{"id":92259,"date":"2022-03-04T12:41:27","date_gmt":"2022-03-04T11:41:27","guid":{"rendered":"https:\/\/ew-nutrition.com\/?p=92259"},"modified":"2023-06-09T10:33:03","modified_gmt":"2023-06-09T08:33:03","slug":"natural-solutions-against-salmonella-in-poultry","status":"publish","type":"post","link":"https:\/\/ew-nutrition.com\/us\/natural-solutions-against-salmonella-in-poultry\/","title":{"rendered":"Salmonella in poultry: What are the most effective natural solutions?"},"content":{"rendered":"<div class=\"intro\" style=\"text-align: justify;\">\n<p><span style=\"font-size: 12pt;\"><em>By <b>Dr. Inge Heinzl<\/b>, Editor, EW Nutrition<\/em><\/span><\/p>\n<p>Salmonella infection in poultry is a problem for the producer because of the performance losses of his flock. At the same time, products of salmonella-contaminated animals pose a severe risk to human health. In the USA, Salmonellosis in poultry is estimated to cost $ 11.6 billion each year (<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC5602926\/\">Wernicki et al., 2017<\/a>) and more than \u20ac 3 billion in the EU (<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8143179\/\">Ehuwa, 2021<\/a>). As the use of antibiotics needs to be reduced to keep them effective, Salmonella control in poultry requires new solutions. This article shows how organic acids and phy\u00adtomolecules can help to fight this problematic disease.<\/p>\n<h1 style=\"text-align: left;\"><strong>Salmonellosis<\/strong>: what it is, how it works, and why it&#8217;s such a <strong>problem<\/strong><\/h1>\n<\/div>\n<p>&nbsp;<\/p>\n<p>Salmonellosis is a zoonosis, meaning that it can be easily transferred from animals to humans. The transfer can occur via different routes:<\/p>\n<ul class=\"list-black\">\n<li>Direct contact with an infected animal<\/li>\n<li>Handling or consuming contaminated animal products such as eggs or raw meat from pigs, turkeys, and chicken<\/li>\n<li>Contact with infected vectors (insects or pets) or contaminated equipment<\/li>\n<\/ul>\n<p>Frozen or raw chicken products, as well as the eggs of backyard hens, are the most frequent causes of animal-mediated Salmonella infections in humans. The following graphic shows a clear relationship between the occurrence of Salmonella in layer flocks and the event of disease in humans:<\/p>\n<figure id=\"attachment_91999\" aria-describedby=\"caption-attachment-91999\" style=\"width: 2431px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"wp-image-91999 size-full\" src=\"https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-1-evolution-of-the-incidence-of-salmonella-infection-in-poultry-populations-and-the-number-of-human-cases-of-salmonellosis.jpg\" alt=\"Salmonella Infection Populations Chart\" width=\"2431\" height=\"952\" srcset=\"https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-1-evolution-of-the-incidence-of-salmonella-infection-in-poultry-populations-and-the-number-of-human-cases-of-salmonellosis.jpg 2431w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-1-evolution-of-the-incidence-of-salmonella-infection-in-poultry-populations-and-the-number-of-human-cases-of-salmonellosis-300x117.jpg 300w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-1-evolution-of-the-incidence-of-salmonella-infection-in-poultry-populations-and-the-number-of-human-cases-of-salmonellosis-150x59.jpg 150w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-1-evolution-of-the-incidence-of-salmonella-infection-in-poultry-populations-and-the-number-of-human-cases-of-salmonellosis-120x47.jpg 120w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-1-evolution-of-the-incidence-of-salmonella-infection-in-poultry-populations-and-the-number-of-human-cases-of-salmonellosis-36x14.jpg 36w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-1-evolution-of-the-incidence-of-salmonella-infection-in-poultry-populations-and-the-number-of-human-cases-of-salmonellosis-225x88.jpg 225w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-1-evolution-of-the-incidence-of-salmonella-infection-in-poultry-populations-and-the-number-of-human-cases-of-salmonellosis-80x31.jpg 80w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-1-evolution-of-the-incidence-of-salmonella-infection-in-poultry-populations-and-the-number-of-human-cases-of-salmonellosis-48x19.jpg 48w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-1-evolution-of-the-incidence-of-salmonella-infection-in-poultry-populations-and-the-number-of-human-cases-of-salmonellosis-64x25.jpg 64w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-1-evolution-of-the-incidence-of-salmonella-infection-in-poultry-populations-and-the-number-of-human-cases-of-salmonellosis-28x11.jpg 28w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-1-evolution-of-the-incidence-of-salmonella-infection-in-poultry-populations-and-the-number-of-human-cases-of-salmonellosis-920x360.jpg 920w\" sizes=\"(max-width: 2431px) 100vw, 2431px\" \/><figcaption id=\"caption-attachment-91999\" class=\"wp-caption-text\">(Source: Koutsoumanis et al., 2019)<\/figcaption><\/figure>\n<h2>The impact of Salmonella on poultry depends on the bird&#8217;s age<\/h2>\n<p>Within the poultry flock, there are two ways of spreading: the fecal-oral way (horizontal infection) or the infection of the progeny in the egg (vertical infection). The effects of the disease depend on the age of the birds: the younger the animals, the more severe the impact.<\/p>\n<p>If the brood eggs already carry salmonellae, the hatchability dwindles. During their first month of life, infected chicks show ruffled downs and higher temperatures. Diarrhea leads to fluid losses and frequently to the chicks&#8217; death.<\/p>\n<p>Adult animals usually do not die from Salmonellosis; often, the infection remains unnoticed. During a substantial acute salmonella outbreak, the animals show weakness and diarrhea. They lose weight, resulting in decreased egg production in layers and worse growth performance in broilers. The birds need more water to compensate for the fluid losses, and their crowns and jowls appear pale.<\/p>\n<h2>Salmonella protects itself through an intelligent infection style<\/h2>\n<p>Salmonellae have developed a clever way to protect themselves. After they arrive in the gut, they attach to the epithelial cells and form small molecular &#8220;syringes&#8221; to inject divers substances into the gut cells (Type-3-injection system). These signaling substances make the gut cells bulge their membranes and enclose the bacterium. Finally, the manipulated gut cell absorbs the Salmonella, the host &#8220;allows&#8221; the bacterium to enter, and it can proliferate in the gut cells (<a href=\"https:\/\/www.helmholtz-hzi.de\/de\/aktuelles\/thema\/clever-infiziert-die-tricks-der-bakterien\/\">Fischer, 2018<\/a>).<\/p>\n<p>When an antibiotic is attacking the bacterium, Salmonellae stop their cell division. Since many antibiotics are only effective against bacteria during cell division and growth, Salmonellae survive the attack by staying as dormant variants or persisters until the treatment stops (<a href=\"https:\/\/www.helmholtz-hzi.de\/de\/aktuelles\/thema\/clever-infiziert-die-tricks-der-bakterien\/\">Fischer, 2018<\/a>).<\/p>\n<h2>Salmonellae \u2013 a big &#8220;family&#8221;<\/h2>\n<p>The genus of Salmonella consists of more than 2600 serovars (Ranieri et al., 2015), of which less than 100 are relevant for humans (<a href=\"https:\/\/www.cdc.gov\/salmonella\/reportspubs\/salmonella-atlas\/serotyping-importance.html#:~:text=Since%20the%201960s%2C%20public%20health,disease%20detectives%20start%20their%20investigation.\">CDC, 2020<\/a>). More than 1500 serovars belong to the <em>Salmonella enterica<\/em> subspecies that colonize the intestinal tract of warm-blooded animals. These serovars are responsible for 99 % of salmonella infections (<a href=\"https:\/\/www.intechopen.com\/chapters\/53794\">Mendes Maciel et al., 2017<\/a>). The main serovars relevant for poultry are S. Gallinarum and S. Pullorum, but also S. Enteritidis, Typhimurium, and in recent years, S. Kentucky, S. Heidelberg, S. Livingstone, and S. Mbandaka (<a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0168160520303780\">Guill\u00e9n et al., 2020<\/a>).<\/p>\n<figure id=\"attachment_92031\" aria-describedby=\"caption-attachment-92031\" style=\"width: 2185px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-full wp-image-92031\" src=\"https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-2_genus-salmonella.jpg\" alt=\"\" width=\"2185\" height=\"1004\" srcset=\"https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-2_genus-salmonella.jpg 2185w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-2_genus-salmonella-300x138.jpg 300w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-2_genus-salmonella-150x69.jpg 150w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-2_genus-salmonella-120x55.jpg 120w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-2_genus-salmonella-36x17.jpg 36w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-2_genus-salmonella-225x103.jpg 225w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-2_genus-salmonella-80x37.jpg 80w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-2_genus-salmonella-48x22.jpg 48w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-2_genus-salmonella-64x29.jpg 64w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-2_genus-salmonella-28x13.jpg 28w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-2_genus-salmonella-920x423.jpg 920w\" sizes=\"(max-width: 2185px) 100vw, 2185px\" \/><figcaption id=\"caption-attachment-92031\" class=\"wp-caption-text\">(Source: Mkangara et al., 2020)<\/figcaption><\/figure>\n<h2>The zoonosis Salmonellosis must be controlled<\/h2>\n<p>Several Salmonella serovars are critical for animals and humans. Since more than 91,000 salmonellosis cases are reported for Europe and more than 1.35 million for the USA every year (<a href=\"https:\/\/www.efsa.europa.eu\/de\/topics\/topic\/salmonella\">EFSA, 2022<\/a>; <a href=\"https:\/\/www.fda.gov\/animal-veterinary\/animal-health-literacy\/get-facts-about-salmonella\">FDA, 2020<\/a>), their spread must be prevented by all means. Governments have enacted some laws to curtail this disease. The EU, for example, implemented extended control programs for zoonotic diseases, with Salmonella set as a priority. These programs include the provision of scientific advice, targets for reducing Salmonella in poultry flocks, and restrictions on the trade of products from infected flocks.<\/p>\n<p>For farmers and vets, this means the obligation to notify the occurrence of the disease to the authorities. Depending on the country, it also entails compulsory vaccination and the documentation of hygienic measures. In the EU, due to the risk of developing resistances, the EFSA recommends limiting the use of antimicrobials to individual cases, e.g., to prevent inordinate suffering of animals.<\/p>\n<h2>Prevention of Salmonella infection is the key<\/h2>\n<p>The best strategy for salmonella control is prevention based on three key points (Visscher, 2014):<\/p>\n<ul>\n<li>Preventing the introduction of Salmonella into the farm\/flock through effective hygiene measures<\/li>\n<li>Preventing the spread of the pathogens within a flock\/farm<\/li>\n<li>Prophylactic measures to recover immune resistance of the animals against Salmonella infection<\/li>\n<\/ul>\n<p>For this purpose, the following steps are requested\/recommended:<\/p>\n<h3>1.\u00a0\u00a0\u00a0 Keeping the litter dry<\/h3>\n<p>The use of well-absorptive material such as wood shavings, straw pellets, or straw granulates and regular removal of the used litter is recommended. The animals must be controlled for diarrhea to avoid wet droppings. The water supply must be adequate; an excessive water supply wets the litter.<\/p>\n<h3>2.\u00a0\u00a0\u00a0 Providing a clean environment<\/h3>\n<p>To keep the poultry house clean, broken eggs and dead animals (potential sources of infection) must be removed. In general, the houses should be cleaned and disinfected before every restocking.<\/p>\n<p>Clean feed and water are essential; therefore, feed should not be stored outside but be kept dry and protected from pests and rodents. The <a href=\"https:\/\/ew-nutrition.com\/feed-hygiene\/\">feeding of the animals<\/a> should take place inside to avoid contamination by wild birds. Concerning the water for drinking, the flow rate must be high enough to provide the birds with sufficient water but not too high that the floor gets wet. The troughs must be clean from droppings.<\/p>\n<h3>3.\u00a0\u00a0\u00a0 Limiting contacts<\/h3>\n<p>To limit the spread of Salmonella, only a restricted number of persons can have access to the flocks. They must wear clothes, and instruments should be exclusively used for the respective poultry house.<\/p>\n<h2>Knowing the optimal growth conditions for Salmonella facilitates control<\/h2>\n<p>Salmonellae are a genus in the family of Enterobacteriaceae. They are gram-negative, rod-shaped (size: approx. 2 \u00b5m), glucose-fermenting facultative anaerobes that are motile due to peritrichous flagella. Since Salmonellae do not form spores, they can be easily destroyed by heating them to 60\u00b0C for 15-20 min (<a href=\"https:\/\/www.wiley.com\/en-us\/The+Microbiology+of+Safe+Food,+3rd+Edition-p-9781119405016#:~:text=Safe%20food%20for%20consumers%20is,and%20working%20in%20food%20safety.\">Forsythe, 2001<\/a>), especially in food\/feed with higher water content.<\/p>\n<p><img decoding=\"async\" class=\"alignright wp-image-92191\" src=\"https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/picture_salmonella_01.png\" alt=\"Salmonella facilitates control\" width=\"380\" height=\"374\" srcset=\"https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/picture_salmonella_01.png 1181w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/picture_salmonella_01-300x295.png 300w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/picture_salmonella_01-150x148.png 150w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/picture_salmonella_01-120x118.png 120w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/picture_salmonella_01-36x36.png 36w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/picture_salmonella_01-225x221.png 225w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/picture_salmonella_01-80x80.png 80w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/picture_salmonella_01-48x48.png 48w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/picture_salmonella_01-64x64.png 64w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/picture_salmonella_01-28x28.png 28w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/picture_salmonella_01-50x50.png 50w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/picture_salmonella_01-548x539.png 548w\" sizes=\"(max-width: 380px) 100vw, 380px\" \/><\/p>\n<p>For the storage of food, <a href=\"https:\/\/www.researchgate.net\/publication\/294684568_Salmonella_A_Practical_Approach_to_the_Organism_and_its_Control_in_Foods\">Bell and Kyriakis (2002)<\/a> found that most serovars of Salmonella will not grow at temperatures lower than 7\u00b0C and a pH lower than 4.5. <a href=\"https:\/\/www.mdpi.com\/2304-8158\/10\/8\/1742\">Wessels et al. (2021)<\/a> showed optimal growth conditions for Salmonella: temperatures between 5 and 46\u00b0C (optimum 38\u00b0C), a water activity of 0.94-0.99, and a pH of 3.8-9.5.<\/p>\n<p>A high fat content in the feed or food increases the likelihood of infection with Salmonella because the fat protects the bacteria during the passage through the stomach. Doses of 10 to 100 Salmonella cells can already pose a severe risk (<a href=\"https:\/\/portal.nifa.usda.gov\/web\/crisprojectpages\/0228031-effect-of-fat-content-on-the-survival-of-salmonella-in-food.html\">University of Georgia, 2015<\/a>).<\/p>\n<h1><strong>Natural alternatives<\/strong> to antibiotics: <strong>effective<\/strong> Salmonella control?<\/h1>\n<p>To reduce the incidence of Salmonella while simultaneously lowering the use of antibiotics in animal production, there are different possibilities. On the one hand, veterinary medicine offers vaccines. On the other hand, the feed industry provides additives that strengthen the immune system, improve gut health, or support the animals in another manner. Other than pro- and prebiotics, the main active ingredient categories for such additives are organic acids and phy\u00adtomolecules.<\/p>\n<h2>Organic acids worsen the conditions for Salmonella<\/h2>\n<p>Already in ancient Egypt, the method of fermentation and the generated acids have been used for the conservation of food (Ohmomo et al., 2002). Nowadays, it is a standard tool to protect feed\u00a0 (silage) and food from spoilage. Also for animals, organic acids added to the feed or the water have proven helpful against pathogens. These modes of action can be combined against Salmonella: reducing the pathogen load in the feed to limit the intake of bacteria and fighting against these pathogens in the animal.<\/p>\n<h3>Organic acids reduce Salmonella in feed materials<\/h3>\n<p>In general, the antimicrobial activity of organic acids <strong>in feed<\/strong> is based on lowering the pH (Pearlin et al., 2019). pH-sensitive bacteria such as Salmonella minimize their proliferation at a pH &lt;5. Additionally, the organic acids attack bacteria directly. The acid&#8217;s undissociated and more lipophilic form penetrates the bacterial cell membrane. At the neutral pH within the cell, the acid dissociates, releases protons, and lowers the pH, leading to the impediment of metabolic processes in the cell. The cell spends a lot of energy trying to get the pH back to neutral (Mroz et al., 2006). Additionally, the anions become toxic for the cell metabolites and disrupt the membrane (Russel, 1992).<\/p>\n<h3>What do organic acids do in the bird?<\/h3>\n<p>According to <a href=\"https:\/\/www.tandfonline.com\/doi\/abs\/10.1080\/00071660500475574?journalCode=cbps20\">Hern\u00e1ndez and co-workers (2006)<\/a> and <a href=\"https:\/\/www.tandfonline.com\/doi\/abs\/10.1080\/00071669708417941\">Thompson and Hinton (1997)<\/a>, the addition of organic acids to the feed does not change the pH in the various digestive tract segments. Still, literature shows a clear reduction of Salmonella in the gut or litter when using propionic or\/and formic acid (<a href=\"https:\/\/www.jstor.org\/stable\/1591728\">McHan and Emmett, 1992<\/a>; <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/3201669\/\">Hinton and Linton, 1988<\/a>; <a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC2249214\/\">Humphrey &amp; Lanning, 1988<\/a>). A likely mode of action is described by <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/15283426\/\">Van Immerseel et al. (2004)<\/a>. He asserts that SCFAs such as propionic and formic acid as well as MCFAs can inhibit Salmonella&#8217;s penetration of the intestinal epithelium and, therefore, can control these invasive phenotypes of Salmonella (S. Typhimurium and S. Enteritidis).<\/p>\n<h3>Different acids show different efficacy<\/h3>\n<p>Depending on the acid, the efficacy against Salmonella varies (see figure 3). Formic acid shows the highest effect, followed by fumaric acid. Then, lactic, butyric, and citric acid follow, showing lower efficacy.<\/p>\n<figure id=\"attachment_92063\" aria-describedby=\"caption-attachment-92063\" style=\"width: 910px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"wp-image-92063\" src=\"https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-3_effects-of-different-organic-acids.png\" alt=\"Efficacy of different organic acids against Salmonella\" width=\"910\" height=\"645\" srcset=\"https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-3_effects-of-different-organic-acids.png 1542w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-3_effects-of-different-organic-acids-300x213.png 300w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-3_effects-of-different-organic-acids-150x106.png 150w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-3_effects-of-different-organic-acids-120x85.png 120w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-3_effects-of-different-organic-acids-36x26.png 36w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-3_effects-of-different-organic-acids-225x160.png 225w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-3_effects-of-different-organic-acids-80x57.png 80w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-3_effects-of-different-organic-acids-48x34.png 48w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-3_effects-of-different-organic-acids-64x45.png 64w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-3_effects-of-different-organic-acids-28x20.png 28w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-3_effects-of-different-organic-acids-760x539.png 760w\" sizes=\"(max-width: 910px) 100vw, 910px\" \/><figcaption id=\"caption-attachment-92063\" class=\"wp-caption-text\">Figure 3: Efficacy of different organic acids against Salmonella in feed<\/figcaption><\/figure>\n<h3>Trials prove the efficacy of organic acids<\/h3>\n<p>An <em>in-vitro <\/em>trial was conducted at a commercial research facility in the US to test the efficacy of <span style=\"text-decoration: underline;\"><a href=\"https:\/\/ew-nutrition.com\/us\/animal-nutrition\/products\/acidomix\/\">Acidomix AFL<\/a><\/span>, a liquid mixture of propionic and formic acid, against Salmonella. The bacterial strain used in these studies was nalidixic acid-resistant Salmonella typhimurium. The bacteria were maintained in broth cultures of tryptic soy broth.<\/p>\n<p>They were added to 5 g of dry feed in a 50 ml tube to a final concentration of 40,000 CFU\/g. Next, Acidomix AFL was added to the desired inclusion rate, and the samples were incubated at room temperature. After 18 to 72 hours of incubation, viable bacteria were counted using the plate count method.<\/p>\n<p><strong>Results:<\/strong> As shown in figure 4, the trial found that at an inclusion rate of 2.0 %, Salmonella inhibition was nearly 100 %. Already at a 0.4 % inclusion rate, Salmonella could be reduced by 45-60 %, showing a clear dose dependency.<\/p>\n<figure id=\"attachment_92095\" aria-describedby=\"caption-attachment-92095\" style=\"width: 753px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"wp-image-92095 size-full\" src=\"https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure1.png\" alt=\"Efficacy of Acidomix AFL (liquid) on Salmonella Typhimurium in dry feed\" width=\"753\" height=\"500\" srcset=\"https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure1.png 753w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure1-300x199.png 300w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure1-150x100.png 150w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure1-120x80.png 120w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure1-36x24.png 36w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure1-225x149.png 225w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure1-80x53.png 80w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure1-48x32.png 48w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure1-64x42.png 64w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure1-28x19.png 28w\" sizes=\"(max-width: 753px) 100vw, 753px\" \/><figcaption id=\"caption-attachment-92095\" class=\"wp-caption-text\">Figure 4: Efficacy of Acidomix AFL (liquid) on Salmonella Typhimurium in dry feed<\/figcaption><\/figure>\n<h2>Phytomolecules combat Salmonella through complex modes of action<\/h2>\n<p>Plants produce phytogenic substances to protect themselves from molds, yeasts, and bacteria, among others. After several purification steps, these phy\u00adtomolecules can be used to fight Salmonella in poultry. They work through different modes of action, from attacking the cell wall (terpenoids and phenols) to influencing the genetic material of the pathogenic cells or changing the whole morphology of the cell.<\/p>\n<p>Due to the different modes of action, it was long thought that there would be no resistance development. Still, <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/19214149\/\">Khan et al. (2009)<\/a> found some microorganisms such as multidrug-resistant E. coli, Klebsiella pneumoniae, S. aureus, Enterococcus faecalis, Pseudomonas aeruginosa, and Salmonella typhimurium can show a certain \u2013 perhaps natural \u2013 resistance to some components of herbal medicines.<\/p>\n<p>Gram-negative bacteria such as Salmonella are usually less attackable by phytomolecules because the cell wall only allows small hydrophilic solutes to pass; however, phy\u00adtomolecules are hydrophobic. However, mixing the phytomolecules with an emulsifier facilitates the invasion into the cell. Their efficacy depends on their chemical composition. It is also decisive if single substances or blends (possible positive or negative synergies) are used.<\/p>\n<p>The best-clarified mode of action is the one of thymol and carvacrol, the major components of the oils of thyme and oregano. They can get into the bacterial membrane and disrupt its integrity. The permeability of the cell membrane for ions and other small molecules such as ATP increases, decreasing the electrochemical gradient above the cell membrane and the loss of energy equivalents.<\/p>\n<h3>Trials show the efficacy of phy\u00adtomolecules against Salmonella<\/h3>\n<p>Two different phytogenic compositions were tested for their efficacy against Salmonella.<\/p>\n<h4>Trial 1: Blend of phy\u00adtomolecules and organic acids shows best results in an in-vitro assay<\/h4>\n<p>To evaluate its potential as a tool for antibiotic reduction, a trial was conducted to test the antimicrobial properties of <a href=\"https:\/\/ew-nutrition.com\/us\/animal-nutrition\/products\/activo\/\">Activo Liquid<\/a>, a mixture of selected phy\u00adtomolecules and an organic acid designed for application in water. The laboratory test was carried out at the Veterinary Diagnosis Department of Kasetsart University in Thailand. Standardized suspensions [1&#215;10<sup>4<\/sup> CFU\/ml] of three poultry-relevant Salmonella strains were incubated in LB medium, either without or with Activo Liquid. The tests were run at concentrations of 0.05%; 0.1%; 0.2% and 0.4%. After incubation at 37\u00b0C for 6-7 hours, serial dilutions of the cell suspensions were transferred onto LB agar plates and incubated for 18-22h at 37\u00b0C. Subsequently, colonies (CFU\/ml) were determined.<\/p>\n<p><strong>Results:<\/strong> Activo Liquid was found to be growth-inhibiting to all Salmonella strains from a concentration of 0.1% onwards. At 0.2%, Activo Liquid already exhibited bactericidal efficacy against all tested Salmonella isolates, which was confirmed at a concentration of 0.4%.<\/p>\n<figure id=\"attachment_92223\" aria-describedby=\"caption-attachment-92223\" style=\"width: 1073px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"wp-image-92223\" src=\"https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/table-1_inhibiting-effect-of-al-against-3-salmonelly-serovars.jpg\" alt=\"Inhibiting effect of Activo Liquid against three different Salmonella serovars\" width=\"1073\" height=\"379\" srcset=\"https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/table-1_inhibiting-effect-of-al-against-3-salmonelly-serovars.jpg 2008w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/table-1_inhibiting-effect-of-al-against-3-salmonelly-serovars-300x106.jpg 300w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/table-1_inhibiting-effect-of-al-against-3-salmonelly-serovars-150x53.jpg 150w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/table-1_inhibiting-effect-of-al-against-3-salmonelly-serovars-120x42.jpg 120w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/table-1_inhibiting-effect-of-al-against-3-salmonelly-serovars-36x13.jpg 36w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/table-1_inhibiting-effect-of-al-against-3-salmonelly-serovars-225x79.jpg 225w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/table-1_inhibiting-effect-of-al-against-3-salmonelly-serovars-80x28.jpg 80w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/table-1_inhibiting-effect-of-al-against-3-salmonelly-serovars-48x17.jpg 48w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/table-1_inhibiting-effect-of-al-against-3-salmonelly-serovars-64x23.jpg 64w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/table-1_inhibiting-effect-of-al-against-3-salmonelly-serovars-28x10.jpg 28w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/table-1_inhibiting-effect-of-al-against-3-salmonelly-serovars-920x325.jpg 920w\" sizes=\"(max-width: 1073px) 100vw, 1073px\" \/><figcaption id=\"caption-attachment-92223\" class=\"wp-caption-text\">Table 1: Inhibiting effect of Activo Liquid against three different Salmonella serovars<\/figcaption><\/figure>\n<h4>Trial 2: Blend of nature-identical phy\u00adtomolecules inhibits Salmonella<\/h4>\n<p>On Mueller Hinton agar plates where Salmonella enterica were spread uniformly, small disks containing 0 (control, only methanol), 1, 5, and 10 \u00b5l of Ventar D were placed and incubated at 37 \u00b0C for 16 hours. The presence of clearing zones indicates antimicrobial activity.<\/p>\n<p>Additionally, a motility test was performed in tubes with a motility test medium containing 0 (control) and 750 \u00b5L Ventar D. For this purpose, one colony of Salmonella enterica grown on the agar was stuck in the middle of the medium and incubated at 37 \u00b0C for 12-16 hours. Growth can be visualized through the formation of red color.<\/p>\n<p><strong>Result<\/strong>: Ventar D inhibited S. enterica in a dose-dependent manner. Clearing zones were visible within the lowest tested concentration. At its inhibitory concentration, Ventar D suppressed S. enterica motility (figures 5 and 6).<\/p>\n<figure id=\"attachment_92127\" aria-describedby=\"caption-attachment-92127\" style=\"width: 591px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"wp-image-92127\" src=\"https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-5_ai-mix-24-motility-test-salmonella.jpg\" alt=\"S. enterica motility test\" width=\"591\" height=\"758\" srcset=\"https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-5_ai-mix-24-motility-test-salmonella.jpg 921w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-5_ai-mix-24-motility-test-salmonella-234x300.jpg 234w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-5_ai-mix-24-motility-test-salmonella-117x150.jpg 117w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-5_ai-mix-24-motility-test-salmonella-94x120.jpg 94w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-5_ai-mix-24-motility-test-salmonella-28x36.jpg 28w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-5_ai-mix-24-motility-test-salmonella-175x225.jpg 175w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-5_ai-mix-24-motility-test-salmonella-62x80.jpg 62w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-5_ai-mix-24-motility-test-salmonella-37x48.jpg 37w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-5_ai-mix-24-motility-test-salmonella-50x64.jpg 50w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-5_ai-mix-24-motility-test-salmonella-22x28.jpg 22w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-5_ai-mix-24-motility-test-salmonella-420x539.jpg 420w\" sizes=\"(max-width: 591px) 100vw, 591px\" \/><figcaption id=\"caption-attachment-92127\" class=\"wp-caption-text\">Figure 5: S. enterica motility test<\/figcaption><\/figure>\n<figure id=\"attachment_92159\" aria-describedby=\"caption-attachment-92159\" style=\"width: 589px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"wp-image-92159\" src=\"https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-6_ai-mix-24-salmonella-inhibition-zones.jpg\" alt=\"Disk diffusion assay employing S. enterica\" width=\"589\" height=\"755\" srcset=\"https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-6_ai-mix-24-salmonella-inhibition-zones.jpg 921w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-6_ai-mix-24-salmonella-inhibition-zones-234x300.jpg 234w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-6_ai-mix-24-salmonella-inhibition-zones-117x150.jpg 117w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-6_ai-mix-24-salmonella-inhibition-zones-94x120.jpg 94w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-6_ai-mix-24-salmonella-inhibition-zones-28x36.jpg 28w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-6_ai-mix-24-salmonella-inhibition-zones-175x225.jpg 175w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-6_ai-mix-24-salmonella-inhibition-zones-62x80.jpg 62w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-6_ai-mix-24-salmonella-inhibition-zones-37x48.jpg 37w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-6_ai-mix-24-salmonella-inhibition-zones-50x64.jpg 50w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-6_ai-mix-24-salmonella-inhibition-zones-22x28.jpg 22w, https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/figure-6_ai-mix-24-salmonella-inhibition-zones-420x539.jpg 420w\" sizes=\"(max-width: 589px) 100vw, 589px\" \/><figcaption id=\"caption-attachment-92159\" class=\"wp-caption-text\">Figure 6: Disk diffusion assay employing S. enterica<\/figcaption><\/figure>\n<h2>Let&#8217;s fight Salmonella through effective and sustainable natural tools<\/h2>\n<p>The zoonosis Salmonella generates high costs in the poultry industry. As Salmonellosis can be transferred to humans, it must be kept under control by all means. Antibiotics are one tool to fight Salmonella, but they have their &#8220;side effects&#8221;: they are no longer well respected by the consumer, and, even more critically, they create resistance. To help keep antibiotics effective, poultry producers seek to use effective but not resistance-creating natural solutions against Salmonella.<\/p>\n<p>As shown with the reviewed trials, organic acids and phytomolecules are highly active against diverse Salmonella serovars. Accordingly, feed additives based on these active ingredients offer effective tools for controlling Salmonella in poultry while also contributing to the overarching aim of reducing antibiotic use in poultry production.<\/p>\n<hr \/>\n<h4><strong><span style=\"font-size: 10pt;\">References<\/span><\/strong><\/h4>\n<p><span style=\"font-size: 10pt;\">Bell, Chris, and Alec Kyriakides. <em>Salmonella: A Practical Approach to the Organism and Its Control in Foods<\/em>. Oxford: Blackwell Science, 2002.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Castro-Vargas, Rafael Enrique, Mar\u00eda Paula Herrera-S\u00e1nchez, Roy Rodr\u00edguez-Hern\u00e1ndez, and Iang Schroniltgen Rond\u00f3n-Barrag\u00e1n. \u201cAntibiotic Resistance in Salmonella Spp. Isolated from Poultry: A Global Overview.\u201d <em>October-2020<\/em> 13, no. 10 (October 3, 2020): 2070\u201384. <span style=\"text-decoration: underline;\">https:\/\/doi.org\/10.14202\/vetworld.2020.2070-2084<\/span>.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">CDC. \u201cSerotypes and the Importance of Serotyping Salmonella.\u201d Centers for Disease Control and Prevention, February 21, 2020. <span style=\"text-decoration: underline;\">https:\/\/www.cdc.gov\/salmonella\/reportspubs\/salmonella-atlas\/serotyping-importance.html<\/span>.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">EFSA. \u201cSalmonella.\u201d European Food Safety Authority. Accessed February 1, 2022. <span style=\"text-decoration: underline;\">https:\/\/www.efsa.europa.eu\/en\/topics\/topic\/salmonella<\/span>.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Ehuwa, Olugbenga, Amit K. Jaiswal, and Swarna Jaiswal. \u201cSalmonella, Food Safety and Food Handling Practices.\u201d <em>Foods<\/em> 10, no. 5 (2021): 907. <span style=\"text-decoration: underline;\">https:\/\/doi.org\/10.3390\/foods10050907<\/span>.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">FDA. \u201cGet the Facts about Salmonella.\u201d U.S. Food and Drug Administration, July 28, 2020. <span style=\"text-decoration: underline;\">https:\/\/www.fda.gov\/animal-veterinary\/animal-health-literacy\/get-facts-about-salmonella<\/span>.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Fischer, Andreas. \u201cClever Infiziert \u2013 Die Tricks Der Bakterien.\u201d HZI &#8211; Helmholtz Zentrum f\u00fcr Infektionsforschung, August 19, 2021. <span style=\"text-decoration: underline;\">https:\/\/www.helmholtz-hzi.de\/de\/aktuelles\/thema\/clever-infiziert-die-tricks-der-bakterien<\/span>\/.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Forsythe, Steve J. <em>The Microbiology of Safe Food<\/em>. Hoboken, NJ: Wiley-Blackwell, 2020.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Gheisari, A.A., M. Heidari, R.K. Kermanshahi, M. Togani, and S. Saraeian. \u201cEffect of Dietary Supplementation of Protected Organic &#8230;\u201d WPSA, 2007. <span style=\"text-decoration: underline;\">https:\/\/www.cabi.org\/Uploads\/animal-science\/worlds-poultry-science-association\/WPSA-france-2007\/74.pdf<\/span>.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Guill\u00e9n, Silvia, Mar\u00eda Marc\u00e9n, Ignacio \u00c1lvarez, Pilar Ma\u00f1as, and Guillermo Cebri\u00e1n. \u201cStress Resistance of Emerging Poultry-Associated Salmonella Serovars.\u201d <em>International Journal of Food Microbiology<\/em> 335 (2020): 108884. <span style=\"text-decoration: underline;\">https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2020.108884<\/span>.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Hern\u00e1ndez, F., V. Garc\u00eda, J. Madrid, J. Orengo, P. Catal\u00e1, and M.D. Meg\u00edas. \u201cEffect of Formic Acid on Performance, Digestibility, Intestinal Histomorphology and Plasma Metabolite Levels of Broiler Chickens.\u201d <em>British Poultry Science<\/em> 47, no. 1 (2006): 50\u201356. <span style=\"text-decoration: underline;\">https:\/\/doi.org\/10.1080\/00071660500475574<\/span>.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Hinton, M. \u201cAntibacterial Activity of Short-Chain Fatty Acids.\u201d <em>The Veterinary Record<\/em> 126 (n.d.): 416\u201321.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Hinton, M., and A. Linton. \u201cControl of Salmonella Infections in Broiler Chickens by the Acid Treatment of Their Feed.\u201d <em>Veterinary Record<\/em> 123, no. 16 (1988): 416\u201321. <span style=\"text-decoration: underline;\">https:\/\/doi.org\/10.1136\/vr.123.16.416<\/span>.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Humphrey, T. J., and D. G. Lanning. \u201cThe Vertical Transmission of Salmonellas and Formic Acid Treatment of Chicken Feed: A Possible Strategy for Control.\u201d <em>Epidemiology and Infection<\/em> 100, no. 1 (1988): 43\u201349. <span style=\"text-decoration: underline;\">https:\/\/doi.org\/10.1017\/s0950268800065547<\/span>.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Khan, Rosina, Barira Islam, Mohd Akram, Shazi Shakil, Anis Ahmad Ahmad, S. Manazir Ali, Mashiatullah Siddiqui, and Asad Khan. \u201cAntimicrobial Activity of Five Herbal Extracts against Multi Drug Resistant (MDR) Strains of Bacteria and Fungus of Clinical Origin.\u201d <em>Molecules<\/em> 14, no. 2 (2009): 586\u201397. <span style=\"text-decoration: underline;\">https:\/\/doi.org\/10.3390\/molecules14020586<\/span>.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Koutsoumanis, Kostas, Ana Allende, Avelino Alvarez\u2010Ord\u00f3\u00f1ez, Declan Bolton, Sara Bover\u2010Cid, Marianne Chemaly, Alessandra De Cesare, et al. \u201cSalmonella Control in Poultry Flocks and Its Public Health Impact.\u201d <em>EFSA Journal<\/em> 17, no. 2 (2019). <span style=\"text-decoration: underline;\">https:\/\/doi.org\/10.2903\/j.efsa.2019.5596<\/span>.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Maciel, Bianca Mendes, Rachel Passos Rezende, and Nammalwar Sriranganathan. \u201cSalmonella Enterica: Latency.\u201d <em>Current Topics in Salmonella and Salmonellosis<\/em>, 2017. <span style=\"text-decoration: underline;\">https:\/\/doi.org\/10.5772\/67173<\/span>.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">McHan, Frank, and Emmett B. Shotts. \u201cEffect of Feeding Selected Short-Chain Fatty Acids on the in Vivo Attachment of Salmonella Typhimurium in Chick Ceca.\u201d <em>Avian Diseases<\/em> 36, no. 1 (1992): 139. <span style=\"text-decoration: underline;\">https:\/\/doi.org\/10.2307\/1591728<\/span>.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Mkangara, M. and M., R. Mwakapuja, J. Chilongola, P. Ndakidemi, E. Mbega, and M. Chacha. \u201cMechanisms for Salmonella Infection and Potential Management Options in Chicken.\u201d <em>The Journal of Animal &amp; Plant Sciences <\/em>30, no. 2 (April 2, 2020): 259\u201379. <span style=\"text-decoration: underline;\">https:\/\/doi.org\/10.36899\/japs.2020.2.0050<\/span>.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Mroz, Z., S.-J. Koopmans, A. Bannink, K. Partanen, W. Krasucki, M. \u00d8verland, and S. Radcliffe. \u201cChapter 4 Carboxylic Acids as Bioregulators and Gut Growth Promoters in Nonruminants.\u201d <em>Biology of Growing Animals<\/em>, 2006, 81\u2013133. <span style=\"text-decoration: underline;\">https:\/\/doi.org\/10.1016\/s1877-1823(09)70091-8.<\/span><\/span><\/p>\n<p><span style=\"font-size: 10pt;\">OHMOMO, Sadahiro, Osamu TANAKA, Hiroko K. KITAMOTO, and Yimin CAI. \u201cSilage and Microbial Performance, Old Story but New Problems.\u201d <em>Japan Agricultural Research Quarterly: JARQ<\/em> 36, no. 2 (2002): 59\u201371. <span style=\"text-decoration: underline;\">https:\/\/doi.org\/10.6090\/jarq.36.59.<\/span><\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Ranieri, Matthew L., Chunlei Shi, Andrea I. Moreno Switt, Henk C. den Bakker, and Martin Wiedmann. \u201cComparison of Typing Methods with a New Procedure Based on Sequence Characterization for Salmonella Serovar Prediction.\u201d <em>Journal of Clinical Microbiology<\/em> 51, no. 6 (2013): 1786\u201397. <span style=\"text-decoration: underline;\">https:\/\/doi.org\/10.1128\/jcm.03201-12<\/span>.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Russell, J.B. \u201cAnother Explanation for the Toxicity of Fermentation Acids at Low Ph: Anion Accumulation versus Uncoupling.\u201d <em>Journal of Applied Bacteriology<\/em> 73, no. 5 (1992): 363\u201370. <span style=\"text-decoration: underline;\">https:\/\/doi.org\/10.1111\/j.1365-2672.1992.tb04990.x<\/span>.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Thompson, J. L., and M. Hinton. \u201cAntibacterial Activity of Formic and Propionic Acids in the Diet of Hens on Salmonellas in the Crop.\u201d <em>British Poultry Science<\/em> 38, no. 1 (1997): 59\u201365. <span style=\"text-decoration: underline;\">https:\/\/doi.org\/10.1080\/00071669708417941<\/span>.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">USDA &#8211; United States Department of Agriculture &#8211; Research, Education &amp; Economics Information System. University of Georgia, 2015. <span style=\"text-decoration: underline;\">https:\/\/portal.nifa.usda.gov\/web\/crisprojectpages\/0228031-effect-of-fat-content-on-the-survival-of-salmonella-in-food.html<\/span>.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">\u201cUSDA Launches New Effort to Reduce Salmonella Illnesses Linked to Poultry.\u201d USDA, October 19, 2021. <span style=\"text-decoration: underline;\">https:\/\/www.usda.gov\/media\/press-releases\/2021\/10\/19\/usda-launches-new-effort-reduce-salmonella-illnesses-linked-poultry<\/span>.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Van Immerseel, F., J. B. Russell, M. D. Flythe, I. Gantois, L. Timbermont, F. Pasmans, F. Haesebrouck, and R. Ducatelle. \u201cThe Use of Organic Acids to Combatsalmonellain Poultry: A Mechanistic Explanation of the Efficacy.\u201d <em>Avian Pathology<\/em> 35, no. 3 (2006): 182\u201388. <span style=\"text-decoration: underline;\">https:\/\/doi.org\/10.1080\/03079450600711045<\/span>.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Van Immerseel, Filip, Jeroen De Buck, Isabel De Smet, Frank Pasmans, Freddy Haesebrouck, and Richard Ducatelle. \u201cInteractions of Butyric Acid\u2013 and Acetic Acid\u2013Treated Salmonella with Chicken Primary Cecal Epithelial Cells in Vitro.\u201d <em>Avian Diseases<\/em> 48, no. 2 (2004): 384\u201391. <span style=\"text-decoration: underline;\">https:\/\/doi.org\/10.1637\/7094<\/span>.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Visscher, C. \u201c\u00dcber Das Futter Helfen &#8211; Den Salmonellen Das Leben Schwer Machen.\u201d <em>Bauernblatt Schleswig-Holstein + Hamburg <\/em>68\/164, no. 51 (December 20, 2014): 66\u201368.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Wernicki, Andrzej, Anna Nowaczek, and Renata Urban-Chmiel. \u201cBacteriophage Therapy to Combat Bacterial Infections in Poultry.\u201d <em>Virology Journal<\/em> 14, no. 1 (September 16, 2017). <span style=\"text-decoration: underline;\">https:\/\/doi.org\/10.1186\/s12985-017-0849-7.<\/span><\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Wessels, Kirsten, Diane Rip, and Pieter Gouws. \u201cSalmonella in Chicken Meat: Consumption, Outbreaks, Characteristics, Current Control Methods and the Potential of Bacteriophage Use.\u201d <em>Foods<\/em> 10, no. 8 (2021): 1742. <span style=\"text-decoration: underline;\">https:\/\/doi.org\/10.3390\/foods10081742.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Dr. Inge Heinzl, Editor, EW Nutrition Salmonella infection in poultry is a problem for the producer because of the performance losses of his flock. At the same time, products of salmonella-contaminated animals pose a severe risk to human health. In the USA, Salmonellosis in poultry is estimated to cost $ 11.6 billion each year&#8230;<\/p>\n","protected":false},"author":5,"featured_media":92275,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[8364,8365,7981],"tags":[7998],"class_list":["post-92259","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-feed-hygiene-us","category-organic-acids-us","category-poultry-us","tag-poultry-us-2"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.5 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Salmonella in poultry: What are the most effective natural solutions? - EW Nutrition<\/title>\n<meta name=\"description\" content=\"Natural solutions based on organic acids and phytomolecules effectively fight Salmonella and strengthen animals&#039; immunity, reducing the need for antibiotics.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ew-nutrition.com\/us\/natural-solutions-against-salmonella-in-poultry\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Salmonella in poultry: What are the most effective natural solutions?\" \/>\n<meta property=\"og:description\" content=\"Natural solutions based on organic acids and phytomolecules effectively fight Salmonella and strengthen animals&#039; immunity, reducing the need for antibiotics.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ew-nutrition.com\/us\/natural-solutions-against-salmonella-in-poultry\/\" \/>\n<meta property=\"og:site_name\" content=\"EW Nutrition\" \/>\n<meta property=\"article:published_time\" content=\"2022-03-04T11:41:27+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-06-09T08:33:03+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/layer_imgp1242-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1455\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"EW Nutrition\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@EWNutritionGmbH\" \/>\n<meta name=\"twitter:site\" content=\"@EWNutritionGmbH\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"EW Nutrition\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"17 minutes\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Salmonella in poultry: What are the most effective natural solutions? - EW Nutrition","description":"Natural solutions based on organic acids and phytomolecules effectively fight Salmonella and strengthen animals' immunity, reducing the need for antibiotics.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/ew-nutrition.com\/us\/natural-solutions-against-salmonella-in-poultry\/","og_locale":"en_US","og_type":"article","og_title":"Salmonella in poultry: What are the most effective natural solutions?","og_description":"Natural solutions based on organic acids and phytomolecules effectively fight Salmonella and strengthen animals' immunity, reducing the need for antibiotics.","og_url":"https:\/\/ew-nutrition.com\/us\/natural-solutions-against-salmonella-in-poultry\/","og_site_name":"EW Nutrition","article_published_time":"2022-03-04T11:41:27+00:00","article_modified_time":"2023-06-09T08:33:03+00:00","og_image":[{"width":2560,"height":1455,"url":"https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/layer_imgp1242-scaled.jpg","type":"image\/jpeg"}],"author":"EW Nutrition","twitter_card":"summary_large_image","twitter_creator":"@EWNutritionGmbH","twitter_site":"@EWNutritionGmbH","twitter_misc":{"Written by":"EW Nutrition","Est. reading time":"17 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/ew-nutrition.com\/us\/natural-solutions-against-salmonella-in-poultry\/#article","isPartOf":{"@id":"https:\/\/ew-nutrition.com\/us\/natural-solutions-against-salmonella-in-poultry\/"},"author":{"name":"EW Nutrition","@id":"https:\/\/ew-nutrition.com\/#\/schema\/person\/4981d28f02cbbf22246e72ffe5066659"},"headline":"Salmonella in poultry: What are the most effective natural solutions?","datePublished":"2022-03-04T11:41:27+00:00","dateModified":"2023-06-09T08:33:03+00:00","mainEntityOfPage":{"@id":"https:\/\/ew-nutrition.com\/us\/natural-solutions-against-salmonella-in-poultry\/"},"wordCount":3428,"publisher":{"@id":"https:\/\/ew-nutrition.com\/#organization"},"image":{"@id":"https:\/\/ew-nutrition.com\/us\/natural-solutions-against-salmonella-in-poultry\/#primaryimage"},"thumbnailUrl":"https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/layer_imgp1242-scaled.jpg","keywords":["poultry"],"articleSection":["Feed hygiene","Organic acids","Poultry"],"inLanguage":"us"},{"@type":"WebPage","@id":"https:\/\/ew-nutrition.com\/us\/natural-solutions-against-salmonella-in-poultry\/","url":"https:\/\/ew-nutrition.com\/us\/natural-solutions-against-salmonella-in-poultry\/","name":"Salmonella in poultry: What are the most effective natural solutions? - EW Nutrition","isPartOf":{"@id":"https:\/\/ew-nutrition.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/ew-nutrition.com\/us\/natural-solutions-against-salmonella-in-poultry\/#primaryimage"},"image":{"@id":"https:\/\/ew-nutrition.com\/us\/natural-solutions-against-salmonella-in-poultry\/#primaryimage"},"thumbnailUrl":"https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/layer_imgp1242-scaled.jpg","datePublished":"2022-03-04T11:41:27+00:00","dateModified":"2023-06-09T08:33:03+00:00","description":"Natural solutions based on organic acids and phytomolecules effectively fight Salmonella and strengthen animals' immunity, reducing the need for antibiotics.","breadcrumb":{"@id":"https:\/\/ew-nutrition.com\/us\/natural-solutions-against-salmonella-in-poultry\/#breadcrumb"},"inLanguage":"us","potentialAction":[{"@type":"ReadAction","target":["https:\/\/ew-nutrition.com\/us\/natural-solutions-against-salmonella-in-poultry\/"]}]},{"@type":"ImageObject","inLanguage":"us","@id":"https:\/\/ew-nutrition.com\/us\/natural-solutions-against-salmonella-in-poultry\/#primaryimage","url":"https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/layer_imgp1242-scaled.jpg","contentUrl":"https:\/\/ew-nutrition.com\/wp-content\/uploads\/articles\/art121_salmonellla-poultry\/layer_imgp1242-scaled.jpg","width":2560,"height":1455,"caption":"layer imgp1242 scaled"},{"@type":"BreadcrumbList","@id":"https:\/\/ew-nutrition.com\/us\/natural-solutions-against-salmonella-in-poultry\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/ew-nutrition.com\/us\/"},{"@type":"ListItem","position":2,"name":"Salmonella in poultry: What are the most effective natural solutions?"}]},{"@type":"WebSite","@id":"https:\/\/ew-nutrition.com\/#website","url":"https:\/\/ew-nutrition.com\/","name":"EW Nutrition","description":"Functional Innovations backed by Science","publisher":{"@id":"https:\/\/ew-nutrition.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/ew-nutrition.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"us"},{"@type":"Organization","@id":"https:\/\/ew-nutrition.com\/#organization","name":"EW Nutrition GmbH","url":"https:\/\/ew-nutrition.com\/","logo":{"@type":"ImageObject","inLanguage":"us","@id":"https:\/\/ew-nutrition.com\/#\/schema\/logo\/image\/","url":"","contentUrl":"","caption":"EW Nutrition GmbH"},"image":{"@id":"https:\/\/ew-nutrition.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/x.com\/EWNutritionGmbH","https:\/\/www.instagram.com\/ewnutrition\/","https:\/\/www.linkedin.com\/company\/ew-nutrition","https:\/\/www.youtube.com\/channel\/UCIvcb19uSOJXrUecTY8n_dA"]},{"@type":"Person","@id":"https:\/\/ew-nutrition.com\/#\/schema\/person\/4981d28f02cbbf22246e72ffe5066659","name":"EW Nutrition","url":"https:\/\/ew-nutrition.com\/us\/author\/ewnutrition\/"}]}},"_links":{"self":[{"href":"https:\/\/ew-nutrition.com\/us\/wp-json\/wp\/v2\/posts\/92259","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ew-nutrition.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ew-nutrition.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ew-nutrition.com\/us\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/ew-nutrition.com\/us\/wp-json\/wp\/v2\/comments?post=92259"}],"version-history":[{"count":0,"href":"https:\/\/ew-nutrition.com\/us\/wp-json\/wp\/v2\/posts\/92259\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ew-nutrition.com\/us\/wp-json\/wp\/v2\/media\/92275"}],"wp:attachment":[{"href":"https:\/\/ew-nutrition.com\/us\/wp-json\/wp\/v2\/media?parent=92259"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ew-nutrition.com\/us\/wp-json\/wp\/v2\/categories?post=92259"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ew-nutrition.com\/us\/wp-json\/wp\/v2\/tags?post=92259"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}