Pathogenesis of Salmonella enteritidis Infection in Laying Chickens. I. Studies on Egg Transmission, Clinical Signs, Fecal Shedding, and Serologic Responses

Shivaprasad, H. L.; Timoney, John F.; Morales, Sonia; Lucio, Benjamin; Baker, R. C.

doi:10.2307/1591243

Cited by 189 publications

(107 citation statements)

References 18 publications

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“…Pathologies such as oophoritis, salpingitis, peritonitis and metritis are frequently encountered at onset and during the laying period, causing losses in egg production (Jordan et al 2005). Most bacteria commonly associated with reproductive tract infections originate from both the ascending and descending route (Gast and Beard 1990;Shivaprasad et al 1990;Hoop and Pospischil 1993;Keller et al 1995). Consequently, before or after eggshell formation, developing eggs can be exposed to bacteria.…”

Section: Introductionmentioning

confidence: 99%

The potential for probiotics to prevent reproductive tract lesions in free-range laying hens

Shini

Blackall

2013

Anim. Prod. Sci.

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Abstract.A study was undertaken to investigate the ability of two commercial probiotics applied in free-range laying hens (from 18 to 22 weeks of age) in reducing the occurrence of reproductive tract pathologies, and improving hen health and performance. In all, 630 17-week-old brown layers were transferred to a freshly cleaned free-range laying facility, and randomly divided into three groups, with three replicates of 70 birds each. Both probiotics were administered in the drinking water (Groups 1 and 2) on a daily basis for 4 weeks, while Group 3 was left untreated. At 38 weeks of age, the results demonstrated that treatment with either probiotic significantly reduced the occurrence of reproductive tract pathologies (control vs probiotics, 33% vs 22% and 11%; P < 0.01), mortalities (control vs probiotics; 3.8% vs 1.5 and 1.9%; P < 0.01), and increased the performance of hens, for another 20 weeks post-treatments (hen day production for control vs probiotics 75% vs 90% and 94%; P < 0.01). Birds treated with probiotics maintained their bodyweight and egg weights at standard ranges, while untreated birds did not perform at this level. Although we were unable to show any effect on cloacal bacterial colonisation, the results of the present study provided some initial evidence that reproductive pathologies that often cause drops in egg production and sudden deaths of birds, can be reduced if free range hens are treated with a commercial probiotic before or during the onset of lay. The use of a probiotic benefits the health and performance status of hens, resulting in better hen welfare and significant economic gains to egg producers.

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Section: Introductionmentioning

confidence: 99%

The potential for probiotics to prevent reproductive tract lesions in free-range laying hens

Shini

Blackall

2013

Anim. Prod. Sci.

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“…Most hens stop shedding the bacteria after approximately three weeks (Shivaprasad et al, 1990;Gast, 2005). However, under stress (water deprivation, viral or coccidial infection, stressful environments and moulting) the hens may resume shedding (Skov et al, 2002).…”

Section: Dynamics Of Salmonella Infection In the Laying Hen Flockmentioning

confidence: 99%

“…Salmonella egg content contamination has been observed most commonly on the yolk membrane (Humphrey et al, 1989a;Timoney et al, 1989;Shivaprasad et al, 1990;Holt, 2000, 2001;Gast et al, 2002;Gast et al, 2013) or in the albumen (Humphrey et al, 1989a;Gast and Beard, 1990;Shivaprasad et al, 1990;Gast and Beard, 1992;Thorns, 2000). Direct contamination inside the yolk is also possible but it is a rare event (Gast and Holt, 2001;Gast et al, 2003).…”

Section: Primary Contaminationmentioning

confidence: 99%

Scientific Opinion on the public health risks of table eggs due to deterioration and development of pathogens

2014

EFSA Journal

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Salmonella Enteritidis is considered the only pathogen currently posing a major risk of egg-borne diseases in the European Union (EU). The possible impact of extending the shelf-life of eggs on the risk to consumers posed by S. Enteritidis was estimated by applying a quantitative model and comparing the actual situation regarding the storage of eggs in the EU with different possible scenarios combined, considering the prolongation of the bestbefore and the sell-by date from 7 to a maximum of 70 days. Extending the sell-by date by one week (from 21 to 28 days), but leaving the best-before date unchanged, is estimated to result in a relative risk of illness of 1.4 and 1.5 for uncooked and lightly cooked egg meals respectively, compared to the current situation. If the best-before date is also extended by one week (from 28 to 35 days), the relative risk would be 1.6 and 1.7. In the worst case scenario considered (sell-by date of 42 days, best before date of 70 days), such figures would be 2.9 and 3.5. It should be noted that the absolute risk is greater for uncooked meals compared to lightly cooked meals. An effective way to minimise any increase in risk during extended storage is to keep the eggs refrigerated both at retail and the household. Regarding egg spoilage, such events strongly depend on the hygienic conditions of egg production and practices of egg handling, including storage times and temperatures. Finally, the impact of the prolongation of storage time on the quality criteria for eggs (3-hydroxybutyric acid and lactic acid) destined for manufacturing of egg products is considered negligible. Specifically, EFSA was asked to assess: (i) the public health risk posed by relevant pathogens and in particular by Salmonella in the consumption and handling of table eggs (Term of Reference, or ToR1), (ii) the public health risk deriving from deterioration (ToR2) and (iii) possible consequences for public health of an extended shelf-life of table eggs for the specific freshness criteria for egg products as laid out in the hygiene package (ToR3). © European Food Safety Authority, 2014 KEY WORDSIn order to answer the first ToR, the BIOHAZ Panel based its conclusions on the results of a quantitative model, aimed at describing the behaviour of Salmonella Enteritidis following vertical transmission, since this serovar is recognised to be the major pathogen related to egg-borne disease because of its ability to contaminate the interior of intact eggs during their formation within the body of an infected hen. The possible impact of extending the shelf-life of eggs on other serovars of Salmonella, as well as on other pathogens, is evaluated in a qualitative manner, with no individual serovar other than S. Enteritidis currently posing a major risk of egg-borne salmonellosis in the European Union (EU), although S. Typhimurium has been associated with relatively small outbreaks due to duck eggs. Trans-shell contamination (i.e. secondary contamination) is also discussed, but the impact of a prolongation of the shelf ...

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“…They, however, studied a phage type 13a strain. Shivaprasad et al (1990) found different results depending on the strain of phage type 8 used. A human strain produced clinical disease in hens and a few eggs had infected shells.…”

Section: Food-poisoning Salmonellaementioning

confidence: 99%

Salmonella control—past, present and future

1993

Avian Pathology

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SUMMARYThe perception of Salmonella infection as a problem to the poultry industry has changed as the industry itself has changed. Other factors include increasing awareness of health and food quality. Acquisition of more information on the microbiology of Salmonella and the epidemiology of infection in poultry and man, have not, with a few exceptions, enabled us to eliminate Salmonella from poultry and from the food chain. Control of the poultry pathogens S. Pullorum and S. Gallinarum, the major pathogens of concern to the industry in the early days of intensification, was achieved in many countries by a coordinated policy of hygienic measures together with serological testing and slaughter. However, fowl typhoid and pullorum disease remain major economic problems in many countries and attempts should continue to improve the methods for their control. More recent problems involving establishment in national flocks of Salmonella serotypes of public health significance, such as Typhimurium and Enteritidis are more intractable because of their more complex epidemiology involving extensive faecal excretion with associated environmental contamination and the existence of many additional reservoirs of infection. At the very minimum most countries are increasing monitoring of these and other serotypes. Some countries with relatively small, isolated national flocks have been able to reduce the incidence of infection in poultry and man to very low levels by rigorous monitoring and slaughter. Changes in legislation in the United Kingdom and the European Community will attempt to reduce the incidence of infection in breeding flocks and to reduce the significance of animal feed as a source of infection. Whilst these measures and continued research programmes are essential more could be done in terms of management, farm hygiene and feed production. A co-ordinated approach would require the approval of the industry in the first instance which presupposes a degree of financial support for some of the measures that would be necessary. Because of the potentially enormous cost of such control measures and the disruption to the poultry industry that could occur discussions must initially be instigated with relevant parties as to the desire for Salmonella control and the extent to which it should be taken.

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Pathogenesis of Salmonella enteritidis Infection in Laying Chickens. I. Studies on Egg Transmission, Clinical Signs, Fecal Shedding, and Serologic Responses

Cited by 189 publications

References 18 publications

The potential for probiotics to prevent reproductive tract lesions in free-range laying hens

The potential for probiotics to prevent reproductive tract lesions in free-range laying hens

Scientific Opinion on the public health risks of table eggs due to deterioration and development of pathogens

Salmonella control—past, present and future

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