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United States Department of Agriculture

Agricultural Research Service

Title: THE EFFECT OF AN EXPERIMENTAL CHLORATE PRODUCT ON SALMONELLA RECOVERY OF TURKEY POULTS

Author
item Moore, Randle
item Byrd Ii, James
item Knape, Koyle
item Anderson, Robin
item Kubena, Leon
item Nisbet, David - Dave

Submitted to: Poultry Science
Publication Type: Abstract Only
Publication Acceptance Date: 8/13/2002
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Previous reports have observed that chlorate compounds reduce E. coli and Salmonella infections in swine, broilers, and market-age turkeys. The following studies were performed to investigate the effects of an experimental chlorate product (ECP) on Salmonella typhimurium (ST) infections of day-of-hatch turkey poults. In all trials, day of hatch turkey poults were challenged with ST and administered ECP in the drinking water for 4 days. After the treatment period, treatments were replaced with water for an additional 5 days. On the 10th day, ceca were collected and cultured for ST. In trial 1, day-of hatch turkey poults were challenged with 1 X 10**6 cfu of ST and administered either 0, 1X, 2X, 3X, or 4X of the ECP (a 1X concentration is equivalent to a 7.5 mM chlorate ion concentration). For all treatment concentrations in trial 1, turkeys provided ECP had significantly (P<0.05) lower populations (> 1.2 log reduction) and incidences of ceca ST as compared to control birds (2.1 log ST). Trial 2 was performed similar to trial 1 with the exception that poults were challenged with 2 X 10**5 cfu of ST. In trial 2, 1X and 4X concentrations of the ECP had significantly (P<0.05) lower populations (> 1.4 log reduction) and incidences of ceca ST as compared to control birds (1.8 log ST). These experiments suggest that the experimental chlorate compound significantly reduces Salmonella colonization in day-of-hatch commercial turkeys poults.

Last Modified: 10/17/2017
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