Page 4 - National Poultry Newspaper

Table 3: Percentage of birds with S. enteritidis detection in liver/spleen after S. enteritidis challenge.
Table 2: Number of salmonella positive caecal and neck skin samples from broiler chickens at 40 days of age after oral inoculation with S. enteritidis at 11 days of age with 15 birds per group.
When there is not con- stant awareness, diligence and vigilance at each point along ‘the chain’, the chain can break and potentially present an am- plified problem at points closer to the final con- sumer.
with these entry points must be assessed and managed accordingly.
The eight feed mill salmonella management locations.
Managing salmonella in and via feed
lowed inside the feed mill boundary.
2.Reduce salmonella multiplication within the mill environment – this is very important when feed is predominantly in mash form as there no heat step. Keep each point along the milling process dry and clean with mini- mal dust accumulation. Roofs, ceilings and walls should not allow water ingression. Maintenance of mill cleanliness must be a part of the mill’s program with physical cleaning being a normal component of daily work functions, e.g. feed or feed ingredient spills should be cleaned up immediately to promote a good ‘clean- ing culture’. Each point along the milling process requires its own set of salmonella preventative and corrective actions. A program of sampling feed and dust, including sur- face swabbing, at points along the milling process is required to determine where microbial contami- nation and multiplication are occurring so that tar- geted corrective and pre- ventative actions can be implemented. Feed sam- pling should be done with single use items, i.e. clean disposable gloves, a clean disposable collecting de- vice (e.g. plastic cup), and a clean, tightly sealable bag or container. A pow- dered salmonella inhibi- tor product (Sal CURB, Kemin Industries) can be flushed through the line or added at points along the feed milling process to contribute to overall feed mill hygiene.
3. Have procedures in place to kill the bacteria – appropriately formulated organic acid based liquid products (Sal CURB), and organic acid-formalde- hyde based liquid prod- ucts (Sal CURB), may be used to treat higher
* continued P6 www.poultrynews.com.au
MANAGING the invis- ible hazard and constant threat of salmonella should not just happen when faced with the problem.
in the way of salmonella to progressively reduce the probability of con- tamination.
and people.
The risks associated
It requires constant awareness combined with constant diligence, con- stant vigilance, and de- ployment of the ‘multi- ple hurdle’ approach, i.e. placing multiple ‘hurdles’
The focus points for the ‘feed to farm’ link in the chain are:
There are many pos- sible salmonella entry points including feed, lit- ter, drinking water, pur- chased day old chicks or pullets, eggs coming on to farms from other loca- tions, trucks, equipment and other physical objects that could carry salmonel- la, the environment, pests (e.g. rodents and beetles), wild birds, other livestock and domestic animals,
• the feed ingredient production process and feed ingredient storage prior to arrival at the feed mill, i.e. large or small feed mill,
•the transportation of feed ingredients from the supplier’s storage to the feed mill,
• the feed processing line in the feed mill, in- cluding feed ingredient storage through to fin- ished feed storage,
• the transportation of feed to farm (long or short distances), and on-farm storage of feed.
Feed ingredients & the feed mill
Table 1: Feed ingredient and feed mill* survey data. * lowest feed mill survey Salmonella + ve values were from
the Australian mills.
19 KAA HP Sal CURB 147 x 210mm (new logo) with 3mm bleed.pdf 1 7/23/2019 2:48:29 PM
Kemin’s Feedmill Salmonella Control Programme
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Feed mill line surveys have also been published and Table 1 shows the combined results from four surveys, i.e. 10 mills in the UK (1997), three mills in the US (2004), 17 mills belonging to one company in Australia (2008) and 22 mills be- longing to the same com- pany in Australia (2019).
A recent survey (Table 1) reported the incidence of salmonella positive feed ingredients from samples collected across 22 Australian feed mills between 2003 and 2018 (Parker et. al., 2019).
The three elements of a salmonella control pro- gram in a feed mill are (Jones, 2002):
Page 4 – National Poultry Newspaper, May 2020
1. Prevent salmonella from entering the mill – with no heat step in mash feed production, manage- ment of feed ingredients is paramount. Feed ingredi- ent delivery truck hygiene is important. A thorough rodent and wild bird con- trol program is required. Other wild or domestic animals should not be al-