Assessment of anti-Salmonella activity of boot dip samples

Abstract

The introduction of pathogens from the external environment into poultry houses via the boots of farm workers and visitors presents a significant risk. The use of boot dips containing disinfectant to help prevent this from happening is common practice, but the effectiveness of these boot dips as a preventive measure can vary. The aim of this study was to assess the anti-Salmonella activity of boot dips that are being used on poultry farms. Boot dip samples were collected from commercial laying hen farms in the UK and tested within 24 hours of receipt at the laboratory to assess their anti-Salmonella activity. All boot dip samples were tested against a field strain of Salmonella enterica serovar Enteritidis using three test models: pure culture, paper disc surface matrix and yeast suspension model. Of the 112 boot dip samples tested 83.6% were effective against Salmonella in pure culture, 37.3% in paper disc surface matrix and 44.5% in yeast suspension model. Numerous factors may influence the efficacy of the disinfectants. Disinfectants used in the dips may not always be fully active against surface or organic matter contamination; they may be inaccurately measured or diluted to a concentration other than that specified or recommended; dips may not be changed regularly or may have been exposed to rain and other environmental elements. This study showed that boot dips in use on poultry farms are frequently ineffective.