Use of probiotics in poultry to control Salmonella spp.: Review

Raposo, Ricardo da Silva; Defensor, Raisson Henrique; Grahl, Thays Ractz

doi:10.31533/pubvet.v13n4a305.1-8

Cited by 7 publications

(9 citation statements)

References 37 publications

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“…Las Enfermedades Transmitidas por los Alimentos (DTA's) son actualmente una de las principales preocupaciones relacionadas con la calidad de los productos animales (RAPOSO et al, 2019). Entre los principales patógenos de los DTA se encuentran las bacterias del género Salmonella, que tienen una amplia distribución mundial y una fácil contaminación a través del consumo de carne, huevos, leche y derivados, lo que lleva a casos graves de enteritis y sepsis posterior (FRANCIELE et al, 2019).…”

Section: Principales Características De Salmonella Sppunclassified

Salmonelosis en cortes de carne vacuna en Brasil

Romão¹,

Silva²,

Chaves³

et al. 2023

Revista Científica Multidisciplinar Núcleo do Conhecimento

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Las salmonelas son bacterias de suma importancia en la vigilancia e inspección de productos de origen animal debido a su alto número de Enfermedades Transmitidas por los Alimentos (DTA’s)[7]. A través de la contaminación directa, a través del contacto con las heces de hombres y animales, o indirectamente, a través de fómites, que llevan a los consumidores a casos graves de enteritis, que pueden conducir a una infección sistémica y la muerte. Aunque en los últimos 20 años, la investigación y los tratamientos han evolucionado, el consumo de productos animales también ha progresado y aumentado los casos. Además, el uso irracional de antibióticos y factores de crecimiento trajo efectos nocivos, donde se percibieron resistencias y cierta dificultad en el tratamiento. Este trabajo tiene como objetivo realizar una revisión bibliográfica sobre la situación actual de la presencia de Salmonella spp. en cortes de carne en Brasil. Para ello se utilizaron bases de datos, como Portal Capes; Ciencia Directa; Pubmed; Scielo, en los meses de diciembre de 2022 y enero de 2023. Los datos obtenidos indican que esta bacteria se encuentra en los alimentos y se transmite fácilmente a los humanos a través de la ingesta de alimentos, como la carne y otros productos contaminados, debido a la mala higiene. Se entiende que en Brasil, la salmonelosis sigue siendo un grave problema para la salud pública, con altas tasas de mortalidad y baja producción agroindustrial, ya que atrae la atención para el desarrollo de métodos para prevenir su proliferación. Por lo tanto, se concluye que debido a su impacto en la seguridad alimentaria de la población, existe una búsqueda constante de mejoras en las estrategias para reducir la contaminación de Salmonella spp. en Brasil, pero todavía se necesita una profundización continua en esta área de estudio.

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Section: Principales Características De Salmonella Sppunclassified

Salmonelosis en cortes de carne vacuna en Brasil

Romão¹,

Silva²,

Chaves³

et al. 2023

Revista Científica Multidisciplinar Núcleo do Conhecimento

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“…The use of antibiotics is banned from the European Union (EU) and other parts of the world, catalyzed the research of probiotics for broilers. In addition, the antibiotics ban, not only affected countries importing meat but also pressured the meat exporting countries to meet the regulations of receipt countries [10,18].…”

Section: Probiotics In Broilers Concept Types and Effectmentioning

confidence: 99%

“…Naturally, the beneficial microbiota that inhabits the intestines of broilers uses a competitive suppression mechanism (as shown in below Figure 1) to reduce the multiplication of others that are pathogenic, preventing damage to the mucosa by irritating toxins, controlling enteritis, and guaranteeing protection to the mucosa [5]. Mechanisms are described according to which microorganisms (1) competes for the site of adherence in the mucosa, for better use of nutrients and greater reproduction, in which the one in greater quantity will serve as a barrier that restricts the adherence of others in lesser quantity, reducing possibilities of the latter to multiply; (2) there is the production of organic acids that lead to a reduction in the pH of the medium and the establishment of an acidity that eliminate or decreases all intolerant microbiota, the majority of which are pathogenic; and (3) there is an activation of the immune response by the receptors (toll-like) present in the wall of beneficial bacteria, which, when in contact with the cells of the intestinal mucosa stimulate them to produce immunoglobulins, that will inhibit the multiplication of the pathogenic microbiota [18].…”

Section: Promoting Growth Mechanism By Probiotics In Broilermentioning

confidence: 99%

“…That, tested in the treatment of broilers challenged with Salmonella enteritidis, the positive effect Probiotics as a Promising Additive in Broiler Feed: Advances and Limitations DOI: http://dx.doi.org/10.5772/intechopen.97957 was only in the first 5 days [46]. There is an assumption that probiotic strains reduce the concentration over time throughout the intestine [70] and, for the best effect, continuous inoculation is necessary to maintain the optimal levels of the probiotic load, capable of competing favorably [18]. Even so, the possibility of dishonesty on the part of the manufacturer is not ruled out.…”

Section: Lack Of Suitability Of the Probiotic Manufacturermentioning

confidence: 99%

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Probiotics as a Promising Additive in Broiler Feed: Advances and Limitations

Bahule¹,

Silva²

2021

Advances in Poultry Nutrition Research

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Feed additives have a strong influence on the production cost of broilers as growth-promoter’s to cover variations in profits due to fluctuation in feed costs. Antibiotics as additives were fundamental and indispensable, however, studies have shown their connection with the emergence of resistant strains of pathogens in animals and humans, therefore in recent years they have been less encouraged. Research is in progress concerning additives that can replace antibiotics as growth promotors and also as prophylactics. It was demonstrated that probiotics, which are living microorganisms and without residual effect’s have a potential to be used as microbials. However, they are not always guaranteed as growth promoters, as there are mechanisms of action regarding their interaction with the host that cannot yet be properly understood. The main advances in the use of probiotics in broilers in recent years, as well as the gaps, challenges, and future perspectives were carefully discussed and analyzed in this study. It was considered as a future premise, the possibility of reviewing the traditional methodologies used to test the hypotheses related to the effect of probiotics in broilers, which may also be extended to other animal species.

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“…De acordo com Raposo et al (2019) o uso de probióticos na alimentação mostra-se uma boa alternativa no controle da zoonose nos planteis comerciais, onde o uso alternativo de probióticos se apresentou eficaz no combate a Salmonella spp.…”

Section: Profilaxiaunclassified

Salmonella spp. como agente causal de las enfermedades transmitidas por los alimentos y su importancia en la salud pública: Revisión

Santos

Faria²,

Silva³

et al. 2020

Pubvet

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A Salmonelose é uma enfermidade de grande importância mundial em Doenças Transmitidas por Alimentos (DTAs). No Brasil, a Salmonella spp. é o segundo maior agente causador de doença envolvida nos surtos de DTAs, sendo a espécie entérica a que mais acomete os seres humanos através do consumo de água e alimentos contaminados. Após a ingestão do alimento contaminado pela bactéria, esta faz adesão, invasão, se replica e provoca danos no hospedeiro. O indivíduo acometido pode ser tratado com uso de antibióticos caso apresente febre entérica, porém nos casos de gastroenterite o uso não é indicado. Dessa forma, a prevenção da salmonelose é de grande relevância, pois nem todos os casos há sintomatologia ou notificação. O objetivo deste trabalho foi realizar uma revisão de literatura e abordar as informações sobre as formas de transmissão, sintomatologia apresentada pelos indivíduos acometidos, os alimentos envolvidos, a patogenicidade, medidas profiláticas e a importância na saúde pública, da Salmonella spp., visto que é de grande importância o conhecimento dos surtos para que assim, sejam adotadas medidas de monitoramento e controle da doença.

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Use of probiotics in poultry to control Salmonella spp.: Review

Cited by 7 publications

References 37 publications

Salmonelosis en cortes de carne vacuna en Brasil

Salmonelosis en cortes de carne vacuna en Brasil

Probiotics as a Promising Additive in Broiler Feed: Advances and Limitations

Salmonella spp. como agente causal de las enfermedades transmitidas por los alimentos y su importancia en la salud pública: Revisión

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