Salmonella prevention requires integrated approach

Minimizing the presence of Salmonella on poultry products is not just the responsibility of those at the processing plant. It requires the attention from people from every stage of the supply chain.

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Zoetis' Dr. Douglas Fulnechek (left) said processing must work with live production to stay on top of Salmonella. (Courtesy of Zoetis)
Zoetis' Dr. Douglas Fulnechek (left) said processing must work with live production to stay on top of Salmonella. (Courtesy of Zoetis)

Minimizing the presence of Salmonella on poultry products is not just the responsibility of those at the processing plant. It requires attention from people in every stage of the supply chain, poultry veterinarians from Zoetis Inc. stressed at a press conference on February 11 at the 2019 International Production & Processing Expo in Atlanta.

“Processing can’t do it all,” said Dr. Douglas Fulnechek, Zoetis’ senior public health veterinarian. “For poultry companies to meet today’s rigorous (U.S. Department of Agriculture Food Safety and Inspection Service) standards, there needs to be a comprehensive, integrated plan involving live production and processing to minimize the presence of Salmonella throughout the entire operation.”

Vaccination increasing in popularity

Chickens from hens vaccinated for Salmonella have less of the pathogen at processing compared to broilers from unvaccinated hens, said Dr. Don Waldrip, Zoetis' technical services veterinarian. The industry now realizes this, as more poultry companies are vaccinating breeder flocks for Salmonella, and they are doing it more often.

Zoetis-Don-Waldrip

Dr. Don Waldrip, Zoetis | Courtesy of Zoetis

He noted that at least 70% of broiler breeder flocks were vaccinated at least twice for Salmonella in 2017, in contrast to the 23% vaccinated in 2010. More than 35% of those were vaccinated four or more times in 2017, compared to 20% in 2010.

But there is still some apprehension about vaccination. 

“Controlling Salmonella generally yields little to no performance benefits in live production, so production managers are naturally reluctant to increase costs without seeing measurable returns,” Waldrip said.

Beyond vaccination

Since Salmonella perpetuates through the growout cycle, Waldrip said it is important to discover the sources of the problem and the address them. There is no silver bullet solution for Salmonella incidence.

However, he offered the following suggestions for control at live production levels:

  • Find out what measures your pullet supplier took to reduce Salmonella.
  • Guard against Salmonella in the hatchery. Pay attention to disinfection and cleanliness in all phases, and eggs off the floor. Don’t overlook ventilation, as air handling units can pull in pathogen-contaminated air.
  • Review the procedures at the feed mill. Make sure steps are taken to protect all raw ingredients from dust, which can be a source of Salmonella. Also, feed should be heated to 185 degrees Fahrenheit (85 C), and that the process can’t be rushed.
  • Tighten biosecurity procedures and limit human traffic in barns.
  • Improve control of pests such as live birds, rodents and darkling beetles.
  • Keep stocking densities to reasonable levels to ensure cleaner and drier litter.
  • Allow at least an 18-day period between flocks. A 21-day period is even better.
  • Acidify the birds’ water at least 72 hours before processing, but don’t lower the pH level to the point that it discourages drinking.
  • Keep other diseases in check.

Communication is imperative

With some poultry companies, past and present, the live production teams do not talk to those at the processing plants.

“There’s a real need to connect those two, because in the end, that’s how you control those organisms of interest – Salmonella and Campylobacter,” said Fulnechek.

In the processing plant, there are many interventions in place to control Salmonella, but Fulnechek said there is a need to connect the live production system to the consequences in the plant.

“Live production should do all they can do to minimize the amount of Salmonella coming to the processing plant, so their interventions are not overwhelmed. They need to talk so all know of the consequences,” he said.

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