{"id":1267,"date":"2020-06-18T10:27:26","date_gmt":"2020-06-18T08:27:26","guid":{"rendered":"https:\/\/demo14.lesaffre.misyl.net\/?page_id=1267"},"modified":"2021-02-02T11:41:55","modified_gmt":"2021-02-02T10:41:55","slug":"layers-salmonella-control","status":"publish","type":"page","link":"https:\/\/phileo-lesaffre.com\/en\/layers\/layers-salmonella-control\/","title":{"rendered":"Layers salmonella control"},"content":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” el_class=”breadcrumbtxt” z_index=””][vc_column][vc_column_text]Phileo by Lesaffre<\/a><\/span><\/span><\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][qode_elements_holder number_of_columns=”two_columns” custom_class=”tete”][qode_elements_holder_item vertical_alignment=”middle” horizontal_alignment=”left” advanced_animations=”no” item_padding=”5% 8% 5% 0%”][vc_column_text]<\/p>\n

Salmonella<\/em> control <\/span>in layers to improve food safety<\/span><\/h1>\n

[\/vc_column_text][vc_single_image image=”385″ img_size=”65×33″ qode_css_animation=”” css=”.vc_custom_1590613047306{padding-top: 5% !important;padding-bottom: 5% !important;}”][vc_column_text css=”.vc_custom_1592468901271{padding-right: 8% !important;}”]Salmonella<\/em> is responsible for approximately 1 million foodborne illnesses a year in the US and 91,000 in Europe. Salmonella contamination is a global issue in poultry production. Interventions are applied in processing plants to reduce the contamination of poultry products, although the real solution is to prevent the arrival of contaminated broilers, turkeys or eggs in processing plants in the first place. Prevention at farm level is very important in reducing the risk of poultry meat or table egg contamination. Eggs are responsible for 18% of Salmonella<\/em> outbreaks in food.[\/vc_column_text][vc_single_image image=”396291″ img_size=”120×178″ alignment=”right” qode_css_animation=””][\/qode_elements_holder_item][qode_elements_holder_item cover=”yes” vertical_alignment=”middle” horizontal_alignment=”left” advanced_animations=”no” background_image=”1327″][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column][qode_elements_holder number_of_columns=”two_columns”][qode_elements_holder_item vertical_alignment=”middle” horizontal_alignment=”left” advanced_animations=”no” item_padding=”5% 2% 5% 10%” background_color=”#e58734″][vc_column_text]<\/p>\n

Salmonella <\/em>contamination in poultry farms<\/span><\/h2>\n

[\/vc_column_text][vc_single_image image=”27″ img_size=”50×25″ qode_css_animation=”” css=”.vc_custom_1592227932921{padding-top: 5% !important;padding-bottom: 5% !important;}”][vc_column_text css=”.vc_custom_1592385306566{padding-right: 10% !important;}”]Salmonella <\/em> can come from feed: through additives and thermisation<\/span><\/p>\n

 <\/p>\n

Salmonella<\/em> can linger in poultry houses, which remain contaminated from a previous batch of birds and are poorly disinfected, or contaminated because of rodents, insects etc.<\/span><\/p>\n

 <\/p>\n

Salmonella<\/em> can arrive with contaminated day-old chicks, after vertical transmission in the egg or by the contamination of the egg shell when passing through the cloaca.<\/span>[\/vc_column_text][\/qode_elements_holder_item][qode_elements_holder_item advanced_animations=”no”][vc_single_image image=”404180″ img_size=”full” alignment=”center” onclick=”link_image” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css=”.vc_custom_1592234497567{background-color: #ffffff !important;}” z_index=””][vc_column][qode_elements_holder number_of_columns=”two_columns”][qode_elements_holder_item advanced_animations=”no”][vc_single_image image=”404184″ img_size=”full” onclick=”link_image” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/qode_elements_holder_item][qode_elements_holder_item vertical_alignment=”middle” horizontal_alignment=”left” advanced_animations=”no” item_padding=”5% 10% 5% 5%” background_color=”#706f6f”][vc_column_text]<\/p>\n

Reducing Salmonella <\/em>pressure in the gut<\/span><\/h2>\n

[\/vc_column_text][vc_single_image image=”27″ img_size=”50×25″ qode_css_animation=”” css=”.vc_custom_1592232787710{padding-top: 5% !important;padding-bottom: 5% !important;}”][vc_column_text]As Safmannan<\/a>\u00ae<\/sup> contains high concentrations of mannans and beta-glucans, diet supplementation with the product enables the adherence of Salmonella<\/em> to mannans of Safmannan<\/a>\u00ae<\/sup>, thus reducing gut Salmonella<\/em> pressures during faeces excretion.<\/span><\/p>\n

 <\/p>\n


\nBeta-glucans and mannans modulate the immune function, with higher antibody levels released at the surface of the gut epithelium: more secretory IgA targeting Salmonella<\/em>.<\/span><\/p>\n

 <\/p>\n


\nSafmannan<\/a>\u00ae<\/sup> helps preserve tight junctions for less Salmonella<\/em> translocation from gut content to deep organs, such as the liver, spleen, or even the ovary grape (relevant for layers and breeders).
\n<\/span>[\/vc_column_text][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column][qode_elements_holder number_of_columns=”two_columns”][qode_elements_holder_item vertical_alignment=”middle” horizontal_alignment=”left” advanced_animations=”no” item_padding=”5% 2% 5% 10%” background_color=”#e58734″][vc_column_text]<\/p>\n

End of rearing<\/span><\/h2>\n

[\/vc_column_text][vc_single_image image=”27″ img_size=”50×25″ qode_css_animation=”” css=”.vc_custom_1592232787710{padding-top: 5% !important;padding-bottom: 5% !important;}”][vc_column_text]At 17 weeks old, 24 birds were orally challenged with 7×107<\/sup> CFU of Salmonella <\/em>Enteritidis. Half the birds were fed a supplemented diet with Safmannan<\/a>\u00ae<\/sup> at 500 g\/ton. At 18 weeks, ceca were collected and analysed for Salmonella <\/em>prevalence. A reduction of 41 points of prevalence was found in the supplemented birds, showing the beneficial effect of Safmannan<\/a>\u00ae<\/sup> for controlling Salmonella <\/em>contamination.<\/span>[\/vc_column_text][\/qode_elements_holder_item][qode_elements_holder_item advanced_animations=”no”][vc_single_image image=”404188″ img_size=”full” onclick=”link_image” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css=”.vc_custom_1592234538775{background-color: #ffffff !important;}” z_index=””][vc_column][qode_elements_holder number_of_columns=”two_columns”][qode_elements_holder_item advanced_animations=”no”][vc_single_image image=”404192″ img_size=”full” onclick=”link_image” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/qode_elements_holder_item][qode_elements_holder_item vertical_alignment=”middle” horizontal_alignment=”left” advanced_animations=”no” item_padding=”5% 10% 5% 5%” background_color=”#706f6f”][vc_column_text]<\/p>\n

Beginning of egg production<\/span><\/h2>\n

[\/vc_column_text][vc_single_image image=”27″ img_size=”50×25″ qode_css_animation=”” css=”.vc_custom_1592232787710{padding-top: 5% !important;padding-bottom: 5% !important;}”][vc_column_text]At 22 weeks old, 24 birds were orally challenged with 8.7×109<\/sup> CFU of Salmonella Typhimurium. Half the birds were fed a supplemented diet with Safmannan<\/a>\u00ae<\/sup> at 500 g\/ton. At 23 weeks, ceca were collected and analysed for Salmonella<\/em>. A reduction of more than 1 log was found in the supplemented birds. This means there was at least 10 times more Salmonella<\/em>in the cecum of supplemented layers than in control birds.<\/span>[\/vc_column_text][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css=”.vc_custom_1592234538775{background-color: #ffffff !important;}” z_index=””][vc_column][qode_elements_holder number_of_columns=”two_columns”][qode_elements_holder_item vertical_alignment=”middle” horizontal_alignment=”left” advanced_animations=”no” item_padding=”5% 10% 5% 5%” background_color=”#e58734″][vc_column_text]<\/p>\n

During second half of egg production<\/span><\/h2>\n

[\/vc_column_text][vc_single_image image=”27″ img_size=”50×25″ qode_css_animation=”” css=”.vc_custom_1592232787710{padding-top: 5% !important;padding-bottom: 5% !important;}”][vc_column_text]At 56 weeks old, 45 birds were orally challenged with 7×107<\/sup> CFU of Salmonella Enteritidis. 15 birds were not supplemented, 15 were supplemented with Safmannan<\/a>\u00ae<\/sup> at 500 g\/ton of feed, 15 were supplemented with Microsaf<\/a>\u00ae<\/sup>, a probiotic associating 3 Bacillus species, at 500 g\/ton. At 61 weeks, ceca were collected and analysed for Salmonella<\/em>. Reductions between the control and Microsaf<\/a>\u00ae<\/sup>, and the control and Safmannan<\/a>\u00ae<\/sup> were significant (p<0.05). This confirms the capacity of both Safmannan<\/a>\u00ae<\/sup> and Microsaf<\/a>\u00ae<\/sup> to help control Salmonella on layer farms.<\/span>[\/vc_column_text][\/qode_elements_holder_item][qode_elements_holder_item advanced_animations=”no”][vc_single_image image=”404196″ img_size=”full” onclick=”link_image” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][qode_elements_holder number_of_columns=”two_columns”][qode_elements_holder_item vertical_alignment=”middle” horizontal_alignment=”left” advanced_animations=”no” item_padding=”2% 10% 2% 0%”][vc_column_text]Strategies to reduce Salmonella<\/em> prevalence in the poultry industry<\/span>[\/vc_column_text][vc_single_image image=”174″ img_size=”full” qode_css_animation=””][\/qode_elements_holder_item][qode_elements_holder_item vertical_alignment=”middle” horizontal_alignment=”left” advanced_animations=”no” background_color=”#706f6f” item_padding=”5% 10% 5% 10%”][vc_column_text]<\/p>\n

Fill in this form to receive your guide<\/span><\/h2>\n

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Find out more about layers management<\/span><\/h2>\n

[\/vc_column_text][vc_separator type=”transparent” up=”5″ down=”5″][\/vc_column][vc_column width=”1\/4″][vc_single_image image=”396612″ img_size=”full” alignment=”center” onclick=”custom_link” qode_css_animation=”” qode_hover_animation=”zoom_in” css=”.vc_custom_1593403808737{padding-top: 5% !important;padding-bottom: 5% !important;}” link=”\/en\/layers\/layers-immune-modulation\/”][\/vc_column][vc_column width=”1\/4″][vc_single_image image=”396614″ img_size=”full” alignment=”center” onclick=”custom_link” qode_css_animation=”” qode_hover_animation=”zoom_in” css=”.vc_custom_1593403848007{padding-top: 5% !important;padding-bottom: 5% !important;}” link=”\/en\/layers\/layers-gut-health-microbiota\/”][\/vc_column][vc_column width=”1\/4″][vc_single_image image=”396613″ img_size=”full” alignment=”center” onclick=”custom_link” qode_css_animation=”” qode_hover_animation=”zoom_in” css=”.vc_custom_1593403876017{padding-top: 5% !important;padding-bottom: 5% !important;}” link=”\/en\/layers\/laying-performance\/”][\/vc_column][vc_column width=”1\/4″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” el_class=”breadcrumbtxt” z_index=””][vc_column][vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text] [\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][qode_elements_holder number_of_columns=”two_columns” custom_class=”tete”][qode_elements_holder_item vertical_alignment=”middle” horizontal_alignment=”left” advanced_animations=”no” item_padding=”5% 8% 5% 0%”][vc_column_text] Salmonella control in layers to improve food safety [\/vc_column_text][vc_single_image image=”385″ img_size=”65×33″…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":573,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full_width.php","meta":{"footnotes":""},"class_list":["post-1267","page","type-page","status-publish","hentry"],"yoast_head":"\nImprove Food Safety: Salmonella control in Layers | Phileo by Lesaffre<\/title>\n<meta name=\"description\" content=\"Discover our yeast and bacteria solutions to reduce Salmonella pressure in the gut, in the end of rearing, at the beginning of egg production and during second half of egg production\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/phileo-lesaffre.com\/en\/layers\/layers-salmonella-control\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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