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United States Department of Agriculture

Agricultural Research Service

Title: Effect of Experimental Chlorate Product on Salmonella Contamination of Poultry

item Byrd, James
item Anderson, Robin
item Nisbet, David

Submitted to: Western Poultry Disease Conference
Publication Type: Proceedings
Publication Acceptance Date: October 1, 2002
Publication Date: December 20, 2002
Citation: BYRD, II, J.A., ANDERSON, R.C., NISBET, D.J. EFFECT OF EXPERIMENTAL CHLORATE PRODUCT ON SALMONELLA CONTAMINATION OF POULTRY. Proceedings of 51st Western Poultry Disease Conference. 2002. p. 9-11.

Technical Abstract: E. coli and Salmonella are members of the family Enterobacteriacea, a common commensal family of bacteria. Salmonella and E. coli have a nitrate reductase enzyme that allows respiration in anaerobic conditions. Nitrate reductase can also co-metabolize chlorate to chlorite which will kill the bacteria. This study was performed to investigate the bactericidal effect of chlorate on Salmonella in the poultry gut. Broilers or turkeys provided a chlorate solution in the drinking water had significantly (P < 0.05) decreased concentrations and incidence of crop and cecal Salmonella compared to the untreated controls. The incorporation of chlorate in the drinking water prior to slaughter can be an effective pre-harvest intervention strategy to decrease Salmonella in poultry.

Last Modified: 4/19/2015