Salmonella Control Throughout the Poultry Feed Chain
Salmonella problems can occur in all segments of the poultry feed chain. Infection may happen during the production of feed materials all the way up to the production of live animals. With its “Food Safety initiative” Kemin supports the poultry industry to win the battle against Salmonella.
What You Should Know About Salmonella
Salmonella is an important cause of foodborne disease in humans throughout the world and is a significant cause of morbidity, mortality and economic loss. Eggs and poultry meat are major sources of human food-borne Salmonellosis throughout the world. In the EU microbiological criteria for Salmonella have been clearly established in different EU documents and regulations for feed raw materials, compound feed, the environment, animal populations, carcasses and fresh meat.
Kemin Europa's Food Safety Initiative
For an effective Salmonella control throughout the whole feed chain from production of feed up to the production of live animals at farm level, Kemin Europa offers a complete and customer-designed “Food Safety Initiative” (FSI) programme including all the necessary support. It includes an appropriate treatment of feed ingredients, finished compound feed, environment, and animal populations with Kemin products such as Sal CURB® and FormaXOL™F at suitable concentrations, which is effective in controlling contamination by Salmonella spp. and other pathogenic organisms.
The FSi preventive actions start at the level of oil-seeds and extraction plants. The importance of starting the control of Salmonella early at the extraction and the rendering plants must be emphasised in contrast to the current practice of focusing only on the feed mills.
Other important control steps need to be taken at farm level. Dust, compound feed, drinking water, and the Salmonella shedding prevalence in manure should be monitored.
Surveys of the prevalence in the feed chain have shown high Salmonella levels detected in dust samples from the pre-and post-heating treatment area of the feed mill, as well as inside the pellet cooling systems.
Salmonella in Poultry Populations
The presence of Salmonella in poultry populations is considered as a risk factor for the presence of Salmonella in meat and eggs. There is a good correlation between the Salmonella broiler/ turkey flock prevalence and the prevalence of Salmonella -contaminated broiler carcasses. Lower broiler/turkey flock Salmonella prevalence will translate into lower prevalence of Salmonella-contaminated carcasses. In egg production there is as well a linear relationship between the flock prevalence and the number of eggs contaminated with Salmonella enteritidis.
FormaXOL treatment of flocks is regarded as an effective measure to decrease the shedding and prevalence of Salmonella in poultry populations because of its beneficial effect on the balance of commensal intestinal organisms. The product can be used in programmes associated with the higher prevalence and/or risk of Salmonella infection. It gradually reduces the percentage of positive flocks in order to reach an acceptable level. From then on, a preventive FormaXOL programme will keep the safety level under control. This protective effect is very useful, firstly by reducing the high prevalence of Salmonella infection in high risk conditions. Secondly, it has a preventive action to maintain a Salmonella free status.
The slaughter process has an impact on the risk of carcass contamination. Salmonella may be transferred to carcasses during processing from three major sources. The most important is infection in the batch of birds being slaughtered. The second source of contamination is a positive batch of birds and subsequent carcasses from negative batches (cross contamination). The third category of contamination is caused by the establishment of resident populations of Salmonella in biofilms associated with the processing equipment, environment and recycled water supplies. In this case the original introduction of contamination on infected birds may have been months or years previously but has then persisted due to inefficient initial disinfection. Once inaccessible biofilms have formed they can be extremely difficult to eliminate. Effective slaughter hygiene procedures and other interventions should be in place keeping in mind that Salmonella can grow in the slaughterhouse environment.
To Learn More, Contact Kemin Today
An effective support programme encompassing laboratory analysis, engineering work, and technical consultancy will provide adaptable solutions. These benefits are fully available to Kemin customers.
Establishment of microbiological criteria and actions at several critical stages along the Poultry Feed Chain is crucial to ensure the absence of Salmonella contamination. Kemin specialists are your ideal partner to make a personalised action plan.
Certain statements may not be applicable in all geographic regions. Product labeling and associated claims may differ based upon regulatory requirements.