Pre-Harvest Salmonella Control and Campylobacter Reduction in Poultry
There are more rules and regulations in today's animal meat processing plants than ever before. As food safety knowledge has evolved over time, so has the industry's awareness of just how quickly pathogens can spread, particularly within broiler production. Pre-harvest Salmonella control and Campylobacter reduction is especially important as these brood outbreaks have been shown to spread to humans through food consumption, causing a zoonotic outbreak. Using years of research and development, the Kemin Pathogen Control Team has created pre-harvest safeguard products like KEM SAN® Liquid Antimicrobial to reduce Salmonella and Campylobacter in poultry. However, if producers and consumers alike want to reduce Salmonella and Campylobacter in poultry, they first need to understand these pathogens and their risk factors.
Salmonella in Poultry
Salmonella, or fowl typhoid, are two common names for one nasty disease responsible for decades of food recalls and sick consumers. While livestock and poultry can often carry Salmonella bacteria in their intestines, this bacterium is more commonly associated with poultry production because not only do we consume their meat, we consume their eggs. Both products can be affected by Salmonella bacteria. An infected bird could show one or more of the following symptoms:
- Ruffled feathers
- Loss of appetite
- Yellow diarrhea
Campylobacter in Poultry
Campylobacter is a bacterial infection much like Salmonella. This pathogen also colonizes in the intestines of poultry and other domesticated farm animals. It is often associated with poultry, unpasteurized dairy products, contaminated water and produce. Campylobacter in poultry can only infect humans through the consumption of undercooked meat or by handling an infected bird. According to the Minnesota Department of Health, Campylobacter is one of the most common bacterial causes of diarrheal illness in the United States.1 An infected bird will often show no signs or symptoms.
Pre-Harvest Salmonella and Campylobacter Controls
To reduce the instances of human infection, pre-harvest Salmonella and Campylobacter reduction strategies are implemented before the bird is processed to specifically address pathogen loads in the meat. Feeding poultry water treated with KEM SAN Liquid Antimicrobial 48 hours before they are taken to be harvested provides a cost-effective, pathogen control plan to reduce potential cross-contamination within the plant and among birds. KEM SAN uses a unique combination of effective organic acids to ensure higher water quality for livestock and poultry with its broad-spectrum control of bacteria. Using KEM SAN to reduce Salmonella and Campylobacter in poultry prevents the need for added harsh chemical carcass washes to kill pathogens during processing and is an effective and safe pathogen prevention method for animals and equipment.
Support Where and When You Need It
The Kemin Pathogen Control Team supports KEM SAN and all of its products through direct work with poultry producers. The Kemin team works with producers, veterinarians and more to assess facilities and identify potentially problematic areas. Once the assessment is complete, a comprehensive prevention strategy is provided for your operation. While these strategies focus on Kemin products and programs, they also provide additional suggestions to lower and control pathogen exposure. It is our mission at Kemin to improve the health and safety of the global food supply by touching half the people of the world every day with our products and services. That is precisely why Kemin established a Pathogen Control Team.
1Campylobacter Infection. (n.d.). http://www.thepoultrysite.com/diseaseinfo/22/campylobacter-infection/. Date accessed: August 11, 2017.