FEATURE
Effective control of Salmonella in feed
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by Karen De Ridder, Business Development Manager Preservation & Functional Ingredients, Nutriad, Belgium
measures to kill bacteria in feed but may not completely eliminate Salmonella (re)contamination. In many cases, a combination of heat treatment and chemical treatment is used to kill bacteria.
Control of Salmonella in feed
he control of Salmonella in the animal industry is one of the major challenges. Salmonella is found everywhere and can survive, even at low moisture levels, for a long time. Due to the complexity to control Salmonella, several measurements need to be taken to reduce contamination, growth and survival of Salmonella in feed.
Salmonella is very difficult to control, and every possible tool needs to be used in the prevention programme. Therefore, in general three different strategies are combined to eliminate Salmonella presence in animal feeds. At first, it is important to minimise contamination of ingredients and/or feeds. Secondly, measures should be taken to prevent bacteria from propagating in the feed. A third approach should focus on trying to kill off pathogens as much as possible.
Prevent contamination
Feed ingredients, arriving at the feed mill, are regarded as the predominant source for Salmonella contamination. During each of the subsequent processing steps, additional contamination A ubiquitous threat can occur. Some ingredients have more than 10 processing Salmonella is found everywhere and can survive, even at low steps before it arrives at the feed mill. Therefore, a selection moisture levels, for a long time. Due to the complexity to control of suppliers which are able to provide Salmonella, several measurements need to a specification that their products are be taken to reduce contamination, growth Salmonella negative is essential. At and survival of Salmonella in feed. Nutriad offers a multi-level approach in the prevention of arrival, care should be taken that the Salmonella are one of the leading Salmonella: ingredients don’t contaminate the rest pathogens associated with reduced animal SALMO-NIL of the feed mill. Dust has hereby been performance and food-borne illness in • Decontamination of Salmonella considered as a key risk factor in the consumers. Contaminated feeds and critical raw materials and feedstuffs mill. In addition, maximal eradication critical feed materials such as oil seed • Residual protection against reof rodents, birds and insects inside meals and animal derived protein meals and cross-contamination the feed mill, is a must, as they all can are among the major pathways through • Broad spectrum activity against other foodborne pathogens and be carriers of Salmonella. Likewise, which Salmonella enter the animal food mould and yeast growth people who work in the plant are an production. The link between animal EVACIDE important factor in spreading Salmonella. feeds and both human and animal • Improves drinking water hygiene • Supports feed intake and Special clothing and shoes can help to salmonellosis was already established digestion reduce contamination risk. Needless to many years ago. However, as Salmonella • Reduces horizontal transmission emphasise that, within the whole hygiene are ubiquitous and persistent in a wide of feed-borne pathogens protocol of the feed mill, working with range of materials, they are difficult to ADMIX PRECISION • Gut empowerment clean trucks that transport the final feed tackle with only a single control measure. • Improved animal performance to the customers is of critical importance Thermal processing is one of the important • Reduction of Salmonella colonisation
24 | September 2018 - International Aquafeed