scholarly journals Salmonellosis in poultry breeding in view of introducing vaccination

2009 ◽  
Vol 63 (3-4) ◽  
pp. 215-226
Author(s):  
Radmila Resanovic ◽  
Zoran Rasic ◽  
Branislav Kureljusic ◽  
Ivana Vucicevic
Keyword(s):  
Economic Feasibility ◽  
Poultry Meat ◽  
World Health ◽  
Poultry Production ◽  
Salmonella Spp ◽  
Poultry Products ◽  
Poultry Breeding ◽  
Prophylactic Measures ◽  
Contaminated Food ◽  
Health Organization

With the increased demand of consumers for safe poultry products, efficient control of pathogenic microorganisms that cause diseases in humans is becoming the chief challenge in contemporary poultry production. Poultry meat, eggs and related products present the main source of salmonellosis in humans that occurs as a result of the consumption of contaminated food. Any serotype of Salmonella spp. that is not strictly linked to the host is capable of causing gastrointestinal disorders of various degrees in humans. However, according to the World Health Organization (WHO), Salmonella enterica serotype enteritidis has been the leading cause of salmonellosis in humans over the past 10 years. One of the available prophylactic measures is resorting to the vaccination of poultry against salmonellosis. Several vaccines against poultry salmonellosis, produced by different manufacturers, have been registered in Serbia. In order for these vaccines to become widely used in our country, it is necessary that the factors in primary poultry production are aquainted with the mechanisms of action of these vaccines, the effects achieved by their implementation, the economic feasibility, and the possibilities for monitoring in keeping with the valid legal regulations. Certainly, vaccination should not be taken as the only method in the prophylaxis of salmonellosis, but as one of the very important methods in a series of biosafety and other measures that should be applied on poultry farms for the successful curbing of salmonellosis infections.

scholarly journals Impact of hygienic slaughter practices on Salmonella contamination of broiler carcasses in Biskra, Algeria

2020 ◽  
Vol 51 (4) ◽  
pp. 463-470
Author(s):  
Nadjah Guergueb ◽  
Laila Aoun ◽  
Omar Bennoun ◽  
Ammar Ayachi ◽  
Ilhem Chachoua ◽  
...  
Keyword(s):  
Risk Factors ◽  
Poultry Meat ◽  
World Health ◽  
Animal Origin ◽  
Broiler Meat ◽  
Food Of Animal Origin ◽  
Contaminated Food ◽  
Health Organization ◽  
Live Bird

Poultry meat is the primary meat consumed in Algeria, surpassing sheep and beef in the 1980s. However, this product is often at risk of being contaminated by Salmonella. Salmonellosis is a foodborne disease with tens of millions of human cases estimated to occur worldwide, and resulting in more than a hundred thousand deaths per year. According to the World Health Organization, salmonellosis in humans is generally contracted through the consumption of contaminated food of animal origin, including poultry. The main objective of this study was to investigate the risk factors associated with Salmonella contamination of broiler carcasses at the slaughterhouse. Sixty fresh chicken carcasses from six slaughterhouses were subjected to bacteriological analysis in accordance with AFNOR (French Standardization Association) standards. Statistical analyses showed an impact of the hygienic quality of the slaughter process on the likelihood of Salmonella contamination of poultry meat. A correlation (r=0.84) was found between hygienic slaughter practices and Salmonella contamination of chicken carcasses. The average level of TAMB (total aerobic mesophilic bacteria) was high in carcasses positive for Salmonella (t-test = 0.019). Not washing live bird transport crates was associated with an increasing risk of Salmonella contamination carcasses (odds ratio/OR = 28). The mean level of TAMB was higher in the presence of the following risk factors: old and small slaughterhouse, not washing live bird transport crates, manual bleeding, scalding type (soaking), non-renewal of scalding water, no disinfectant in water, no ventilation drying, no sanitary facilities. The identification of risk factors responsible for bacterial contamination of broiler meat is essential to determine the most effective methods of prevention.

scholarly journals Effects of Water Quality and Post-Harvest Handling on Microbiological Contamination of Lettuce at Urban and Peri-Urban Locations of Ouagadougou, Burkina Faso

Foods ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 206 ◽  
Author(s):  
Juliane Dao ◽  
Kathrin Stenchly ◽  
Oumar Traoré ◽  
Philip Amoah ◽  
Andreas Buerkert
Keyword(s):  
Water Quality ◽  
Irrigation Water ◽  
World Health ◽  
Vegetable Production ◽  
Salmonella Spp ◽  
Total Coliforms ◽  
E Coli ◽  
Post Harvest ◽  
Health Organization ◽  
Production Areas

Vegetable production in urban gardens of Ouagadougou contributes to food security, but water for irrigation is often of low quality. This is particularly acute if irrigation water is taken from wastewater polluted channels. This study aimed at (i) verifying to what degree irrigation water quality is correlated with contamination of lettuce with Escherichia coli, total coliforms, and Salmonella spp., and (ii) assessing effects of post-harvest handling on pathogen development during the trade chain. We tested pathogen removal efficiency on lettuce by applying post-harvest washing. Irrigation water of production areas in Ouagadougou (n = 10) showed a mean E. coli load of 2.1 × 105 CFU 100 mL−1. In 60% of the cases, irrigation water did not meet the standards of the World Health Organization (WHO) for safe irrigation water, and in 30% of the cases, irrigation water was contaminated with Salmonella spp. Loads of total coliforms on lettuce leaves ranged from 2.9 × 103 CFU g−1 to 1.3 × 106 CFU g−1, while E. coli averaged 1.1 × 102 CFU g−1. Results on post-harvest handling revealed that microbial loads increased along the trade chain. Overall, half of all lettuce samples (n = 60) were tested positively for Salmonella spp. The experiment showed that appropriate post-harvest handling could prevent the increase of total coliforms.

scholarly journals Analysis of chicken production trends in Ukraine

2017 ◽  
Vol 15 (4) ◽  
pp. 302-316 ◽  
Author(s):  
Alla Fatenok-Tkachuk ◽  
Myroslava Kulynych ◽  
Anna Safarova ◽  
Nadiya Bukalo
Keyword(s):  
International Standards ◽  
Poultry Meat ◽  
Meat Production ◽  
Poultry Production ◽  
Agrarian Sector ◽  
Poultry Products ◽  
Slaughter House ◽  
The Cost ◽  
Domestic Products ◽  
Poultry Farming

Poultry farming is one of the most promising areas of production not only in Ukraine but also in the world. This is due to the high demand for protein products and increased consumption. Ukraine does not use enough of its export potential in the agrarian sector. It is precisely these circumstances lead to choosing as the basis for the research the mentioned direction of production by domestic producers.The tendencies of the Ukrainian poultry enterprises development and features of the chicken market are generalized, namely the volume of cultivation and sale on the slaughter of poultry by Ukrainian producers, the cost price and profitability of poultry meat production have been analyzed; the specific features of the products range are defined in all competitor companies and products offered for export. The competitiveness of domestic poultry production in comparison with domestic and foreign analogues has been investigated. For the study the following enterprises as the LLS “Ptahokompleks” Gubin, TM “Pan Kurchak”, slaughter-house “Piorkowscy” and JSC “Superdrop” were taken. It is established that domestic products are competitive both in terms of price and taste properties. The dynamics of export and import of poultry meat in Ukraine and abroad is analyzed. Significant growth of poultry meat export as compared to previous periods has been revealed, which is explained by obtaining permit documents and implementation of measures by domestic producers to bring poultry products closer to international standards. The prospects for the development of the investigated production direction are designed.

scholarly journals Theoretical basis of obtaining poultry products of «organic» status

2021 ◽  
pp. 125-131
Author(s):  
I. Yu. Klemeshova ◽  
V. A. Reimer ◽  
E. V. Tarabanova ◽  
Z. N. Alekseeva
Keyword(s):  
Chemical Synthesis ◽  
Broiler Chickens ◽  
Poultry Meat ◽  
Poultry Feed ◽  
Meat Production ◽  
Poultry Production ◽  
Microbial Synthesis ◽  
Poultry Products ◽  
Short Period ◽  
Feed Costs

The authors considered organic poultry production and presented a qualitative analysis of the diets used in raising broiler chickens. The authors also evaluated the possibility of switching from traditional diets to diets without chemical and microbial synthesis ingredients based on comparative data on the performance and economics of broiler chicken meat production. Organic requirements prohibit the use of microbial and chemical synthesis and genetically modified products in poultry feed. Obtaining large quantities of poultry products in a short period and at an affordable price involves using all kinds of additives that do not allow the products to qualify as organic. Surveys and opinion polls show that a new layer of consumers is today willing to buy organic poultry meat at a higher price. The aim of this work is to evaluate the possibility of producing organic meat from broiler chickens. The research was carried out at the Berdskaya poultry farm, and the test object was broiler chickens of the Iza cross. The age of broiler chickens ranged from one to 40 days old. The authors compared the effectiveness of traditional industrial diets and diets without microbial and chemical synthesis products. During the experiment, live poultry weight, average daily and gross gains, survival, feed costs and cost-effectiveness were considered. In commercial broiler chickens raised on diets without chemical and microbial synthesis ingredients during slaughter, the average live weight was 64.0% lower than that of broiler chickens in the experimental group. The average daily gain of these same broilers was also 52.9% lower. Feed costs per unit of production in industrial broiler chickens increased 1.7 times with the same survival rate of young animals (92.2%). Increasing the rearing period to 70 days resulted in a 1.4-fold increase in feed costs. The level of profitability decreased by 61.2 %, with a decrease in productivity. Increasing the price per kg of meat by 25 50 100 % would increase the profitability level by 22.4 4.7 -133.5 %, respectively, compared to the traditional method.

scholarly journals ANALYSIS OF SALMONELLA SPP. DETECTIONS IN EUROPEAN UNION COUNTRIES ACCORDING TO RASFF DATABASE

2019 ◽  
pp. 12-20
Author(s):  
S. Ye. Smajhel ◽  
N. B. Shadrova
Keyword(s):  
Fruits And Vegetables ◽  
Raw Materials ◽  
Poultry Meat ◽  
Product Analysis ◽  
Salmonella Spp ◽  
Plant Raw Materials ◽  
Poultry Products ◽  
Heat Treated ◽  
Long Time ◽  
Food And Feed

Ofcial data of RASFF (Rapid Alert System for Food and Feed) database on detection of Salmonella spp. in animal and plant raw materials in 2010–2015 are demonstrated. Total of 2,651 notifcations of Salmonella spp. detection were reported by RASFF member countries. The majority of such notifcations are associated with contamination of poultry meat and poultry products, feed, fruits and vegetables. Salmonella can survive in food for a long time (up to 6 months). The cause of salmonellosis in humans mostly involves consumption of raw or insufciently heat-treated eggs, meat and milk products. Regulation (EU) No. 142/2011 prescribes a requirement, which the heat-treated and processed food products shall comply with, i.e. absence of Salmonella in 25 g of the product. Analysis of RASFF data for 2010–2015 demonstrated annual increase of Salmonella spp. detections. The most frequently occurring is Salmonella enterica. Over the above mentioned period there were notifcations of 154 Salmonella serovars, the overwhelming serovars include S. enterica – 32.4%; Salmonella spp. – 18.8%; S. enteritidis – 6.3%; S. typhimurium – 4.6%, S. Agona – 2.6%; S. Lexington – 1.4%. Salmonella spp. were detected in poultry meat (19.5%), in feed for dogs and cats (5.6%), in pork (3.7%), in fshmeal (5.1%). During the period from 2010 to 2014, the increase of Salmonella notifcations in plant feed was reported. Over 2010–2015, RASFF reported of 42 salmonellosis outbreaks that resulted in 1,586 diseased humans.

scholarly journals A Study on the Pollution Status of Akata Lake Sediments, Katsina-Ala Benue State, Nigeria

2021 ◽  
pp. 26-31
Author(s):  
Yebpella G.G ◽  
Magomya A.M ◽  
Hikon B.N ◽  
Joshua Y ◽  
Gani J
Keyword(s):  
Heavy Metals ◽  
Pollution Load Index ◽  
World Health ◽  
Pollution Status ◽  
Accumulation Index ◽  
Contaminated Food ◽  
Air Intake ◽  
The Mean ◽  
Health Organization ◽  
Geo Accumulation Index

Heavy metals accumulation in biological system are by inhalation of contaminated air, intake of contaminated food or drinking water has been considered to be an ecological menace to man and other organisms. This study was carried out to ascertain the pollution status of Cr, Pb, Zn, Cu and Cd in sediment of Akata Lake, Katsina- Ala Benue State, Nigeria. Sediment samples were collected, digested using 30% H2O2 followed by 0.5M HCl and the metal concentrations were determined with Varian AA240 Atomic absorption spectrophotometer equipped with Zeeman’s background correction (Varian, New Jersey, USA). The mean level of the heavy metals, Pb, Zn, Cu, Cd and Cr are 31.05, 2.72, 19.22 and 0.88 mg/kg while the concentration of Cr was below the detection limit of the instrument. The values obtained were compared with the established soil and sediment standard by World Health Organization (WHO). The contamination factors value for Zn, Cu and Cd are <1 while that of Pb is >1, hence it shows that the sediment is polluted by lead. The pollution load index (PLI) and Geo-accumulation index (Igeo) levels for Cr, Zn, Cu, Cd heavy metals in sample A - E were less than 1 except for Pb which is >1, this show that, the sediment were polluted with Pb.

scholarly journals Microbial and Chemical Risk Assessment of River Bukuruwa Used as Drinking Water by Farming Communities

2018 ◽  
Vol 11 (1) ◽  
pp. 22
Author(s):  
Isaac Ofori ◽  
John A. Larbi ◽  
Amina Abubakari ◽  
Matthew G. Addo ◽  
Godwin Essiaw-Quayson
Keyword(s):  
Drinking Water ◽  
Potable Water ◽  
Farm Animals ◽  
World Health ◽  
Human Beings ◽  
Salmonella Spp ◽  
Farming Communities ◽  
Chemical Risk Assessment ◽  
Health Organization ◽  
Rural Dwellers

Water is very vital for the sustenance of life and according to World Health Organization; potable water should be free from any health risk. However due to in adequate supply of potable water, many rural dwellers have no choice but to depend on streams and rivers as source of drinking water which becomes the vehicle for the transmission of infections due to a host of microorganisms both pathogenic and non-pathogenic present in these water bodies. This study therefore quantified and assessed the microorganisms present in river Bukuruwa in Techiman in the Brong Ahafo Region of Ghana. Water was aseptically collected into sterile sampling bottles with caps and analyzed in the laboratory through standard microbiological protocols. Microbial organisms such as Feacal coliforms, E.coli and Salmonella spp. as well as physicochemical parameters such as pH, conductivity, turbidity, Sulphate (SO42-), Fluoride (F-), Phosphates (PO43-), Nitrites (NO2-) and Nitrates (NO3-) were quantified and assessed, respectively. The highest load of faecal coliforms in the river water at a point in this study was found to be 9 x 102 per 100 ml and pH values ranging from 5.31 to 6.84 with variations within the sampling points. The observational survey revealed human beings competing with farm animals for the same source of water and again farming activities were carried out very close to the river banks which may increase the chance of infections which needs serious attention by policy makers and implementers.

scholarly journals Covid-19-induced fear in infoveillance studies: a meta-analysis (Preprint)

2020 ◽  
Author(s):  
Styliani Geronikolou ◽  
George Chrousos
Keyword(s):  
Social Media ◽  
Meta Analysis ◽  
World Health ◽  
Forest Plot ◽  
Health Authorities ◽  
Prophylactic Measures ◽  
The Social ◽  
Public Health Authorities ◽  
Health Organization ◽  
The Impact

UNSTRUCTURED The World Health Organization named the phenomenon of misinformation spread through the social media “infodemics”, and recognized the need to curb it. Misinformation infodemics undermine not only population safety, but also compliance to the suggestions/prophylactic measures recommended in pandemics. The aim of this study was to review the impact of social media on general population fear in “infoveillance” studies during the COVID-19 pandemic. PRISMA protocol was followed and six out of twenty studies were retrieved, meta-analyzed, and had their findings presented in the form of a Forest plot. The summary random and significant event rate was 0.298, 95% CI respectively 0.213 and 0.400, suggesting that social media-circulated misinformation related to COVID-19 triggered public fear and other manifestations. These findings merit special attention by public health authorities. Thus, “infodemiology” and Infoveillance are valid tools in the hands of epidemiologists to help prevent dissemination of false information, with potentially damaging effects.

scholarly journals Bacterial Contamination of Food Handlers in X Hospital Palembang

2018 ◽  
Vol 68 ◽  
pp. 01006
Author(s):  
Sri Utari ◽  
Irsan Saleh ◽  
Hermansyah ◽  
Rindit Pambayun
Keyword(s):  
Escherichia Coli ◽  
World Health ◽  
Personal Hygiene ◽  
Food Handlers ◽  
Cross Sectional ◽  
Pathogenic Organism ◽  
Source Of Infection ◽  
Standard Procedures ◽  
Contaminated Food ◽  
Health Organization

The food handlers in Hospital with the bad personal hygiene could be a potential source of infection of a pathogenic organism. The responsibility of hospital food handlers is greater compared with the common food handlers such as in restaurants, etc. This is because they should provide the healthy food to the patients in Hospital who might have low immunity, and the contaminated food could have very dangerous consequences. This study aimed to investigate the potential contamination of food handlers in X hospital, Palembang. The study was carried out by a cross-sectional method on food handlers’. There were 30 respondents examined in this study. The bacterial examination was conducted by following the standard procedures of World Health Organization (WHO). The results showed that there were 11 (36.7%) from 30respondents positively contaminated by Escherichia coliand there all respondent contaminated in samples were women. There was no worker contaminated by Staphylococcus aureus. The study proved that in X hospital of Palembang, there were some food handlers contaminated by Escherichia coli.

Ozone-Based Interventions To Improve the Microbiological Safety and Quality of Poultry Carcasses and Parts: A Review

2019 ◽  
Vol 82 (6) ◽  
pp. 940-947
Author(s):  
CARMEN CANO ◽  
YULIE MENESES ◽  
BYRON D. CHAVES
Keyword(s):  
Food Safety ◽  
Microbial Population ◽  
Scale Up ◽  
Antimicrobial Properties ◽  
Poultry Meat ◽  
Ozone Treatment ◽  
Salmonella Spp ◽  
Poultry Products ◽  
Health Communities ◽  
Antimicrobial Interventions

ABSTRACT Poultry meat represents an important part of the U.S. economy and diet. However, it remains one of the food categories responsible for the most outbreak-associated foodborne illness cases. Therefore, the food safety and public health communities continue to examine appropriate antimicrobial interventions to reduce product contamination and the risk of foodborne disease. Ozone treatment has become an attractive microbial decontamination option for food products including poultry because of its antimicrobial properties and minimal effects on quality. The objective of this review is to summarize the current scientific literature on the application of ozone in chicken carcasses and parts. Fourteen primary research studies met the inclusion criteria. Ozone treatment achieved microbial population reductions of 0.2 to 0.94 log CFU/mL of rinsate, 0.08 to 1.28 log CFU/cm2, and 0.0 to 5.3 log CFU/g for specific target microbial populations. Among the factors that influenced treatment efficacy were ozone concentration, exposure time, and the microbial population of interest. Studies indicate that ozone treatment can be optimized to extend the shelf life of poultry products without a significant effect on physicochemical and sensory qualities, which makes it a potential suitable hurdle to improve food safety. Further research is required to better understand the effect of ozone on poultry-borne pathogens like Salmonella spp. and Campylobacter spp. and to validate its application and scale-up in industrial settings. This review identifies important knowledge gaps that may guide future studies about this novel decontamination technology. HIGHLIGHTS

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