on farm salmonella control for the broiler industry – a u.s. perspective j. stan bailey 1 usda,...
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On Farm Salmonella Control for the Broiler Industry – A U.S. Perspective
J. Stan Bailey
1 USDA, Agricultural Research Service
Athens, Georgia
Phone: (706)546-3356
email: [email protected]
U.S. Department of Agriculture
Food Safety and Inspection ServiceAnimal and Plant Health Inspection ServiceAgricultural Research Service31+ years experience15 years in processing plant2 years feed14 years on farm
U.S. poultry facts
The U.S. industry grows in excess of 8.5 Billion broilers a year
80 + million broiler breeders
About 100,000 broiler houses
About 85 pounds per person per year consumed in the U.S. (+ 15% export market)
U.S. broiler industry Salmonella status
Mid to late 1990’s Pathogen reduction HACCP baseline studies – 20% (+)
Recent years – 11 to 13% (+)
Why the reduction?
Elevated levels of chlorine in chill tank (40%) with proper pH control of chill water
Secondary antimicrobial treatment in inside/outside bird washer
Improved Salmonella status of breeder stock and hatchery sanitation
Significant improvements will likely require on-farm intervention strategies
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Kylling Svinekød ÆgBroilers Pork Table Eggs
Estimated major sources of human salmonellosis in Denmark
Sweden and Denmark have instituted effective on-farm intervention programs. However, the size and maturity of the U.S. industry would be very expensive and will make implementation of these exact programs difficult
Swedish control program for Salmonella in broilers
Very simple program for a small industry which was even smaller when program started No Salmonella in breeder flocks/chicks Eradicate all positive breeders Eliminate Salmonella from all feed Have active surveillance program to monitor
Salmonella status at all times at all levels Have active government input to process
NO Salmonella positive chicken allowed to be sold.
Scientific principals of Swedish program
If broilers are never exposed to Salmonella then they cannot become colonized and subsequently they will not be contaminated after processing.
Primary method of control is eradication of Salmonella positive breeders or broilers
Control Salmonella on farm. No chemical treatments in the processing plant.
Sweden status
All fresh processed broilers sold are Salmonella negative. EU has allowed this as a restrictive trade barrier.Industry under pressure from “non-fresh” imports which do not have to be Salmonella negative and are usually less expensive.Industry is under intense economic pressures to remain competitive, partially as a result of increased costs to produce Salmonella negative products.
Danish control program for Salmonella in broilers
Similar program to Sweden Control in breeder flocksControl in feedActive surveillance program
Salmonella positive chickens are allowed to be sold
Denmark status
Less than 2% of broilers now Salmonella positive
Control responsibilities turned over to industry in 2003. They working to finalize an insurance system similar to that used in Sweden.
Scientific principals of Danish control programSimilar to Sweden model where all treatments are on the farm relying on principal that if chickens are never exposed to Salmonella then they cannot become contaminated.Principal difference between Sweden and Denmark is that in Denmark only breeders are killed and indemnified, broilers which test positive for Salmonella are scheduled for special processing times.Salmonella negative labeling is allowed.
The rest of Europe
Control programs ?
Reported Salmonella levels in poultry. Similar to U.S. figures or in some cases higher than in U.S.
U.S. issues with northern European practices
Breeder eradication program is not economically feasible in a large, mature industryBroiler eradication program is not economically feasiblePotential exists for control of feeds, but will be difficult because of size of industry and number of facilities involved
Current US status
It is highly unlikely that the government will assume any costs in development of a new Salmonella reduction program
Unless federal regulations are changed the industry will not likely adopt changes that are cost prohibitive or put them at a competitive disadvantage
Scientific principals of proposed US model
Work to achieve similar results to Sweden and Denmark in a more cost effective manner.
Rather than eradicate breeders and/or broilers, use other intervention treatments to achieve similar results.
Vaccination (breeders), competitive exclusion and increased biosecurity are principal components of the proposed model
Best Management Practices for Control of Salmonella in U.S. Poultry
Industry
Breeders: Salmonella-free chicksCompetitive exclusion treatmentsVaccination program Biosecurity
Rodent and insect control programFootbaths / movement of workers
Best Management Practices for Control of Salmonella in U.S. Poultry
Industry
FeedAttempt to control quality of ingredientsSufficient time in conditioner to give
time/temperature/moisture for Salmonella kill
Control post pelleting (processing) recontamination. Pay particular attention to cooling area
Best Management Practices for Control of Salmonella in U.S. Poultry
Industry
HatcheryEnforce cleaning/sanitation programControl air movement in hatchery Institute chemical disinfection program in
hatch cabinets during hatch periodDo not reuse tray liners
Best Management Practices for Control of Salmonella in U.S. Poultry
IndustryGrow-outSalmonella-free chicksCompetitive exclusion treatmentsMoisture control (no leaking nipple drinkers)Proper working ventilation system (reduce
stress on birds – litter amendments if necessary)
Rodent and insect control programLimit movement of workers / visitors
Best Management Practices for Control of Salmonella in U.S. Poultry
Industry
Transport Insist on proper feed and water withdrawyl
timeClean transport coops [more work needs to
be done]To extent possible limit time in transport
cages
Conclusions:
Experience has shown that the best way to control pathogens in food systems is to control the pathogens on the farm and prevent them from ever entering the processing plant.Costs of these control programs can be highly variable. Costs can be direct or indirect and in some instances actually will save money in the cost of production of animals.
Food Safety starts on the farm and these on-farm efforts will greatly influence everything else that must be done during the processing and distribution of foods.