ARS scientists have discovered that feeding chlorate to livestock animals prior to shipment to slaughter inhibits growth of pathogens such as Salmonella, Escherichia coli, and Campylobacter in pigs and cows. Because the gut and lymph tissue of meat animals and chickens are major reservoirs for Salmonella and E. coli O157:H7, this invention is a way to reduce on-farm concentrations of these harmful pathogens. Fewer bacterial pathogens in the gut can significantly reduce the chance of carcass contamination during food processing. These bacterial pathogens are associated with many cases of human foodborne illnesses. Currently, no strategies exist for preharvest animal treatments in the beef and pork industries for controlling these pathogens.
Biotechnology companies involved in developing vaccines and treatments for preventing or treating bacterial pathogens in animals could use this invention.
Please refer to USPN 6,475,527, "Use of Chlorate Ion or Preparations Thereof for Reduction of Food Borne Pathogens," which issued November 5, 2002.
|Robin C. Anderson
Food and Feed Safety Research
College Station, TX 77845
(979) 260-9317 / Fax: (979) 260-9332
|David J. Nisbet|
(Same as first inventor)
(979) 260-0484 / Fax: (979) 260-9332
|Larry Henry Stanker
Food Safety and Health Research
Albany, CA 94710
(510) 559-5984 / Fax: (510) 559-6162