Informe de pasantía profesional Empresarial Elanco – Región Andina (Bioprotección). Bioprotección como programa de profilaxis general para Salmonella en una granja de postura comercial en Cundinamarca.

Abstract

The present work is intended to describe the general prophylaxis approach against Salmonella in a commercial layer farm located in the department of Cundinamarca in Colombia. The mentioned approach is based on the "bioprotection" program which focuses in particular on the systematic control of the domestic fly as one of the most important vectors of Salmonella in the context of the poultry industry. Salmonella is directly linked to poultry production more than other species. Out of the +2600 existing serovars, only few of them are highly relevant for the poultry industry in Colombia and worldwide: being S. Enteritidis, S. Typhimurium the most prevalent serovars of public health importance; on the other hand, and the serovars S. Gallinarum and S. Pullorum being responsible for avian disease. The transmission of Salmonella is multifactorial, therefore, it is only possible to reduce its 21 transmission (impossible its "eradication"). This bacterium is associated with multiple risk factors and various sources of infection; likewise Salmonella has the peculiarity of having a prolonged survival in the environment, as well as the ability to invade cells (intracellular persistence), which hinders its neutralization by the cells of the immune system. In addition, Salmonella presents high resistance to the majority of antibiotics currently available in poultry production. The impact of Salmonelosis has been quantified in each of its dimensions: for the consumer, society and for the poultry industry. In this sense, the poultry industry devotes efforts to consolidate a holistic approach based on general and specific prophylaxis, focusing on those measures at farm level (pre-harvest) which represent the foundational pillar to reduce infection pressure, being complementary to those interventions in the processing plant (post harvest) in order to reduce the load of bacteria that reaches the food chain.