Pullorum disease in poultry is caused by the bacterium Salmonella pullorum. The disease affects mainly young chicks, but can also affect older chickens, and other domestic fowl.[1]
In young flocks mortality can be very high, between 80 [2] and 100 percent. [3] Symptoms include weakness or depression, white diarrhea and cluster near heat sources.[3]
The historical name for this disease is bacillary white diarrhea.[3] Pullorum bacteria were identified in 1899, and a blood test was developed in 1913.[2] To control the disease in the US, the National Poultry Improvement Plan was implemented in 1935.[2] By 1970, testing, identification and destruction of infected flocks had generally eradicated the disease. [citation needed]
Treatment of Pullorum is not recommended, as the goal is the eradication of the disease.[3] Most US states ban the import of poultry unless they are certified pullorum clean.[4]
In Canada, Pullorum is a "reportable" disease - all suspected cases must be reported to Canadian Food Inspection Agency (CFIA). Canada has been considered free of the disease since the 1980s.[1] Ontario requires all breeder flocks to be registered and mortality monitored. A high mortality incidence would trigger testing of dead birds. Hatcheries must be registered and undergo routine surveillance testing.[5]
References
edit- ^ a b "Fact Sheet - Pullorum Disease and Fowl Typhoid". 5 August 2012. Retrieved 2020-03-29.
- ^ a b c Williams, Zac. "History and Importance of the National Poultry Improvement PlanProtecting poultry since 1935". Chicken Whisperer. Retrieved 2021-04-27.
- ^ a b c d Davison, Sherrill (October 2019). "Pullorum Disease in Poultry". Merck Manual. Retrieved 2020-03-29.
- ^ "National Poultry Improvement Plan (NPIP)". USDA. 2021-06-02. Retrieved 2021-04-27.
- ^ "Ontario Hatchery and Supply Flock Policy". Ontario Ministry of Agriculture Food and Rural Affairs. Retrieved 2021-04-27.