Page 10 - National Poultry Newspaper

Swabbing point
Flange of outlet side
Flat side of hopper wall Welded joint of hopper wall Underside of wall panels
Before fogging
>10 000 >10 000 >10 000 >10 000
24 hrs after fogging
<10 <10 <10 >10 000
48 hrs after fogging
<10 <10 <10 <10
Table 1: Total enterobacteriaceae (cfu/swab) counts before and after fogging with powdered Sal CURB at 1kg/10-tonne silo capacity.
Figure 2: S. enteritidis counts in the caecum at seven and 14 days post-infection.
Figure 3: S. enteritidis faecal counts at three and five days post-infection.
SALMONELLA is a bi- ological and food safety hazard of concern to the egg and poultry meat sectors.
Managing this invisible hazard requires constant diligence and vigilance that in turn necessitates constant awareness.
The complexity of managing salmonella is compounded by its widespread presence, re- quiring multiple hurdle approaches at multiple points along the ‘feed to farm to food to fork’ chain, with control as- sisted by integration of links within the chain.
However, when there is not constant aware- ness, diligence and vigi- lance at each point along ‘the chain’, the chain can break and potentially pre- sent an amplified problem
at points closer to the final consumer.
Risk analysis involves assessment of the likeli- hood of occurrence and severity of identified ad- verse effects of the haz- ard.
Managing the risks will require combinations of:
• Hazard prevention;
• Hazard reduction; and • Hazard elimination. The management and
control measures need to be practical and achiev- able.
Regarding the ‘feed to farm’ end of the chain, the multiple focus points for consideration regard- ing the likelihood of sal- monella contamination include:
• Feed ingredients;
• Storage and transport of feed ingredients prior to feed mill receival;
• The feed mill process- es from feed ingredient storage through to fin- ished feed storage;
• Transport of feed to farm and on-farm storage of feed; and
• The many other po- tential salmonella entry points onto the farm. Feed ingredients
Animal and vegetable protein meal produc- ers have a high level of awareness of salmonella risks with specific control points in the process used to help ensure freedom from salmonella contami- nation.
Apart from the critical ‘heat step’ control point, other elements of preven- tative programs include processing step separa- tions within plants, physi- cal cleaning regimes and adjunct usage of chemical salmonella inhibitors such as the Kemin Rendering Plant Salmonella Control program (booklet cover pictured).
The feed mill and the feed
Feed mill and feed hy-
giene interventions at various points along the process (Figure 1) will help to reduce the risk of feed salmonella contami- nation.
For example, treating critical ingredients and feeds with liquid sal- monella inhibitors and physical cleaning of silos with assistance from fog- ging the bins and other enclosed spaces with a powdered salmonella in- hibitor.
In a feed silo hygiene trial, swabs were taken at four points in the silo and total enterobacteriaceae determined before powder fogging 24 and 48 hours afterwards.
Good reductions were recorded the day after fogging the silo, with the underside of the wall pan- els taking another day to achieve the same level of decontamination (Table 1).
Powder fogging can also be applied to truck hy- giene as a part of a multi- ple hurdle approach.
☛ continued P11
Figure 4: S. enteritidis faecal counts at 10 and 12 days post-infection.
Kemin’s Feedmill Salmonella Control Programme Safely protect your feedstuffs and animal populations from Salmonella contamination with Sal CURBTM and FormaXOLTM.
Kemin delivers technical expertise and support, laboratory testing services, application engineering solutions, and safety training to meet your needs. Trust Kemin and Sal CURB and FormaXOL to become a key part of your comprehensive pathogen control program.
© Kemin Industries, Inc and its group of companies 2018. All rights reserved. ® TM Trademarks of Kemin Industries, Inc., U.S.A.
Certain statements may not be applicable in all geographical regions. Product labeling and associated claims may differ based upon government requirements.
www.kemin.com/ap_sal_curb
Kemin (Australia) Pty. Limited
Phone: +61 2 9844 5700 Mobile: +61 4 3913 6602 / +61 412 888 485
Page 10 – National Poultry Newspaper, March 2019
www.poultrynews.com.au
Figure 1: Major feed mill process steps.
Salmonella – the notorious biological hazard