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ARS Home » Northeast Area » Ithaca, New York » Robert W. Holley Center for Agriculture & Health » Plant, Soil and Nutrition Research » Research » Publications at this Location » Publication #193850
Title: THE USE OF ORGANIC ACIDS TO COMBAT SALMONELLA IN POULTRY: A MECHANISTIC EXPLANATION OF THE EFFICACY

Author
item VAN IMMERSEEL, F - GHENT UNIVERSITY
item Russell, James
item FLYTHE, M - CORNELL UNIVERSITY
item GANTOIS, I - GHENT UNIVERSITY
item TIMBERMONT, L - GHENT UNIVERSITY
item PASMANS, F - GHENT UNIVERSITY
item HAESEBROUCK, F - GHENT UNIVERSITY
item DUCATELLE, R - GHENT UNIVERSITY

Submitted to: Avian Pathology
Publication Type: Review Article
Publication Acceptance Date: 5/1/2006
Publication Date: 6/1/2006
Citation: Van Immerseel, F., Russell, J.B., Flythe, M.D., Gantois, I., Timbermont, L., Pasmans, F., Haesebrouck, F., Ducatelle, R. 2006. The use of organic acids to combat salmonella in poultry: a mechanistic explanation of the efficacy. Avian Pathology. 35:182-188.

Interpretive Summary:

Technical Abstract: Salmonella is a human pathogen that is commonly found in poultry products, but it is possible to decrease carcass and egg contaminations by adding organic acids to the feed or drinking water at appropriate times. The antibacterial effect of these acids is species specific. Bacteria that are unable to decrease intracellular pH accumulate organic acid anions in accordance with the pH gradient across their cell membranes. Because not all bacteria are affected in a similar fashion, it may be possible to use probiotic and prebiotic bacteria to achieve similar effects. If diets can be designed to stimulate organic acid production in the cecum, it may be possible to control Salmonella via even easier and more cost effective measures.