Control of Egg-Borne Diseases in Turkeys

1- The occurrence of egg-borne bacterial infections (Mycoplasma andSalmonella) in hatched turkey eggs and other microorganisms whichmay infect the eggs through contamination of their shells andpenetration into them were studied. The control of egg-borne bacterialinfections and contamination of turkey eggs-with other microorganismsby fumigating and then dipping the turkey eggs in antibiotic anddisinfectant solutions prior to setting were conducted. Moreover, theeffect of egg-dipping on embryos mortality and hatchability wasrecorded.2- The bacteriological examination of hatched turkey eggs withouttreatment (non-dipped eggs) revealed that Mycoplasma gallisepticum,Mycoplasma meleagridis and Salmonella pullorum were isolated fromthe infertile eggs, early and late embryos mortality and eggs failed tohatch with the percentage of 5.2, 10.5 and 15.7 respectively.3- For control of egg-borne bacterial infections, hatched turkey eggs werefumigated before setting by using 40 ml formalin 40% and 20 gmpotassium’ permanganate per 100 cu.ft. of incubator space for 20minutes and then dipped in antibiotics and disinfectant solutions. theresult revealed that:a- Mycoplasma gailisepticum and Mycoplasma meleagridis were notdetected in hatched turkey eggs dipped in 3000 ppm tylosin tartrate,while Salmonella pullorum was isolated during candling at 7th dayof incubation with a percentage of 4.3.