Antimicrobials for foodborne pathogen reduction in organic and natural poultry production

Abstract Antimicrobials currently used in the conventional poultry industry include physical, chemical, and biological hurdles. However, there is a need for natural and organic antimicrobials to make the food safe and to retain its natural taste and texture. Potential natural or organic antimicrobials include bacteriophages, bacteriocins, antibody therapy, vaccination, and the use of natural plant compounds such as essential oils. Genomic methods applied to Salmonella responses to multiple interventions may offer opportunities to optimize combinations that are the most effective.

[1]  Lothar Leistner,et al.  Food preservation by hurdle technology , 1995 .

[2]  S. Zhang,et al.  Reduction of Listeria monocytogenes and Escherichia coli O157:H7 numbers on vacuum-packaged fresh beef treated with nisin or nisin combined with EDTA. , 1999, Journal of food protection.

[3]  Khoury Ca,et al.  A genetic hybrid of the Campylobacter jejuni flaA gene with LT-B of Escherichia coli and assessment of the efficacy of the hybrid protein as an oral chicken vaccine. , 1995 .

[4]  I. Connerton,et al.  Correlation of Campylobacter Bacteriophage with Reduced Presence of Hosts in Broiler Chicken Ceca , 2005, Applied and Environmental Microbiology.

[5]  Karen Mattick,et al.  The use of ‘hot wash’ treatments to reduce the number of pathogenic and spoilage bacteria on raw retail poultry , 2004 .

[6]  S. Shekarforoush,et al.  Effects of essential oils of oregano and nutmeg on growth and survival of Yersinia enterocolitica and Listeria monocytogenes in barbecued chicken. , 2007, Journal of food protection.

[7]  G. Greer,et al.  Bacteriophage Control of Foodborne Bacteria , 2005 .

[8]  L. McCaig,et al.  Food-related illness and death in the United States. , 1999, Emerging infectious diseases.

[9]  N. Stern,et al.  Isolation of a Lactobacillus salivarius Strain and Purification of Its Bacteriocin, Which Is Inhibitory to Campylobacter jejuni in the Chicken Gastrointestinal System , 2006, Antimicrobial Agents and Chemotherapy.

[10]  T. Montville,et al.  Nisin Resistance in Clostridium botulinum Spores and Vegetative Cells , 1997, Applied and environmental microbiology.

[11]  B. Sheldon,et al.  Inhibition of Salmonella on poultry skin using protein- and polysaccharide-based films containing a nisin formulation. , 2000, Journal of food protection.

[12]  S. Ricke,et al.  Antibodies: an alternative for antibiotics? , 2005, Poultry Science.

[13]  I. Connerton,et al.  Isolation and Characterization of Campylobacter Bacteriophages from Retail Poultry , 2003, Applied and Environmental Microbiology.

[14]  S. Tatini,et al.  The potential use of nisin to control Listeria monocytogenes in poultry , 1994 .

[15]  D. Donoghue,et al.  Use of a specific bacteriophage treatment to reduce Salmonella in poultry products. , 2005, Poultry science.

[16]  C. Lazdunski.  Pore-forming colicins: synthesis, extracellular release, mode of action, immunity. , 1988, Biochimie.

[17]  T. Montville,et al.  Common Mechanistic Action of Bacteriocins from Lactic Acid Bacteria , 1993, Applied and environmental microbiology.

[18]  Mark A Mueller,et al.  Phage therapy reduces Campylobacter jejuni colonization in broilers. , 2005, Veterinary microbiology.

[19]  G. Gould.  Industry Perspectives on the Use of Natural Antimicrobials and Inhibitors for Food Applications. , 1996, Journal of food protection.

[20]  F. Haesebrouck,et al.  Protection of laying hens against Salmonella Enteritidis by immunization with type 1 fimbriae. , 2005, Veterinary microbiology.

[21]  H. Sahl,et al.  Multiple Activities in Natural Antimicrobials , 2008 .

[22]  J. Collins,et al.  An assessment of steam pasteurization and hot water immersion treatments for the microbiological decontamination of broiler carcasses , 2003 .

[23]  S. Goyal,et al.  Occurrence of Escherichia coli, noroviruses, and F-specific coliphages in fresh market-ready produce. , 2004, Journal of food protection.

[24]  S. Ricke,et al.  Orange essential oils antimicrobial activities against Salmonella spp. , 2008, Journal of food science.

[25]  L. Fiorentin,et al.  Oral treatment with bacteriophages reduces the concentration of Salmonella Enteritidis PT4 in caecal contents of broilers , 2005, Avian pathology : journal of the W.V.P.A.

[26]  J. Cleveland,et al.  Bacteriocins: safe, natural antimicrobials for food preservation. , 2001, International journal of food microbiology.

[27]  S. Ricke,et al.  Alternatives to antibiotics: chemical and physical antimicrobial interventions and foodborne pathogen response. , 2005, Poultry science.

[28]  E. Dueger,et al.  Evaluation of an autogenous Salmonella bacterin and a modified live Salmonella serotype Choleraesuis vaccine on a commercial dairy farm. , 2001, American journal of veterinary research.

[29]  A. Whittemore,et al.  The effect of acetic acid and air injection on appearance, moisture pick-up, microbiological quality, and Salmonella incidence on processed poultry carcasses. , 1994, Poultry science.

[30]  S. Ricke,et al.  Perspectives on the use of organic acids and short chain fatty acids as antimicrobials. , 2003, Poultry science.

[31]  J. E. Thomson,et al.  CONTROL OF Salmonella AND EXTENTION OF SHELF‐LIFE OF BROILER CARCASSES WITH A GLUTARALDEHYDE PRODUCT , 1977 .

[32]  A. Donoghue,et al.  Alternatives to antibiotics: utilization of bacteriophage to treat colibacillosis and prevent foodborne pathogens. , 2005, Poultry science.

[33]  Kelly D. Bassett.  Use of bacteriophage as an antimicrobial in food products , 2007 .

[34]  S. Burt,et al.  Essential oils: their antibacterial properties and potential applications in foods--a review. , 2004, International journal of food microbiology.

[35]  R. Joerger.  Alternatives to antibiotics: bacteriocins, antimicrobial peptides and bacteriophages. , 2002, Poultry science.

[36]  G. Dougan,et al.  Salmonella: immune responses and vaccines. , 2001, Veterinary journal.

[37]  G. Gould.  Preservation: past, present and future. , 2000, British medical bulletin.

[38]  B. Rowe,et al.  A phage-typing scheme for Salmonella enteritidis , 1987, Epidemiology and Infection.

[39]  G. S. Withanage,et al.  Secretion of Salmonella-specific antibodies in the oviducts of hens experimentally infected with Salmonella enteritidis. , 1999, Veterinary immunology and immunopathology.

[40]  L. Leistner,et al.  Basic aspects of food preservation by hurdle technology. , 2000, International journal of food microbiology.

[41]  D. Goode,et al.  Reduction of Experimental Salmonella and Campylobacter Contamination of Chicken Skin by Application of Lytic Bacteriophages , 2003, Applied and Environmental Microbiology.

[42]  N. Stern,et al.  Paenibacillus polymyxa purified bacteriocin to control Campylobacter jejuni in chickens. , 2005, Journal of food protection.

[43]  D. Donoghue,et al.  Bacteriocins reduce Campylobacter colonization and alter gut morphology in turkey poults. , 2006, Poultry science.

[44]  B. Sheldon,et al.  Efficacy of nisin-coated polymer films to inactivate Salmonella Typhimurium on fresh broiler skin. , 2000, Journal of food protection.

[45]  C. E. Lyon,et al.  The effect of an acetic acid dip on carcass appearance, microbiological quality, and cooked breast meat texture and flavor. , 1994, Poultry science.

[46]  L. Leistner,et al.  Hurdle Technology Applied to Meat Products of the Shelf Stable Product and Intermediate Moisture Food Types , 1985 .

[47]  M. Daeschel,et al.  Nisin Resistance of Foodborne Bacteria and the Specific Resistance Responses of Listeria monocytogenes Scott A. , 1993, Journal of food protection.

[48]  R. Joerger,et al.  ATTEMPTS TO UTILIZE BACTERIOPHAGE TO COMBAT SALMONELLA ENTERICA SEROVAR ENTEMTIDIS INFECTION IN CHICKENS , 2001 .

[49]  S. Ricke,et al.  Induction of resistance of Salmonella typhimurium to environmental stresses by exposure to short-chain fatty acids , 2000 .

[50]  A Castillo,et al.  In-Plant evaluation of a lactic acid treatment for reduction of bacteria on chilled beef carcasses.. , 2001, Journal of food protection.

[51]  G. Mead,et al.  Control of food-poisoning salmonella in poultry – biological options , 2003 .

[52]  Pinglan Li,et al.  Pentocin 31-1, an anti-Listeria bacteriocin produced by Lactobacillus pentosus 31-1 isolated from Xuan-Wei Ham, a traditional China fermented meat product , 2008 .