Risk factors for Salmonella enterica subsp. enterica contamination in 519 French laying hen flocks at the end of the laying period

Huneau‐Salaün, A.; Chemaly, Marianne; Sophie, Le Bouquin; Lalande, Françoise; Petetin, Isabelle; Rouxel, Sandra; Migeot, Virginie; Fravalo, Philippe; Rose, Nicolas

doi:10.1016/j.prevetmed.2009.01.006

Cited by 76 publications

(61 citation statements)

References 29 publications

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“…This can cause stress in broilers, leading them from a Salmonellacarrying state to a Salmonella-shedding state. The results showed no relationship (P = 0.30) between broiler strain and salmonellosis, which were in agreement with the results obtained by Skov et al (25) and Huneau-Salaun et al (29). According to the results, using antibiotics in day-old chicks reduces the chance of Salmonella spp.…”

Section: Discussionsupporting

confidence: 90%

“…was the highest (17.8%) in winter and the lowest (6.9%) in summer. These results contradict with those of the studies by Bouwknegt et al (26), Mollenhorst et al (27), Namata et al (28) and HuneauSalaun et al (29); but in accordance with those of Wales et al (30) and Upadhyaya et al (31) that reported a seasonable effect in their studies. The chance of Salmonella isolation in flocks sampled in winter was significantly higher than that of the flocks sampled in the other seasons.…”

Section: Discussioncontrasting

confidence: 65%

“…A high density of animals is a well-known risk factor for contamination with Salmonella spp. (8,29). Furthermore, the air quality in flocks seems to be lower in winter (32,33).…”

Section: Discussionmentioning

confidence: 99%

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Salmonellosis and Related Risk Factors in Broiler Flocks in Mazandaran Province, Northern Iran

Seifi¹,

Khoshbakht²,

Raeisi³

2016

Int J Enteric Pathog

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Background: Prevention of foodborne pathogens is essential to control infectious diseases; Salmonella spp. is referred to as the most common causative agent of foodborne illnesses. Objectives: The current study aimed to determine the prevalence of Salmonella enterica subsp. enterica in broiler flocks in Mazandaran province, north of Iran and find the potential risk factors including: age, size of flock, strain, season, vaccination program and use of antibiotics. Materials and Methods: From March 2012 to December 2013, a total of 50 flocks were selected in slaughterhouse and 20 cloacal samples were collected from each flock. Every five samples were pooled and investigated for Salmonella spp. using polymerase chain reaction (PCR). Results: Thirteen flocks out of 50 (26%) were positive for Salmonella species. Chances of Salmonella spp. detection was higher in flocks with lower age (P = 0.41). Increasing flock population was associated with increased chance of Salmonella spp. isolation (P = 0.21). The risk of salmonellosis in broiler flocks was increased when no antibiotics were given to day-old chicks. There was no significant difference (P = 0.30) in the prevalence of salmonellosis among different broiler strains. Conclusions: In the current study, six risk factors were assessed for Salmonella spp. contamination in broiler flocks. Some of these factors contributed to the risk of salmonellosis in broiler flocks.

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Section: Discussionsupporting

confidence: 90%

Section: Discussioncontrasting

confidence: 65%

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Salmonellosis and Related Risk Factors in Broiler Flocks in Mazandaran Province, Northern Iran

Seifi¹,

Khoshbakht²,

Raeisi³

2016

Int J Enteric Pathog

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“…Several epidemiological studies have been published, among them observational studies aiming to identify risk factors for introduction of Salmonella in laying hen flocks. Risk factors concerning flock characteristics were flock size (Mollenhorst et al, 2005;EFSA, 2007b;Namata et al, 2008;Huneau-Salaun et al, 2009), and flock age (Garber et al, 2003;EFSA, 2007b;Namata et al, 2008). The size of the farm is also linked with hygiene practices, as large farms are more likely to be dry cleaned only, rather than washed and disinfected, between flocks (Aimey et al, 2013).…”

Section: Dynamics Of Salmonella Infection In the Laying Hen Flockmentioning

confidence: 99%

“…The age of the poultry house is also a significant risk factor, as most S. Enteritidis infections have persisted in laying farms for decades after their original introduction with birds from infected breeding flocks in the 1970s and 1980s (Van Hoorebeke et al, 2010). Multi-stage management in on-floor flocks was also identified as a risk factor ( (Mollenhorst et al, 2005;Huneau-Salaun et al, 2009) and the finding of generally lower risk probably relates to the greater use of all-in/all-out systems and smaller numbers of flocks and birds in non-cage systems.…”

Section: Dynamics Of Salmonella Infection In the Laying Hen Flockmentioning

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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Salmonella Infections

Shivaprasad

Barrow

2013

Diseases of Poultry

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Risk factors for Salmonella enterica subsp. enterica contamination in 519 French laying hen flocks at the end of the laying period

Cited by 76 publications

References 29 publications

Salmonellosis and Related Risk Factors in Broiler Flocks in Mazandaran Province, Northern Iran

Salmonellosis and Related Risk Factors in Broiler Flocks in Mazandaran Province, Northern Iran

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

Salmonella Infections

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