Salmonella in broilers

Management and biosecurity

to prevent Salmonella problems
 Why this webinar?
◻ Salmonella is always a threat in broilers
◻ Salmonella in houses needs a
multifactorial approach
◻ No magic bullets are available to solve
problems
◻ With the right knowledge, good analysis
and methods problems can be prevented

1.
 Agenda
◻ Prevalence Salmonella in broilers
◻ Sources of Salmonella in broilers
◻ Solutions by management & hygiene
◻ Questions & Answers

2.
 Introduction Thomas Mallens
◻ HAS, University Animal Sciences
🡪 Development total hygiene management
method Broilers
🡪 Hygiene projects Salmonella
🡪 Focus on research preventive animal health

◻ MS Schippers; International Poultry

Manager
3.
 Introduction Rogier van Leeuwen

◻ Veterinarian, Utrecht University

>10 years poultry & vaccinations
Salmonella prevention programs
Senior TC for Elanco
◻ Now Royal GD

4.
 What is Salmonella?
◻ Gram negative bacteria, >2700 serovars
◻ Bad reputation; most don’t harm anybody

◻ Some may cause problems in humans

Salmonella enteritidis
Salmonella typhimurium
Salmonella infantis
■ Etc S5 + Java

5.
 What is Salmonella?
❏ Few host-specific; poultry will die
Salmonella pullorum
Salmonella gallinarum

6.
 Salmonella in broilers
◻ Prevalence may differ over the world
◻ Salmonella infantis prevalence is

increasing
EFSA 2018: 36,5% of Salmonella in broilers was SI
Most reported serovar

7.
 Salmonella chain
Reservoir, feed GPS

Reservoir, feed BB

hatchery

Reservoir, feed broilers

slaughter

retail

consumer

8.
 Potential sources of introduction
Feed
Meat- and bonemeal 🡪 heating
Soy- and rapeseed (wet)
Grain (mice)
pelleting
Reservoir
Breeders
Well checked

9.
 Causes for a positive flock
Introduction

Cross-
Contamination

Re-
Contamination

10.
 Potential sources of introduction (2)

11.
 Sources of Cross-contamination

12.
 Sources of Re-contamination

13.
 Sources of Re-contamination

14.
 Three circles to keep in mind

15.
 Avoiding Introduction

16.
 Avoiding Cross-contamination

17.
 Avoiding Re-Contamination

18.
 Avoiding Re-Contamination

19.
 VIR-check
Relative RESISTANT Checked with VIR-check
susceptibility of Endospores
Protozoal oocysts
groups of
Small non-enveloped viruses
microorganisms
Gram negative bacteria
to disinfectants
Moulds Very low when
Large non-enveloped viruses VIR- check is low
Gram positive bacteria

Enveloped viruses

SUSCEPTIBLE

20. Adopted from McDonnell and Russell; CLINICAL MICROBIOLOGY REVIEWS, Jan. 1999, p. 147–179
 www.VIR-check.com

21.
Salmonella in broilers
Management and biosecurity
to prevent Salmonella problems