quiz 3:

Question 1

what kind of salmonella in eggs

Answer 1

Salmonella enterica subspecies enterica

serovar Enteritidis

Question 2

salmonella serovar in meat

Answer 2

Infantis, Heidelberg, Enteritidis

Question 3

APEC

Answer 3

avian pathogenic E. coli

Avian pathogenic strains are typically not the same as those of concern for human health, but both may occur in poultry

Question 4

strain of salmonella in 1930s tha caused mass mortality

Answer 4

Salmonella enterica subsp. enterica serovars gallinarum and pullorum

Up to 80% losses in baby poultry

Coincided with the initiation of shipping chicks and poultry via US mail. Spreading genetic stock also spread disease.

Question 5

— is the testing program for salmonella in the US started in 1935

Answer 5

National Poultry Improvement Plan (NPIP)

Salmonella serovars Gallinarum and Pullorum are essentially eradicated in commercially bred and grown US poultry.

The program has been expanded to control other pathogens.

Gallinarum and Pullorum were poultry-adapted strains not pathogenic to humans. Their absence in the microbiome of poultry left a power vacuum for other Salmonella.

Question 6

—- were poultry-adapted strains not pathogenic to humans. Their absence in the microbiome of poultry left a power vacuum for other Salmonella.

Answer 6

Gallinarum and Pullorum

National Poultry Improvement Plan (NPIP)

Question 7

how can salmonella spread

Answer 7

both vertically and horizontally.

** Vertical transmission**: hen-to-egg (and to chick, if fertile)
* Bacteria can be deposited into the egg directly with an infected yolk.
* Bacteria can access the inside of the egg through shell contamination (entry via shell crack or pore)

Horizontal: bird-to-bird or other organism-to-bird (commonly rodents, insects)

Question 8

In general, Salmonella infect poultry either —

Answer 8

systemically or enterically

Systemic infections are more commonly due to vertical transmission (chicks born with high vacteria burden)

Enteric Salmonella infections are most common in poultry

Question 9

Only — infected individuals can shed directly into yolks (via infected ovaries)

Answer 9

systemically

Question 10

systemic or enteric salmonella is more common in poultry?

Answer 10

enteric

Enteric shedding can cause vertical transmission if bacteria contaminate an egg leaving the cloaca.

Question 11

NPIP programs certify Salmonella-free —- (certain serovars) and Salmonella-monitored —-

Answer 11

pedigree stock

parent stock

Question 12

—- use modified non-pathogenic serovars to outcompete pathogenic strains for gut
colonization

Answer 12

Modified live vaccines

Question 13

— vaccines increase circulating antibody levels to decrease vertical shed potential

Answer 13

Bacterin
(killed)

given to parent/layers cause increased maternal antibodies

Question 14

the 1987-2010 egg salmonella outbreak led to the —

Answer 14

FDA egg rule

Question 15

— is a voluntary state program started in 1992 that was a model for the FDA egg rule

Answer 15

Pennsylvania Egg Quality Assurance Program
(PEQAP)

Question 16

FDA egg rule regulates any flock —

Answer 16

> 3,000 layers,
those who store and transport eggs

Question 17

what needs to be done in the FDA egg rule

Answer 17

Requires an SE monitoring plan

Shell eggs must be clean, refrigerated within 36 hours of lay, eggs held at or below 45ºF

Requires testing and controls of vertical and horizontal transmission:

pullets must be raised under NPIP ”SE monitored” conditions from clean parent stock

Question 18

FDA egg rule
horizontal spread control by

Answer 18

Pest control and monitoring

Biosecurity – limits introduction of SE to the farm

Cleaning and Disinfection – required at depopulation if any positive SE test

Question 19

what kind of testing used for FDA egg rule

Answer 19

Environmental sampling
swabbing manure

Mandated to occur during periods of bird stress and major physical demands- GI
microbiome disruption predisposes for Salmonella shedding

Just pror to onset of lay, just after peak-lay, after any molt

Question 20

— is only mandated after a positive environmental test is confirmed as being SE or same serologic group

Answer 20

Egg Testing

1,000 eggs tested every 2 weeks
4 consecutive tests must come back negative before normal production can resume

Question 21

when positive for SE
All raw eggs laid between tests must be sold for —

Answer 21

pasteurization, destroyed, or held for sale until the next test comes back negative

Question 22

Egg testing tries to differentiate between a — shed of Salmonella vs a — by testing over an extended time

Answer 22

transient GI

systemic infection (vertical transmission)

Question 23

vaccines in meat birds

Answer 23

vaccinate parent stock with vaccines based on what serotypes are detected in the field

Question 24

— regulates safety of meat
and poultry meat in the US

Answer 24

USDA’s Food Safety and Inspection
Service (FSIS)

Question 25

The — will work with plants starting at — to keep numbers down, but after a plant fails the maximum percent, it may be subject to recalls and suspension of inspection.

Answer 25

USDA

½ of the listed percent

meat birds

Question 26

how to test for salmonella in meat birds

Answer 26

bird in bag

rinsed in buffered peptone water
then tested- any type of salmonella is +, even if not pathogenic to humans

Question 27

key idea of salmonella prevention at meat plant

Answer 27

decrease enteric contamination, sanitize carcass

Pre-harvest:
* Some broiler companies use modified live vaccines to decrease Salmonella counts
* Time bird arrival at the plant to coincide with best gut barrier integrity after last feeding

At the plant:
* Careful design eviscerates and removes the GI system early
* Washes and scalds help to remove surface contamination
* Antimicrobial controls are employed such as acidic rinses and sprays, bacteriophage
application (some comminuted products), and chill systems to prevent bacteria replication by reaching refrigeration temperatures as quickly as possible

Question 28

In addition to testing for bacterial contamination, broiler and turkey operations regularly test — of their flocks pre-harvest for antibiotic and pesticide
residue.

Answer 28

organs and fat

Question 29

Salmonella prevention requires — from the breeding stock of birds through product processing.

Answer 29

wholistic attention

vertical and horizontal

Question 30

— controls egg safety
— controls meat safety

Answer 30

FDA
USDA FSIS

Question 31

— establishes key safety standards to protect the food safety of raw shell eggs.

Answer 31

The FDA Egg Rule

Question 32

US poultry products are regularly tested for — and continuously monitored for wholesomeness and — risks.

Answer 32

residues

microbiologic