Zoonoses affecting poultry: the case of Salmonella

Description

Salmonella is a major causative organism of gastroenteritis in humans worldwide, and most cases are caused by the consumption of raw or undercooked poultry products. In response to public concern, many countries have introduced survey and control programmes for Salmonella in poultry. However, it remains an economic burden in many areas, and there are emerging risks associated with new serovars. In this chapter, we describe the invasion and transmission mechanisms of Salmonella, review the currently available detection methods and then provide a detailed overview of the strategies available for controlling Salmonella in poultry, with a particular focus on those employed before the meat is harvested.

Table of contents

1 Introduction 2 Salmonella microorganisms and their invasion mechanism 3 Salmonella transmission in poultry 4 Detection methods 5 Strategies to control Salmonella in poultry: overview of pre- and post-harvest strategies 6 Strategies to control Salmonella in poultry: managing the environment, diet and immune responses of poultry 7 Strategies to control Salmonella in poultry: controlling the environment inside chicken 8 Concluding remarks 9 Where to look for further information 10 References