|
|
 |
|
Salmonella and E. coli basics
Perstorp has optimized the combination of different organic acids and essential oils based on extensive research carried out in recent years.
 Salmonella and E. coli bacteria are significant causes of food-borne illnesses in humans. Meat and eggs are a major source of human Salmonella and E. coli infections. Salmonella and E. coli are also known as gram-negative bacteria, meaning that their cell walls are relatively thin, as opposed to a gram-positive bacterium like Clostridium that has a thick cell wall. Gram-positive bacteria are those that dark blue or violet by Gram staining, which Gram-negative bacteria don’t. The coloring agent bonds with the lipo-polysaccharides of the outer membrane of the cell wall, which gram-negative bacteria don’t have. The difference in cell wall determines the type of antibiotics and other antibacterial compounds they are affected by.
Salmonella
Salmonella is a rod shaped gram-negative bacterium that moves by using its flagellae. It lives in the intestines of humans and animals from where it can even invade the body and infect other organs. Salmonella is part of the natural flora of poultry, pigs, cattle, reptiles and pets. People with a Salmonella infection will suffer from diarrhea and fever that can even be fatal. In poultry and pigs, Salmonella does not cause very clear signs of disease or production loss.
Different ‘strains’ of Salmonella are known as ‘serovars’. The main serovars that cause Salmonellosis (a food-borne illness) in humans are: Salmonella Enteriditis, S. Typhimurium, S. Infantis, S. Hadar and S. Virchof. In Europe, Salmonella Enteriditis is by far the predominant serovar (60%), followed by S. Typhimurium (15%) with most infections being caused by eating contaminated meat or eggs. S. Enteriditis is found in most cases (90%) in layer hens and their eggs. A wider variety of serotypes are found in broilers and broiler meat, but in these cases S. Enteriditis is more predominant (40%). S. Typhimurium is mostly found (40%) in pigs and pork.
E. coli
Escherichia coli (E. coli) is a bacterium commonly found in the intestines of humans and animals. E. coli colonize the sterile intestinal tract of newborn babies within a few days. More than 700 serotypes of E. coli have been identified. The different E. coli serotypes are distinguished by their “O” and “H” antigens on their bodies and fimbriae. They can attach to the intestinal wall with their fimbriae, which enables them to multiply. Most strains are harmless, but there are several types that can cause diseases. The disease is caused by toxins produced by the E. coli bacteria.
 In humans the best-known and most notorious E. coli is serotype O157:H7 (‘Hamburger bacterium’), which can cause food poisoning with symptoms such as diarrhea and kidney failure. Eating infected beef or milk are the main causes. It is important to know that the majority of E. coli strains do not cause disease in humans and that some can cause infections other than intestinal infections, namely urinary tract infections.
E. coli can cause diarrhea in pigs and calves and it can cause yellowish colored droppings in poultry. In both pigs and poultry E. coli can cause reduced production. A main E. coli serotype that causes diarrhea in pigs is E. coli O149 K88.
Preventing Salmonella
Because Salmonella is a major cause of gastrointestinal disease in humans the European Union has introduced several directives and regulations to prevent it. These measures have major consequences for the producers of eggs and poultry meat. A comprehensive farm-to-fork approach towards food safety is necessary, consisting of industry as well as consumer awareness. An example for the industry; the targets to reduce the number of Salmonella positive poultry farms have become increasingly challenging. Measures to reduce Salmonella in pig production have also been started. Moreover, the use of antibiotics is not permitted to reduce Salmonella as this would cause antibiotic resistance to the Salmonella bacteria.
Hygiene and bio security measures are crucial for the prevention of Salmonella on pig and poultry farms. The risk of introducing Salmonella on a farm through feed is low. However, to exclude any risk, acidification of the feed is a recommended to prevent Salmonella contamination of the feed. In addition to this, a more important effect of acidification is that Salmonella infections in the gastro-intestinal tracts of the animals are reduced. To exclude the risk of horizontal transmission (i.e. via feces) acidification of the drinking water is necessary.
Organic acids to reduce Salmonella
The gastro intestinal tract in pigs and poultry is a significant location where Salmonella is present and where it reproduces. From the intestine, Salmonella can spread via the feces to other animals, eggs, carcasses and the surroundings. It is therefore extremely important to reduce Salmonella in the intestinal tract. As mentioned before, the use of antibiotics for this objective is not permitted in the EU. Organic acids however, offer a good opportunity to reduce Salmonella in the intestine. These acids can be applied to feed or to drinking water.
Effective antibacterial agents in the fight against E. coli and Salmonella
Laboratory research conducted by Perstorp demonstrated that the combination of organic acids and essential oils has a strong antibacterial effect against Salmonella. This has also been confirmed by independent research.
To check whether the combination also works in practice, Perstorp conducted an experiment at the CCL research farm with broiler chickens that were infected with Salmonella. The Salmonella type used does not cause disease in broilers, but it is representative for Salmonellas that can cause problems for food safety and human health. It was demonstrated that a specific combination of organic acids and essential oils (ProPhorce® PH) dosed 0.3% in the feed significantly reduced the incidence of Salmonella in the broiler chickens by 23.6% in the first two weeks after infection.
Perstorp has optimized the combination of different organic acids and essential oils based on extensive research carried out in recent years. Perstorp products are now successfully used in feed and drinking water to reduce Salmonella in pig and poultry farms. Apart from the antibacterial effect they also improve the growth performance and feed efficiency of the animals.
|
|
|
|
