|Jung, Yong Soo|
Submitted to: International Association for Food Protection
Publication Type: Abstract Only
Publication Acceptance Date: January 22, 2002
Publication Date: N/A
Technical Abstract: Salmonella are recognized as a major foodborne pathogen in the poultry industry. Consequently, the elimination of Salmonella before harvest is desired. In the present study, the effect of sodium nitrate (SN) and an experimental sodium chlorate product (SCP) on reducing Salmonella typhimurium (ST) in market-age broilers was determined. Broilers were orally challenged with 10**7 cfu of a novobiocin and nalidixic acid resistant strain of ST. Broilers were divided into four groups of 20 birds each; control, SN-treatment (574 mg NaNO3/kg feed), SCP-treatment (15 mM NaClO3 equivalents), and SCP in combination with SN-treatment. SN was administered via feed for 5 days immediately preslaughter and SCP was provided via ad libitum access to drinking water for the last 2 days before slaughter. Cecal contents were aseptically removed and subjected to the bacterial analysis. Concentrations (Log10 cfu/g) of ST were significantly reduced (P < 0.05) in broilers receiving SCP in combination with SN when compared to untreated controls (0.19 +/- 1.37 versus 2.07 +/- 1.45, respectively). There was no significant effect of the SN only treatment on ST concentrations suggesting nitrate by itself did not alter ST populations. These results suggest that pretreatment with nitrate effectively enhanced the bactericidal effect of chlorate on ST in ceca, possibly by enriching the nitrate reductase activity that reduces chlorate to chlorite. Based on these results, pre-adaptation with SN followed by SCP supplementation immediately preharvest can be a potential strategy to reduce ST in chickens.