Abstract
In recent years, an increase of fattening turkey flocks positive for Salmonella spp. was noted in the European Union. Considering these latest trends, there is a high need to increase knowledge on specific risk factors for fattening turkey flocks in conjunction with successful control measures to combat Salmonella infections on farm. Here, we report a commercial turkey fattening farm that was found positive for Salmonella enterica serovar Typhimurium for two consecutive batches. By means of the Food Safety Program, a risk assessment developed by Elanco (Antwerpen, Belgium) and a farm walk, a Food Safety Index was generated, highlighting specific risk factors. Consequently, an action plan was set up, leading to a favorable increase in the Food Safety Index from 45% to 67%. Among others, vaccinating fattening turkeys was an important control measure. Monitoring of the Salmonella status of the batches was performed by sampling paper coming from the transport boxes at day of arrival and boot sock samples at the age of 14 weeks. Finally neck skin samples were taken at the slaughterhouse. Uptake of the vaccine was evaluated by sampling of the caeca and taking cloacal swabs 24 hours after first and second vaccination, respectively. Results coming from the analysis of the caeca indicate that vaccination at day one was efficient. Analysis of the cloacal swabs taken after second vaccination was inconclusive. Cooperatively, these actions improved the overall biosecurity of the farm as shown by the negative Salmonella stat us of the boot sock and neck skin samples in the third batch.
Highlights
Salmonella spp. are one of the major food-borne pathogens and have an importance as a leading cause of food-borne bacterial diseases in humans throughout the world [1]
We report a commercial fattening turkey farm located in West-Flanders (Belgium) that was found positive for S. enterica serovar Typhimurium for two consecutive batches and the methodology used to obtain a negative Salmonella spp. status of the farm
Analysis of Salmonella spp. wild type strains In the period between December 2018 until June 2020, S. enterica serovar Typhimurium was present in the boot sock samples in June 2019 and December 2019
Summary
Salmonella spp. are one of the major food-borne pathogens and have an importance as a leading cause of food-borne bacterial diseases in humans throughout the world [1]. Arsenault et al reported that turkey flocks were more likely to be infected if they originated from a particular hatchery or were raised in houses where two or more persons had access to [7] They did not detect association between Salmonella spp. infection at flock level and variables related to pest control, downtime period, manure disposal, and poultry-house cleaning and disinfection practices. We report a commercial fattening turkey farm located in West-Flanders (Belgium) that was found positive for S. enterica serovar Typhimurium for two consecutive batches and the methodology used to obtain a negative Salmonella spp. status of the farm. 3 papers present in the transport boxes of the day-old poults were analyzed to determine the Salmonella spp. status. The food safety questionnaire and farm visit were performed in January 2020 to establish a baseline FSI Based on this index, several actions were set up in order to increase the general biosecurity of the farm. This study reports the use of a bivalent live attenuated Salmonella vaccine for controlling Salmonella spp. in turkeys
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