Gut Health Training
Scope of the seminar:
Focus on Food Safety trends including zoonoses Salmonella, Campylobacter and antimicrobial resistance in the poultry production chain.
As well as Gut Health issues such as the latest on coccidiosis control trends, dealing with bacterial enteritis and managing gut health issues and their consequences.
Language: English | Places available: 20-30 places
Available dates
Attendees can register for both the Gut Health & Food Safety trainings from 08-11/09/2020
- Gut Health & Food Safety – 4 days
- Gut Health – 3 days
- Food Safety – 2 days
Pricing
Workshop Only: € 1.950
Excl. VAT
Workshop Only: € 1.500
Excl. VAT
Workshop Only: € 1.000
Excl. VAT
Per night: € 140 in Bruges, BE
Attendees are welcome to book their accommodation through us with our group-rate up to 2 weeks before the event.
*Hotel rates are subject to change due to the high demand during high season.
Program
Day 1: Morning session
- Intestinal tract in poultry: anatomy, physiology, microbiota, normal functions and special features
- Necrotic and Bacterial enteritis: contributing factors
- Coccidiosis: important disease in poultry
- Coccidiosis prevention tools, how to make sound anticoccidial programs
Day 1: Afternoon session
- Coccidiosis in breeders and long living birds
- Broiler signals / farm management to optimize gut health
- Early Feeding how it affects intestinal health
- Consequences of bad gut health: footpad lesions and slaughterhouse condemnations
Day 2: Morning session
- Gut health management: growth promotors and alternative solutions
- How to fight AMR and reduce AMU : practical solutions
- Monitoring systems for coccidiosis and bacterial enteritis
- Interactive workshop: Gut Health Management, coccidiosis: vaccines and anticoccidials, Antibiotics, Additives
Day 2: Afternoon session
- Scoring systems for coccidiosis and bacterial enteritis
- Practical session* broilers: necropsy / lesion scoring coccidiosis and gut health / footpad scoring
- Practical scoring* of coccidiosis & bacterial enteritis based on Johnson and Reid, 1970 and De Gussem, 2010
*Technical field visits & practical sessions are not included in the 1-day workshops
Day 3: Morning session
- Introduction for food safety (holistic view) – only for food safety attendees
- Interaction between food safety ; food safety issues, wellfare and gut health ( consequences of bad gut health)
- Mycotoxins and Gut Health & feed structure
- All you need to know about Salmonella infections in poultry and how to control it pt. 1
- Interactive workshop: Control of salmonella
Day 3: Afternoon session
- Farm approach broiler managment
- Practical session: Farm approach broiler management on Salmonella and correct sampling methods;
- How to assess gut and general health, management, litter quality at broiler farm
Day 4: Morning session
- Holistic view on food safety: US vs. EU Approach?
- Prevention and control of Salmonella and Campylobacter
- Diagnostics on Salmonella, Campylobacter and ab resistance
- Lab tour – Salmonella / PCR
Day 4: Afternoon session
- Workshop: Real case Salmonella Infantis in a Breeder/Broiler Intagration
- Conclusions
- Wrap up and certificates
Speakers
Maarten De Gussem
DVM & Global poultry consultant
Maarten is founder & global poultry consultant at Vetworks since 2009 providing support on poultry health topics with focus on mycoplasmosis, general gut health and coccidiosis.
Hilde Van Meirhaeghe
DVM & Global poultry consultant
Hilde is a global Poultry Consultant at Vetworks since 2010. She’s previously worked with DGZ and currently working with several partners and projects.
Africa Fernández-Gutiérrez
DVM, MRCVS & Global poultry consultant
Since June 2019, Africa works as Global poultry consultant at Vetworks with focus on breeder parent’s management, pathogens control, and biosecurity and health plans.
Accreditation from the Flemish Veterinary Board (NGROD)
