Field Application of qPCR Monitoring of Infectious Laryngotracheitis Virus in Settled Chicken House Dust and Its Role in Control of a Major Outbreak.

Population-level sampling based on qPCR detection of infectious laryngotracheitis virus (ILTV) in poultry dust can be used to assess ILT vaccination outcomes following mass administration in drinking water. We report on the field application of this approach to assess the success of vaccine administration and its use in ILT outbreak control in meat chickens. In Study 1, dust samples were collected from 26 meat chicken flocks at 0, 4, 7, 14, and 21 days post drinking water vaccination (DPV) given between 7 to 13 days of age with the Serva or A20 live attenuated ILT vaccines.

Acidification and extended storage at room temperature of mayonnaise reduce Salmonella Typhimurium virulence and viability.

Despite food safety recommendations, raw egg-based foods, such as mayonnaise, are frequently identified as the source of Salmonella during outbreaks. Acidification and storage temperature have been linked with reduced bacterial culturability. Raw egg-based sauces stored at 25 °C have historically been linked with faster decline of Salmonella culturability than preparations stored at 5 °C.

The effects of varied food acid ratios and egg components on Salmonella Typhimurium culturability from raw egg-based sauces.

Raw egg-based sauces, such as mayonnaise and aioli, are frequently identified as sources of Salmonella during outbreaks of human cases of foodborne gastrointestinal disease. In this study, we surveyed aioli and mayonnaise recipes from different popular food websites to identify potential risk factors that may lead to the survival of Salmonella Typhimurium. In laboratory experiments, different ratios of food acids were used to determine if lemon juice, vinegar, or a combination of both restricted Salmonella Typhimurium culturability.

The Effect of Sanitizers on Microbial Levels of Chicken Meat Collected from Commercial Processing Plants.

Chicken meat can potentially become contaminated with bacteria at the processing plant. In Australia, there is currently a lack of knowledge on the parameters and indications of use of non-chlorine based treatments in the chicken meat processing plants. Chlorine is widely used as a sanitizer in Australian chicken meat processing plants but due to occupational health and safety concerns and consumer perception, there is a need to identify alternative sanitizers.

Shedding of Salmonella Typhimurium in vaccinated and unvaccinated hens during early lay in field conditions: a randomised controlled trial.

Background: Salmonella vaccination is one of the control measure that farmers can use to reduce bacterial shedding in their flocks. This study aimed to examine the efficacy of the Vaxsafe® ST (Strain STM-1) attenuated live vaccine administered as ocular and oral doses followed by an intramuscular (IM) dose in rearing, in reducing contamination by Salmonellae of both eggs and the environment in the commercial multi-age cage layer sheds. A randomised controlled trial was conducted up to 26 weeks post last vaccine on two different multi-age caged egg farms.

Dynamics of Salmonella Shedding and Welfare of Hens in Free-Range Egg Production Systems.

The current study investigated the effect of environmental stressors (i.e., weather changes) on shedding in free-range production systems and the correlations with behavioral and physiological measures (i.

Salmonella typhimurium in the Australian egg industry: Multidisciplinary approach to addressing the public health challenge and future directions.

In Australia, numerous egg-related human Salmonella typhimurium outbreaks have prompted significant interest among public health authorities and the egg industry to jointly address this human health concern. Nationwide workshops on Salmonella and eggs were conducted in Australia for egg producers and regulatory authorities. State and national regulators represented Primary Production, Communicable Disease Control, Public Health and Food Safety, and Food Standards Australia and New Zealand.

Shedding of Salmonella in single age caged commercial layer flock at an early stage of lay.

The shedding of Salmonella in a single age commercial egg layer flock was investigated at the onset of lay (18weeks) followed by two longitudinal samplings at 24 and 30weeks. At the age of 18weeks, when the first sampling was performed, the prevalence of Salmonella in faeces was 82.14% whereas all egg belt and dust samples were Salmonella positive by culture method.

Association between indoor environmental contamination by Salmonella enterica and contamination of eggs on layer farms.

This study involves longitudinal and point-in-time surveys of Salmonella carriage and environmental contamination on two commercial cage layer farms positive for Salmonella enterica subsp. enterica serovar Typhimurium (flock A age, 32 weeks; flock B age, 34 weeks). Salmonella-positive fecal, egg belt, and dust samples were all unconditionally associated with eggshells testing positive for Salmonella.

Effect of egg washing and correlation between cuticle and egg penetration by various Salmonella strains.

In Australia, Europe and the United States, eggs and egg products are frequently associated with Salmonella food poisoning outbreaks. Many of the egg-associated Salmonella outbreaks have been due to the products such as mayonnaise, ice-cream and cold desserts which are eaten without cooking following the addition of raw egg. The ability of four Salmonella isolates (one each of S.

Effect of egg washing and correlation between eggshell characteristics and egg penetration by various Salmonella Typhimurium strains.

Salmonella is an important foodborne pathogen, causing an estimated 11,992 cases of infection in Australia per year. Egg or egg product related salmonellosis is a major concern for the egg industry. Worldwide, S.

Comparison of antimicrobial resistance patterns in enterococci from intensive and free range chickens in Australia.

Resistance to antimicrobials in enterococci from poultry has been found throughout the world and is generally recognized as associated with antimicrobial use. This study was conducted to evaluate the phenotypic and genotypic profile of enterococcal isolates of intensive (indoor) and free range chickens from 2008/09 and 2000 in order to determine the patterns of antimicrobial resistance associated with different management systems. The minimum inhibitory concentrations in faecal enterococci isolates were determined by agar dilution.

Antibiotic resistance, phylogenetic grouping and virulence potential of Escherichia coli isolated from the faeces of intensively farmed and free range poultry.

Antibiotic use in poultry production is a risk factor for promoting the emergence of resistant Escherichia coli. To ascertain differences in different classes of chickens, the resistance profile, some virulence genes and phylogenetic grouping on 251 E. coli isolates from intensive meat (free range and indoor commercial) and free range egg layer chickens collected between December 2008 and June 2009 in South Australia were performed.

Effect of acidified sodium chlorite treatment on chicken carcases processed in South Australia.

A trial on the effectiveness of acidified sodium chlorite (ASC) on Salmonella and Campylobacter was undertaken on chicken carcases after they exited the screw chiller of a commercial premises in Adelaide, Australia. On untreated carcases mean log10 total viable count (25 degrees C) was 2.78/cm2 compared with 1.