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Salmonellosis

Salmonellosis (salmonellosis) is an infectious disease of birds, mainly young animals, characterized by diarrhea, conjunctivitis, septicemia, intestinal damage and exhaustion.

Etiology. The causative agents of the disease S. typhimurium, S. enteritidis, S. сholeraesuis, short gram-negative, motile, spores and capsules not forming sticks.

In the environment, it retains its biological properties for 8-14 months, inactivated at 75 ° C for 30 minutes, when boiled - instantly.

Epizootology. Epizootics are more often observed among young animals (1-80 days old) of waterfowl and pigeons.

The meat and eggs of an adult bird serve as a source of foodborne toxicoinfections for humans.

The main source of the causative agent of the disease is a sick and sick bird, which excretes the pathogen with droppings, urine, and outflows from the beak. Infection occurs through the digestive tract, respiratory tract, conjunctiva and transovarially. Salmonellosis is characterized by stationarity.

Pathogenesis. The causative agent multiplies in the intestine. With a decrease in the resistance of the bird organism, it penetrates the bloodstream by the lymphogenous route and causes septicemia.

Symptoms and course. The incubation period lasts from several hours to 7 days. The disease proceeds lightning fast, acute, subacute and chronically. Acute salmonellosis occurs mainly in young animals. In sick birds, labored breathing, general weakness, drowsiness, and a decrease in appetite are noted. Nervous phenomena are characteristic - seizures of convulsions, during which birds fall to the ground, tip over on their back, throw their head back (throwing disease). Then paralysis of the legs and wings appears. In the acute course of the disease, mortality reaches 70% -80%.

In a chronic course, diarrhea, swelling of the joints, paresis, and paralysis are observed. In young animals over 1.5 months of age, symptoms of lung damage are noted.

Pathological changes.
In the acute course of salmonellosis, changes reveal an increase in the liver with fibrinous overlays, necrotic nodules in the section, the gall bladder is full of bile. With subacute and chronic salmonellosis in the colon, pinpoint hemorrhages are detected, the spleen and kidneys are enlarged.

Diagnosis. When making a diagnosis, it is necessary to take into account epizootological data, clinical signs, pathoanatomical changes with the mandatory conduct of microbiological studies and the formulation of RA and CCRNG. The diagnosis is considered established when isolating a culture with characteristic properties and determining the serotype from the pathological material; with positive RA with serum in dash 1: 100-1: 200, taking into account clinical and epizootological data.

Salmonellosis must be differentiated from Escherichiosis, infectious sinusitis, infectious hepatitis, eimeriosis, pasteurellosis.

Treatment. Recently, nitrofuran drugs and antibiotics have been successfully used for treatment.

As a specific agent, polyvalent antitoxic hyperimmune serum against escherichiosis and salmonellosis in a dose of 0.5-3 ml is used.

Prevention and control measures. For active immunization of waterfowl, a dry live vaccine is used against salmonellosis of waterfowl. When establishing a diagnosis on the farm, restrictions are introduced.

Sick birds are isolated and treated. Hyperimmune serum at a dose of 0.25-1 ml is administered to the rest of the bird. After 5-7 days, the ducklings are vaccinated twice with an interval of 3-5 days with a dry live vaccine against salmonellosis of waterfowl.

Restrictions are removed 1 month after the last case of a disease or mortality of birds.
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Salmonellosis

  1. Salmonella
    Salmonellosis of birds (Latin, English - Salmonellosis; paratyphoid, infectious diarrhea of ​​birds) is a disease characterized by an acute course of septicemia in young animals and latent infection in an adult bird. Historical background, distribution, hazard and damage. Salmonella is widespread. Salmonella was first isolated from pig organs by American veterinarians Salmon and Smith in 1885.
  2. Salmonella
    Salmonellosis (lat., English - Salmonellosis; paratyphoid) - a large group of zoonotic diseases of mainly farm animals, characterized in young animals with acute course of fever, septicemia, toxicosis and diarrhea, and with subacute and chronic - pneumonia and arthritis; in adult females, by abortion; in humans, it proceeds in the form of foodborne toxicoinfections (see color insert).
  3. SALMONELLOSIS AND THEIR PREVENTION
    According to the classification of foodborne diseases, salmonellosis was previously assigned to the group of microbial food poisoning that causes toxic infections. Currently, according to the current classification, salmonellosis is assigned to the group of acute intestinal infections, where they are allocated in an independent section: "Other salmonella intestinal toxicoinfections." However, in their appearance, course, prevention, they also
  4. SALMONELLOSIS (SALMONELLOSIS)
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  5. Salmonella
    Salmonellosis (lat., English. - Salmonellisis) - a disease of adult bees, manifested by damage to the digestive system. The causative agents of the disease. The disease can be caused by various representatives of the genus Salmonella: S. typhimurium, S. gallinarum-pullorum, S. enteritidis, S. dublin, S. florida (see Part 1, Salmonella). Salmonella is pathogenic to animals and birds of many species and is often found
  6. Salmonellosis
    Salmonellosis (salmonellosis) - an infectious disease of young animals, characterized by a violation of the digestive tract, the development of toxemia, sepsis, sometimes metritis and abortion. Etiology. The causative agent of the disease is a gram-negative movable rod with rounded ends, it does not form spores and capsules, it is relatively stable in the external environment. Disease in small animals
  7. Salmonellosis
    Salmonellosis (salmonellosis) is an infectious disease of young farm animals and fur animals, characterized in acute course by fever and enteritis, and in chronic - pneumonia and damage to joints. Etiology. The causative agent in piglets is S. cholerae suis and its variants; in calves - S. dublin, less commonly S. typhimurium and S. enteritidis; in lambs, S. abortus ovis; in foals
  8. Salmonella
    Salmonellosis is an acute infectious disease caused by microbes of the genus Salmonella, occurring mainly with gastrointestinal tract lesions, less often in the form of generalized forms. Clinical diagnosis The incubation period for the alimentary route of infection is 12-24 hours, for contact - 3-7 days. Gastrointestinal form. Gastritis, enteritis, gastroenteritis. The onset is acute. Fever, pain in
  9. Salmonellosis
    Cause The causative agents of the disease are salmonella, motile sticks with flagella, which are found in foods such as eggs, meat and milk. Favorable conditions for the propagation of salmonella are created in hot weather. Products at risk include ice cream, creamy desserts, mayonnaises, salads, egg-protein based dishes (creams, cakes), milkshakes, soft-boiled eggs, etc.
  10. Salmonellosis and other acute intestinal diarrheal infections
    Training target: using diagnostic algorithms, be able to establish a diagnosis of salmonellosis, escherichiosis and other acute intestinal diarrheal diseases, determine the clinical form, severity, stage of the disease, and prescribe adequate treatment; conduct dispensary observation. Assignment for independent study of the topic. Using the textbook and lecture material for the acquisition
  11. Salmonellosis of ostriches
    Salmonellosis is an infectious disease characterized by septicemia, a fibrinous diphtheria of the intestine. Etiology. In ostriches, Salmonella enteridis is most often isolated. These are short gram-negative movable sticks with rounded ends. They do not form spores and capsules; they are cultivated under aerobic and anaerobic conditions. Epizootological data. The main source of pathogen
  12. Salmonellosis
    These are intestinal diseases caused by bacteria of the Salmonella genus (with the exception of Salmonella, which causes typhoid fever and paratyphoid fever), with severe symptoms of intoxication. These microorganisms are stable in the environment, tolerate low temperatures, survive in water and household items at room temperature for up to 45-90 days. In salted meat - 2-3 months, in milk - 2-40 days. At
  13. Salmonellosis
    Salmonellosis is an acute infectious disease of humans and animals caused by Salmonella serovars and occurs in children more often in the form of gastrointestinal, less often typhoid-like and septic forms. Etiology. Salmonella are motile gram-negative bacteria that do not have capsules and do not form spores. The main antigens of Salmonella are flagella (H), antigens of the cell wall (O) and
  14. Salmonella
    Salmonellosis is an acute infectious disease caused by salmonella, most often Salmonella tyrhimurium. Cats are sick much less often than dogs, although epizootics also occur, especially in kittens (R.M. Gaskell, M. Bennet, 1999). Infection occurs alimentary by eating salmonella-contaminated foods or wild bird meat. As a contributing factor, immunosuppression is isolated.
  15. Salmonellosis
    Salmonellosis is an infectious disease of bee families, accompanied by the death of adult bees. Etiology. Pathogen - Sal. typhi murium, Sal. cholerae suis, etc. It is gram-negative, motile (except Sal. Pullorum gallinarum), spore and capsules not forming a stick. Optional aerob, size 2-4 x 0.3-0.5 microns. It is well stained with all aniline dyes. Epizootology. Disease
  16. FOOD SALMONELLOSIS
    Salmonellosis is an infectious disease of mammals and birds, proceeding very diverse, but most often in the form of typical toxicoinfections. The main transmission routes are food, less often - contact. HISTORY REFERENCE. In 1885, American microbiologists Salmon and Smith isolated a bacterial culture from the meat of sick pigs, which later became part of an extensive group of microorganisms called
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