Help with Poultry Lameness due to Bacterial - E. coli, Salmonella, Streptococcus or Enterococcus - Possibility?

[shaneensmith]

MY POULTS ARE GONIG LAME + SOME HAVE DIED (unsure if its connected)

New poults. Day Old's.

Coop Setup: 3 lamps in a neat row, disinfected coop, coop is ventilated, have not had birds for over 6 months (HAD a problem with infectious cryoza in laying hens - BUT haven't had birds for quite some time). My coop, completely bleached, disinfected with Simple Green Poultry House Cleaner, laid down wood pellets, then a 8 inch or more layer of pine shavings. Plus all new feeders and waterers (I was just told by @R2elk not to use shavings, but I was told by the hatchery to use shavings.

Feed: 26% chick starter (new bag from Co-Op)

Fresh Water: with Pol-Vite

I had them 1.5 days
>>> and 2 died.

On the 2.5th Day
>>> 1 more died.
that night, noticed, lameness.

On the 3rd day
>>> 2 went lame, 1died.
1 of the 2 was suffering badly, we euthanized it.

They were ok for Saturday, and some of Sunday and now Monday . . .
>>> 3 more are lame.
1 of the 3 was very weak, I saw it poop SUPER DARK poop, then it pooped again, it cant move - we euthanized just now.

THIS ARTICLE STATES https://bit.ly/2xN3Wz5
"Rule of thumb: In general, deaths in chicks in approximately the first 3-4 days post-hatch are closely linked to the quality of the day-old chicks from the hatchery."

"If you see lame chicks or huddled chicks below seven days of age, the cause is often related to a bacterial infection from bacteria such as E. coli, Salmonella, Streptococcus or Enterococcus."

----------

My question is. Would they have gotten
E. coli, Salmonella, Streptococcus or Enterococcus FROM my disinfected coop? OR because they died so quickly within 1.5 days from the hatchery. Is it possible it has something to do with the hatchery and how they did it or their conditions?

Thanks everyone, I am at a loss and I have sent off 2 poults for necropsy.​

 

[R2elk]

MY CHICKS ARE GONIG LAME AND (SLOWLY) DYING

Got new chicks (poults actually).

I had them 1.5 days
>>> and 2 died.

On the 2.5th Day
>>> 1 more died.
that night, noticed, lameness.

On the 3rd day
>>> 2 went lame, 1died.
1 of the 2 was suffering badly, we euthanized it.

They were ok for Saturday, and some of Sunday
and now Monday . . .
>>> 3 more are lame.
1 of the 3 was very weak, I saw it poop SUPER DARK poop, then it pooped again, it cant move - we euthanized just now.

THIS ARTICLE STATES:
"Rule of thumb: In general, deaths in chicks in approximately the first 3-4 days post-hatch are closely linked to the quality of the day-old chicks from the hatchery."

"If you see lame chicks or huddled chicks below seven days of age, the cause is often related to a bacterial infection from bacteria such as E. coli, Salmonella, Streptococcus or Enterococcus."

My birds are only 6 days old and now I have lost a total of 6 dead in under 6 days. Again > "Rule of thumb: In general, deaths in chicks in approximately the first 3-4 days post-hatch are closely linked to the quality of the day-old chicks from the hatchery."

I have not had birds for over 6 months.
My coop, completely bleached, disinfected with Simple Green Poultry House Cleaner, dried it good, laid down wood pellets, then a 8 inch or more layer of pine shavings. Plus all new feeders and waterers.

My question is. Is it possible I had E. coli, Salmonella, Streptococcus or Enterococcus in my disinfected coop? I brought all the birds inside my house because I thought maybe being outside was killing them, even though the temp in the coop was perfect, its dry outside etc.

Or because they died so quickly (as soon as I got them from the hatchery within 1.5 days) is it possible it has something to do with the hatchery and how they did it or the conditions?

Thanks everyone, I am at a loss, and it looks like I may loose my 50 Turkey.

Any info appreciated.

Required information:

Temperature the poults are being kept at.
Feed the poults are being fed.

First rule is do not keep newly hatched poults on shavings. They can and will eat the shavings. If poults are on shavings, they must have access to grit or they will not be able to digest the shavings and they can die from this.

You claim the temperature in the coop is perfect but do not provide what the temperature was. Ideal brooder temperatures require a hot zone (90°F) and cooler zones so that the poults can go to and from the zones as they feel the need. An area that is all one temperature is not an ideal situation.

Instead of speculating on the cause of death follow @casportpony 's often repeated advice. Have a necropsy done.

 

[R2elk]

So they are/were day old poults when you ordered them? What temperature is your brooder area?

Edit: Sorry, just saw R2's comment.

Her other thread indicates that they may be 6 weeks old and that her chickens have infectious coryza.

https://www.backyardchickens.com/threads/6-week-turkey-poults-go-into-empty-chicken-pen.1315205/

 

[Wyorp Rock]

MY CHICKS ARE GONIG LAME AND (SLOWLY) DYING

Got new chicks (poults actually).

I had them 1.5 days
>>> and 2 died.

On the 2.5th Day
>>> 1 more died.
that night, noticed, lameness.

On the 3rd day
>>> 2 went lame, 1died.
1 of the 2 was suffering badly, we euthanized it.

They were ok for Saturday, and some of Sunday
and now Monday . . .
>>> 3 more are lame.
1 of the 3 was very weak, I saw it poop SUPER DARK poop, then it pooped again, it cant move - we euthanized just now.

THIS ARTICLE STATES:
"Rule of thumb: In general, deaths in chicks in approximately the first 3-4 days post-hatch are closely linked to the quality of the day-old chicks from the hatchery."

"If you see lame chicks or huddled chicks below seven days of age, the cause is often related to a bacterial infection from bacteria such as E. coli, Salmonella, Streptococcus or Enterococcus."

My birds are only 6 days old and now I have lost a total of 6 dead in under 6 days. Again > "Rule of thumb: In general, deaths in chicks in approximately the first 3-4 days post-hatch are closely linked to the quality of the day-old chicks from the hatchery."

I have not had birds for over 6 months.
My coop, completely bleached, disinfected with Simple Green Poultry House Cleaner, dried it good, laid down wood pellets, then a 8 inch or more layer of pine shavings. Plus all new feeders and waterers.

My question is. Is it possible I had E. coli, Salmonella, Streptococcus or Enterococcus in my disinfected coop? I brought all the birds inside my house because I thought maybe being outside was killing them, even though the temp in the coop was perfect, its dry outside etc.

Or because they died so quickly (as soon as I got them from the hatchery within 1.5 days) is it possible it has something to do with the hatchery and how they did it or the conditions?

Thanks everyone, I am at a loss, and it looks like I may loose my 50 Turkey.

Any info appreciated.

Can you provide a link to the article please?

These are Turkey Poults you are talking about correct?

Let's get some Turkey folks to give you some feedback.
@casportpony @R2elk I'm not sure who else!

 

[Pennys Mama]

So they are/were day old poults when you ordered them? What temperature is your brooder area?

Edit: Sorry, just saw R2's comment.

 

[duluthralphie]

I know, I mention this yesterday, but it sounds like botulism.

Find new feed from a different source. Fast. Stop feeding and clean up all of the old.


https://www.business.qld.gov.au/ind...are/pests-diseases-disorders/botulism-poultry

 

[shaneensmith]

RESULTS ARE IN!
** E-COLI INFECTION **
Point Of Entry Umbilicus - Early Mortality (Omphalitis)
aka "Mushy Chick Disease, Navel infection, Yolk Sac Infection" (it goes by many names)

My experience was as follows: Within 1 day of having day old poults - 2 died, then another, then 2 more, AND it happened quick!! They were only 1, 2 and 3 days old. Fine one moment, dead the next.

Symptoms I noticed: head down, seemed lethargic, still walking however some went lame with bilateral leg swelling, toenails turned black - then death.

Clinical Findings: Culture results are consistent with Bacterial Septicaemia "aka" Blood Poisoning from E-Coli as the cause of mortality. The umbilicus was the point of entry for this infection. There was an abundance of Escherichia Coli in the "retained yolk sac" of all specimens. Port of entry for E-Coli was the open umbilicus in all cases.

VET MANUAL INFORMATION > CLICK HERE

E-Coli is always present in poultry environments and a normal part of the intestinal microflora in poultry.

Infection with E. coli, and most other bacterial species associated with omphalitis, can occur when an opportunity arises such as:
#1: excess contamination of egg shells
#2: cracked hatching eggs
#3: open / unhealed navels at hatch and poor sanitation

EARLY MORTALITY OMPHALITIS IN POULTRY
https://www.poultryhealth.ca/early-mortality-omphalitis/

Because it happened so quickly at 1 and 2 days of age, it was the due to poor sanitization, poor quality, dirty hatching eggs it and was negligence at the hatchery.

 

[R2elk]

Hello R2Elk.I did have infectious cryoza, from birds I got from someone (never doing that again). However, these chicks were not near that coop - I have many, and I have not had chickens for quite some time, and everything I own feeders etc, is either new or disinfected.

In order to get the best help possible, it helps to fully divulge all information whether you think it is relative or not.

 

[casportpony]

I'm very sorry for you losses. Thanks for sharing your necropsy results.

 

[casportpony]

Can you provide a link to the article please?

https://www.chickenwhisperermagazin...chicks-watching-for-clues-can-save-your-flock