Pre-Harvest Reduction of Salmonella Contamination in the Turkey Crop

NON-TECHNICAL SUMMARY: The crops of turkeys and chickens are much more susceptible to rupture during slaughter and processing than the intestinal tract. It has been demonstrated that the crop is a major source of bacterial contamination for poultry carcasses. Salmonella enterica is a major food borne pathogen associated with poultry meat and the crop serves as an important source of this organism This project examines how changing the fermentation pattern in the crop might reduce salmonella colonization thereby decreasing the risk for contamination of the carcass during slaughter. <P>

APPROACH: We propose to examine Salmonella retention/colonization in the crop of young turkeys. Three-week-old poults can serve as a model for market weight turkeys since Salmonella can persist throughout the birds lifespan (8). Birds will be receiving one of eight treatments. The rationale for the approach is the following:Probiotic treatment with Lactobacillus acidophilus and other lactic acid bacteria will reduce crop pH and thereby decrease Salmonella colonization by a pH effect or competitive exclusion. Lactobacillus acidophilus and other lactic acid bacteria have been previously shown to induce an environment in the avian gut that hinders the growth of pathogenic bacteria, such as Salmonella. Prebiotic treatment with lactose or sucrose in the diet will enhance growth of beneficial microorganisms and reduce crop pH and thereby decrease Salmonella colonization. Prebiotics have been previously shown to stimulate these good bacteria in the crop and intestine of chickens thus creating an unfavorable environment for invading pathogens. Combined probiotic and prebiotic treatment will have a synergistic effect with the prebiotics enhancing growth of Lactobacillus acidophilus and other lactic acid bacteria. Crop fermentation may be enhanced by mash diets.