SalmonellaSalmonella is a tough cookie. It is an important food born pathogen but its mechanisms to survive in the environment are still partly unclear. The bug has efficient mechanisms to survive processing and persist in the environment to cause gastrointestinal disease in humans, and poultry is often a vector to infest humans. Salmonella are well document to survive acid, peroxide, osmotic and heat stress with many of the genes responsible for the survival well defined. In recent years eradication programs rely more on prevention than cure with hygiene programs and the use of novel feed additives to reduce the survival rate of this bacterium.


Salmonella control: a global perspective

Salmonella in poultry is a global issue. The poultry industry and regulatory bodies however, do not respond to it in the same manner everywhere. In western as well as exporting countries control measures have been implemented; sometimes voluntary by the poultry industry, sometimes forced by a governmental regulation. Below a short overview.

By By Rick van Oort, Ceva Sante Animale, France  


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 AgriFoods supports the poultry industry to win the battle against Salmonella.

By Luis Conchello, Kemin AgriFoods, Belgium

The Salmonella puzzle – what can we learn from Europe?

The fact that Salmonella can be found in poultry meat and eggs is well-known even by uninformed consumers. Programmes are implemented worldwide to control Salmonella infections in birds due to public health concerns. What can we learn from Europe? 

By Anna Catharina Berge, Berge Veterinary Consulting and Zöe Kay, Alltech Inc

Feed additives’ role in reducing Salmonella in poultry

The presence of Salmonella in poultry is a costly occurrence for producers. Feed additives can help in a variety of ways to reduce the risk of Salmonella infections. Essential oil compounds’ antibacterial properties support good flock health and contribute to consumer food safety.

By Armin Vikari, Danisco Animal Nutrition


Cleaning the feed chain from Salmonella, a daunting job

Salmonella in feed keeps making the headlines. Every year recalls take place due to infections with this clever bug. In many places strict control programs are put in place, but the danger of recontamination after cleaning is always present. And the bacteria are more resistant to treatments. Indeed, it is a daunting job to clean the feed chain from Salmonella.

By Dick Ziggers, editor All About Feed


Reducing risks of Salmonella infections in poultry

There are more than 2500 different Salmonella serotypes and only a few are causing problems in poultry. Some are vertically transmittable, where others infect other birds horizontally. What can be done to reduce the risk of releasing contaminated poultry products to the consumer market?

By Ricardo A. Soncini MVD, Brazil

Zero Salmonella tolerance on goal or trade protectionism?

No pathogen is as ‘popular’ among or misjudged by politicians and traders as Salmonella. Their zero-tolerance policy often form the basis of trade barriers or rejections of entire shipments. Are there scientific grounds to justify such a guiding principle?

By Dr Nelson A Cox, USDA, Russell Research Center, Athens, GA, USA

Impact of EU zoonoses legislatation on Salmonella in eggs and poultry meat

Data on trends and sources of zoonoses, and zoonotic agents and food-borne outbreaks in the European Union indicate that poultry and poultry products present a high potential risk of transmission of zoonotic agents to humans. To reduce the prevalence of certain zoonoses in animal populations and at other appropriate stages of the food chain, the European Union established rules and targets.

By Lüppo Ellerbroek, Veronica Cibin and Antonia Ricci

Salmonella stays deadly with a 'beta' version of cell behaviour

Salmonella cells have hijacked the protein-building process to maintain their ability to cause illness, new research suggests. Scientists say that these bacteria have modified what has long been considered typical cell behaviour by using a beta form of an amino acid - as opposed to an alpha form - during the act of making proteins.

By Emily Caldwell, Ohio State University, USA