turkeys

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