Effect of Lactic Acid Administration in the Drinking Water During Preslaughter Feed Withdrawal on Salmonella and Campylobacter Contamination of Broilers

Abstract

The crop is a known source of Salmonella and Campylobacter contamination. We evaluated the use of selected organic acids (0.5% acetic, lactic, or formic) in drinking water during a simulated 8-h pretransport feed withdrawal (FW). Salmonella typhimurium was recovered from 53/100 control crops and from 45/100 of crops from acetic acid-treated broilers. However, treatment with lactic acid (31/100) or formic acid (28/76) caused significant (P < 0.05) reduction in incidence. Reductions of recovered incidence were also associated with reduced numbers of S. typhimurium recovered (e.g., control, log 1.45 cfu/crop; lactic acid, 0.79 cfu/crop). In an additional commercial farm study, broilers were provided 0.44% lactic acid during a 10-h FW (4 h on the farm and 6 h transport) and pre-FW crop, post-FW crop, and pre-chill carcass wash samples were collected for Campylobacter and Salmonella detection. Crop contamination with Salmonella was significantly reduced by lactic acid treatment (6/175) as compared with controls (29/175). Importantly, Salmonella isolation incidence in prechill carcass rinses was significantly reduced by 52.4% with the use of lactic acid (26/175 vs. 55/176). Crop contamination with Campylobacter was significantly reduced by lactic acid treatment (62.3%) as compared with the controls (85.1%). Lactic acid also reduced the incidence of Campylobacter found on pre-chill carcass rinses by 14.7% compared with the controls. These studies suggest that incorporation of lactic acid in the drinking water during pretransport FW may reduce Salmonella and Campylobacter contamination of crops and broiler carcasses at processing.

In vitro characterization of aggregation and adhesion properties of viable and heat-killed forms of two probiotic Lactobacillus strains and interaction with foodborne zoonotic bacteria, especially Campylobacter jejuni

“…In this study, we demonstrate that coaggregation properties of those two probiotic strains are not species specific since coaggregation effects were registered towards and extra-intestinal sequelae including bacteraemia and Guillain-Barré syndrome (Byrne et al, 2007). C. jejuni is sensitive to lactic acid (van Netten et al, 1995;Byrd et al, 2001;Dibner & Buttin, 2002). The incorporation of lactic acid in the drinking water of animals has been used successfully to reduce Salmonella and Campylobacter contamination but side effects result in the reduction of water consumption (Byrd et al, 2001).…”

“…C. jejuni is sensitive to lactic acid (van Netten et al, 1995;Byrd et al, 2001;Dibner & Buttin, 2002). The incorporation of lactic acid in the drinking water of animals has been used successfully to reduce Salmonella and Campylobacter contamination but side effects result in the reduction of water consumption (Byrd et al, 2001). It is also well known that organic acids are buffered by the feed and are less efficient in the gut.…”

The effects of probiotics, organic acid, and a medicinal plant on the immune systemand gastrointestinal microflora in broilers challenged with Campylobacter jejuni

“…In another study, it was shown that chickens fed with acidized feed are less susceptible to infection with Campylobacter (17). It has been shown that the use of acetic, lactic, or formic acid in the drinking water of market-age broilers significantly reduced crop pH and decreased the total quantity of Salmonella and Campylobacter in the broiler carcasses at processing (18). Between two acidic feed (POA) and water additive (OA 2 ) treatments that were administrated at 12 h before slaughter, only POA significantly reduced the number of viable Campylobacter.…”

Fattening turkeys with the addition of lactic acid and copper

“…The lactic acid is a strong prebiotic, which, by lowering the pH to 5.0-6.8 in individual sections of the digestive system, creates favourable conditions for the colonization of useful bacteria as well as aids the resorption of mineral components. As indicated by the research conducted by Byrd et al (2001) and Higgins et al (2007), the addition of lactic acid in drinking water significantly reduces the growth of Salmonella enteritidis and S. typhimurium in the digestive system and lowers their contents in the excreted uric acid.…”