Poultry Salmonella


Salmonella is a gram-negative bacterium which belongs to the family of the Enterobacteriaceae, as well as E. coli. The type of Salmonellosis in poultry should be made between the specific host and non-host-specific Salmonella.

The host-specific S. Gallinarum and S. Pullorum are highly pathogenic for poultry. Non-host-specific Salmonella can also infect  mammals, including humans. The two main types are S. Enteritidis and S. Typhimurium. Contamination from poultry to humans can be either by direct contact or by indirect contact by eating infected meat or raw eggs.


Because man can become quite ill from Salmonella contamination, the EU has determined that meat and eggs from the poultry may contain no salmonella. Therefore there are nationwide plans to reduce Salmonella.These measures are mainly concerned with the hygiene in poultry houses and slaughterhouses.


The infection of poultry with Salmonella usually occurs through the mouth by picking up contaminated material. The main sources of contamination are fertilizer, pests, diet / drinking water, people and tools. Young meat and laying chicks are clearly susceptible to an infection. This has to do with an undeveloped immunity and insufficiently formed colonization resistant flora. If there is still Salmonella present in the poultry house it will easily spread through the house.


The occurrence of a Salmonella infection has mainly to do with optimal hygiene. The houses need to be cleaned and disinfected during vacancy but also good hygiene of food and drinking water is essential. In addition, work hygienically (hygiene lock, industrial, etc.) and pest control is important. Vaccination can be a tool to prevent contamination.


Salmonella can survive for a long time in the environment. In favorable conditions Salmonella can survive for several months. Cleanliness is therefore important to reduce the infection pressure, and so to counteract horizontal spreading. It is important to break the infection cycle, so new animals are not infected by residual Salmonella.

Iomlán has developed a special concept for reducing the infection pressure in the stable. The concept consists of three steps to ensure that the infection cycle of Salmonella is broken.

  1. The cleaning with enzymes ensures that the biofilm is broken down. Biofilm is the protective coating of bacteria such as Salmonella. Regular cleaners weaken the biofilm but do not remove it which leaves behind Salmonella in the environment.
    Product:  Glanzym
  2. With an infection, it is important to thoroughly disinfect as much as possible in order to kill Salmonella bacteria. 
  3. After cleaning and disinfection, it is important to populate the area with good bacteria (Dominate Liquid). In a natural way these good bacteria compete with pathogenic bacteria such as Salmonella. This means the salmonella is less likely to multiply by keeping the infection pressure low.
    Products: Dominate Liquid