hazards of Salmonella
hazards of Salmonella are
1-It can cause enteric disease (gastroenteritis) in young calves, resulting in diarrhea.
2-In adult cattle, Salmonella Dublin can cause more systemic illness including pyrexia (fever), lethargy, diarrhea, and sometimes abortion in pregnant cows.
3-Cattle can become asymptomatic carriers of Salmonella, shedding the bacteria intermittently in feces for life. This makes it difficult to fully eradicate Salmonella from a herd.
4-As a foodborne pathogen, Salmonella contamination of beef and dairy products is a major public health concern. Humans can be infected through consumption of contaminated meat or dairy.
5-Environmental reservoirs like contaminated bedding sand allow Salmonella to persist in a dairy farm environment and serve as a source for cyclical re-infection of the herd. This perpetuates the problem.
prevent Salmonella contamination and transmission on dairy farms :
1-Use clean, preferably recycled and disinfected, sand for cattle bedding. This reduces contamination and antibiotics the native microbes help inhibit Salmonella growth.
2-Frequently remove soiled bedding that may contain feces with Salmonella to limit bacterial contamination and transmission via infected feces.
3-Avoid introducing cattle that may be asymptomatic Salmonella carriers to the herd, where they can shed bacteria. Test and quarantine new cattle first.
4-Follow general hygiene and biosecurity measures - e.g. having dedicated boots/coveralls per pen, washing hands between pens, cleaning equipment properly between uses.
5-Identify and isolate any clinically infected cattle showing diarrhea or fever, and treat infections early to avoid prolonged shedding.
6-Use manure storage and treatment methods, like composting at proper temperatures, that will help destroy pathogens like Salmonella.
7-Have an effective control program for common Salmonella vectors like rodents, birds, and insects. Reducing spread via fomites is key.
8-Follow food safety guidance for proper handling, cooking, and storage of beef and dairy products for human consumption.
9-Following good management and hygiene practices on farm and with food processing can reduce Salmonella transmission routes.
