Factors associated with Salmonella enterica, Escherichia coli, and Clostridium perfringens in broiler barns during downtime

Abstract

This thesis is an investigation into the sanitation procedures used within the commercial broiler industry in Ontario and their effect on Clostridium perfringens, Salmonella spp., and E. coli. Samples from the floors of 36 barns were collected over an 11 month period. Laboratory methods included microbiological and molecular analysis. Using multi-level regression models, factors associated with the presence of the bacteria were investigated. Our results, of three a priori variables, suggest that disinfection was a risk factor for C. perfringens. Wooden floors were a risk factor for C. perfringens, E. coli, and, when the barn was wet cleaned, S. enterica. This study identified factors associated with three prevalent pathogens and the impact of sanitation procedures. Based on these results, we propose producers continue to clean their barn after litter removal and choose their sanitation procedure based on the infectious agent they have within their barns.