title: Control of Salmonella Enteritidis in turkeys using organic acids and competitive exclusion product.
abstract: OBJECTIVE
  To evaluate the use of organic acids (OAs) and competitive exclusion (CE) product administered continuously in the feed and transiently in drinking water on the control of Salmonella enterica subspecie enterica serotype Enteritidis (SE) prior to slaughter.
  
  
  RESULTS
  The influence of treatments were evaluated on pH, population of the lactic acid bacteria (LAB) and bacteria of the family Enterobacteriaceae, concentration of volatile fatty acids and SE colonization in the crop and caecum. The birds were challenged with SE 24 h before being slaughtered, and then, the caeca and crop were removed and subjected to SE counts. Continuous administration of OAs reduced the population of bacteria from the Enterobacteriaceae family in both crop and caecum, positively influenced the butyric acid concentration and reduced SE colonization in the caecum. The diet supplemented with CE product positively influenced the quantity of LAB in the crop and caecum, elevated the butyric acid concentration and reduced both Enterobacteriaceae quantity and SE colonization in the caecum. There was no effect from administering the treatments via drinking water on the variables measured.
  
  
  CONCLUSIONS
  Continuous supplementation in feed with OAs and CE product reduced SE colonization of the caeca.
  
  
  CONCLUSIONS
  Supplementation of OAs and CE product in diet to turkeys can reduce the SE load, potentially leading to a lower contamination risk of meat during slaughter.
authors.affiliation: Department of Veterinary Clinical Sciences, School of Veterinary Medicine and Animal Science, São Paulo State University (UNESP), Botucatu, São Paulo, Brazil.
authors.forename: E L
authors.initials: EL
authors.lastname: Milbradt
authors.forename: J R
authors.initials: JR
authors.lastname: Zamae
authors.forename: J P
authors.initials: JP
authors.lastname: Araújo Júnior
authors.forename: P
authors.initials: P
authors.lastname: Mazza
authors.forename: C R
authors.initials: CR
authors.lastname: Padovani
authors.forename: V R
authors.initials: VR
authors.lastname: Carvalho
authors.forename: C
authors.initials: C
authors.lastname: Sanfelice
authors.forename: D M
authors.initials: DM
authors.lastname: Rodrigues
authors.forename: A S
authors.initials: AS
authors.lastname: Okamoto
authors.forename: R L
authors.initials: RL
authors.lastname: Andreatti Filho
mesh_terms: D000821:Animal Feed; D000818:Animals; D001419:Bacteria / Q000302:isolation & purification; D020148:Butyric Acid / Q000032:analysis; D002264:Carboxylic Acids / Q000008:administration & dosage; D002432:Cecum / Q000737:chemistry / Q000382:microbiology; D003426:Crop, Avian / Q000737:chemistry / Q000382:microbiology; D004032:Diet; D004755:Enterobacteriaceae / Q000302:isolation & purification; D005227:Fatty Acids / Q000008:administration & dosage; D005232:Fatty Acids, Volatile / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D011201:Poultry Diseases / Q000517:prevention & control*; D012481:Salmonella Infections, Animal / Q000517:prevention & control*; D012477:Salmonella enteritidis / Q000302:isolation & purification; D014422:Turkeys / Q000382:microbiology*
chemical_list: D002264:Carboxylic Acids; D005227:Fatty Acids; D005232:Fatty Acids, Volatile; D020148:Butyric Acid
keywords: Salmonella Enteritidis; lactic acid bacteria; qPCR; volatile fatty acids