PRINT ISSN 1222-5304, ISSN-L: 2065-1295, ISSN CD: 2343-9394,ISSN ONLINE 2067-3663
 

THE IMPORTANCE OF CONTAMINATION WITH SALMONELLA SPP. IN ORDER TO OBTAIN SAFE PRODUCTS

Published in Scientific Works. Series C. Veterinary Medicine, Vol. LXI
Written by Ovidiu SAVU, Alexandra OPRESCU, Manuella MILITARU

This paper aims to present the prevention and control of the bacteria from the Salmonella spp. genus in an intensive farm type, with growing ground technology for laying hens. The work is based on studies made at the farm S.C. Avicola Găeşti S.R.L. The bacterias belonging to the Salmonella genus cause various symptoms, from asymptomatic to "typhoid-like" syndromes in children or animals with high susceptibility. In adults Salmonella spp. are mostly responsible for food-borne diseases. For this reason salmonellosis are considered specific zoonoses. The World Health Organization (WHO) considers salmonellosis as one of the most important diseases caused by consumption of contaminated food. Regarding the species, Salmonella typhimurium and Salmonella enteridis are incriminated as the most important causes of food-borne diseases with serious risks in terms of human health. The basic characteristic of Salmonella contamination is that there are no organoleptic changes in order to draw the attention at the possible presence of germs, the eggs have the appearance color, smell and taste unchanged. In this study was used the official RENAR method, more specific the Horizontal method for the detection of bacteria of the Salmonella spp. genus for food offered for public consumption - SR EN ISO 6579: 2003 / AC 2009. Measurements were done for both shell and egg contents, loads being formed of 10 consumption eggs A category, Class L (63-73 g). The results revealed no bacteria of the Salmonella spp. genus regarding both determinations carried out on the shell as well as those that incurred the content (Absent / 25 g shell Absent / 25 g content). Therefore, the compliance of biosecurity measures in farm, bacteriological control of feed, manure and eggs are fundamental requirements in preventing the occurrence of bacteria of the Salmonella spp. genus which may jeopardize the safety and wholesomeness of the products obtained in the poultry sector.

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