Shiga Toxin-Producing E. coli and Ruminant Diets

Crossland, Whitney L; Callaway, Todd R.; Tedeschi, L. O.

doi:10.1016/b978-0-12-800245-2.00010-1

Cited by 2 publications

(2 citation statements)

References 252 publications

(180 reference statements)

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“…Brown seaweed (Ascophyllum nodosum) is another prebiotic additive that has been noted for both its production and antimicrobial characteristics [61,67]. The use of Tasco-14® increased the marbling in carcasses from supplemented animals [67] and reduced fecal shedding of E. coli O157:H7 from 34% of the population to 7% of the population with supplementation [68], but there was no effect in Salmonella.…”

Section: Prebioticsmentioning

confidence: 99%

“…Essential oils and polyphenolics have also been tested in relation to the reduction of pathogen spread from livestock [61]. Noted essential oil components that have been tested include carvacrol (from savory), curcumin (from turmeric), eugenol (from allspice, betel pepper, and cloves), piperin (from black pepper), and thymol (from thyme) [35,62].…”

Section: Prebioticsmentioning

confidence: 99%

See 1 more Smart Citation

Prebiotic and Probiotic Approaches to Improving Food Safety on the Farm and Their Implications on Human Health

Smith¹,

Callaway²,

Tedeschi³

et al. 2016

Probiotics and Prebiotics in Human Nutrition and Health

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Human health is a broad category that encompasses the entirety of the food production system. Livestock production practices have important effects on human health because livestock not only are a primary food source but also can be the source of pathogenic bacteria that may enter the food chain indirectly. As government regulation and public scrutiny restrict the prophylactic use of antibiotic and antimicrobial interventions, other techniques must be used to reduce the burden of animal-borne pathogenic bacteria entering the food system. Prebiotics (isolated compounds that enhance natural microflora and thereby decrease pathogens) and probiotics (live microbes that are administered to livestock to enhance microbial diversity and crowd out pathogens) represent two unique opportunities for alternative measures in pathogen reduction. This review addresses the link between animal production and human health, the agricultural sources of pathogenic organisms, and the probiotic and prebiotic approaches that have been evaluated in an effort to reduce carriage of foodborne pathogenic bacteria by livestock.Keywords: food safety, livestock, prebiotic, preharvest intervention, probiotic 1 Proprietary brand names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product and/or exclusion of others that may be suitable.

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