November 1, 2006

USDA discovers feed additive to lower salmonella and E.coli risk

USDA has announced a patented compound developed by its Agricultural Research Service (ARS) which the agency said was hugely effective in the elimination of Salmonella and Escherichia coli O157:H7 infection from meat or poultry products.

The team of researchers were led by microbiologist Robin Anderson at the ARS Food and Feed Safety Research Unit (FFSRU).

The chlorate-based compound was mixed into livestock feed or water two days before slaughter and fed at roughly 0.5 to 5 percent of the diet.

In studies with cattle, levels fell from 100,000 E. coli cells per gramme of fecal material to 100 cells per gramme.

Similar results were obtained in tests with 100 swine and 100 sheep.

The compound was given to more than 200 turkeys and 2,000 broiler chickens 48 hours before slaughter and Salmonella incidences dropped from 35 percent to zero in turkeys, and from 37 percent to 2 percent in broilers.

Work on the compound started five years ago, at the behest of the National Cattlemen's Beef Association. The swine research was financially supported by the National Pork Board.

Researchers are working to further develop it for approval by regulatory agencies.