Pre-harvest measures to control Salmonella in laying hens

Gast, Richard K.

doi:10.1533/9780857093929.2.120

Cited by 3 publications

(5 citation statements)

References 154 publications

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“…It remains the dominant pathogen associated with egg consumption [167]; but, considerable efforts have been made by authorities to control Salmonella Enteritidis dissemination throughout the egg production chain. Reported salmonellosis case numbers continued to decrease thanks to the implementation of successful Salmonella control programs in poultry production [168], including Salmonella detection and monitoring [169], the establishment of pre-harvest measures [170], management and sanitation measures [171], and egg decontamination by washing under certain conditions [172]. It is noteworthy that European legislation does not allow egg washing in Europe (Commission Regulation (EC) No 589/2008), “because of the potential damage to the physical barriers, such as the cuticle, may favor trans-shell contamination with bacteria and moisture loss and thereby increase the risk to consumers, particularly if subsequent drying and storage conditions are not optimal”.…”

Section: Factors Affecting Egg Qualitymentioning

confidence: 99%

The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health

2019

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Egg is an encapsulated source of macro and micronutrients that meet all requirements to support embryonic development until hatching. The perfect balance and diversity in its nutrients along with its high digestibility and its affordable price has put the egg in the spotlight as a basic food for humans. However, egg still has to face many years of nutritionist recommendations aiming at restricting egg consumption to limit cardiovascular diseases incidence. Most experimental, clinical, and epidemiologic studies concluded that there was no evidence of a correlation between dietary cholesterol brought by eggs and an increase in plasma total-cholesterol. Egg remains a food product of high nutritional quality for adults including elderly people and children and is extensively consumed worldwide. In parallel, there is compelling evidence that egg also contains many and still-unexplored bioactive compounds, which may be of high interest in preventing/curing diseases. This review will give an overview of (1) the main nutritional characteristics of chicken egg, (2) emerging data related to egg bioactive compounds, and (3) some factors affecting egg composition including a comparison of nutritional value between eggs from various domestic species.

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Section: Factors Affecting Egg Qualitymentioning

confidence: 99%

The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health

2019

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“…Subclinical Salmonella enterica infections in pig herds and chicken flocks are recognised as important sources of human salmonellosis and hence a potential threat to human health through food-borne disease outbreaks (129) . Post-harvest measures are of importance to reduce the contamination of carcasses, but measures at the primary production site are still necessary to prevent transmission of Salmonella strains to the slaughterhouse.…”

Section: Salmonellosismentioning

confidence: 99%

“…Although combination xylanase and essential oil did not show synergistic benefits on influencing Salmonella colonisation, potential complementary effects of FE and additives such as essential oils and probiotics hold tremendous opportunity in controlling common enteric pathogens through reduced overall bacterial populations in the gut and the attendant benefit of decreased nutrient competition with the host and inflammatory pressure. Recent industry analysis revealed that Salmonella vaccination programmes have not consistently been able to prevent infection entirely (especially against high pathogen doses) or to effectively cross-protect against different serotypes (129) . It is therefore relevant that FE have the potential of complementing Salmonella vaccination programmes as a strategy for controlling pre-harvest salmonellosis in the poultry industry.…”

Section: Salmonellosismentioning

confidence: 99%

The role of added feed enzymes in promoting gut health in swine and poultry

2013

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The value of added feed enzymes (FE) in promoting growth and efficiency of nutrient utilisation is well recognised in single-stomached animal production. However, the effects of FE on the microbiome of the gastrointestinal tract (GIT) are largely unrecognised. A critical role in host nutrition, health, performance and quality of the products produced is played by the intestinal microbiota. FE can make an impact on GIT microbial ecology by reducing undigested substrates and anti-nutritive factors and producing oligosaccharides in situ from dietary NSP with potential prebiotic effects. Investigations with molecular microbiology techniques have demonstrated FE-mediated responses on energy utilisation in broiler chickens that were associated with certain clusters of GIT bacteria. Furthermore, investigations using specific enteric pathogen challenge models have demonstrated the efficacy of FE in modulating gut health. Because FE probably change the substrate characteristics along the GIT, subsequent microbiota responses will vary according to the populations present at the time of administration and their reaction to such changes. Therefore, the microbiota responses to FE administration, rather than being absolute, are a continuum or a population of responses. However, recognition that FE can make an impact on the gut microbiota and thus gut health will probably stimulate development of FE capable of modulating gut microbiota to the benefit of host health under specific production conditions. The present review brings to light opportunities and challenges for the role of major FE (carbohydrases and phytase) on the gut health of poultry and swine species with a specific focus on the impact on GIT microbiota.

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“…Vaccination plays an important role in biosecurity systems on chicken farms to prevent Salmonella infections [ 25 ], and it should increase the resistance of birds to infection, thus reducing horizontal transmission, faecal excretion, and the frequency of egg contamination [ 26 ]. Killed and live attenuated vaccines have been used for controlling Salmonella in poultry production with extensively proven efficacy [ 15 , 26 , 27 ]. Largely, these vaccines are commercialized, but in some South American countries, availability may vary due to local sanitarian registry processes [ 28 , 29 ].…”

Section: Introductionmentioning

confidence: 99%

“…These vaccines are associated with a reduction in Salmonella load in faeces, internal tissues, and eggs as well as lower mortality, lesions, and clinical signs in different experimental models [ 30 ]. Despite the inability of inactivated vaccines to effectively elicit a protective cell-mediated immune response, and as some bacterial antigens might be lost during the inactivation, they are regarded as considerably safe and do not present any risk of introducing live vaccine strains into the food chain [ 26 , 28 , 31 , 32 ]. On the other hand, live vaccines stimulate cell-mediated and humoral immune responses as they often express a wider range of antigens [ 28 , 33 ].…”

Section: Introductionmentioning

confidence: 99%

The Efficacy of a Trivalent Inactivated Salmonella Vaccine Combined with the Live S. Gallinarum 9R Vaccine in Young Layers after Experimental Infections with S. Enteritidis, S. Typhimurium, and S. Infantis

Huberman¹,

Caballero-García²,

Rojas³

et al. 2022

Vaccines

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Worldwide, poultry infections by Salmonella are the cause of significant economic losses, not only due to reduced production (due to fowl typhoid disease), but also considering the efforts and control measures that must be constantly applied, especially due to zoonotic serovars. Poultry is a common reservoir of Salmonella and its transmission into the food chain is a risk for humans. The vaccination of layers plays an important role in the overall efforts to prevent Salmonella infections. An inactivated trivalent vaccine was prepared with S. Enteritidis, S. Typhimurium, and S. Infantis strains. Infection trials were performed to evaluate the efficacy of three vaccination schedules using inactivated and live S. Gallinarum 9R vaccines. For this purpose, at week 5 of life, one subcutaneous dose of live S. Gallinarum 9R vaccine (1–5 × 107 CFU) was given to Groups 1 and 2. At weeks 8 and 11 of life, chickens were also vaccinated with one (Group 1) or two (Groups 2 and 3) intramuscular doses of the inactivated oil-adjuvant trivalent vaccine (1 × 108 CFU/dose of each antigen). Group 4 consisted of chickens that remained unvaccinated (control). At week 14 of life, the efficacy of the vaccination plans was evaluated in three separate inoculation trials with S. Enteritidis, S. Typhimurium, or S. Infantis. After vaccination with the inactivated vaccine, homologous antibody production was observed, and after challenge, a significant reduction in the faecal shedding, invasion, and colonization of S. Typhimurium and S. Infantis was achieved by all vaccination schedules, while the vaccination with at least one dose of the live S. Gallinarum 9R vaccine was necessary to obtain such a significant protection against S. Enteritidis infection.

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Pre-harvest measures to control Salmonella in laying hens

Cited by 3 publications

References 154 publications

The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health

The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health

The role of added feed enzymes in promoting gut health in swine and poultry

The Efficacy of a Trivalent Inactivated Salmonella Vaccine Combined with the Live S. Gallinarum 9R Vaccine in Young Layers after Experimental Infections with S. Enteritidis, S. Typhimurium, and S. Infantis

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