Research Group for Foodborne Pathogens and Epidemiology, National Food Institute, Technical University of Denmark, 2800, Kgs. Lyngby, Denmark.
Research Group for Global Capacity Building, National Food Institute, Technical University of Denmark, 2800, Kgs. Lyngby, Denmark.
Acta Vet Scand. 2022 Sep 8;64(1):24. doi: 10.1186/s13028-022-00644-z.
Campylobacter spp. are some of the most important food-borne zoonoses in Europe and broiler meat is considered the main source of Campylobacter infections. Organic and free-range broilers have access to outdoor reservoirs of Campylobacter and are more frequently infected at slaughter than the conventional broiler flocks. Limitations to biosecurity and treatment options in these production types calls for additional solutions. This review examines intervention methods with sufficient strength and quality, which are able to reduce the load of Campylobacter safely and efficiently and discuss their applicability in organic and free-range broiler production. Four different products passed the inclusion criteria and their quality examined: ferric tyrosine chelate, a prebiotic fermentation product of Saccharomyces cerevisiae, short-chain fatty acid butyrate coated on microbeads added to feed, and a mix of organic acids added to the drinking water. Though potential candidates for reducing Campylobacter in broilers were identified, there is a lack of large scale intervention studies that demonstrate an effect under field conditions of a free-range broiler production.
弯曲杆菌属是欧洲最重要的食源性病原体之一，而肉鸡被认为是弯曲杆菌感染的主要来源。有机和自由放养的肉鸡可以接触到弯曲杆菌的户外水源，并且在屠宰时比传统的肉鸡群更容易感染。这些生产类型中生物安全和治疗选择的限制需要额外的解决方案。本综述检查了具有足够强度和质量的干预方法，这些方法能够安全有效地降低弯曲杆菌的负荷，并讨论它们在有机和自由放养肉鸡生产中的适用性。有四种不同的产品通过了纳入标准，并对其质量进行了检查：三价酪氨酸螯合物、酿酒酵母的一种益生元发酵产物、添加到饲料中的丁酸短链脂肪酸包被微珠，以及添加到饮用水中的有机酸混合物。虽然已经确定了一些有潜力减少肉鸡中弯曲杆菌的候选物，但缺乏在自由放养肉鸡生产的野外条件下证明效果的大规模干预研究。
