Between the 24th and the 26th of October, ChileCarne participated in the XVI Seminar on Pathology and Poultry Production , organized by the AMEVEA (Association of Veterinary Doctors Specialists in Poultry Farming) and FAVET of the University of Chile held in the city of Viña del Mar, important gathering to work on strengthening the technical skills related to poultry production, as well as to discuss topics of interest to the industry.

Some of the issues addressed had to do with animal welfare: the effect of density (kg / m2), the management of the microclimate within the pavilion and the feeding of breeding birds were revealed. Given this, Pedro Guerrero, Technical Manager of ChileCarne commented: “It is important to take these aspects into account, as they have a high financial impact on production and, therefore, directly influence costs and efficiency.”In addition, the activity highlighted that the entire normative is based on European requirements, a trend that more and more countries have been following.

Regarding education for the prevention and control of avian influenza, the results of the plan applied in the Georgia-USA State, focused on biosecurity and effectiveness for outbreak control, were highlighted; which revealed that it is a highly effective tool with continuous and permanent effects. It is subjected to constant audits to verify compliance and continuous improvements.

Finally, the impact and control of Salmonella were reviewed. The United States presented a major outbreak of Salmonella Infantis, which, added to the change in regulations, has led to failures inside of the plants in that country. To find a solution they had to focus their efforts in the whole production line and pay attention to all details, including the control of the Alphitobius beetle and of birds, most increased disinfection and farm breaks, use of live vaccines and autogenous vaccines and the biosecurity of the staff. Within the set of actions taken, the most effective results have been from the vaccines and organic acids in the food factory.

Thanks to: FAVET Universidad de Chile