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Rotem Amiti Taub and Avishai Lublin  -Division of Avian Diseases, Kimron Veterinary Institute, Israel.

Consumption of food contaminated with pathogenic bacteria results in diarrheal diseases inflicting over 90 million people worldwide and causing over 150,000 deaths, annually. Human pathogens transmitted to consumers through food are termed foodborne pathogens. Salmonella is one of the major foodborne pathogens of concern for the agro-food sector as it is highly widespread in agricultural settings and may persist through food processing. Poultry are a known reservoir of Salmonella and despite intensive intervention efforts, Salmonella outbreaks related to poultry (meat and eggs) occur in both developing and developed countries. This article describes the isolation of probiotic lactic-acid bacteria from Salmonella-free hens, which possess antagonistic activity against Salmonella. Utilization of such probiotics as additional measure against Salmonella can be incorporated as part of a multi-hurdle approach to control Salmonella in poultry. Effective mitigation of Salmonella through all stages of the production and supply chain should reduce both the occurrence and the level of subsequent human exposure and will reduce illness and the associated public health burden.  

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Application of probiotic bacteria for controlling Salmonella contamination in poultry and enhancing food safety
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Rotem Amiti Taub and Avishai Lublin  -Division of Avian Diseases, Kimron Veterinary Institute, Israel.

Consumption of food contaminated with pathogenic bacteria results in diarrheal diseases inflicting over 90 million people worldwide and causing over 150,000 deaths, annually. Human pathogens transmitted to consumers through food are termed foodborne pathogens. Salmonella is one of the major foodborne pathogens of concern for the agro-food sector as it is highly widespread in agricultural settings and may persist through food processing. Poultry are a known reservoir of Salmonella and despite intensive intervention efforts, Salmonella outbreaks related to poultry (meat and eggs) occur in both developing and developed countries. This article describes the isolation of probiotic lactic-acid bacteria from Salmonella-free hens, which possess antagonistic activity against Salmonella. Utilization of such probiotics as additional measure against Salmonella can be incorporated as part of a multi-hurdle approach to control Salmonella in poultry. Effective mitigation of Salmonella through all stages of the production and supply chain should reduce both the occurrence and the level of subsequent human exposure and will reduce illness and the associated public health burden.  

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