1) New EU legislation aims to reduce Salmonella in poultry farms by fining producers with high Salmonella levels.
2) The application of organic acids via drinking water is effective at both preventing and reducing Salmonella prevalence on broiler and layer farms.
3) Studies showed that regularly providing organic acids in drinking water led to decreases in the number of Salmonella-positive litter samples and farms over time.
Aflatoxins in the dairy value chain: A challenge for the informal market?ILRI
Presentation by Johanna Lindahl, Florence Mutua and Delia Grace at the 15th International Symposium of Veterinary Epidemiology and Economics, Chiang Mai, Thailand, 13 November 2018.
Roundtable of aflatoxin experts on
“Building a multi-stakeholder approach to mitigate aflatoxin contamination of food and feed”
Brussels, Monday 25th January 2016
Impact of non-processing technology in dairy products for microbial safety | ...FoodresearchLab
Dairy products, especially milk is highly perishable as it contains ample nutrition and high in moisture content for the microorganism to grow and multiply.
1.Pulsed electric Field (PEF)
2.High Pressure Processing (HPP)
3.Ultrasound (US)
4.Plasma and low plasma Technology (PT)
To Read More : https://bit.ly/2UX13af
Aflatoxins in the dairy value chain: A challenge for the informal market?ILRI
Presentation by Johanna Lindahl, Florence Mutua and Delia Grace at the 15th International Symposium of Veterinary Epidemiology and Economics, Chiang Mai, Thailand, 13 November 2018.
Roundtable of aflatoxin experts on
“Building a multi-stakeholder approach to mitigate aflatoxin contamination of food and feed”
Brussels, Monday 25th January 2016
Impact of non-processing technology in dairy products for microbial safety | ...FoodresearchLab
Dairy products, especially milk is highly perishable as it contains ample nutrition and high in moisture content for the microorganism to grow and multiply.
1.Pulsed electric Field (PEF)
2.High Pressure Processing (HPP)
3.Ultrasound (US)
4.Plasma and low plasma Technology (PT)
To Read More : https://bit.ly/2UX13af
Mycotoxin binders: An option for safer milk in Kenya?ILRI
Presentation by Florence Mutua, Johanna Lindahl and Delia Grace at the Kenyatta University International Food Safety Conference, Nairobi, Kenya, 20–24 May 2019.
Dr. David Goldman - Meat/Poultry Antibiotic Residue Testing, Protecting Human...John Blue
Meat/Poultry Antibiotic Residue Testing, Protecting Human Health - Dr. David Goldman, Chief Medical Officer, USPHS Office of Public Health Science, Food Safety and Inspection Service, from the 2013 NIAA Symposium Bridging the Gap Between Animal Health and Human Health, November 12-14, 2013, Kansas City, MO, USA.
More presentations at http://www.trufflemedia.com/agmedia/conference/2013-niaa-antibiotics-bridging-the-gap-animal-health-human-health
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1. Effects on egg production& egg quality
2.Growth promoting effect
3.Impact Influence on palatability and gut function
4. Antimicrobial action &Impact on pathogenic microorganisms
5. Antioxidant and anti-inflammatory action
6. Effect on immune system function
7. AntiCancer properties
Animal welfare in turkeys is a huge challenge. When the talk is of animal welfare deficiencies, attention focuses above all on turkeys. High antibiotic doses, cannibalism, high stock densities and inflamed foot pads are influences stated in connection with low animal welfare levels.
This presentation was made in Sept 2010 at Manila during the Poultry show. Target audience were nutritionists , poultry consultants and feed manufacturers
Mycotoxin contamination of feed stuff often involves multiple toxins affecting various aspects of animal health, gut integrity, and animal performance. This is mainly caused by the detrimental effects mycotoxins have on the immune system, the gut barrier or the oxidative status of the animals. Effects that can be seen are, for instance, enlarged or shrunken organs as well as inflamed tissues. Binding components efficacy is essential to prevent the maximum of toxins from entering the digestive tract.
Aflatoxins: serious threat to food safety and food security But is it relate...ILRI
Aflatoxins are hepatotoxic, carcinogenic and immunosuppressing metabolites produced by moulds, mainly Aspergillus flavus, growing on maize or other crops. Humans and animals can get acute disease with fatalities as well as chronic disease.
Creating novel approaches to mitigate aflatoxin risk in food and feed with da...ILRI
Poster prepared by S. Ahlberg, H. Korhonen, V. Joutsjoki and D. Grace presented for the First African Regional Conference of the International Association on Ecology and Health (Africa 2013 Ecohealth), Grand-Bassam, Côte d'Ivoire, 1-5 October 2013.
Mycotoxin binders: An option for safer milk in Kenya?ILRI
Presentation by Florence Mutua, Johanna Lindahl and Delia Grace at the Kenyatta University International Food Safety Conference, Nairobi, Kenya, 20–24 May 2019.
Dr. David Goldman - Meat/Poultry Antibiotic Residue Testing, Protecting Human...John Blue
Meat/Poultry Antibiotic Residue Testing, Protecting Human Health - Dr. David Goldman, Chief Medical Officer, USPHS Office of Public Health Science, Food Safety and Inspection Service, from the 2013 NIAA Symposium Bridging the Gap Between Animal Health and Human Health, November 12-14, 2013, Kansas City, MO, USA.
More presentations at http://www.trufflemedia.com/agmedia/conference/2013-niaa-antibiotics-bridging-the-gap-animal-health-human-health
Phytogenics as feed additives in poultry productionReza Vakili
1. Effects on egg production& egg quality
2.Growth promoting effect
3.Impact Influence on palatability and gut function
4. Antimicrobial action &Impact on pathogenic microorganisms
5. Antioxidant and anti-inflammatory action
6. Effect on immune system function
7. AntiCancer properties
Animal welfare in turkeys is a huge challenge. When the talk is of animal welfare deficiencies, attention focuses above all on turkeys. High antibiotic doses, cannibalism, high stock densities and inflamed foot pads are influences stated in connection with low animal welfare levels.
This presentation was made in Sept 2010 at Manila during the Poultry show. Target audience were nutritionists , poultry consultants and feed manufacturers
Mycotoxin contamination of feed stuff often involves multiple toxins affecting various aspects of animal health, gut integrity, and animal performance. This is mainly caused by the detrimental effects mycotoxins have on the immune system, the gut barrier or the oxidative status of the animals. Effects that can be seen are, for instance, enlarged or shrunken organs as well as inflamed tissues. Binding components efficacy is essential to prevent the maximum of toxins from entering the digestive tract.
Aflatoxins: serious threat to food safety and food security But is it relate...ILRI
Aflatoxins are hepatotoxic, carcinogenic and immunosuppressing metabolites produced by moulds, mainly Aspergillus flavus, growing on maize or other crops. Humans and animals can get acute disease with fatalities as well as chronic disease.
Creating novel approaches to mitigate aflatoxin risk in food and feed with da...ILRI
Poster prepared by S. Ahlberg, H. Korhonen, V. Joutsjoki and D. Grace presented for the First African Regional Conference of the International Association on Ecology and Health (Africa 2013 Ecohealth), Grand-Bassam, Côte d'Ivoire, 1-5 October 2013.
FEED FOCUS: Health benefits of natural feed ingredients: oregano increases ef...Milling and Grain magazine
Since the 1950s, scientists have known about the medical efficacy of certain plants. Still, they only found their way into modern livestock farming about 10 years ago. Today, they are not only found in the organic sector.
Over recent years several factors have led to an escalation of feed ingredient prices especially fishmeal. As a consequence, alternative commodities have been used, mainly plant protein sources. However, as a result of this trend, aquaculture feeds have a higher risk of being contaminated with mycotoxins.
Prevalence and Antibiotic sensitivity pattern of Salmonella isolates from mil...IOSRJAVS
The study was conducted to determine the presence of Salmonella in retail milk products and water reservoirs in Maiduguri, Nigeria. A total of 150 samples were collected using convenient sampling technique. One hundred samples; fifty each of full cream milk or Kindirmo (n=50) and Skimmed milk or Nono (n=50) were collected from Bulumkutu and Monday market retail sellers. Furthermore, of the fifty samples obtained from the two different locations, twenty five samples each of kindirmo and nono were collected. The samples were aseptically kept in sterile plastic bags. Additionally, fifty water samples were collected from reservoirs within the University campus. They were processed according to standard bacteriological protocols followed by Gram’s staining and biochemical test; Triple sugar iron test, citrate and urease. The Salmonella isolates were further subjected to ten different antibiotics to determine their sensitivity. The overall prevalence of Salmonella in milk samples was found to be 10.00%, while the total prevalence of Salmonella from water sample was 40.00%. Of the fifteen isolates tested, resistance to Amoxicillin, Ceftriaxone and Erythromycin was 100.00%, Gentamicin had 80.00% and Cotrimoxazole was 53.33%, whereas Gentamycin, Ceftriaxone and Amoxicillin displayed 100.00% sensitivity. Moderate sensitivity of 53.33% to Streptomycin and Pefloxacin, 46.67% to Ciprofloxacin and 86.67% sensitivity to Ofloxacin was found in this study. Antibiotic resistance is associated with frequent usage both in livestock and humans as they are commonly available. Adequate sanitary measures should be ensured in milk processing and use of water reservoirs. Antibiotics should be used based on their antibiogram pattern. Prudent use of antibiotics is essential and its continuous use as growth promoters should be discouraged, as this may result to failure in the treatment of Salmonella-associated diseases due to resistance. Disease surveillance programmes should be established as a means for curtailing salmonellosis.
Oral microbiology:normal oram microflora and Dental plaqueKarishma Sirimulla
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Aflatoxins and animal health: Case studies from AfricaILRI
Presentation by Johanna Lindahl, Christine Atherstone and Delia Grace at a Partnership for Aflatoxin Control in Africa (PACA) workshop on 'Engaging the Health and Nutrition Sectors in Aflatoxin Control in Africa', Addis Ababa, Ethiopia, 23–24 March 2016.
With the continued expansion of cultured fish and shellfish species, aquaculture has become a key component of the animal health industry. Aquaculture is the fastest growing industry around the world with around 80 million tonnes produced annually. With an average annual growth rate of 7 percent, more then 60 percent of the global seafood is currently supplied from aquaculture. However, this growth is not without its problems, as demonstrated by the latest outbreak of Early Mortality Syndrome (EMS) in the shrimp industry, sea lice in the salmon industry and an array of other diseases.
Effect of Some Disinfectants on Antibiotic Resistance Staphylococcus Isolated...iosrjce
IOSR Journal of Agriculture and Veterinary Science (IOSR-JAVS) is a double blind peer reviewed International Journal edited by the International Organization of Scientific Research (IOSR). The journal provides a common forum where all aspects of Agricultural and Veterinary Sciences are presented. The journal invites original papers, review articles, technical reports and short communications containing new insight into any aspect Agricultural and Veterinary Sciences that are not published or not being considered for publication elsewhere.
ABSTRACT- Fruits and vegetables are the important source in human life. It should be safe and consists of good shelf
life which can improve the level of consumption of fruits and vegetable among the society. The processing is such a great
parameter which analyses the quality of food. Today fruits and vegetables are susceptible to the growth of microorganism
which may be air borne, soil borne and water borne disease. Enzymes offer potential for many exciting applications for
the improvement of foods. There is still, however, a long way to go in realizing this potential. Economic factors i.e.
achievement of the optimum yields and efficient recovery of desired protein are the main deterrents in the use of enzymes.
Changing values in society with respect to recombinant DNA & protein engineering technologies and the growing need to
explore all alternative food sources may in time make enzyme applications more attractive to the food industry
Key-words- Enzyme, immobilization, Screening, Food spoilage, Enzymes, Bacterial contamination, Food poisoning,
Perishable foods
Effect of some organic acids on some fungal growth and their toxins productionijabjournal
The effect of eight organic acids (propionic, acetic, formic, lactic, tartaric, citric, oxalic and malic acids) as antifungal agents on the growth of four fungi (Aspergillus flavus, Penicillium purpurogenum, Rhizopus nigricans and Fusarium oxysporum) were studied. The high acidity appeared for oxalic acid being 0.14 at the high concentration (10%), while the lowest acidity recorded for propionic acid and acetic acid being 2.71 and 2.56 at the low concentration (5%). It was observed that, there was no relationship between the efficacy of organic acid and its final pH. Acetic acid (10%) has the highest inhibitory effect on A. flavus being 45.21%, but tartaric acid (5%) and citric acid (5%) gave the same lowest inhibition effect (0.42%).
The lowest value of mycelium dry weight (MDW) of P. purpurogenum was 5.92 g/l when acetic acid was
used (10%), but the highest value was 9.38 g/l when tartaric acid (5%) was used. Formic acid (10%) had a
strong effect on the inhibition growth of R. nigricans being 28.65%, similar to propionic acid (10%), acetic
acid (10%), lactic acid (10%), tartaric acid (10%) and citric acid (10%) being 26.57%, 26.38%, 26.19%,
23.53% and 24.48%, respectively. But malic acid (5%) and oxalic acid (5%) were having a week effect on
R. nigricans being 5.31% and 6.45%, respectively. Lactic acid (10%) has the highest inhibitory effect on F.
oxysporum being 34.45% and the lowest value was in the case of tartaric acid (5%) being 1.68%. Four
treatments were used to determine aflatoxin B1 production. The highest inhibition (50%) was observed by
R. nigricans in the presence of formic acid (10%). Acetic acid in 10% level inhibited the toxic secretion of
A. flavus and P. purpurogenum to become 25% and 40%, respectively. Lactic acid (10%) gave 35% inhibition of toxin production in the presence of F. oxysporum.
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Food Processing and Preservation Presentation.pptxdengejnr13
The presentation covers key areas on food processing and preservation highlighting the traditional methods and the current, modern methods applicable worldwide for both small and large scale.
Hotel management involves overseeing all aspects of a hotel's operations to ensure smooth functioning and exceptional guest experiences. This multifaceted role includes tasks such as managing staff, handling reservations, maintaining facilities, overseeing finances, and implementing marketing strategies to attract guests. Effective hotel management requires strong leadership, communication, organizational, and problem-solving skills to navigate the complexities of the hospitality industry and ensure guest satisfaction while maximizing profitability.
1. | WORLDPOULTRY.NET | World Poultry12
The use of organic acids
in the drinking water
makes dosing flexible
and the product is easy
to mix with all ingredi-
ents in crop, stomach and
intestines.
New legislation by the European Union aims at reducing Salmonella – the
major cause of food-borne outbreaks – on poultry farms. The application of
organic acids via drinking water offers a strong and flexible contribution to
reduce and maintain low levels of these bacteria.
By Jaco Eissen and
Maarten van der
Heijden, Trouw Nutrition
International Feed Addi-
tives, the Netherlands
Salmonellosis is one of the most common
causes of foodborne disease worldwide. In
humans, Salmonella food poisoning typi-
cally causes acute gastroenteritis, which
is characterised by abdominal cramping,
fever and symptoms such diarrhoea. In
more serious cases, Salmonella can escape
from the intestine and enter into the
bloodstream and travel to other organs,
leading to more severe consequences.
Most Salmonella infections are zoonotic
and are transmitted from healthy carrier
animals to humans through contami-
nated food. The main sources of human
Salmonella infections are animal-derived
products, especially fresh meat products
and eggs. The majority of salmonellosis
infections are caused by poultry products
(European Food Safety Authority, 2007).
EU legislation
New EU legislation focuses on Salmonella
control within the poultry production
chain, and is aimed at the reduction of Sal-
monella-positive flocks and products. The
main driver here is financially penalising
poultry meat and egg producers who have
high levels of Salmonella on the farm.
As of 1 January, 2009, egg products are
required to be free of Salmonella. Egg
producers may not deliver ‘table eggs’
from Salmonella-positive layer flocks, but
need to be sold for industrial processing. A
Salmonella-positive flock has a significant
impact on the producer’s income as in-
dustrial eggs have a lower value then table
eggs. This further emphasises the impor-
tance of Salmonella prevention.
Controlling Salmonella via
the drinking water
To monitor the Salmonella status of the
flocks, laying hen farmers have to analyse
their birds (swabs or overshoes) every
15 weeks from 22 weeks of age. Begin-
ning in January 2011, fresh poultry meat
products are also required to be free from
Salmonella (EC-2160/2003). Products
not meeting this criterion may only be
sold after treatment as processed food.
Furthermore, Salmonella prevalence
in broiler and layer flocks must be less
than 1% contaminated flocks per country
achieved in 2012. This may have a very
serious effect on the market situation as
national prevalence numbers may be
used as an import regulating tool with
countries having a high Salmonella
prevalence being banned to export
to countries with a lower prevalence.
However, results of the 2007 European
Food Safety Authority survey have shown
that prevalence levels are above 20%
for the EU average, both in broiler and
layer flocks (Figure 1). This indicates that
serious improvements are necessary in
most EU countries in order to produce
poultry meat and eggs in line with future
legislation.
2. World Poultry | WORLDPOULTRY.NET | 13
HEALTH
Salmonella control
Salmonella is a Gram-negative facultative
rod-shaped bacterium in the same pro-
teobacterial family as E. coli, the family
Enterobacteriaceae. The Salmonella fam-
ily includes over 2,300 serotypes of bacte-
ria. These single-celled organisms are too
small to be seen without a microscope.
Salmonella Enteritidis and Salmonella
Typhimurium are the two most common
types and account for the majority of all
human infections (US Department of
Agriculture, 2009).
Salmonella bacteria may enter the bird
via several routes (Figure 2). This has fur-
ther complications regarding complete
control of the bacteria. All these routes,
however, do have one thing in common
- Salmonella enters the bird via the beak.
The crop is the organ where infection
may easily develop and spread through
the intestinal tract. Once infected, ani-
mals may develop into seeder birds that
excrete high numbers of Salmonella via
the faeces, thereby infecting other birds.
In a control programme it is important
to avoid this cycle of infection and re-
infection. It is therefore necessary to pay
attention to all the main routes, and to
focus on feed and water, good hygiene,
biosecurity and management practices.
Organic acids useful
Organic acids have shown to success-
fully help in the fight against controlling
Salmonella. After the ban on antibiotics
in the EU, organic acids became popular
and were used as one of the main replace-
ments, also for the control of Salmonella.
Short chain fatty acids are said to be par-
ticularly effective in killing gram negative
bacteria such as Salmonella. Organic acids
may be used for controlling Salmonella via
the feed as well as via the drinking water.
It has become a common practice to blend
organic acids for maximum control. Each
organic acid has its own physical and
chemical characteristics, leading to a spe-
cific anti-microbial activity. By combining
acids in blends, the product develops a
broad spectrum of anti-Salmonella activity
leading to more effective control at a lower
dosage (Table 1). Each serotype of the Sal-
monella family also has its own character-
istics, which make it more or less sensitive
to the effect organic acids. Figure 3 shows
that a blend of organic acids can effectively
control the main Salmonella families,
with the difference that S. Enteritis is less
sensitive compared to S. Thyphimurium.
Organic acids may be partially buffered,
thereby forming salts in the product. This
supports acids in working effectively, not
only in the drinking water and feed, but
also throughout the gastro-intestinal tract
since part of the acids become available
in the latter part of the small intestine.
In fact, buffered acid products are combi-
products used for controlling Salmonella
both in drinking water as well as inside
the bird.
The use of organic acids in the drinking
water has additional advantages. Firstly,
the flexibility in dosing means that it is
easy to adjust the dosage when needed.
Secondly, organic acids via the drinking
water easily mix with all ingredients in
feed, stomach and intestines. With a reg-
ular intake of water throughout the day,
organic acids may also support the bird’s
system in fighting Salmonella that may
enter the bird via other routes (Figure 2).
Broiler and layer trials
The effect of organic acids via drinking
water on Salmonella prevalence was tested
in several experiments, with broilers as
well as laying hens. All products used were
blends of short chain fatty acids buffered
Figure 1 - Salmonella prevalence for broilers and laying hen flocks in EU Member States (Source:EFSA,2006 and 2007)
Figure 2 - Overview of the several routes of Salmonella infections
Figure 3 - Blend of organic acids (Selko®
-pH) can effectively control the main Salmonella families
(killing zone is a measure for Salmonella killing strength of organic acids).
Source:Selko Laboratory,2008
80
70
60
50
40
30
20
10
0
Broilers Laying hens
Target 2012 < 1% contaminated flocks
Hungary
Poland
Portugal
Spain
Italy
Ireland
Greece
CzechRepublic
Germany
Belgium
Cyprus
UK
Netherlands
Lativia
France
Slovakia
Austria
Lithuania
Estonia
Solvenia
Denmark
Finland
Sweden
EUaverage
Housing
farm animals
Rodents/
birds/pets
Farm
personnel
Farm
Animals
Transport
Litter
Slaughtering
process
Animal feed
Water
35
30
25
20
15
10
5
0
Killingzone(mm)
Selko®-pH
S.Enteritidis S.Typhimurium
3. HEALTH
| WORLDPOULTRY.NET | World Poultry14
use or organic acids during a running lay-
ing hen operation, cutting short a main
cycle of infection and re-infection. Figure
5 shows the test results of broiler farms
that had chronic Salmonella problems.
An integrated approach was applied as ap-
plication of organic acids via the drinking
water (Selko®-pH) was combined with
management measures (HACCP). These
broiler farms were followed over cycles,
showing a clear decrease in the number of
farms that tested positive for Salmonella.
Organic acids via the drinking water may
also be used for an end-of-pipe solution
at Salmonella-positive broiler farms. By
applying organic acids in the last period
before slaughter, Salmonella presence in
the crop may be tackled adequately. This
will reduce the spreading of Salmonella in
the slaughterhouse and consequently the
number of contaminated carcasses (due to
cross-contamination.
Conclusion
These studies show that organic acids via
the drinking water offers a strong contri-
bution to reduce and maintain low levels
of Salmonella at broiler and layer farms.
Due to its flexibility in dosing, application
is relevant for prevention of Salmonella as
well as reducing Salmonella prevalence in
a running (laying hen) operation.
* References are available at request
Figure 4 -Application of organic acids and reduced Salmonella prevalence in litter samples of
laying hens in four German poultry farm houses (80,000 hens of different ages).During Period 1
(58 days) and Period 2 (35 days) a blend of organic acids (Selko®
) was provided via the drinking
water (2009).
Figure 5 -Application of organic acids (Selko®
-pH) in combination with management measures reduced the number of
Salmonella-positive farms in broilers (11 broiler farms of 1 million broilers,2003).Two farms stopped the trial before the four
rounds ended.
Table 1 - Blend of organic acids (Selko®
-pH) control Salmonella more effectively than single acids.
The effect on the minimum inhibitory concentration (MIC) values needed to control Salmonella
bacteria in water.
TestProduct MICSalmonellacontrol
Blendmostpotentorganicacids(Selko®
-pH) 0.125%
Singleacids:
- Formicacid 0.25%
- Propionicacid 0.50%
- Aceticacid 1.0%
Source:SelkoLaboratory,2004
Testing for Salmonella
in the laboratory. For
monitoring the salmo-
nella status, laying hen
farmers have to analyse
their flocks (swabs or
overshoes) every 15
weeks from 22 weeks
of age.
with ammonium hydroxide, starting
the Salmonella control in the drinking
water and continuing via the crop into the
intestinal tract. Figure 4 shows the results
of trials with laying hens with serious Sal-
monella problems over the whole farm.
Sampling revealed that not only manure
samples were Salmonella-positive, but also
dust samples (cages) and samples taken in
the feeding system. In such a farm, birds
are constantly at risk to become infected,
or re-infected with the bacteria. A laying
hen operation has limited possibilities to
reduce these routes of Salmonella as treat-
ing with antibiotics is not allowed, and
cleaning and disinfecting is not enough
to make the flock Salmonella-free. This
emphasises the importance of Salmonella
prevention.
In the trial, manure samples were taken
right at the beginning before the trial
began, and at the end of both test periods.
Results show that the number of positive
Salmonella samples decreased with the
12
10
8
6
4
2
No.offarmsbeingpositiveforsalmonella
0
Before study After 1 round After 2 round After 3 round After 4 round
70%
60%
50%
40%
30%
20%
10%
0%
Before study
%positivesalmonellasamples
Period 1 Period 2