Transcript Dinasal PowerPoint Presentation

DINATEC
DIVERSIFIED NUTRI-AGRI TECHNOLOGIES INC.,
INTEGRATED SALMONELLA MANAGEMENT
SALMONELLA OVERVIEW
Dr. D.E. Salmon, an American bacteriologist and veterinarian, was
first to isolate Salmonella in 1885.
Salmonella grow best at temperatures above 10 o C in
environments with a pH range of 6-7.5.
Salmonella are facultative anaerobes classified as genus three in
the Family Enterobacteriaceae.
Salmonella is a food poisoning organism that, under proper
conditions, grows at extreme fast rates often doubling populations
within 15 minutes.
20 million people worldwide are infected yearly by Salmonella
resulting in approximately 500,000 deaths.
90
Fr o ze n fo o d s
M e a t s a la d
77
4
D r ie d W h o le E g g
350
E g g S h e lls
D r ie d C a t tle f e c e s
P o u lt r y f e c e s
1000
9
99
R o a c h P e l le t s
148
R o d e n t fe c e s
S w ee per dust
P la s t ic c o v e r s lip s
C lo th
P a s t u r e / E a r th
300
93
228
200
SALMONELLA OVERVIEW
Non-pullorum salmonella serotypes, such as typhimurium,
enteritidis and heidelberg, are the causative bacterial agents in
most cases of reported food poisoning.
In 1989, England and Wales reported 30,000 cases with 61
deaths. About 45, 000 cases occur annually in North America, but
with a lower mortality rate (Toman, 1990).
Economic losses due to salmonellosis in the USA are estimated to
be in excess of US$1 billion and possibly as much as 4 billion
largely as the consequence of lost wages, cost of medical
treatment and decreased productivity (St. Louis et al., 1988).
Salmonella enteritidis
Common Symptoms
In most cases poultry eggs are the culprit. Illness lasts 4 to 7
days, most persons recover without antibiotic treatment.
In some cases, diarrhea can be very severe enough to require
hospitalization.
The elderly, infants, and those with impaired immune systems
may be affected severely. In these patients, the infection may
spread from the intestines to the blood stream, and then to other
body sites and can cause death unless the person is treated
promptly with antibiotics.
Symptoms are usually fever, abdominal cramps, and diarrhea
beginning 12 to 72 hours after consuming a contaminated food or
beverage.
Salmonella typhi
S. typhi is the causative agent for typhoid
fever in humans, the most severe type of
Salmonellosis .
Salmonella typhimurium
Less severe forms of gastrointestinal
illnesses such as diarrhea are caused
by many Salmonella strains and are
collectively known as salmonellosis.
One such strain is S. typhimurium
which is able to invade the epithelial
cells of the intestinal tract, survives
the intracellualr defense mechanisms
of the host cell, and multiplies.
MOVIE GOES
HERE
SOURCES OF SALMONELLA
AT THE POULTRY FARM
FEED
RODENTS,
CATS &
DOGS
WATER
DAY OLD
CHIKS
VERMIN/
WILD BIRDS
POULTRY
FLOCK
PEOPLE
BROUGHT IN
CONTAMINATED
EQUIPMENT
BEDDING
MATERIAL
TWO FOLD APPROACH
I. Management Preventive Factors
II. Chemical Treatment Considerations
THEY FIT WELL TOGETHER
APPROACH I
I. MANAGEMENT PREVENTION FACTORS
PURCHASING PRACTICES
 Use reliable suppliers (GMP)
 Use suppliers who adhere to industry guidelines published
in by the U.S. Department of Agriculture for poultry animal
and fish products.
 Visit and observe the operations of suppliers.
 Approve as suppliers only those firms who follow
good practices and can routinely provide
Salmonella-negative ingredients
 Add DINASAL Liquid to purchased meat meals, fish
meals and soybean meals at a minimum dose level of 2 kg
per metric ton.
INGREDIENT GUIDELEINES
Purchase ingredients only from approved suppliers.
Transport ingredients in vehicles that are clean, dry, and free
from conditions conducive to Salmonella contamination.
While en route and at all other times, keep ingredients dry and
protected from insects, birds, rodents and other animals.
Upon arrival Inspect incoming ingredients for evidence of water
damage and for signs of fecal contamination by insects, birds,
rodents, or other animals.
Reject questionable material.
Follow a program of periodic laboratory testing of ingredients
to monitor for the presence of Salmonella.
GUIDELINES FOR PLANT PREMISES
Keep premises clean. Follow good housekeeping and good sanitation
practices. Continually maintain control in and around the plant premises
. Prevent insects, birds, rodents, and other animals from gaining access to or
remaining in the feed mill.
. Keep areas within and around the mill free from refuse and trash.
. Store unused equipment in a manner to discourage infestation.
. Keep the grounds surrounding the mill well drained and free of unnecessary or
undesirable vegetation, such as weeds and high grass.
. Avoid unnecessary foot traffic from outside sources in all mill areas. Salmonella
may be carried on the feet.
. Pay particular attention to foot traffic from such areas as barns, stock pens, and
stock trucks to all mill areas. This includes employees who care for or raise
livestock or poultry.
. Provide for sanitizing of footgear. DINATEC recommends the use of Dinaxine, our
stabilized Chlorine Dioxide Solution at 10 ppm for footwear disinfecting pans.
GUIDELINES FOR EMPLOYEE FACILITIES
Salmonella organisms can be carried on
clothing, shoes, or person.
Provide adequate facilities for washing,
showering, and dressing .
Instruct and train employees to maintain a high
degree of cleanliness of self and work clothing.
GUIDELINES FOR PROCESSING AND
STORAGE AREAS
Avoid accumulations of dust, spillage, and broken bags.
Dispose of any material suspected of having become
contaminated with Salmonella as waste unless analysis is
negative for Salmonella.
Dispose any wet material as waste.
Separate ingredients and finished feeds in the storage area.
Prevent air contamination by dust circulating from raw
ingredient areas to processed material areas.
Keep portable equipment used for handling ingredients
separate from that used for finished feeds. Segregate dirty
areas from clean areas.
GUIDELINES FOR PROCESSING EQUIPMENT
Construct bins, blenders, mixers, conveyors, and baggers to minimize
buildup or caking of material and to provide access for inspection and
cleaning.
Avoid accumulations and excessive buildup of feed materials.
Clean magnets at regular intervals to prevent feed materials from
building up at these points.
Inspect equipment at regular intervals
Clean equipment regularly to remove accumulations of material.
Construct and install all processing and handling equipment in a manner
to minimize leakage, spillage and dust accumulation.
GUIDELINES FOR PACKAGING, STORAGE
AND TRANSPORTATION
Do not reuse previously used bags or containers for
packaging. New bags are generally considered to
be free of Salmonella contamination.
Make a continuing effort to minimize storage time
of ingredients and finished feeds.
Insure that equipment used to transport
ingredients and finished feeds be clean, dry, and
free of conditions conducive to Salmonella
contamination.
GUIDELINES FOR DUST CONTROL
Provide adequate air filtration equipment for the pellet cooler.
Draw air from a clean area inside or outside the mill to prevent
recontamination.
Periodically control and remove accumulated dust that settles in
processing and storage areas.
Install a proper dust collector system to control dust and to aid in
keeping the mill clean.
Periodically remove settled dust with a vacuum cleaner equipped with a
highly efficient filter rather than sweeping.
Avoid using compressed air to remove dust from equipment or from
clothing of personnel.
Destroy accumulation from the dust-collector system and "sweepings“.
GUIDELINES FOR AIR CONTROL
Avoid contamination of ingredients and
finished feeds via airborne organisms
Do not draw air into the mill from areas
likely to be contaminated.
Pay special attention to intake for air used
for cooling of pelleted or extruded
products. These products will normally be
Salmonella negative as a result of the
temperatures and pressures involved in
these processes.
GUIDELINES FOR MOISTURE CONTROL
Salmonella require moisture to multiply.
Keep feed materials dry at all times.
Keep roofs and ceilings leak-proof.
Construct storage-area walls and floors in such a
manner as to keep out moisture.
Avoid or correct conditions conducive to the formation
of condensation in buildings and equipment. Poorly
insulated pipes in the receiving area of the feed
mill can result in condensation which will
contribute to the spread of bacteria
Keep ingredients, finished products, containers,
storage areas, and transporting vehicles as dry as
possible will prevent growth of Salmonella.
GUIDELINES FOR PROCESS
CONTROL - PELLETING
Temperatures reached in pelleting are critical in
Salmonella control. A few seconds at 180 degrees F
or twenty minutes at 165 degrees F will usually kill
Salmonella organism. While these may be the target
or intended temperatures, they may not be reached
at the beginning of the process. For this reason, it
may be necessary to recycle the first material
coming through the system. Pellet mill must be
carefully monitored to insure proper operation with
respect to temperature.
GUIDELINES FOR SAMPLING AND ANALYSIS
Results of laboratory examinations indicate adequacy of
purchasing, handling, processing, and storage practices in
procuring and producing Salmonella-negative products.
Secure samples of ingredients upon arrival at the mill and of
finished feeds at time of shipment.
Routinely subject samples to appropriate physical examination for
overall quality and condition.
Employ aseptic techniques in securing and in handling samples of
ingredients and finished feeds that are to be analyzed.
Use sanitized equipment and sanitize equipment between samples.
Periodically submit representative samples of ingredients and
finished feeds for laboratory examination.
When sampling a previously loaded vehicle or material in storage,
take a tablespoon or more from each of 10 different locations.
GUIDELINES FOR SAMPLING AND ANALYSIS
This sampling and analysis plan can be used as a guide or
starting point for the establishment of a quality control monitoring
program for Salmonella
Consider potential incidence and level of contamination, composition, form, and the
various treatments to which the material has been subjected.
Total sample should weigh about half a pound.
Bulk shipments- Sample at varying intervals of time as material is unloaded or loaded
Packaged material- Take minimum 1 tablespoonful from each 20th 100-pound bag o
each 40th 50-pound bag.
Categorize product as to whether it is homogeneous or heterogeneous in nature.
Place samples in a new or clean, secure sterile container.
Label and identify container and mail immediately to the laboratory.
Salmonella-negative ingredients and finished feeds are defined as those in which
Salmonella is not detected when sampled and analyzed by the procedures outlined in
these guidelines. No sampling plan will fit everyone's or every product's requirements.
CRITERIA FOR LABORATORY SELECTIONS
Analysis for Salmonella is a procedure normally requiring use of a
commercial laboratory. Selection of a competent laboratory is
essential for confidence in the results.
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Use FDA or AOAC recognized procedure.
Allow no variations to the recognized procedure.
Utilize positive/negative controls.
Confirm tests by using alternate tests
Specify sample size assayed (100 grams recommended).
Use a check sample program for validation.
Retain samples for a specified period of time.
LABORATORY METHOD
Currently preferred method is that recommended by the Food and Drug
Administration's (FDA) Center for Veterinary Medicine for isolating and
identifying Salmonella in rendered products.
Published in the Bacteriological Analytical of Official Analytical Chemists
(AOAC). It is often referred to as the BAM method.
The method can be obtained from FDA, AOAC, or AFIA. The respective addresses
are as follows:
Food and Drug Administration, 5600 Fishers Lane, Rockville, Maryland
20857
Association of Official Analytical Chemists, 1111 N. 19th Street,
Arlington, Virginia 22209
American Feed Industry Association, Suite 1200, 1701 Ft. Myer Drive,
Arlington, Virginia 22209
CHEMICAL TREATMENT
APPROACH II
DINATEC RECOMMENDS THE PRUDENT
USE OF A CHEMICAL TREATMENT
PROGRAM IN CONJUNCTION WITH A
JUDICIOUS APPLICATION OF THE
MANAGEMENT PREVENTION
GUIDELINES
INTEGRATED SALMONELLA MANAGEMENT
Systematic Chemical Treatment
Approach
DINASAL
Inhibition in Raw Materials (DINASAL Liquid) and in
Finished feeds (DINASAL Dry)
DINAXINE
DINAFERM
Aglutination
Stabilized Chlorine
Dioxide in drinking
water and in
processing plant
chiller water
DINAMUNE
Cellular
Immune/stimulation
USAGE CHART I.S.M.
BROILER
DAY 42
DAY21
DAY 3
DINASAL
3.0 KG/MT
DINAFERM
500 GR/MT
DINAMUNE
500 GR/MT
SPECIFICATION BY PRODUCT
DINASAL
DINAXINE
DINAFERM
DINAMUNE
PASSIVE IMMUNITY
TYPES OF ACQUIRED
IMMUNITY
ACQUIRED
IMMUNITY
NATURALLY
ACQUIRED
ACTIVE
Antigens enter
the body
naturally; body
produces
antibodies and
specialized
lymphocytes
ARTIFICIALLY
ACQUIRED
PASSIVE
ACTIVE
Antibodies
pass from
mother to fetus
via placenta or
to neonatal in
her milk
Antigens are
introduced in
vaccines;
body
produces
antibodies and
specialized
lymphocytes
Previously
produced
Passive
antibodies
Dinaxine
A stabilized form of chlorine dioxide with the
major advantages of being:
Odorless
Tasteless
Non corrosive
Can be added to drinking water and atomized in
site with no toxic effects for poultry and all
livestock
MODE OF ACTION
Dinaxines’ active ingredient, stabilized chlorine
dioxide, completely disintegrates, (Oxidizes), the
bacterial cell wall so that organism is never able to
create selective immunity
Dinaxine
Reliable test results indicate that the disinfectant,
Dinaxine is capable of producing a 97 to 98
percent kill of the test organism, (Salmonella
typhimurium ATCC 14028) in minimal salts
broth at a concentration of 10 ppm in one hour;
and a 100 percent kill at a concentration of 50
ppm in 45 minutes.
DINASAL
Highly efficacious Salmonella inhibition
technology from
DIVERSIFIED NUTRI_AGRI TECHNOLOGIES Inc.,
DINATEC
MODE OF ACTION
DINASAL
Hits the target everytime
Through its’ unique blend of highly effective active
ingredients and surfactants which empower it to easily
penetrate the bacterial cell wall membrane into the
cytoplasm. The ensuing breakdown into anions and
cations results in rapid acidification of the cytoplasm
interfering with DNA, RNA, Protein Synthesis and
various other intercellular functions which will kill
the Salmonella organism.
DINASAL
Will not interfere with the animals physiology or immune
system in any way
Will not interfere with vaccination programs
Dr. Richard Miles,
Head of Nutrition Department,
University of Florida. Phone (352) 392-1958
“I have had extensive involvement in work with
probiotics and dealing with the immune system for
poultry. I have never heard that any formaldehyde based
product used in feed as approved by AFFCO guidelines
has had any effect of immunosuppression or
interference with vaccination programs. Furthermore
formaldehyde solutions are used at much higher risk
level with 1 day old chicks in the hatchery without
observable detrimental effects. At this time there are no
available studies known that confirm or deny such a
statement” September 15, 2000
Dr. Nelson Cox, Microbiologist, Fellow, American
Academy of Microbiology, USDA, Agricultural
Research Services, Poultry Microbiological Research
Unit, Russell Research Center, Atlanta, GA
“I am involved in extensive research in the field of
Salmonella control. I have not heard of any
immunosuppressive effects of formaldehyde based feed
additives for use in poultry as per AFFCO guidelines for
the control of Salmonella. I do not know of, nor have I
conducted any research that would affirm or disclaim the
above. “
September 15, 2000
Phone number (706) 546-3531,
E mail address [email protected]
Dr. Ruud G. Hein, Akso Nobel, Intervet Inc.
Director Scientific Affairs and Services,
Poultry/ Aquaculture Business Unit,
“To my knowledge, I have never heard or observed of an
immunosuppressive effect of any feed additive on
chickens”
Dated September 15, 2000
Frank T. Jones, Ph.D.
University of Arkansas
Center of Excellence for Poultry Science
“Dear Dr. Moreira:
….I was surprised to learn of that formaldehyde based feed
additives are reported to have caused immune suppression and
vaccine interference. While I suppose it is not impossible, I have
heard no reports of this effect in this country and I have seen no
scientific studies to suggest that such an effect exists. Indeed,
since formaldehyde has been around for many years, it appears
to me that such an effect would have been observed and reported
at some point in time. Formaldehyde was used for many years in
hatcheries and still is used in some hatcheries here. If such an
effect exists in feed, it would seem to me that we would have seen
a similar effect during the use of formaldehyde in hatcheries.
Frank T. Jones, Ph.D.
University of Arkansas
Center of Excellence for Poultry Science
It appears to me that immune competency in U. S. birds
would have improved as formaldehyde usage became
less. However, we have seen no such
effect. Furthermore, there are many, many primary
breeder flocks being fed formaldehyde treated feed in
this country. It seems to me that since these primary
breeder birds are extremely valuable and are monitored
for nearly everything (including immunity), if such an
effect existed, we should have observed it
here. However, I have heard no field reports of this
effect in this country…”
..
BRIEF DISCUSSION & CONCLUSION
The preceding are some of the top experts in the field
and Salmonella control in the United States. It is
evident that if such a condition as immune suppression
existed through the use of formaldehyde based
Salmonella control feed additives they would know it. It
is therefore a safe assumption that since this problem
has never been reported in any scientific literature, nor
has there been any interest in conducting research on
the matter, the purported statement has no factual
basis.
Sources of Contamination and DINASAL action
Sources of Contamination
DINASAL Action
Fishmeal, offal, meat and bone,
Soya, etc.
Immediate kill of contaminating
microorganisms and prevention of
recontamination.
Lorries, storage bins, hoppers,
augers, etc.
Long term protection due to the nonvolatile nature of the product.
Contaminated feed, litter,
housing, etc.
In-bird effect helps prevent salmonella
from infecting bird.
Food processing areas,
cleaning and packaging.
Salmonella, Listeria and Campylobacterfree feces will minimize the risk of
contamination in food.
Effects on Animal Feed Contaminants
100
80
60
40
20
0
0 10 20 30 40 50 60 70 80 90 100
Hours after treatment
Listeria
Campylobacter
Salmonella
DINASAL
Naturally contaminated layer feed
6
5
4
3
2
1
0
0
2
4
24
48
60
Hours after treatment
Control
Salmonox
72
DINASAL Trial Data
Feed: Naturally infected Layers Meal
Organisms tested:Salmonella spp.,
Usage Rates
Products: DINASAL, Control
Control
DINASAL
4 kg/ton
at 0 minutes
5.7
3.0
at 2 hours
n/a
3.0
at 4 hours
n/a
2.7
at 24 hours
4.3
0.7
at 48 hours
3.7
0.0
Survival %:
COMMENTS
<DINASAL at 4 kg/ton kills are naturally occurring
salmonella organisms in 48 hours
<DINASAL kills over 99% of salmonella species in
24 hours
<DINASAL continues to work effectively after 24
hours to help prevent recontamination
<DINASAL eliminates salmonella from the finished
feed
Mix DINASAL with 3-4 tons of corn or rice hulls at
the rate of 40 kg per ton and run through entire mill
system in order to disinfect circuits.
DINAMUNE
INMUNOESTIMULANT
DINAMUNE

Incorporates a 1-3 link 100% natural Beta Glucan
derivative as one of the most important active
ingredients. This Beta Glucan is derived from the cell
walls of the yeast known as S. cerevisiae.

Use is indicated whenever there is a diminished
immune system. This condition may be aggravated by
the hosts succeptability to contagious viral or bacterial
deseases and by the presence of certain types of
immunosuppresant agents such as many types of
mycotoxins.
DINAMUNE
MODE OF ACTION

Beta Glucans are able to activate macrophages or
macrophage like cells within the reticuloendothelial
system by stimulating a specific receptor site on the
macrophage. Macrophages are able to trap and engulf
foreign substances. This event will initiate a cascade of
immunological events that will result in the stimulation
and strenghtening of the overall immune system alerting
it and mobilizing it in a specific sequence. The result is
the creation of an immunological bank or reserve that
will offer continued protection to the host organism and
help it to ward off desease.
DINAMUNE
MODE OF ACTION
This illustration depicts the initial
reaction in cell mediated immunity.
The macrophage has processed an
antigen and has inserted it into its
cell membrane. It then presents the
antigen to helper T cells
in
conjunction
with
the
proper
histocompatability antigen which
causes the latter to become activated
in the immunological cascade cycle.
The activated T helper cells will then
in turn activate cytotoxic T and B
cells
DINAMUNE
ASSIMILATION IN THE DIGESTIVE TRACT

The digestive tract is lined with entherones and
entherocytes. These organisms produce a
sticky filamentous material that is called
Glycocalix. There are two types of receptors
bound to this Glycocalix. One such receptor is
highly specific and will adhere to long chain
type molecules engulfing them and pulling
them towards the interior area of the cellular
walls in the digestive system. This is one of the
ways that DINAMUNE works. The process
wherein this is accomplished is called
Pinocytosis or Endocytosis.
DINAMUNE
BETA-GLUCAN

Powerfull Immunological Stimulant.

Has Anti-oxidant effects.

Aids in the regeneration and repair of organic tissue.

Has antineoplastic effects.

Has adjuvant characteristics with antibiotics,
vaccines,anti-parasites and mycotoxin adsorbants
and mold inhibitors.
DINAMUNE
BETA-GLUCAN

Will not over stimulate the immune system
nor will it elicit an anti-immune response.

Will not interfere with other medication being
concurrently administered.

Very easy to apply

100% safe and nontoxic.
DINAMUNE
ASIMILATION IN THE DIGESTIVE TRACT

Polysacharides are transported through the
inner lining of the lateral intestinal walls
towards the lymphatic system and from there
into the blood stream.
DINAMUNE
AVIAN LYMPHOID SYSTEM
I.M.M.
BIOAGLUTINATION
I.M.M. MODE OF ACTION
Depends on animal species, type of diet and stage of lactation.
For Ruminants
Studies show increase in total number of anaerobic microorganisms,
including cellulolytic (fiber digesting) and lactate-utilizing bacteria, in the rumen.
Production of B-vitamins, proteins and other nutrients used by beneficial
intestinal microbes for growth.
Utilization of oxygen in rumen improves growth of strictly anaerobic bacteria.
Oxygen inhibits adhesion of cellulolytic bacteria to fiber. Dinaferm improves
rate of fiber digestion by increasing cellulolytics thereby stimulating feed intake
and production.
Increase in lactate-utilizing bacteria and subsequent decrease in lactate
levels in the rumen of animals fed Dinaferm stabilize rumen pH, which
leads to increased numbers of cellulolytics. Important when feeding high
concentrate rations where rumen pH can drop to acidosis levels.
MODE OF ACTION I.M.M.
For Ruminants
Increase in total rumen bacteria is associated with
Increased ammonia uptake
Increased levels of microbial protein leaving the rumen and
subsequent increased supply of amino acids to the small intestine.
Microbial protein supplements the duodenal protein and
boosts milk production in early lactating cows.
Research indicates response is greater when ratio of
concentrate to forage is higher and fed during late dry or
early lactation phase.
MODE OF ACTION I.M.M.
For Poultry, swine and horses
Poultry swine and horses have shown positive response.
Improvements in productivity are consistent.
Broiler chickens show a 7-8% improvement in
growth as substantiated by research in the
supplementation of S. cerevisiae based diets to
broilers.
Research also indicates Dinaferm's ability to help bind
100 % of the Aflatoxin content in feed and more than 40
% of T-2 as well as DAS.
References
I.M.M.
Stanley,V.G., Ojo,R., Woldesenbet,S., Hutchinson, D.H., and L.F Kubena, 1993. The use of
Saccharomyces cerevisiae to suppress the effects of aflatoxicosis in broiler chicks.Poultry
Sci. 72:1867-1872.
Stanley,V.G., Hutchingson,D.M., Reine,A.H., Corrier,D., and A.A. Hinton,Jr, 1992.
Magnesium sulfate effects on coliform bacteria reduction in the intestines, ceca, and
carcasses of broiler chickens. Poultry Sci. 71:76-80.
Pearson,S.A., Stanley,V.G., Reine,A.H., Huff,W.E., Kubena, L.F., and R.B Harvey, 1990.
Single and combination effects of administering salinomycin and aflatoxin to broiler chicks.
Poultry Sci. 69:849-851.
DINAFERM

Is an active yeast supplement.

The active yeast will be Saccharomyces cerevisiae. S.
cerevisiae (Sc), commonly known as baker's or
brewer's yeast, is one of more than 500 distinct
species of yeast. The (Sc) cell is approximately
1/10,000 of an inch in length and like the human cell
possesses a nucleus, with chromosomes and
nucleoli, separated from the cytoplasm by a
membrane.
DINAFERM

Is a Source of B-vitamins, protein and
other essential nutrients.
Has
antioxidant enzymes.
 Agglutinates
Mycotoxins and pathogenic
agents ( Salmonellas ).
Field Test Results from Egypt
No negative control groups used. Efficacy is that over
Zinc Bacitracin treatment
Comparative Efficacy Dinaferm 1B Yeast
Broiler Body Weights
2.5
2
1.5
1
0.5
0
2.07 1.95
Field Test 1
1.93 1.85
Field Test 2
Treatment Type
Results dated September 14, 2000
Legend
Dinaferm 1B Yeast
Zinc bact.
Field Test Results from Egypt
No negative control groups used. Efficacy is that over
Zinc Bacitracin treatment
Comparative Efficacy Dinaferm 1B Yeast
Broiler Feed Conversion
2.5
2
1.5
1
0.5
0
1.95 2.1
2.05 2.1
Field Test 1
Field Test 2
Treatment Type
Results dated September 14, 2000
Legend
Dinaferm 1B Yeast
Zinc bact.
DINAFERM
SACCHAROMYCES CEREVISIAE YEAST
USAGE CHART I.S.M.
BROILER
DAY 42
DAY21
DAY 3
DINASAL
3.0 KG/MT
DINAFERM
500 GR/MT
DINAMUNE
500 GR/MT
INTEGRATED SALMONELLOSIS
MANAGEMENT
DINATEC
DIVERSIFIED NUTRI_AGRI TECHNOLOGIES INC.,