Fowl Cholera

Fowl cholera is a significant bacterial disease that poses a major threat to the commercial poultry industry. Caused by the bacterium Pasteurella multocida, this disease affects various bird species including chickens, turkeys, and waterfowl. It leads to high mortality rates and production losses, causing economic damage. For the poultry business, this disease is a major concern, highlighting the need for effective management practices to mitigate its impact. Ensuring a healthy and productive poultry farm requires a good understanding of fowl cholera.

Disease introduction

Pasteurella multocida is a Gram-negative, nonmotile bacterium that is sensitive to penicillin. It has 16 serotypes and causes two types of diseases.

Acute Form: In this type of disease, the bacteria spread throughout the body via the bloodstream and become severe. Chickens may suddenly die without any prior warning. Common symptoms in this case may include fever, lethargy, discharge from the nose and mouth, and green watery diarrhea.

Chronic Form: In this case, the bacteria do not spread throughout the body but instead affect specific organs. Alongside the symptoms of the acute form, specific symptoms such as swelling of the face, ear lobes, foot pads, and various joints may appear.

Disease transmission

If an infected chicken pecks at a healthy one, the bacteria can transfer directly from the sick chicken to the healthy one.

The bacteria can also enter the farm directly through contaminated environments such as soil, water, and air.

When sick and healthy chickens eat and drink from the same container, the bacteria can transfer to the healthy chickens from that container.

Visitors to the farm, workers' clothing, and vehicles transporting food can also introduce the bacteria into the farm.

Wildlife, especially rats, can also bring the bacteria into the farm.

Prevention

Vaccination must be scheduled at specific times. Vaccinating reduces the likelihood of the disease significantly.

Farm biosecurity measures such as isolating infected or new chickens in an ICU before releasing them into the farm, ensuring that visitors and workers are decontaminated before entering the farm, and thoroughly sanitizing the farm, especially water and food containers, after selling chickens.

Pesticides should be applied around the farm to prevent insects and particularly rats from entering. However, care must be taken to ensure that these pesticides do not enter the farm itself.

Ensure that your chickens have access to balanced nutrition and water.