Nutritional strategies to combat Salmonella in mono-gastric food animal production

Abstract

Nutritional strategies to minimizeSalmonellain food animal production are one of the key components in producing safer food. The current European approach is to use a farm-to-fork strategy, where each sector must implement measures to minimize and reduceSalmonellacontamination. In the pre-harvest phase, this means that all available tools need to be used such as implementation of biosecurity measures, control ofSalmonellainfections in animals at the farm as well as in transport and trade, optimal housing and management including cleaning, disinfection procedures as well as efforts to achieveSalmonella-free feed production. This paper describes some nutritional strategies that could be used in farm control programmes in the major mono-gastric food production animals: poultry and pigs. Initially, it is important to prevent the introduction ofSalmonellaonto the farm throughSalmonella-contaminated feed and this risk is reduced through heat treatment and the use of organic acids and their salts and formaldehyde. Microbiological sampling and monitoring forSalmonellain the feed mills is required to minimize the introduction ofSalmonellavia feed onto the farm. In addition, feed withdrawal may create a stressful situation in animals, resulting in an increase inSalmonellashedding. Physical feed characteristics such as coarse-ground meal to pigs can delay gastric emptying, thereby increasing the acidity of the gut and thus reducing the possible prevalence ofSalmonella. Coarse-ground grains and access to litter have also been shown to decreaseSalmonellashedding in poultry. The feed can also modify the gastro-intestinal tract microflora and influence the immune system, which can minimizeSalmonellacolonization and shedding. Feed additives, such as organic acids, short- and medium-chain fatty acids, probiotics, including competitive exclusion cultures, prebiotics and certain specific carbohydrates, such as mannan-based compounds, egg proteins, essential oils and bacteriophages, have the potential to reduceSalmonellalevels when added to the feed. These nutritional strategies could be evaluated and used in farm control programmes.

Microorganisms in Honey

“…Fructophilic lactic acid bacteria, especially L. kunkeei, have been found to be one of the dominating bacterial species in several honeybees kept or captured in different regions [73,90]. Lactic acid bacteria have been successfully applied as probiotics to contribute to health in humans and various companion and farm animals [92,93]. As lactic acid bacteria are important components in their gastrointestinal tract, with a reported impact on the intestinal barrier mechanism [94], it is not surprising that lactic acid bacteria, especially fructophilic lactic acid bacteria, may be involved with honeybee health.…”

Efficacy of Prebiotics, Probiotics, and Synbiotics on Laying Hens and Broilers Challenged with Salmonella Enteritidis

“…A number of feed additives have gained commercial acceptance for reducing Salmonella (Berge and Wierup, 2012). In this study, three feed additives were tested-prebiotics, probiotics, and synbiotics-by adding them to the rations fed to laying hens and broilers inoculated with S. Enteritidis.…”

“…The experiments related to these products are somewhat controversial. For example, Berge and Wierup (2012) recently reported that the challenges with nutritional interventions for Salmonella control were variable depending on the nutritional management and Salmonella status of the flock. Both probiotic and synbiotic use had limited efficacy on decreasing SE colonization although it was not certain that the microorganisms present in these products failed to colonize the enteric microenvironment.…”

The Beneficial Role of Probiotics in Monogastric Animal Nutrition and Health

“…Competitive exclusion cultures are composed of a mixture of non-pathogenic bacteria (probiotic culture) typically found in the gastrointestinal tract of the animal which are administered only in a single dose to the neonatal animal, such as the day-old chick or a newborn piglet, demonstrating the impact of the gut microbiota on gut function and disease resistance 13,14 and also that they can help to reestablish the gastrointestinal tract flora after antimicrobial treatment. 15 Because of the susceptibility of newborn animals to infection, this practice is also of commercial importance. By using this model, a number of probiotics 13,[16][17][18][19] have been shown to prevent colonization and shedding of Salmonella and Campylobacter at farm level to control food borne diseases.…”