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The percentages of Salmonella-positive fattening flocks of broilers and turkeys are
shown in Figure 1, and total numbers in Table 19. In 1995, the overall proportion
of positive flocks was in excess of 3 %. After that, their combined proportion
remained well below 1 %, except for a rise in 1999 (2.1 %). Besides contamination
originating in broiler hatcheries, the increase in 1999 was also affected by the
inclusion of pre-enrichment in the analysis of samples. After 1999, the proportion
constantly declined and was only 0.15 % in 2004.
Serotypes isolated fattening flocks of broilers and turkeys are shown in Tables 20.
and 21. Around 10 serotypes were identified in broilers and seven in turkeys. The
most common serotype in broilers during 1996 - 2004 was Infantis, but Livingstone
has been most frequently isolated serotype since 2001. Typhimurium was
isolated from only one fattening flock in 2001 (DT 1) and Enteritidis did not at all
occur in broilers from 1996 to 2004. The most common serotype among turkeys
has been Typhimurium, and Enteritidis was isolated from turkeys in three years.
Enteritidis strains were of phage type DT 4 (Table 22), and the most common
phage type of Typhimurium strains was DT 1 (Appendix 1).
The percentages of Salmonella-positive samples of poultry meat are shown in Figure
2. In 1995, they represented 9.4 %; since 1998, the proportion constantly has
been below 0.8 %, and from 2000 onwards, 0.2 % or less. Not even the increase
in the number of positive fattening flocks in 1999 raised the number of positive
meat samples, Hence, it can be deducted that more efficient cultivation methods
have prevented Salmonella-contaminated meat from reaching consumption.
Näytteitä kpl / No of samples
1200
1000
800
600
400
200
0
2.4.3 Discussion
Siipikarja / Poultry 1995-2004
1995 1996 1997 1998 1999 2000 2001 2002 2003 2004
Siipikarjan liha / poultry meat
Salmonella control of poultry is primarily based on the control of production
farms and prevention of Salmonella infection. Controlling primary production and
regular sampling is particularly important poultry, as Salmonella infections are
not generally as evident as diseases in animals. Faecal samples from broilers,
turkeys and laying hens are analyzed in all stages of production, and hatcheries
are also regularly examined for Salmonella. Thus, the objective is to detect Salmonella
infections in the early stages before broilers and turkeys are slaughtered
or prior to laying eggs. This efficiently lessens the probability of eggs or meat
contaminated by Salmonella reaching consumption. In addition, meat samples
taken from the production line are regularly examined in cutting plants.
Salmonella control and occurence of Salmonella from 1995 to 2004
10
9
8
7
6
5
4
3
2
1
0
% positiivisia lihanäytteitä / % positive meat samples
% positiivisia / % positive
Figure 2. National Salmonella
Control Programme: Occurence
of Salmonella in poltry samples in
1995 - 2004