Concern by consumers about food safety has resulted in increased pressure on poultry companies to develop effective sanitation programs. Salmonella isolates in hatcheries are often the same species isolated from processing plants. Resistance develops in bacteria after prolonged exposure to disinfectants. The methods available in published literature to detect the efficacy of disinfectants are labor intensive and do not consider how bacteria behave when adhered to a solid surface. We used a recently developed technique, which utilizes the actual surfaces on which the disinfectant is to be applied, to evaluate the degree of resistance to four commercially available disinfectants of 17 bacterial isolates from poultry hatcheries. We found that bacterial isolates within the same genus and species have different sensitivities to the same disinfectant. In addition, disinfectants with similar but not identical chemical formulations have different efficacies against the same bacteria.
You have requested a machine translation of selected content from our databases. This functionality is provided solely for your convenience and is in no way intended to replace human translation. Neither BioOne nor the owners and publishers of the content make, and they explicitly disclaim, any express or implied representations or warranties of any kind, including, without limitation, representations and warranties as to the functionality of the translation feature or the accuracy or completeness of the translations.
Translations are not retained in our system. Your use of this feature and the translations is subject to all use restrictions contained in the Terms and Conditions of Use of the BioOne website.
Vol. 46 • No. 4