Salmonella Infections and Prevention in Poultry
Learn about the various types of Salmonella infections in poultry caused by the genus Salmonella, sources of infection, susceptibility factors, diagnosis, control, prevention, and treatment methods to keep flocks healthy. Explore the importance of eliminating carriers, maintaining a clean hatchery environment, and implementing fumigation protocols to prevent the spread of Salmonella in poultry populations.
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Presentation Transcript
A large group of acute or chronic diseases caused by one or more of the motile members of the genus Salmonella. Etiology : There are about 1.700 serological types of motile salmonellae. Susceptibility: This is a group of diseases which have public health Importance. Etiology : Susceptibility:
1- Rodent, reptiles and flies are the source of infections in the chicken houses. 2-Egg shell transmission ( Horizontal ). 3-Contaminated environment, hatchery, feed, water, litter and animals by products.
A- Young chicks: As in: Pullorum Disease and Fowl Typhoid. B B- - In adult : 1-Adults do not exhibit signs of infection .There are chronic carriers of paratyphoid organism. 2-Mortality is low. In adult :
Post As in Pullorum Disease and Fowl Typhoid. Post- -mortem lesions: mortem lesions: Diagnosis, Control, Control, Prevention, AND Treatment: AS In Other Salmonella Infections. AND
1-Elimination of the carrier. 2-Start with Salmonella free flocks. 3-The hatchery should be cleaned after each hatch. 4-Fumigation between each hatch: KMNO4 one part + 2 volume Formalin. : 5-Fumigate at 18 days of incubation for 1-3 hours. 6-Pre-incubation fumigation may be applied. 7-Blood testing breeders. The most important method.
