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United States Department of Agriculture

Agricultural Research Service

Title: The Effect of An Experimental Chlorate Product on Salmonella Recovery of Turkey Poults

Authors
item Moore, Randle
item BYRD, JAMES
item Knape, Koyle - TX A&M UNIVERSITY
item ANDERSON, ROBIN
item Kubena, Leon
item NISBET, DAVID

Submitted to: Poultry Science
Publication Type: Abstract Only
Publication Acceptance Date: August 13, 2002
Publication Date: N/A

Technical Abstract: Previous reports have observed that chlorate compounds reduce E. coli and Salmonella infections in swine, broilers, and market-age turkeys. The following studies were performed to investigate the effects of an experimental chlorate product (ECP) on Salmonella typhimurium (ST) infections of day-of-hatch turkey poults. In all trials, day of hatch turkey poults were challenged with ST and administered ECP in the drinking water for 4 days. After the treatment period, treatments were replaced with water for an additional 5 days. On the 10th day, ceca were collected and cultured for ST. In trial 1, day-of hatch turkey poults were challenged with 1 X 10**6 cfu of ST and administered either 0, 1X, 2X, 3X, or 4X of the ECP (a 1X concentration is equivalent to a 7.5 mM chlorate ion concentration). For all treatment concentrations in trial 1, turkeys provided ECP had significantly (P<0.05) lower populations (> 1.2 log reduction) and incidences of ceca ST as compared to control birds (2.1 log ST). Trial 2 was performed similar to trial 1 with the exception that poults were challenged with 2 X 10**5 cfu of ST. In trial 2, 1X and 4X concentrations of the ECP had significantly (P<0.05) lower populations (> 1.4 log reduction) and incidences of ceca ST as compared to control birds (1.8 log ST). These experiments suggest that the experimental chlorate compound significantly reduces Salmonella colonization in day-of-hatch commercial turkeys poults.

Last Modified: 7/28/2014
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