Effectiveness of Administering a Mixture of Lactic Acid Bacteria to Control <i>Salmonella</i> ser. Enteritidis Infections in Broilers
Yu-Jin Kim | Sungsu Youk | Chang-Seon Song
Non-typhoidal <i>Salmonella</i> spp. cause persistent asymptomatic infections in poultry. The consumption of <i>Salmonella</i>-infected poultry products is associated with food poisoning. One of the pathogens that causes such infections is <i>Salmonella</i> ser. Enteritidis (SE). Therefore, alternative measures are required for better control of salmonellosis and to reduce potential antibiotic use. Here, the efficacy of a mixture of lactic acid bacteria (LAB), formulated based on competitive exclusion, was evaluated. The LAB mixture was administered to 1- to 20-day-old chickens using different schemes; the chickens were then inoculated with an SE strain, which was previously identified to be prevalent in broiler breeder farms. Even with short-term administration, the group treated with LAB exhibited lower SE isolation levels in the spleen and cecal content and greater weight gain than that in the control group. This protective efficacy of LAB was retained even after two weeks without LAB administration. According to the results of animal experiments and field tests, evidence of SE infection was absent after treatment of the animals with the LAB formulation used in this study. Thus, this LAB mixture can be used as a potential strategy for protecting poultry farms from <i>Salmonella</i> contamination. This will also help reduce potential antibiotic use.
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