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C H A P T ER 6 . 5.

P R E V E N T I O N , D E T E C T I O N A N D C O N T R O L O F

S A L M O N E L L A I N P O U L T R Y

Article 6.5.1.

Introduction

This chapter provides recommendations on the prevention, detection and control ofSalm onell ainpoultry.

Salmonellosis is one of the most common foodborne bacterial di seases in the world. The greatmajority of Salmonell a inf ecti onsin humans are foodborne with Sal monellaEnteritidis andSalm onel laTyphimurium accounting for amajor part of the problem. Salm onel laserotypes andprevalence may vary considerably between localities, districts, regions and countries and therefore,sur v eil l anceand identification of the prevalent Salm onell aserotypes in humans and poultryshould becarried out in order to develop acontrol programmefor the area.

In most food animal species, Salmon ell acan establish aclinically inapparent in fect ionof variableduration, which issignificant asapotential zoonosi s. Such animalsmay beimportant in relation tothe spread of i nfecti onbetween fl ocksand ascauses of human foodborne inf ect ion. In the lattercase, this can occur when m eatand eggs, or their products, enter the food chain thus producingcontaminated food.

Article 6.5.2.

Purposeandscope

This chapter deals with methods for on farm prevention, detection and control ofSalmo nell ainpoultry, and complements the Codex Alimentarius Code of Hygiene Practice for Meat(CAC/ RCP 58-2005) and Code of Hygienic Practice for Eggs and Egg Products (CAC/ RCP15-1976). A pathogen reduction strategy at the farm level is seen as the first step in acontinuumthat will assist in reducing the presence of foodbornepathogens in eggsand m eat.

Hygiene and biosecurity procedures to be implemented in poultr y flocksand hatcheries are

described in Chapter 6.4. on hygiene and biosecurity procedures in poultryproduction.

The recommendations presented in this chapter are relevant to the control of all Salm onel lawithspecial attention to S.Enteritidis andS.Typhimurium, as these are common Salm on ell aserotypesin many countries. It should benoted that the epidemiology of animal and human salmonellosis inaparticular locality, district, region or country is important for effective control ofSalm onel la.

Article 6.5.3.

Definitions (for this chapter only)

Breeders: means poultrydestined for the production of fertile eggsfor incubation for the purposeof producing day-old birds.

2010 OIE - Terrestrial Animal Health Code 1

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Competi t i v e exclusi on: means the administration of defined or undefined bacterial flora topoultryto prevent gut colonisation by enteropathogens, including Salmon ell a.

Culling:meansthe depopulation of aflockbefore the end of its normal production period.

L ayers:means poultryduring the period of laying eggsfor human consumption.

Article 6.5.4.

Surveillance ofpoultry flocksforSalmonella

Where justified by r i sk assessm ent, sur vei ll anceshould becarried out to identify infected fl ocksinorder to take measures that will reduce the prevalence in poultr yand the risk of transmission ofSalm onel lato humans. Sampling methods, frequency and type of samples required should bedetermined by the V eteri nary Serv i cesbased on ar isk assessment. Microbiological testing ispreferred to serological testing because of its higher sensitivity in broiler flocksand higherspecificity in breeders and layer fl ocks. In the framework of regulatory programmes for thecontrol of Salm onell a in poultry and salmonellosis in humans, confirmatory testing may berequired to excludefalsepositive or negative results.

Sampling

1. Available methods for sampling

Dragswabs: sampling isdoneby dragging swabsthroughout the poultrybuilding.

Boot swabs: sampling is done by walking throughout the poult rybuilding with absorbentmaterial placed over the footwear of the sampler.

Dust samples: sampling is done by collecting dust from exhaust fans, screens and other

equipment in the poultrybuilding.

Faecal samples: multiple fresh faecal/ caecal samples collected from different areas in thepoultrybuilding.

Meconium, chick box papers, dead in shell and culled chicks at the hatchery.

Hatchery samples: throughout the hatchery, including inside the incubators.

2. Samplesize

Refer to the Ter r est r ial M anual(under development).

3. Laboratory methods

Refer to the Ter r est r ial M anual(under development).

4. Timeand frequency of testing

Timeand frequency of sampling for each poultrytype are listed below:

a) Breeders and hatcheries

i) Breeder flocks beforelay

- Beforethe end of the first week of lifewhen the status of the breeding farmandthe hatchery isnot known or doesnot comply with this chapter.

- Within the four weeks before being moved to another house, or before goinginto production if the birds will remain in the samehouse for the productionperiod.

Chapter 6.5. - Prevention , detection and c ontrol of Salmo n ellain poultry

2 2010 OIE - Terrestrial An imal H ealth Co de

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- One or more times during the growing period if there is aculling policy inplace. The frequency would bedetermined on commercial considerations.

ii) Breeder flocks in lay

- At least at monthly intervals during the laying period.

- Additional testing should bedetermined by the V et er in ary Ser vi ces.

iii) Hatcheries

- Testing at hatcheries should complement on farmtesting.

- The minimal frequency should bedetermined by the V et er in ar y Ser vi ces.

b) Poultry for theproduction of eggsfor human consumption

i) Flocks grownto belayers

- Beforethe end of the first week of lifewhen the status of the breeding farmand

the hatchery isnot known or doesnot comply with this chapter.

- Within the four weeks before being moved to another house, or before goinginto production if the birds will remain in the samehouse for the productionperiod.

- One or more times during the growing period if there is aculling policy inplace. The frequency would bedetermined by commercial considerations.

ii) Layer flocks

- At expected peak of lay for each production cycle (the period of time in thelaying cycle when the production of the flockis highest).

- One or more times if there isaculling policy in placeor if eggsarediverted toprocessing for the inactivation of the pathogen. The minimal frequency shouldbedetermined by the V et er in ary Ser v ices.

c) Poultry for the production of meat

i) Flocksshould besampled at least oncebefore slaughter.

ii) When sampling occurs on farms and when there is a long period (2weeks or more)between thinning and final depopulation, further testing should beconsidered.

iii) When sampling occurs on farms, flocksshould besampled as late aspossible before

the first birds are transported to the slaughter house. In order to allow for theimplementation of control measures during processing, this should bedoneat atimethat ensures theresults areavailable before slau ghter.

Whether sampling occurs on the farmwhich is more appropriate for consequent controlmeasures or at the processing plant, there should bean integrated system in placewhichallows for investigation of the source of positivefl ocks.

d) Empty building testing

Bacteriological monitoring of the efficacy of disin fecti onprocedures is recommendedwhenSalm onell ahavebeen detected in the previousflock.

As appropriate, sampling of equipment and surfaces aswell asboot swabsor drag swabsof the empty building after depopulation, cleaning and disin fect ion.

Chapter 6 .5. - Prevention, detection and c ontrol o f Salmo nellain poultry


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Results from surveillancemay lead to the implementation of additional prevention and controlmeasures to reduce the risk of transmission ofSalm onel lato humans:

1. In breeders, control measures may beimplemented to reduce the transmission of Salm onel lato the next generation, especially for trans-ovarian transmitted serotypes such asS.Enteriditis.

2. In layer flockscontrol measures will reduce and may eliminate contamination of eggs withSalmonella.

3. Inpoultryformeatproduction, control measures may beimplemented at slau ght eror furtherdownthe food chain.

Article 6.5.5.

Prevention andcontrol measures

Salm onel laprevention and control may beachieved by adopting Good Agricultural Practices andHazard Analysis Critical Control Point (HACCP), and general measures detailed in Chapter 6.4.on hygiene and biosecurity procedures in poult r yproduction, in combination with the followingadditional measures, where appropriate. No single measure used alone will achieve effectiveSalm onel lacontrol.

Additional prevention and control measures include vaccination, competitive exclusion, flockculling, organic acidsand product diversion to processing.

Antimicrobials should not be used to control infectionwith Salm onell ain poultr ybecause theeffectiveness of the treatment is limited, may mask the in fect ionat sampling, has the potential toproduce residues in meatand eggs and can contribute to the development of antimicrobial

resistance. Antimicrobials may also reduce normal flora in the gut and increase the likelihood ofcolonisation with Salmonella. In special circumstances antimicrobials may beused to salvagebirdswith high genetic value.

1. Day-old bir dsused to stock a poultryhouse should be obtained from breeding fl ocksandhatcheries that havebeen monitored according to this chapter and in which no evidence ofS.Enteritidis and S.Typhimurium hasbeen detected.

2. Layer and breeder flocksshould bestocked from flocksthat havebeen monitored according tothis chapter and in which no evidence ofS.Enteritidis and S.Typhimurium hasbeen detected.

3. Feed contamination with Salm onel lais known to be a source of infection for poultry.

Therefore, it is recommended to monitor the Salmonellastatus ofpoultryfeed, and if foundpositive to take corrective measures. The use of heat treated feedsor feedssubjected to otherbacteriostatic or bactericidal treatment is recommended (e.g. organic acids). Feed should bestored in clean closed containers to prevent access by wild birds and rodents. Spilled feedshould becleaned up immediately to removeattractants for wild birds and rodents.

4. Competitive exclusion may beused in day-old bi r dsto reducecolonisation by Salmonell a.

When used, competitive exclusion should be administered according to the instructionsprovided by the manufacturer and in accordancewith the standards and recommendations ofthe V et er in ar y Ser vi ces.

5. Vaccines are used against Salm onel la i nfecti onscaused by different serotypes in variouspoultryspecies, including single or combined vaccines. Vaccines produced according to theTer r est r ial M anualshould beused.



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If live vaccines are used, it is important that field and vaccinestrains beeasily differentiated inthe laboratory. If serology is used as the surveillancemethod, it may not be possible todistinguish between vaccination and inf ecti onwith afield strain.

Vaccination can be used as part of an overall Salmonella control programme. It isrecommended that vaccination not beused asthe solecontrol measure.

When the status of the breeding farm and the hatchery from which the fl ockoriginates isnotknown or does not comply with this chapter, vaccination of flocks, starting with day-oldbir ds, against the Salm onell aserotypes known to besignificant should beconsidered.

Vaccination against theSalmonellaserotypes known to be significant should be consideredwhen movingday-old bi r dsto apreviously contaminated shed so asto minimise therisk of thebirds contracting Salm onell a infect ion.

When used, vaccines should be administered according to the instructions provided by themanufacturer and in accordance with the standards and recommendations of theV eterinarySer vices.

Vaccination against S. Enteritidis can cause cross-reactions in Salm onel laPullorum/ S.Gallinarum serological tests and needs to be considered when implementingmeasures for thesepathogens.

6. Depending onanimal health, r isk assessment, and public health policies, culling is anoption tomanageinfected breeder and layer flocks. Infected flocksshould be destroyed or slaughteredand processed to minimise human exposure toSalmonella.

Ifpoul tr yare not culled, eggsfor human consumption should bediverted for processing forinactivation ofSal monella.

7. S.Enteritidis is characterised by its ovarian transmission pattern. Countries should set targetsfor eradicating (or significantly reducing) Salm onell aEnteritidis from egg-producing flocksthrough a guided policy for eradication from the top of the production pyramid, i.e. fromgrandparent flocksthrough breeder flocksto layer fl ocks.

8. Theresponsible vet eri nari anshould evaluate the results ofsurveillancetesting for Salm onel laand supervise the implementation of appropriate control measures. This information shouldbe available to the v eteri nari an before marketing if a veterinary certificate for flockSalmonellastatus is required. When required by the Compet ent A uthorit y, the veterinarianor other person responsible for notification should notify the Compet ent A ut hori tyif thepresenceofSalmonellaof therelevant serotype isconfirmed.

Article 6.5.6.

Prevention ofSalmonellaspreadfrominfectedflocks

If a flockis found infected with specific Salmonellaserotypes of concern, the following actionsshould be taken in addition to general measures detailed in Chapter 6.4. on hygiene andbiosecurity procedures in poultryproduction:

1. According to the epidemiological situation, investigations should becarried out to determinethe origin of the infection.

2. Movement of poultry flocksat the end of the production cycle should only beallowed forslau ght eror destruction. Special precautions should betaken in the transport, slaught erandprocessing of the birds, e.g. they could besent to aseparate slaughter houseor processed at theend of ashift beforecleaning and disin fecti onof theequipment.



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3. Litter should not bereused. Poultry litter/ faeces and other potentially contaminated farmwaste should be disposed of in a safe manner to prevent the direct or indirect exposure ofhumans, livestock and wildlife to Salm onel la. Particular care needsto be taken in regard topoultrylitter/ faeces used to fertilise plants intended for human consumption. If litter is notremoved then it should betreated in a manner to inactivate infectious agents, to prevent the

spread from oneflockto thenext.

4. Particular care should be taken in cleaning and disin fect ion of the poultryhouse andequipment.

5. Beforerestocking the facility, abacteriological examination should becarried out asdetailed inthis chapter and theTer r est r ial M anual.

Article 6.5.7.

Recommendations for importation oflivepoultry (other than day-oldbirds)

V eterinary A uthoritiesshould require the presentation of an int ernati onal v eter inary cert i ficateattesting that:

1. the poultr yoriginated from anest abl i shmentthat participates in a Salm onell a su r v ei ll an ceprogrammein accordance with therecommendations in Article 6.5.4.;

2. the poultryoriginated from an est abli shment in which no evidence of S.Enteritidis andS.Typhimurium has been detected prior to shipment and havehad no contact with birds orother material from est abli shm ent sthat do not comply with this chapter;

3. the poultryoriginated from anest abli shmentthat complies with the recommendations ofChapter 6.4.

Article 6.5.8.

Recommendations for importation ofday-oldbirds

V eterinary A uthoritiesshould require the presentation of an int ernati onal v eter inary cert i ficateattesting that:

1. the day-old bir dsshowed no clinical signs of salmonellosis on the day of shipment;

2. the day-old birdsoriginated from a breeder establ ishmentand hatchery that participate in aSal monell a sur veill ance programme in accordance with the recommendations inArticle 6.5.4.;

3. the day -old bir dsoriginated from abreeder est abl ishmentand hatchery in which no evidenceof S.Enteritidis and S. Typhimurium has been detected and have had no contact duringsetting, incubation or hatching with hat chin g eggsor other material from an est abli shmentthat do not comply with this chapter;

4. the day -old bir dsoriginated from abreeder est abl ishmentand hatchery that complies with the

recommendations of Chapter 6.4.;

5. the day-old bir dswereshipped in new and clean container s.



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Article 6.5.9.

Recommendations for importation ofhatching eggs

V eterinary A uthoritiesshould require the presentation of an int ernati onal v eter inary cert i ficate

attesting that:1. the hat ching eggsoriginated from a breeder est abl ishmentthat participates in aSalm onel la

sur v eil lanceprogramme in accordancewith therecommendations in Article 6.5.4.;

2. the hatching eggsoriginated from a breeder establ i shment in which no evidence of S.Enteritidis and S.Typhimurium has been detected and have had no contact with poultr yorother material from est abli shm ent sthat do not comply with this Chapter;

3. the hatchin g eggs originated from a breeder est abl ishm en t that complies with therecommendations of Chapter 6.4.;

4. the hat chin g eggswere shipped in new and clean packaging materials.



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