Salmonella Biomapping of a Commercial Broiler Hatchery

IF 2.1 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Journal of food protection Pub Date : 2024-08-14 DOI:10.1016/j.jfp.2024.100347
Michael J. Rothrock Jr. , Walid G. Al Hakeem , Adelumola Oladeinde , Torey Looft , Xiang Li , Jean Y. Guard
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Abstract

Poultry-associated salmonellosis results in significant costs to poultry producers and consumers. Given the vertically integrated nature of the United States poultry industry, a better understanding of Salmonella ecology throughout all levels of poultry production is essential. One nexus point is the hatchery, where eggs from multiple broiler breeder farms are incubated and hatched, with the chicks being sent to numerous farms; therefore, the hatchery represents an ideal area to understand preharvest Salmonella ecology and flow. To achieve this, a commercial broiler hatchery was biomapped, focusing on Salmonella prevalence and serotype diversity among four major sample type categories (Air, Egg, Water, Facility) across five different places in the prehatch, hatch, and posthatch areas. Following two sets of eggs from broiler breeder farms over two production days, the overall Salmonella prevalence was 26% (48/184). Of the positive samples, the highest prevalence was observed in swabs taken from the floor drains in the facility and transport truck (56%), as well as in the hatch and posthatch hatchery areas (50%). Kentucky (n = 17), Gaminara (n = 12), and Alachua (n = 11) were the dominant Salmonella serotypes, with serotypes of greatest outbreak concern from chickens (Enteritidis) representing only 6.25% (3/48) of all recovered Salmonella isolates. The posthatch transport area, including the underfloor reservoirs of the transport trucks, not only harbored Enteritidis but also the enrichment broths from these Salmonella-positive samples also possessed sequences matching the commercial live-attenuated vaccine Typhimurium strain according to CRISPR SeroSeq analyses. These findings highlight the complex diversity of commercial hatchery Salmonella populations, including identifying facility floor drains and transport trucks as potentially important critical control points for hatchery managers to focus their Salmonella mitigation efforts to reduce loads and serotypes entering live production farms.

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商业肉鸡孵化场的沙门氏菌生物图谱。
家禽相关沙门氏菌病给家禽生产者和消费者造成了巨大损失。鉴于美国家禽业的垂直整合性质,更好地了解家禽生产各个环节中的沙门氏菌生态至关重要。孵化场是其中的一个关键点,来自多个肉种鸡养殖场的鸡蛋在孵化场孵化,雏鸡被送往多个养殖场;因此,孵化场是了解收获前沙门氏菌生态和流向的理想场所。为此,我们对一家商业肉鸡孵化场进行了生物测定,重点关注孵化前、孵化中和孵化后五个不同地点的四个主要样本类型(空气、鸡蛋、水、设施)中的沙门氏菌流行率和血清型多样性。在两个生产日内对肉种鸡养殖场的两组鸡蛋进行检测后,沙门氏菌的总体流行率为 26%(48/184)。在阳性样本中,从设施和运输卡车的地漏以及孵化前和孵化后孵化区(50%)采集的拭子中观察到的沙门氏菌感染率最高(56%)。肯塔基(n=17)、加米纳拉(n=12)和阿拉瓜(n=11)是主要的沙门氏菌血清型,而最令人担忧的鸡疫情爆发血清型(Enteritidis)仅占所有沙门氏菌分离物的 6.25%(3/48)。根据 CRISPR SeroSeq 分析,孵化后的运输区域(包括运输卡车的地板下蓄水池)不仅存在肠炎沙门氏菌,而且这些沙门氏菌阳性样本的富集肉汤也具有与商业减毒活疫苗 Typhimurium 株相匹配的序列。这些发现突显了商业孵化场沙门氏菌种群的复杂多样性,包括确定设施地漏和运输卡车可能是孵化场管理者的重要关键控制点,以集中精力减轻沙门氏菌感染,减少进入活体生产养殖场的沙门氏菌量和血清型。
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来源期刊
Journal of food protection
Journal of food protection 工程技术-生物工程与应用微生物
CiteScore
4.20
自引率
5.00%
发文量
296
审稿时长
2.5 months
期刊介绍: The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.
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