Molting and Salmonella enterica serovar enteritidis infection: the problem and some solutions

USDA/ARS Southeast Poultry Research Laboratory, 934 College Station Road, Athens, Georgia 30605, USA. pholt@seprl.usda.gov

Induced molting is an important economic tool used by the egg industry to recycle an aging layer flock. It is estimated that approximately 70% of the flocks nationwide and almost 100% in California are molted annually. Considering that there are approximately 240 million hens in production in the U.S., a rough estimate of the numbers of hens molted every year would be between 144 and 168 million birds, a substantial number. There are many methods to induce molt, but feed removal until hens lose a specific weight is the most prevalent molt strategy in the U.S. However, experimental studies in our laboratory have shown that induced molting via feed removal depresses the immune system of hens and exacerbates a Salmonella enteritidis (SE) problem in a simulated flock situation. Molted hens excreted significantly higher SE numbers in the feces, had higher numbers of SE in internal organs, and exhibited more intestinal inflammation. Molted hens were 100- to 1,000-fold more susceptible to infection by SE and therefore more readily transmitted the organism to uninfected hens in neighboring cages. With the problems identified, solutions were sought, and several were successful in ameliorating the SE issue. Antibiotic therapy, vaccination, and use of low-energy, low-calcium diets to molt hens all dramatically decreased SE shedding during molt. All of the solutions provide the producer with many potential solutions to the SE food safety issue and still allow them to recycle their hens.

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