What is Salmonellosis?
Salmonellosis is a bacterial infection called Salmonella. It is a group of microscopic organisms that pass from feces of people or animals to other people or animals. Salmonella symptoms usually develop within 12 to 72 hours after infection and lasts about 4 to 7 days. Most people can recover without treatment, however some symptoms may be so severe that hospitalization is needed. Symptoms include diarrhea, fever, and cramping. In serious cases, the infection can spread from the intestines to the blood stream and eventually to other body sites, which can cause death if proper antibiotic treatment is not taken. Elderly, infants, and those with impaired immune systems are more likely to have a severe case.
Unfortunately, we do not have a vaccine that prevents Salmonellosis. To help prevent it, raw or undercooked eggs, poultry, or meat should not be consumed. These items should be cooked thoroughly through, including foods that contain egg. Raw meats should be kept separate from cooked foods and produce. Hands, cutting boards, counters, and any utensils in contact with these uncooked foods should be washed immediately. Hands should especially be washed before handling and in-between handling. If Salmonellosis is contracted, that individual should refrain from preparing food or even beverages until symptoms have been resolved.
Strategies to Control Salmonella in Poultry Farms
Salmonella is mostly associated with poultry and has been a health concern for over 100 years.
Strategies to prevent transmission to humans should be focused on the entire production of chain broiler meat and also on the storing and handling of the raw meat.
Introduction of Salmonella to the Broiler Farm
Salmonella can be introduced to the Broiler Farm in Many ways. Everything from vehicles, to clothing, to water, to equipment, and to any living creature/person.
Salmonella Control Strategies in Broilers Fall into 3 Main Groups:
The pre-harvest phase (breeding and broiler farms)
The harvest phase (catching and transport)
The post harvest phase (at the slaughter house, retail, and in the consumer’s kitchen or restaurants)
How CitroBio Can Help
CitroBio is an excellent food processing aid that can be added to your regular Salmonella control practices. CitroBio can be used from Farm to Fork.
-In the preharvest phase, CitroBio helps to keep incubators, eggs, watering systems and floors clean.
-In the harvest phase, CitroBio can be used to spray transportation vehicles, containers, floors, and walls.
-In post-harvest, CitroBio extends the shelf life and continues controlling bacteria without changing the flavor of the poultry. Spray prior to packaging to add extra freshness to your final product.
A high level of cleaning and disinfection will greatly reduce the chance of disease in poultry farms and processing plants. Poor disinfection and cleaning can however, cause a disease outbreak where elimination of the entire flock is the only option. Proper biosecurity measures should be taken in the live production phase, during the slaughter phase, and also during the processing phase. When the correct measures are taken and CitroBio is used, the chances of infection are at their lowest point.