Methods and technologies to reduce or prevent Salmonella infection using feed additives in poultry and swine production

Abstract

Salmonellosis is generally accepted to be one of the most important zoonoses transmitted by meat and eggs in the developed world. Whilst the majority of salmonellosis infections arise from consumption of poultry products, the pork industry is not blameless. Salmonellosis is caused by a Gram-negative, facultative anaerobic intracellular bacteria. There are over 2500 different serotypes of Salmonella and the epidemiology is complex. The problem of increasing microbial resistance to antibiotics resulting from years of overuse and the resulting ban of antibiotics in animal production have led to increased interest in alternatives to antibiotics in animal production. A large spectrum of feed additives have been tested for their suppressive effect on Salmonella shedding and carriage, mostly in broilers.