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Salmonella infection in domestic poultry remains a serious public health problem worldwide. Since the demand for chicken remains high, it is crucial to understand and mitigate Salmonella infection to prevent food poisoning.
The traditional use of antibiotics to control Salmonella infection has led to the development of strains resistant to many drugs, complicating treatment and raising concerns about the spread of antibiotic resistance through food products.
While the spread of antibiotic resistance may vary depending on the type of poultry and their housing conditions, Salmonella isolates can still be resistant to the same antibiotics. In addition, isolates from commercial and organic chickens have been found to be resistant to ceftriaxone and trimethoprim/sulfamethoxazole - antibiotics used to treat salmonellosis in humans.
There is no reliable evidence that antibiotic-resistant Salmonella necessarily causes untreatable infections in humans. However, it is known that some Salmonella serovars have high virulence, requiring alternative treatment strategies in poultry to improve their health and reduce pathogen burden without promoting antibiotic resistance.
A recent study by scientists from the University of Wisconsin-Madison focuses on the effectiveness of a postbiotic supplement produced by fermenting Saccharomyces cerevisiae (SCFP). This supplement interacts with the poultry's body, enhancing immune function, supporting intestinal integrity, and maintaining a balanced gut microbiota.
The research aimed to determine if adding 1.25% SCFP to poultry feed could reduce the presence of Salmonella serovars and influence microbial communities in the ceca of chickens.
The study involved using an in vitro model of the chicken cecum, where the cecal contents were inoculated with various Salmonella serovars, including S. Typhimurium, S. Enteritidis, S. Infantis, S. Heidelberg, S. Typhimurium DT104, and S. Reading. Samples were then incubated for 24 hours under anaerobic conditions at 37°C.
Two groups were compared: a control group receiving standard feed and a group receiving feed with a 1.25% SCFP additive.
The results showed that SCFP significantly reduced the quantity of five out of six tested Salmonella serovars. The most significant reduction was observed in S. Enteritidis and S. Heidelberg, where the pathogen quantity was reduced by 3.9 and 3.8 log10 CFU/mL, respectively.
Other serovars, such as S. Infantis and S. Typhimurium ATCC, also showed a significant decrease, while S. Reading had a moderate decrease. The incubation time particularly influenced the reduction of S. Typhimurium DT104.
In addition to reducing the quantity of Salmonella, the study examined changes in the cecal microbiota. Through genomic DNA extraction and sequencing, scientists found that SCFP increased microbial diversity and promoted a more even distribution, especially in cases of S. Infantis and S. Heidelberg infections. These improvements suggest that SCFP contributes to the formation of a more diverse and resilient gut microbiome, helping to suppress pathogen growth.
The increase in beneficial bacteria such as Lachnospiraceae indicates that SCFP promotes the formation of fermentation end products that suppress Salmonella.
This study builds upon previous research highlighting the widespread presence of Salmonella in domestic poultry and the issue of antibiotic resistance.
Scientists from the University of Wisconsin-Madison join current efforts to seek alternatives to antibiotics in poultry production, focusing on postbiotics. Prebiotics and postbiotics like SCFP are attracting attention for their ability to support gut health, strengthen the immune system, thereby reducing the need for antibiotics.
The ability of SCFP to alter the composition of microorganisms and increase their diversity aligns with recommendations to improve gut health and control pathogens in poultry. This comprehensive approach plays a crucial role in developing effective and sustainable methods to manage Salmonella in the poultry industry.
The significance of this study lies not only in its importance for poultry producers but also for public health. By reducing the burden of multi-drug-resistant Salmonella in chickens, the SCFP supplement may lower the risk of salmonellosis in people consuming poultry products. Moreover, improving gut flora can enhance overall health and productivity of domestic poultry, bringing economic and health benefits.
