The use of organic acids to combat Salmonella in poultry : a mechanistic explanation of the efficacy

Filip van Immerseel (1) , James Russell (2) , Michael Flythe (2) , Inne Gantois (3) , Leen Timbermont (3) , Frank Pasmans (3) , Freddy Haesebrouck (3) , Richard Ducatelle (3)

1 Pathology, Bacteriology and Avian Diseases
2 USDA-ARS : Agricultural Research Service
3 Pathology, Bacteriology and Avian Diseases

Salmonella is a human pathogen that is commonly found in poultry products. It is possible to decrease chicken carcass and egg contaminations by adding organic acids to the feed or drinking water at appropriate times. Medium chain fatty acids are be more antibacterial against Salmonella than short-chain fatty acids. The antibacterial effect of these acids is species specific. Bacteria that are unable to decrease intracellular pH accumulate organic acid anions in accordance with the pH gradient across their cell membranes. The short-chain fatty acid butyrate specifically down-regulates expression of invasion genes in Salmonella at low doses. Also medium-chain fatty acids and propionate decrease the ability of Salmonella to invade epithelial cells, in contrast to acetic acid. Because not all bacteria are affected in a similar fashion by organic acids, it may be possible to use probiotic and prebiotic bacteria to achieve beneficial effects. If diets can be designed to stimulate organic acid production in the caecum, it may be possible to control Salmonella via even easier and more cost effective measures, compared with addition of acids to feed or drinking water.

Mots clés: Life Sciences

Filip van Immerseel, James Russell, Michael Flythe, Inne Gantois, Leen Timbermont, et al.. The use of organic acids to combat Salmonella in poultry : a mechanistic explanation of the efficacy. Avian Pathology, 2006, 35 (03), pp.182-188. ⟨10.1080/03079450600711045⟩. ⟨hal-00540046⟩