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Potential of a commercially available water acidification product for reducing Campylobacter in broilers prior to slaughter |
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| Authors: | P.N. Haughton J. Lyng S. Fanning |
| Affiliation: | 1. School of Veterinary Medicine , University College Dublin , Belfield , Dublin , Ireland;2. Institute of Food and Health , University College Dublin , Belfield , Dublin , Ireland;3. Centre for Food Safety , University College Dublin , Belfield , Dublin , Ireland;4. Institute of Food and Health , University College Dublin , Belfield , Dublin , Ireland;5. School of Agriculture and Food Science , University College Dublin , Belfield , Dublin , Ireland;6. Centre for Food Safety , University College Dublin , Belfield , Dublin , Ireland;7. School of Public Health, Physiotherapy and Population Science , University College Dublin , Belfield , Dublin , Ireland |
| Abstract: | 1. This study investigated the potential of a commercially available acidified water treatment (PWT) for reducing the number of Campylobacter in vitro and other bacteria in the gut of live broilers. 2. In vitro tests indicated that PWT was highly effective for reducing Campylobacter jejuni and Campylobacter coli at the recommended concentration in water, reducing populations by greater than 7 log10 CFU/ml after 24 h exposure. The decrease in the number of Salmonella serovar Enteritidis and Escherichia coli was not significant. 3. Addition of PWT to the broiler drinking water for the first 7 d, 2 d before and 2 d after each feed change and at feed withdrawal prior to slaughter or only after feed withdrawal had no effect on the number of Campylobacter in caecal samples on farm before thinning and depopulation compared to untreated controls. 4. Although PWT was effective for reducing Campylobacter in water, the results suggest that it does not reduce the number of Campylobacter in the caeca of broilers prior to slaughter under the conditions used in the study. |
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