| | In various jurisdictions across Canada, the prevalence of Salmonella in broiler breeder and turkey breeder flocks has increased since 2004. Salmonella Enteritidis (SE) PT8 is the most prevalent form of Salmonella isolated from broiler breeder chickens in Alberta and other parts of Canada. In recent years, however, SE PT13 has been identified from fluff samples collected at various hatcheries where imported eggs were hatched. More importantly, in some regions, this serovar has been identified in local flocks.
There is a report out of the USA that traces human salmonellosis back to poultry meat. In two recent human outbreaks in BC (over 100 people affected in August 2007), both SE PT13 and SE PT8 were identified. These same serovars were also identified in fluff samples from hatcheries at the same time that the outbreak was occurring. While the definitive source was not found in either of these outbreaks, the consumption of poultry meat and ungraded hatching eggs was suspected. At the same time that human illness was occurring with SE PT8, diagnostic samples in sick or dead poultry also yielded this organism. SE is typically not a bacterium that causes clinical disease in poultry, but it now appears that is changing.
Press releases from the Public Health Authorities did not draw a specific link to chicken products. Continued coincidental observations such as these, however, could have an enormous impact on public perception and, subsequently, on the poultry industry.
We are requesting the input from numerous well-versed poultry professionals to devise a Salmonella-control policy for poultry that would be effective and applicable throughout the Western provinces. The policy encompasses the following goals:
- To reduce the prevalence of Salmonella (particularly SE, Salmonella Typhimurium (ST) DT104 and Salmonella Heidelberg (SH)) from broiler breeder, turkey breeder, duck breeder, goose breeder flocks.
- To eliminate the import of Salmonella contaminated hatching eggs.
- To reduce the prevalence of Salmonella from chicks, poults, ducklings and goslings that are destined to become meat.
- To reduce the potential risk of Salmonella contamination in all poultry meat.
We believe that together, we can develop a policy for the poultry industries that would effectively reduce or even eliminate targeted Salmonella from our poultry flocks.
E-mail: colleen.annett@gov.ab.ca
Dr. Colleen Annett, Veterinary Pathologist, Food Safety Division, Airdrie, AB |
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