Publikationsdatenbank

Salmonella infections in turkeys (2024)

Art

Buchbeitrag

Autoren

Hafez Mohamed, Hafez (WE 15)

Shehata, Awad A.

Quelle

Turkey diseases and disorders — Hafez M. Hafez, Awad A. Shehata, editors (Hrsg.)

Cham: Springer Nature Switzerland, 2024; Volume 1. Bacterial and fungal infectious diseases — S. 85–103

ISBN: 978-3-031-63318-8

Sprache

Englisch

Verweise

URL (Volltext): https://link.springer.com/chapter/10.1007/978-3-031-63318-8_6

DOI: 10.1007/978-3-031-63318-8_6

Kontakt

Nutztierklinik: Abteilung Geflügel

Königsweg 63
14163 Berlin
+49 30 838 62676
gefluegelkrankheiten@vetmed.fu-berlin.de

Abstract / Zusammenfassung

Salmonella infections in turkeys are common globally, causing significant economic losses due to high mortality rates in the first few weeks of age, drop in egg production, poor quality of the poults, high medical costs and high expenses for eradication and control. However, the most crucial factor is the ongoing impact of turkey meat and other meat products contaminated with Salmonella spp. on public health. Salmonella infections in poultry can be classified into three groups: (1) highly host-adapted and invasive (S. Gallinarum and S. Pullorum), (2) non-host-adapted and invasive serovars (S. Enteritidis, S. Typhimurium, S. Hadar, S. Heidelberg, S. Saintpaul, S. Infantis, and S. Diarizonae) and (3) non-host-adapted and non-invasive serovars (may cause disease in man and other animals). Pullorum disease and fowl typhoid, caused by S. Pullorum and S. Gallinarum, respectively, are septicaemic bacterial diseases primarily of chickens, but other birds, including turkeys, are susceptible. Moreover, infections with motile Salmonellae, except for S. Arizonae, are designated as paratyphoid infections, and generally, such infections are more prevalent in turkeys than in any other avian species. Arizonosis caused by serovars O18:Z4:Z32 and O18:Z4:Z23 is a serious problem in turkeys due to high mortality and reduced production and hatchability. It can cause septicaemia, neurological signs and blindness in young turkeys. The definitive diagnosis of salmonellosis in turkeys is based on isolation, biochemical identification and serotyping. Several vaccines are available; however, Salmonella cannot be entirely eradicated. Applying all or even part of the measurements could reduce the prevalence to an acceptable level. Maintaining strict hygiene practices such as cleaning, disinfection and rodent control is important to reduce the risk of spreading infections vertically. However, legislation alone is not enough to ensure the safety of food production. Everyone in the industry, from producers to retailers, must take responsibility for ensuring the safety of their products.