ISSUE FOCUS FEED & ADDITIVE MAGAZINE August 2023 35 “The European Union summary report on trends and sources of zoonoses, zoonotic agents and foodborne outbreaks in 2016 reveals that in 2016, 1.47% of the EU breeding flocks were tested salmonella positive and 3.71% of adult laying hens flocks were tested positive. Salmonella enteritidis seems to play a dominating role in the European salmonellosis; in 48.5% of all the cases, isolates that belong to S. enteritidis were reported and it is mostly associated with the consumption of eggs, egg products and meat. When you look at the above numbers, you can clearly see that there is a strong need to control salmonella in your birds.” THE IMPORTANCE OF PREVENTING SALMONELLA IN LAYING HENS Diogo T. Ito Global Layer Nutritionist Hendrix Genetics Layers Dr. Freek Thomassen Veterinarian DVM Hendrix Genetics Layers Salmonellosis belongs to the most important foodborne zoonoses throughout the world. According to the European Food Safety Authority (EFSA), each year over 90,000 salmonellosis cases are reported in the European Union. While for the United States, the CDC (Centers for Disease Control and Prevention) estimates that about 1.2 million illnesses and 450 deaths occur every year. The CDC estimated that food is the source for about one million illnesses in the USA. For Europe, a significant decreasing trend of salmonellosis has been observed between 2008 and 2016. However, the recent Salmonella enteritidis outbreaks contributed to a change in this decreasing trend in both humans and poultry. WHAT IS SALMONELLA? Salmonella is a bacterium that can cause an illness called salmonellosis in humans. Salmonella is commonly found in the intestines of healthy birds and mammals. In humans, the risk of a Salmonella infection is associated with the consumption of contaminated food. The food categories posing the greatest hazard to public health include raw meat and raw meat prod-
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