Salmonella in livestock discusses what salmonella are and why they are important. Addressed are sources of infection, prevention and treatment, and precautions for human food products. Included is information on the disease in swine, cattle, poultry, and other animals

Bailey, James H.

Lucas, Thomas E.

English

Public Research Access Institutional Repository and Information Exchange

South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange SDSU Extension Fact Sheets SDSU Extension 1971 Salmonella in Livestock Thomas E. Lucas James H. Bailey Follow this and additional works at: https://openprairie.sdstate.edu/extension_fact Recommended Citation Lucas, Thomas E. and Bailey, James H., "Salmonella in Livestock" (1971). SDSU Extension Fact Sheets. 1218. https://openprairie.sdstate.edu/extension_fact/1218 This Fact Sheet is brought to you for free and open access by the SDSU Extension at Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. It has been accepted for inclusion in SDSU Extension Fact Sheets by an authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For more information, please contact michael.biondo@sdstate.edu. Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices. SDSU ® Extension For current policies and practices, contact SDSU Extension Website: extension.sdstate.edu Phone: Email: 605-688-4 792 sdsu.extension@sdstate.edu SDSU Extension is an equal opportunity provider and employer in accordance with the nondiscrimination policies of South Dakota State University, the South Dakota Board of Regents and the United States Department of Agriculture. f FS 534 Salmonella • 1n Livestock Cooperative Extension Service: South Dakota State University and U. S. Department of Agriculture Salmonella • Livestock FS 534 By Thomas E. Lucas, D.V.M., Assistant Prof essor of Veterinar y Science, and James H. Bailey. D.V.M., Extension Veterinarian What Are Salmonellae? Salmonellae are a large group of bacteria capable of causing disease in man and animals. More than 1,300 different Salmonella have been isolated from wild and domestic animals, including birds, reptiles, insects, and man, and from their environment. Why Are They Important? All Salmonellae are considered potential patho-gens ( disease-producing organisms), causing illness (Salmonellosis) in man and animals. In man, infec-tions with these bacteria cause moderate to severe symptoms, with recovery in a few days, or severe com-plications such as bloody diarrhea, dehydration and even death. Salmonella gastroenteritis ( scours or diarrhea), which causes dehydration and death, results in severe economic loss to livestock and poultry producers. These bacteria are especially important because of their public health significance. The disease can be transmitted to man through contaminated meat, fish, and other animal products such as eggs and milk. The National Communicable Disease Center refers to Salmonellosis as the most prevalent animal health-human health problem. There are an estimated 2 million human cases each year in the United States which cost the American economy an estimated $300 million. Although impossible to evaluate, the eco-nomic loss to the livestock industry is substantial. Salmonellae in Swine Salmonellosis is not a major disease in swine from a clinical stand point. The usual sign of this disease is an enteritis ( inflammation of the intestines) in young pigs 2-4 months of age. The incidence of Salmonella infection in swine is not known because pigs often are healthy carriers of the infectious agent and no disease signs are noticed. Salmonella infections in swine can cause disease in young animals and also be a source of contaminated pork products. Salmonellae in Cattle Increasing numbers of Salmonellae have been isolated from diseased animals as well as from appar-ently healthy ones in the past few years. Enteritis ( scours, diarrhea) caused by Salmonellae is rather common in young calves. Disease also occurs occa-sionally in adult cattle as the result of these infections. The disease in young calves often leads to dehydra-tion, septicemia (generalized infection) and death. As with swine, healthy carriers go to market and there constitute a reservoir of infection. Salmonella in Poultry Salmonella infections, other than pullorum and typhoid, are not major diseases of chickens. However, chickens do harbor the organisms and can be a source of infection to other livestock as well as to man. Sal-monella infections in very young goslings and turkey poults cause high mortality. Salmonellae in these birds cause an enteritis and a fatal septecemia (blood-poisoning). As the birds reach 3 to 4 weeks of age, mortality is reduced considerably but the survivors re-main carriers of the infection. Salmonella in Other Animals Sheep, dogs, rodents, birds, and turtles can all be infected with Salmonellae and may be a source of in-fection when they come in contact with other animals and humans. Sources of Infection Sources of infection for animals and poultry are many and varied. Salmonella organisms can survive outside the animal host for varying lengths of time and can contaminate the environment and infect other animals moving into this environment. With few exceptions, Salmonellae can infect many species of animals so that any infected animal can be the source of infection to another. Salmonellae from infected animals often find their way into animal by-products ( animal protein supplements) and then back into susceptible animals that consume feed containing these products. The ac-companying diagram shows possible sources of infec-tion and ways in which these infections can be trans-mitted. FEED WATER RODENTS ENVIRONMENT OTHER it CATTLE H AN POULTRY What Is Being Done About Salmonellosis? Under the Federal Food, Drug and Cosmetic Act, any food or feed containing Salmonellae is consider-ed adulterated and is removed from the market. The Food and Drug Administration is actively checking samples of many products for the presence of Salmon-ellae and follow-up on any positive samples is carried out by FDA personnel. The Animal Health Division of the USDA has an active, voluntary program with the processors of ani-mal by-products. This program is designed to aid them in producing Salmonella-free products. Prevention, Treatment of Salmonellosis Preventive measures useful in controlling Salmon-ella infections revolve around good husbandry and management practices. These include thoroughly cleaning and disinfecting housing before new herds or flocks are placed in them, segregating ill animais, controlling rodents, providing clean, fresh water and preventing contamination of feed. These and other measures that would reduce the chances of acquiring an infection from any of the sources listed earlier would be helpful. Treatment of Salmonellosis depends on the sever-ity of the case and the sensitivity of the organisms to various antibiotics. The antibiotic sensitivity is quite variable and therefore treatment with these drugs is not always successful. Human Food Products Most cases of Salmonella food poisoning in people are due to inadequate cooking or by contamination of foods by food handlers that are carriers of the Sal-monella organisms. Precautions: • Wash hands thoroughly before handling any food. • Thoroughly wash all foods that are eaten raw, such as vegetables or fruits. • Keep all cooking utensils washed and clean. • Place meat, poultry and other perishables in the refrigerator immediately upon re-turning from the ma-rket. • Cook poultry, pork and ground meat un-til done. A temperature of 165 degrees will destroy Salmonella. Steaks and roasts will have only surface contamina-tion and could safely be served rare. • To avoid contamination of cooked foods, promptly refrigerate at a temperature of 40 degrees or below. CONSULT YOUR VETERINARIAN-HE'S TRAINED TO HELP YOU PREVENT LOSSES FROM DISEASE Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the United States Department of Agriculture. () (/') 0 -o 0 "'O - CD CD .., C 9_ :::, -· -· < < CD CD m ~ X -· -- Cl) ► '< :::, (!l O ~-~-:::, 0 n Q..:::, £..Cu, c. ~ .., (/') < CD • -· 0~ CD •• "'O (/') 0 0 ~ C 3 :r ~ 0 - 0 0 ~ ...... o 0 John T. Stone, Dean of Extension, South Dakota State University , Brookings . 3M-3-71-File: 4.11-1448 -· :::, r--· < CD "' -+ 0 n ~ ~ Cl -3 0 :::, CD --Cl .,, en (II c.., ,,. 

Salmonella in Livestock

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Salmonella in Livestock

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