Safety Of Poultry Products Research Articles

Potential risk in the organic poultry production and its prevention

The article provides general information on organic production, in order to obtain quality and safe poultry products that meet the requirements of current national, European and international legislation. Factors that may cause a risk in the roduction of organic food of animal origin are considered, taking into account the stages of primary production and specific requirements for keeping organic poultry, given the requirements for animal welfare. There have been identified biological, chemical and physical hazards that can reduce the profitability of production and affect the quality of poultry products, taking into account the peculiarities of organic livestock management and ensuring the welfare of animals in organic production. The given list of natural prophylactic drugs that can be used in organic livestock as an alternative to antimicrobial drugs, and demonstrated an example of prophylactic use in organic farming of young poultry, which resulted in increased poultry safety. It were compared certain parameters of the microclimate under conditions of intensive poultry farming vs poultry kept under the requirements of organic production. Microbiological air contaminations in poultry houses at industrial poultry farming system were exceeding the standard limits, when in organic poultry farming condition a significant reduction of the number of bacteria in the air was indicated. The list of national, European and international regulations governing the requirements for keeping poultry during organic production is given. It has been established the necessity of comprehensive approach for supporting the health of animals, their feeding and management, systematic monitoring of compliance with health and hygiene requirements of animals and poultry farming, products processing, obtaining high-quality, safe products to avoid risks in the chain for the successful development of the organic production. Key words: organic production, poultry farming, hazards, risk analysis, microclimate, organic food, probiotics.

Scientific activity of VNIIPP on ensuring the safety of poultry products

Scientific activity of VNIIPP on ensuring the safety of poultry products

Anti-Salmonella Effects of Pyruvic and Succinic Acid in Combination with Oregano Essential Oil

ObjectivesEffective decontamination approaches will aid in improving safety of poultry products and help processors comply with pathogen performance standards. Increasing consumer demand for clean label and more natural ingredients presents a scope to explore alternative decontamination approaches for meat and food contact surfaces. This study aimed to evaluate the antimicrobial efficacy of combinations of pyruvic acid (PA), succinic acid (SA), and oregano essential oil (EO) against Salmonella Typhimurium in suspensions, cells inoculated on raw chicken, and cells attached to steel.Materials and MethodsMinimum bactericidal concentration (MBC) assays were conducted in Mueller-Hinton broth (5 mL). Bacterial cells were added to broth suspensions of antimicrobial agents or their combinations. A contact time not exceeding 10 s was provided. Surviving bacteria were recovered on tryptic soy agar (TSA). Bacterial inactivation was confirmed by enrichment in D/E broth. Experiment involved completely randomized design with each concentration of organic acid and essential oil being considered as one level. Data were analyzed using 1-way ANOVA. Aqueous solutions of PA, SA, EO, and the mixtures of PA+EO and SA+EO were prepared using 0.05% agar to suspend the essential oil. Skin-on raw chicken breast meat pieces (2.5 cu cm) were used as a substrate to inoculate nalidixic acid (NA) adapted Salmonella cells. Pieces were treated with antimicrobial agents for 30 s by dipping, and surviving Salmonella were recovered using D/E broth on XLT-4 agar with 50 ppm NA. Four different experiments with variable acid and essential oil concentrations were performed and data were analyzed using 1-way ANOVA. Each experiment included an inoculated untreated control. Stainless steel coupons (2 × 5 cm) were used as a substrate for Salmonella attachment. Cells were allowed to grow and attach on coupons submerged in tryptic soy broth for 24 h. Coupons were rinsed to remove planktonic cells. Attached cells remaining on the coupon were dip treated with antimicrobial agents for 5 min. Surviving cells were recovered on TSA. For antimicrobial treatments leading to no cell recovery, additional experiments were performed. The recovery broth was enriched in tryptic soy broth and streaked on TSA to confirm inactivation. Three different experiments were conducted while including their respective inoculated and untreated controls and analyzed using 1-way ANOVA. All experiments were conducted in three replicates.ResultsMBC for was found to be PA (0.5%), SA(3%), EO (0.04%), PA+EO (0.25 + 0.02%), SA+EO (0.25 + 0.02%), respectively. 1% PA + 0.08% EO combination produced the maximum reduction (1.42 ± 0.11 log CFU/cm2) followed by 6% SA + 0.08% EO (1.02 ± 0.08 log CFU/cm2) in Salmonella populations on raw chicken. More than 6 log CFU/coupon of attached Salmonella were inactivated by mixtures of 0.25% PA + 0.02% EO and 1.5% SA + 0.02% EO.ConclusionThe combinations of PA+EO and SA+EO both exhibited strong anti-Salmonella activity in cell suspensions, on cells attached to stainless steel, and were effective in reducing Salmonella populations on raw chicken. Therefore, these antimicrobial combinations merit further research for raw poultry, meat, and other sanitation applications.

Determination of quality of poultry meat in case of damage to ectoparasites

Introduction. Obtaining high-quality and safe poultry products is impossible without an integrated approach and competent solution of biosafety issues in farms. In conditions of poultry rearing using intensive technologies, the problem of ectoparasitic poultry damage, in particular the chicken tick Dermanyssus gallinae, is quite acute. The defeat of the bird by temporary and permanent ectoparasites is the reason for the deterioration of the quality characteristics of poultry carcasses.
 The goal of the work. The purpose of our research was to determination of the quality of poultry meat when affected by ectoparasites.
 Materials and methods of research. These studies were conducted under the conditions of the Department of Veterinary Expertise, Microbiology, Zohygiene and Safety and Quality of Livestock Products of Sumy National Agrarian University. For the study, carcasses of poultry of slaughter conditions were selected from a farm unsuccessful for the red chicken tick Dermanyssus gallinae.
 Results of research and discussion. In the course of the studies, it was proved that the slaughter yield of meat in chickens that were infected with ectoparasites was less compared to the slaughter yield of poultry meat obtained from farms or poultry houses that are relatively ectoparasite. In the meat of sick poultry, the moisture content increased by 2-3% and protein by 1-2%, while at the same time reducing the amount of fat by an average of 4%. As a result of studies, it was found that the changes found in meat indicated the development of pathological processes in meat, which led to the intensification of spoilage processes. Studies of carcasses obtained from healthy poultry found that they retained freshness for 9 days, and carcasses received from sick poultry, already for 5 days did not match the freshness of meat.
 Conclusions and prospects for further research. Based on a set of studies, we found that the qualitative indicators of meat of healthy and sick poultry differed. Intravital damage to poultry by ectoparasites caused changes in the chemical composition of meat, a decrease in its calorie content and biological value.
 In the future, it is planned to determine the qualitative characteristics of poultry carcasses in the associated course of nematodes and aсarosis.

Traceability as a management tool for processing poultry products

The purpose of this article is to consider the traceability system from the standpoint of a tool for managing technologies for processing poultry products. The issues of quality and safety of poultry products are considered in the paper, along with the technology of slaughter, primary and deep processing of poultry meat and eggs. Authors also discuss the sequence of implementation of each stage of the technological process, identifying critical control points and causes of deviations from the regulatory parameters in the implementation of technological solutions. Violations of critical limits along the whole chain of the technological process of processing poultry products are among the main factors that reduce the performance of technologies for the implementation of relevant processes. As an effective tool in solving these problem areas, namely, improving the effectiveness of technological solutions, is a traceability system that allows one to develop corrective and preventive actions to eliminate the resulting deviations during slaughter, primary and deep processing of eggs and poultry meat.

Prevalence of Salmonella Spp Isolated from Poultry Products (Carcasses and Eggs) from Markets and Slaughterhouses of Bamako

In Mali, poultry farming is a valuable source of income for the population. With huge production potential, the conditions necessary to achieve the quality and safety of poultry products must be in place. This study, conducted between February 2017and May2018 had the objective of assessing the bacteriological prevalence of salmonella in eggs and poultry carcasses slaughtered in the district of Bamako. It focused on analyzing carcasses384 and112 eggs collected from poultry at markets and slaughterhouses. The individual samples were first sown on medium preenrichment and on enrichment media followed by isolation of the bacteria on selective media and identification by biochemical tests. Work has established a global prevalence of bacteriological 12, 90%which varied depending on the type of poultry forhens14.91% against10.88%guinea fowl, the nature of the sample (eggs (09, 82%) and carcasses (13.80%) and the sampling site (the more was observed at Niamakoro monitoring Boulkassoumbougou and Hamdallaye).

Anatomical and Morphometric Criteria of Spleen in Matured Gallus gallus, forma domestica L., Columbia livia G., Coturnix coturnix L.

Background. The spleen, as an important organ of immunogenesis, is sensitive to changes in the external and internal environment. This property is used in environmental biomonitoring. The value of the morphological studies of the spleen increases with diseases of birds, the pathogens of which constitute a threat to human life and health. They are necessary for qualitative and safe poultry production. Proceedings on the morphometric study of the spleen of birds are fragmentary in nature. Therefore, the complex comprehensive anatomical, morphometric study of the spleen of birds is relevant. Objective. The aim of the paper is to establish the morphometric criteria of the spleen of birds in the normal state: relative weight, relative areas of white and red pulp, musculoskeletal system, immunoregulatory index. Methods. Anatomical examination of the spleen was realized with the definition of topography, linear values. Immunohistochemical, histological and cytological studies of micro- and ultramicroscopic level were carried out after fixation of material in formalin or glutaral aldehyde. The coloring of histopreparations was carried out by Ehrlich`s Hematoxylin and eosin; and by the methods of Brach and Van Gizon. Subpopulations of lymphocytes were detected using murine monoclonal antibodies. Morphometric determination of relative mass, the relative area of the structural components of the spleen (musculoskeletal system, white pulp, red pulp, lymphoid nodes) were detected in matured pigeon, chicken, quail. Results. The relative spleen mass of a pigeon is 0.022 ± 0.008%, chicken – 0.138 ± 0.01%, quail – 0.121 ± 0.03%. Radial trabeculae in a chicken spleen are absent, in the pigeon and quail are poorly developed. The relative area of the white pulp of a chicken spleen is 18.68 ± 3.75%, quail – 14.38 ± 2.58%, and pigeon – 14.93 ± 6.14%. CD4+ and CD8+ lymphocytes were localized predominantly in lymphoid sheaths near the vessels. Lymphocytes CD19+ and СD20+ are concentrated in lymphoid nodes. СD20+ cells are dominated in the pulp. An ultramicroscopic singularity of the quail's spleen is large nucleolus in the pulp cells; pigeon, in comparison with other birds, got a greater number of autophagosomes in lymphoblasts; chicken endothelial cells have well-developed organelles of the metabolic type. Conclusions. The ratio of white pulp to red in a pigeon was 1:4.91, chicken – 1:4.19, and quail – 1:5.66. The immunoregulatory pulp index was 2.00 in a pigeon; 1.85 in a chicken; 1.73 in a quail. The obtained morphometric criteria of the spleen of birds in the normal state provide the basis for further research on the influence of environmental factors, microorganisms, pharmacological preparations for the development of a test organ system in the normal state.

TASKS OF VETERINARY SERVICE TO ENSURE THE BIOLOGICAL SAFETY OF POULTRY PRODUCTS IN THE RUSSIAN FEDERATION: ANALYSIS AND ASSESSMENT OF RISKS

This paper presents justifications for updating the scientific and practical approach to ensure food independence and security of the Russian Federation. Paper summarizes the tasks for monitoring of biological safety of poultry products which imported and produced in the country.

Circulating strains of variant infectious bursal disease virus may pose a challenge for antibiotic-free chicken farming in Canada

Antibiotic-free and safe animal products are most desirable among consumers. However, ensuring safe poultry products is a challenging task when the chicken immune system is compromised. Infectious bursal disease virus (IBDV) causes immunosuppression and predisposes chickens to secondary infections. Breeder vaccination against IBDV is routinely practiced for producing chicks with maternally-derived antibody (MAb) to prevent infection in newly hatched chicks. The majority of IBDV circulating in Canadian farms are variant strains (vIBDV). Whether circulating vIBDV strains are immunosuppressive in chicks or are amenable to current vaccine regimens has not previously been tested through challenge studies. In this study, one-day-old broiler chicks (n=240) carrying MAb were obtained from broiler breeders vaccinated with commercial IBDV vaccines. In the first set of experiments (n=40/group), at six days post-hatch, one group was challenged with a Canadian field isolate, vIBDV (strain-SK09) (3×103 EID50). The second and the third groups (controls) were inoculated with non-immunosuppressive IBDV D-78 (10×103 TCID50) and saline, respectively. Histopathological examination on days 14 and 30 post-challenge revealed that despite the high level of MAb, vIBDV (SK09) caused severe bursal damage in chicks. Another set of experiments with treatment groups as above, demonstrated that pre-exposure of chicks with vIBDV (SK09) caused immunosuppression resulting in significantly higher mortality and disease severity in chicks challenged with a virulent strain of Escherichia coli (E. coli). Our data provide evidence that IBDV strains circulating in Canada are immunosuppressive, not amenable to current anti-IBDV vaccination strategy, and a potential threat to antibiotic-free chicken farming.

Dietary effects of buckwheat (<i>Fagopyrum esculentum</i>) and black cumin (<i>Nigella sativa</i>) seed on growth performance, serum lipid profile and intestinal microflora of broiler chicks

The study was conducted to investigate the effects of different levels of buckwheat seed (BWS) with black cumin seed (BCS) supplementation on the performance, serum lipid profile and intestinal bacterial flora in broiler chicks. One hundred and twenty day-old Cobb-500 broiler chicks were randomly allotted equally to four experimental groups, designated T1 (untreated control, no BWS and BCS); T2 (10% BWS + 1.5% BCS); T3 (20% BWS + 2.5% BCS); and T4 (30% BWS + 3.5% BCS), respectively. The study lasted for 30 days. Average bodyweight, weight gain, total feed intake, feed conversion ratio (FCR), and serum lipid profile (serum total cholesterol, HDL-cholesterol, triglycerides) were determined and intestinal bacterial flora (total viable bacteria, Escherichia coli , Salmonella and Lactobacillus sp.) were counted. The results of the study showed that BWS and BCS significantly improved final bodyweight gain of group T2 compared with the control group. Higher levels of buckwheat and black cumin did not improve growth performance of the chicks. Serum cholesterol and triglyceride concentrations significantly decreased with an elevation of HDL-cholesterol concentration as the level of BWS and BCS increased. In BWS diets supplemented with BCS pathogenic bacteria, E. coli and Salmonella spp. were suppressed. These findings suggest that 10% BWS with 1.5% BCS supplementation to broiler ration could be considered an alternative to hazardous synthetic antibiotics for safe poultry production. Keywords: Antibiotic, intestinal bacteria, organic feed, poultry, serum metabolites

The Antibiofilm Effect of Ginkgo biloba Extract Against Salmonella and Listeria Isolates from Poultry.

Salmonella spp. and Listeria spp. are common foodborne pathogens in poultry and have caused a large number of outbreaks worldwide. Biofilm formation is common in the food industry and is also a mechanism of antimicrobial resistance. The aim of this work was to investigate the antimicrobial effect and mechanism of Ginkgo biloba extract against the biofilm formation of Salmonella and Listeria isolates from poultry at retail markets. Bacteria detection, isolation, and enumeration were carried out on 27 chicken and 29 ducks at retail markets. The effects of temperature and G. biloba extract against biofilm formation of Salmonella and Listeria isolates were measured using the crystal violet assay and swimming and swarming motilities. The monitoring results of Salmonella and Listeria in 56 poultry carcasses at retail markets in Korea showed that the prevalence of Salmonella spp. in poultry was low (5.4%), but the prevalence of Listeria spp (78.6%) was high. L. innocua was the predominant serotype (80%) in the isolated Listeria species. Temperature, strain, and surface affected the biofilm formation of Salmonella spp. and Listeria spp. L. innocua showed the best biofilm formation ability on a 96-well plate, while Salmonella Enteritidis formed the most biofilm on a glass slide. Biofilm formation abilities of Salmonella spp. and Listeria spp. were increased with the increase of temperature. G. biloba extract at 75 μg/mL significantly inhibited biofilm formation of Salmonella spp. and Listeria spp (p < 0.05). The mechanism of the antibiofilm effect of the G. biloba extract showed that the motility reduction may be one of the mechanisms of G. biloba extract against some serotypes of Salmonella and Listeria, but not L. monocytogenes. The findings of this study provided the basis for the application of G. biloba extract as a food additive to promote the quality and safety of poultry products.

Prevalence and antimicrobial resistance pattern ofCampylobacterspecies among poultry and poultry handlers of Jammu

Campylobacter is one of the emerging zoonotic pathogens with poultry and their products serving as an important source of human infections. The present study was aimed to assess the prevalence of Campylobacter species among poultry and poultry handlers of R.S. Pura, Jammu and their antibiogram pattern. A total of 177 samples from poultry (n = 167) and poultry handlers (n = 10) were examined and 39 samples were found positive for Campylobacter species (32 C. jejuni, 6 C. coli and 1 C. lari). The prevalence of Campylobacter was 40.3, 13.2, 7.7 and 30.0% in poultry faeces, poultry meat, poultry carcass swabs and poultry handlers, respectively. Antimicrobial resistance pattern of C. jejuni and C. coli isolates was studied against nine antibiotics. Multidrug resistance among the isolates was found against ampicillin, metronidazole and cepholathin while high sensitivity was observed towards gentamicin, ciprofloxacin, furazolidone and tetracycline. The results of the present study indicate high prevalence of Campylobacter both in poultry and poultry handlers with varying in vitro sensitivity to different antibiotics. The outcome enunciates that appropriate control measures ensuring safety of poultry products and human health need to be devised.

Comparison of Oxygen‐ and Nitrogen‐Enriched Atmospheres on the Growth of Listeria Monocytogenes Inoculated on Poultry Breast Fillets

AbstractThe growth behavior of Listeria monocytogenes in the presence of typical spoilage microorganisms on poultry breast fillets (Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae, Lactobacillus spp., total viable count) was investigated. The aim of the study was to compare the growth of L. monocytogenes under oxygen‐ and nitrogen‐enriched atmospheres and to figure out possible interactions between L. monocytogenes and typical spoilage microorganisms on skinless poultry breast fillets. Therefore, the natural meat surface was inoculated with L. monocytogenes and packed under two commonly used gas atmospheres (70% O2/30% CO2 and 70% N2/30% CO2). The atmosphere was monitored over the storage period and typical sensory attributes (color, odor, texture, drip loss and general appearance) were evaluated. The results show that the storage under 70% N2/30% CO2 favored the growth of L. monocytogenes in comparison with the 70% O2/30% CO2. Under nitrogen, L. monocytogenes reached a maximal bacterial count of 5.7 (log10 cfu/g) after approximately 500 h of storage, but no specific microorganism could be identified responsible for the favored growth. The growth of L. monocytogenes was suppressed in the oxygen‐enriched atmosphere, whereas B. thermosphacta dominated the spoilage flora. The results indicate that the combination of high oxygen with carbon dioxide and possible interactions with the spoilage background flora cause a delay of the L. monocytogenes growth under 70% O2/30% CO2.Practical ApplicationsFresh poultry meat has become an increasingly popular food during the last 10 years due to its beneficial nutritional composition. From the microbiological point of view, raw poultry meat is sensitive for microbial growth because of its physical and chemical properties. In this context, the prediction of the growth of foodborne pathogenic bacteria e.g., Listeria monocytogenes is of vital importance to ensure a safe poultry production. Therefore, packaging under modified atmosphere conditions is widely established to improve the quality, shelf life as well as safety aspects. Taking into account that the growth of L. monocytogenes is also influenced by the natural spoilage flora of poultry reflects that interactions between the microorganisms have to be considered while packaging poultry filets under modified atmosphere conditions. The present study shows how two commonly used gas mixtures for poultry influence the outgrowth of L. monocytogenes in the presence of the natural background flora.

Using Failure Mode and Effect Analysis (FMEA) in the Risk Analysis of Industrial Poultry Production for Decreasing Threats of Poultry by Analyzing Points of Failure

2 Abstract: Regarding existence of different diseases such as gastrointesti nal diseases, applying an appropriate diet is important. Poultry industry plays a significant role in this field. Therefore, sustainable and safe production in this industry is a necessity and this fact will not be possible; unless we minimiz e environmental pollution; improve quality and safety of poultry products; use optimally green and environmentally friendly resources; decrease use of nonrenewable resources, manage superfluous resources. All these facts; employing expert personnel, can help us achieve a healthy system in food and production. Today, poultry industry aims to process chicken without using antibiotics and chemicals. In this study we tried to define point of failure, analyze the effect of implying appropriate corrective actions applying failure modes and the effects analysis method (FMEA). Also, applying FMEA, we considered different aspects of risks and analyses. In order to decrease and test the risks and decrease deplorable threats, sustainable production has been analyzed in a defined period.

Growth performance, digestibility, immune response and intestinal morphology of male broilers fed phosphorus deficient diets supplemented with microbial phytase and organic acids

The poultry industry is currently facing several challenges, including the environmental impact of poultry production, bird health and immunity, and the safety of poultry products. This experiment was conducted to evaluate the effect of phytase supplementation and organic acids (alone or in combination) on growth performance, nutrient digestibility, tibia ash, immunity, and gut morphology of male broiler chickens (Ross 308). The birds were allocated to 5 dietary treatments: (1) positive control diet (PC) with adequate amount of available phosphorus (4.9 and 4.4g/kg in the starter and grower period, respectively); (2) negative control diet (NC) with a low amount of available phosphorus (3.9 and 3.4g/kg in the starter and grower period, respectively); (3) NC plus 0.2% of a commercial organic acid (Salkil; Sal); (4) NC plus 500 phytase unit/kg diet (Phy); (5) NC plus Salkil and phytase (Sal+Phy). Each treatment had 5 pen replicates of 20 birds. The starter (0–14d) and grower (15–28d) maize–soybean meal based diets were fed ad libitum in mash form. The results showed that overall, birds fed the Phy+Sal diet and birds fed the NC diet had the highest and lowest (P<0.001) live weight gain (50.80g/bird/d vs 39.68), feed intake (74.78g/bird/d vs. 64.69) and feed conversion ratio (1.47 vs. 1.63), respectively. Broilers fed the NC diet had the lowest crude protein and ether extract digestibility (0.7751 and 0.7949, respectively), which were improved (P<0.001 and P=0.010, respectively) by the addition of Phy (0.8506 and 0.8645, respectively) or Phy+Sal (0.8858 and 0.8561, respectively) to the NC diet. Tibia ash was improved (P<0.001) in Sal-fed broilers (374.3g/kg) compared with NC (341.6g/kg), but it was still lower than other treatments (PC, Phy and Phy+Sal). Addition of Phy or Phy+Sal to the NC diet improved villus height and villus height/crypt depth ratio in the duodenum, jejunum and ileum of broilers compared with broilers fed the PC diet. Broilers fed Phy+Sal showed higher (P<0.001) IgG (2.27) in the primary and also higher (P<0.001) total Ig (7.84) and IgG (5.74) in the secondary response compared with all other treatments. In conclusion, concurrent supplementation of phytase and organic acids improve productive performance, bone mineralization, intestinal integrity, and immune response of broilers fed diets low in available phosphorous.

Food safety status of poultry meat and egg in Iran

Food borne illness is one of the most widespread health problems in the world and an important cause of reduced economic productivity especially in developing and under developed countries. In addition, food safety of poultry products remains a serious problem in many countries in the world. Similar to many other countries, the development of food safety standards in Iran is handled by the government. The poultry industry in Iran has been and is under dynamic and progressive development. In spite of the advances in the poultry industry in Iran, the issues of food borne pathogens, and drug and chemical residues remain. Meat inspection at poultry processing plants has been successful, but obviously has certain limitations. More importantly, drug, pesticide, mycotoxin and other chemical residues must be monitored in poultry meat and eggs. This work has to be carried out in close collaboration with human and environmental health professionals, analysts, epidemiologists, food producers, processors and traders. Poultry veterinarians and the Iran Veterinary Organization (IVO) should play a decision-making role in the development of the poultry industry. Poultry veterinarians and IVO have a dual responsibility; epidemiological surveillance of poultry diseases and ensuring the safety of meat and eggs. Via their presence on farms and appropriate collaboration with farmers, poultry veterinarians play a key role in ensuring that birds are kept under hygienic conditions, especially conditions which have public health significance. Slaughterhouse inspection of live birds (ante-mortem) and the carcass (post-mortem) plays a key role in both the surveillance network for poultry diseases and zoonoses and ensuring the safety of poultry meat.

Survival of artificially inoculated Escherichia coli and Salmonella Typhimurium on the surface of raw poultry products subjected to crust freezing

Escherichia coli and Salmonella spp. are ubiquitous in the poultry production environment, and hence, their transmission to poultry products is of concern. Industry has widely used freezing as a strategy to halt pathogen growth, and more recently, crust freezing has been suggested as a means to improve mechanical operations, quality, and safety of poultry products. The purpose of this study was to evaluate the effect of crust freezing on the survival of Escherichia coli and Salmonella Typhimurium that were artificially inoculated on the surface of raw poultry products with or without adhering skin. Ampicillin-resistant (AR) E. coli JM 109 and nalidixic acid-resistant (NAR) Salmonella Typhimurium were used in the experiments. A set of cultures was subjected to cold-shock stress by storage at 4°C for 10 d. After being either cold-shocked or non-cold-shocked, commercial chicken breasts without skin and chicken thighs with skin were inoculated in separate experiments with each bacterium. Samples were crust frozen at -85°C for 20 min or completely frozen at -85°C for 60 min. The E. coli and Salmonella Typhimurium were recovered on appropriate selective and nonselective media containing the corresponding antibiotic. Log reductions and extent of injury were calculated and treatments were compared using ANOVA. No significant differences were observed in the reduction of cold-shocked or non-cold-shocked bacteria on products with or without skin that were crust or completely frozen. The average reduction for E. coli was 0.15 log(10) cfu/mL of rinse, and for Salmonella Typhimurium 0.10 log(10) cfu/mL of rinse; therefore, none of the final reductions were greater than the desired target (1 log). Bacterial cell injury was not significantly different (P > 0.05) among any of the treatments. Data showed no practical significance for initial reduction of these pathogens from crust freezing and thus, this technology should not be considered as a strategy for the reduction of E. coli and Salmonella Typhimurium on poultry.

Salmonellosis in poultry breeding in view of introducing vaccination

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.

PERSISTENCE OF SALMONELLA SEROTYPES ON CHICKEN SKIN AFTER EXPOSURE TO KOSHER SALT AND RINSING*

ABSTRACT A series of experiments was undertaken to determine whether kosher salt reduces persistence of Salmonella serotypes that might cross‐contaminate chicken skin on the conveyor belt between the soaking and salting stations in a kosher processing line. The line was simulated in the laboratory because Salmonella could not be inoculated onto chickens in a commercial plant. Prevalence of Salmonella Typhimurium (0.5 log10 cfu) was reduced (P &lt; 0.0001) from 93 to 21% by kosher salt followed by rinsing as compared with 48% for rinsing alone; results were similar for Salmonella Kentucky and for 12 and 24C. Salmonella Hadar was less persistent than the other serotypes. The beneficial effect of kosher salt on reducing persistence of Salmonella was not observed when initial pathogen levels were greater than 2.5 log10 cfu and when kosher salt was applied without rinsing. These results suggest that the application of kosher salt followed by rinsing is an important pathogen reduction step in the kosher processing of chickens.PRACTICAL APPLICATIONSJewish dietary laws have been in existence for thousands of years but have received little attention from the scientific community for their potential beneficial effects for improving the quality and safety of poultry products. Practices employed during the kosher processing of poultry may be amendable to non‐kosher processing of poultry. Results of this study suggest that application of dry kosher salt might reduce attachment of Salmonella during processing and facilitate their removal by carcass washing. Further studies are needed to validate these results in a commercial plant and to evaluate other types of salt for their effects on Salmonella persistence and the potential application of the process to non‐kosher poultry.

Immunogenomic Approaches to Study Host Immunity to Enteric Pathogens

With increasing consumer demands for safe poultry products, effective control of disease-causing pathogens is becoming a major challenge to the poultry industry. Many chicken pathogens enter the host through the gastrointestinal tract, and over the past few decades, in-feed antibiotics and active vaccination have been the 2 main mechanisms of disease control. However, increasing public concerns are prompting government regulations on the use of growth-promoting drugs in animal production, and the ability of current vaccines to protect against emerging hypervirulent strains of pathogens is becoming an issue. Therefore, there is a need to develop alternative control strategies against poultry pathogens of economic importance as well as to carry out basic research to enhance understanding of host-pathogen interactions at local sites of infection. Effective control strategies against pathogens can only be accomplished by comprehensive analysis of the basic immunobiology of host-pathogen interactions. Recent sequencing of the poultry genome and the availability of several tissue-specific cDNA microarrays are facilitating the rapid application of functional immunogenomic technologies to poultry disease research. Studies using functional genomic, immunology, and bioinformatic approaches have provided novel insights into disease processes and protective immunity to chicken pathogens. In this review, we summarize recent published literature concerning the host response to Eimeria and Salmonella infections with emphasis on our studies using immunogenomic tools to investigate and characterize the mechanisms of avian immunity to these mucosal pathogens. The results clearly indicate that this immunogenomic approach will lead to increased understanding of immune responses to infectious agents that will enable the development of effective prevention strategies against mucosal pathogens.