Program Salmo Control

Salmonella is responsible for over 91,000 foodborne illnesses in Europe and approximately 1 million in the U.S.A. every year. Salmonellosis is the second most reported gastrointestinal infection caused by a foodborne pathogen after campylobacteriosis. The highest levels of Salmonella-positive samples come from poultry. Since feed safety is linked to animal health and therefore to food safety, new strategies have been developed to respond to increasing consumer demands for safety and sustainability.

A recent EFSA report on Zoonoses reveals that S. Enteritidis, S. Infantis and S. Typhimurium are the 3 most common human disease serovars in poultry products in Europe. Different serovars, such as S. Heidelberg, S. Kentucky, and S. Minnesota might also cause sickness elsewhere in the world.

Salmonella infections persist in farms

• Salmonella is part of the normal intestinal flora of many animals and can survive in faeces for more than 9 days.

• It may contaminate a large variety of food products, including meat, eggs, vegetables, and fruit, etc.

• Contamination can occur at any point in the livestock food production chain, from the hen house to the consumer’s chopping board.

• Food safety control programs to reduce contamination might take years to implement.

Research trials conducted on breeders, egg-laying hens, and broilers, have demonstrated that Safmannan^®, a selected yeast postbiotic, is an effective nutritional intervention. In addition to its main impact on the welfare and performance of birds, Safmannan^® may help to mitigate the vertical and horizontal contamination on the farm, contributing to lower Salmonella prevalence or enumeration in carcasses.