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ARS Home » Southeast Area » Fayetteville, Arkansas » Poultry Production and Product Safety Research » Research » Publications at this Location » Publication #207867
Title: Effect of Probiotic Culture Candidates on Salmonella Prevalence in Commercial Turkey Houses.

Author
item VINCENTE, JOSE - UNIVERSITY OF ARKANSAS
item HIGGINS, STACY - UNIVERSITY OF ARKANSAS
item BIELKE, LISA - UNIVERSITY OF ARKANSAS
item TELLEZ, GUILLERMO - UNIVERSITY OF ARKANSAS
item DONOGHUE, DAN - UNIVERSITY OF ARKANSAS
item Donoghue, Ann - Annie
item HARGIS, BILLY - UNIVERSITY OF ARKANSAS

Submitted to: Journal of Applied Poultry Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/1/2007
Publication Date: 10/1/2007
Citation: Vincente, J., Higgins, S., Bielke, L., Tellez, G., Donoghue, D.J., Donoghue, A.M., Hargis, B. 2007. Effect of Probiotic Culture Candidates on Salmonella Prevalence in Commercial Turkey Houses. Journal of Applied Poultry Research. 16(3):471-476.

Interpretive Summary: Salmonella is a major concern to the worldwide poultry industry because it has been involved in human infections. Due to emerging pressure by the public health community and consumer groups to reduce the usage of antibiotics in animal production, alternative methods for the control of pathogens are necessary. The ability of two probiotic cultures to reduce environmental Salmonella in commercial turkey flocks 2 weeks prior to processing with or without use of a commercial organic acid was evaluated. Salmonella positive flocks were identified three to four weeks before processing by using standard assembled drag swabs. Two weeks after treatment (prior to live haul), drag swabs were used again for Salmonella recovery. In the first trial, six Salmonella-positive houses were selected to evaluate four treatments of probiotic alone or in combination with the organic acid. Two weeks after treatment, reductions of Salmonella recovery (of 86% or greater) were observed in all treatments. In the second trial, 22 Salmonella-positive houses were selected to evaluate six treatments: Control, probiotic or organic acid alone or in combination. Two weeks after treatment, the recovery of Salmonella was significantly reduced in houses where probiotic culture was administered in combination with the organic acid product. Our results suggest that the administration of selected probiotic candidate bacteria in combination with the OA may reduce environmental Salmonella in turkey houses prior to live haul, and this practice could help to reduce the risk of Salmonella cross contamination in the processing plant.

Technical Abstract: Salmonella is a major concern to the worldwide poultry industry because it has been involved in human infections. Due to emerging pressure by the public health community and consumer groups to reduce the usage of antibiotics in animal production, alternative methods for the control of pathogens are necessary. The ability of two probiotic cultures (P1 and P2) to reduce environmental Salmonella in commercial turkey flocks 2 weeks prior to processing with or without use of a commercial organic acid (OA) was evaluated. Salmonella positive flocks were identified three to four weeks before processing by using standard assembled drag swabs. Two weeks after treatment (prior to live haul), drag swabs were used again for Salmonella recovery. In the first trial, six Salmonella-positive houses were selected to evaluate four treatments: P1, OA+P1, OA+P1, and OA+P2. Two weeks after treatment, reductions (P<0.001) of Salmonella recovery (90%, 100%, 100%, and 86%, respectively) were observed in all treatments. In the second trial, 22 Salmonella-positive houses were selected to evaluate six treatments: Control, OA, P1, P2, OA+P1, and OA+P2. Two weeks after treatment, the recovery of Salmonella was significantly reduced (P<0.05) in houses where P1 and P2 culture were administered in combination with the OA product. Our results suggest that the administration of selected probiotic candidate bacteria in combination with the OA may reduce environmental Salmonella in turkey houses prior to live haul, and this practice could help to reduce the risk of Salmonella cross contamination in the processing plant.