Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: June 1, 2010
Publication Date: June 15, 2010
Citation: Callaway, T.R. 2010. The use of pre- and probiotics to improve food safety in the live animal [abstract]. International Scientific Conference on Probiotics and Prebiotics. p. 83.
Too many foodborne illnesses happen around the world and are linked to the consumption of meat or contact with animals or their feces. Strategies to reduce these pathogen levels in food animals include the use of probiotics, prebiotics, and competitive exclusion cultures. These products all utilize the power of an indigenous microflora to exclude or prevent colonization by pathogenic bacteria. Probiotic type products are used in cattle, swine, and poultry to reduce E. coli O157:H7, STEC, and Salmonella species. Recently, metagenomic analysis has begun to shed more light on the mechanism of action of these products.