Current Perspectives and Potential of Probiotics to Limit Foodborne Campylobacter in Poultry

Abstract

Poultry has been one of the major contributors of Campylobacter related human foodborne illness. Numerous interventions have been applied to limit Campylobacter colonization in poultry at the farm level, but other strategies are under investigation to achieve more efficient control. Probiotics are viable microbial cultures that can establish in the gastrointestinal tract (GIT) of the host animal and elicit health and nutrition benefits. In addition, the early establishment of probiotics in the GIT can serve as a barrier to foodborne pathogen colonization. Thus, probiotics are a potential feed additive for reducing and eliminating the colonization of Campylobacter in the GIT of poultry. Screening probiotic candidates is laborious and time-consuming, requiring several tests and validations both in vitro and in vivo. The selected probiotic candidate should possess the desired physiological characteristics and anti-Campylobacter effects. Probiotics that limit Campylobacter colonization in the GIT rely on different mechanistic strategies such as competitive exclusion, antagonism, and immunomodulation. Although numerous research efforts have been made, the application of Campylobacter limiting probiotics used in poultry remains somewhat elusive. This review summarizes current research progress on identifying and developing probiotics against Campylobacter and presenting possible directions for future research efforts.

The Use of Probiotics in the Reduction of Campylobacter spp. Prevalence in Poultry

“…Probiotics are living microorganisms which, when supplemented in the right dose, have a positive effect on the microbial ecosystem of the host gut by ensuring a favorable balance between commensal and pathogenic microflora [ 37 ].…”

“…Various systems are used to assess probiotic efficacy in minimizing the consequences of infections with Campylobacter spp., and they have been previously reviewed [ 10 , 37 , 55 ]. In this review article, we would like to present the general scope of probiotics’ modes of action against Campylobacter from molecular, in vitro, and in vivo studies and in conclude the work to present the results obtained in field experiments performed under commercial broiler farm conditions.…”

Application of Bacteriophages to Limit Campylobacter in Poultry Production

“…Research is ongoing to reduce pathogen occurrence on poultry farms for Campylobacter ( Deng et al, 2020 ). Decreasing pathogen concentrations on poultry farms can affect the reduction of pathogen populations entering the food chain.…”

“…Given the poultry GIT establishment and subsequent likelihood of contamination in the poultry plant, poultry meat products are considered a significant source of potential infection for human campylobacteriosis ( Umaraw et al, 2017 ). Pre-and postharvest interventions have been utilized and proposed over the years to reduce Campylobacter populations in poultry ( Umaraw et al, 2017 ; Kim et al, 2019 ; Deng et al, 2020 ). One intervention that has received more interest as a potential intervention for Campylobacter is the administration of Campylobacter phages.…”

Spotlight on the avian gut microbiome: fresh opportunities in discovery

“…Poor reproducibility of effects remains a source of doubt in the technical viability of pre-and probiotics (Deng et al, 2020). This probably stems from considerable bird-to-bird variation in the composition of the gut microbiome.…”