April 17, 2006

US researcher finds groundbreaking bacterial culture to cut poultry pathogens

A new bacterial culture developed at the University of Arkansas is capturing the industry's attention as it can reportedly reduce levels of pathogenic Salmonella and Campylobacter in poultry sharply, according to a report in Food Safety Consortium (FSC) Newsletter.

Unlike previous cultures, this culture is unique as it is a "defined culture"--entirely derived from a single defined group of bacteria, said Billy Hargis, poultry science researcher of the project.

As the Food and Drug Administration does not allow undefined cultures to be used in competitive exclusion, the defined cultures would find their niche in the market, Hargis said.

The cultures apply the concept of competitive exclusion, in which different species compete to coexist.

The strategy is to introduce the beneficial bacteria into a live bird to drive out the harmful pathogenic bacteria.

Hargis said the culture they came up with is different because they can be truly defined and reproduced from specific isolates stored in the freezer, he said. Theoretically, that would have meant the same culture could be used perpetually as it propagates.

The culture was applied on chicks through their drinking water and by spray application.

Besides reducing pathogens in live poultry, the culture has also been found to be effective in weight gain, lowering production costs and reducing environmental pollution in poultry houses. By reducing salmonella, the culture also reduces carcass contamination and thus cut down the risks posed to humans consuming the product.

Hargis said the team's focus now is to make the culture better and find other isolates that are more effective.