Probiotic Organisms

The following are microorganisms considered to be human Probiotics:

Lactobacillus species: L. acidophilus, L. amylovorus, L. brevis, L. casei, L. casei subsp. rhamnosus (Lactobacillus GG), L. caucasicus, L. crispatus, L. delbrueckii subsp.bulgaricus (L. bulgaricus), L. fermentum (L. fermenti), L. gasseri, L. helveticus, L. johnsonii, L. lactis, L. leichmannii, L. paracasei, L. plantarum, L. reuteri, L. rhamnosus Bifidobacterium species: B. adolescentis, B. bifidum, B. breve, B. infantis, B. lactis (B. animalis), B. licheniformis, B. longum Other lactic acid bacteria: Enterococcus faecium, Lactococcus lactis, Leuconstoc mesenteroides, Pediococcus acidilactici, Streptococcus thermophilus Nonlactic acid bacteria: Bacillus subtilis, Escherichia coli strain nissle, Saccharomyces boulardii, Saccharomyces cerevisiae

Lactobacillus organisms are normal inhabitants of the human intestine and vagina. They are the main ones that produce lactic acid in the digestive tract, which is important for overall health. Some nutritional benefits gained from lactic acid include an improved nutritional value of food, control of intestinal infections, improved digestion of lactose, control of some types of cancer, and control of serum cholesterol levels. Lactobacilli are gram-positive facultative anaerobes; non-spore forming; and non-flagellated, rod or coccobacilli. To date, some 56 species of Lactobacillus have been identified.

L. acidophilus is the most commonly known probiotic bacterium. It is found primarily in the small intestine where it produces natural antibiotics called lactocidin and acidophilin. These increase immune resistance against such harmful bacteria and fungi as Candida albicans, Salmonella, E. coli, and Staphylococcus aureus. L. acidophilus implants itself on the intestinal walls, as well as on the lining of the vagina, cervix, and urethra, thereby preventing other organisms from multiplying to the extent that they can cause

infections. For years, it was assumed that it was the most beneficial form of the good bacteria; but recent research has revealed that L. rhamnosus may be just as important. L. acidophilus helps control intestinal infections, thus reducing the potential of diarrhea and other infections or diseases. It also inhibits some types of cancer and helps control serum cholesterol levels. However, reaching the intestines is the problem because the L. acidophilus found in most commercial yogurts cannot live with stomach acids and bile.

L. amylovorus is a bacterium found normally in the intestinal tract of animals and humans, as well as in the mouth and vagina of humans. It can sometimes be found in acidophilus milk, but it is mainly being studied as a potential for a silaging agent and a commercial producer of lactic acid. L. brevis is a lactic acid-producing organism important in the synthesis of vitamins D and K. Research studies have shown that L. brevis decreases intestinal permeability (leaky gut syndrome), improves intestinal micro flora, and has a positive effect on the intestinal immune system. A recent study showed that this friendly bacterium also has a positive effect in eliminating the ulcer-causing bacteria Heliobacter pylori. L. bulgaricus is an important bacterium used in fermenting yogurt. It helps produce lactic acid, thereby providing a good environment for other beneficial bacteria to grow, especially Lactobacilli and Bifidobacterium. It was the first organism to be implicated in providing benefits to human health and so named after its discoverer, a Bulgarian scientist, when he isolated it from yoghurt cultures in 1908. L. bulgaricus is considered to be a transient microorganism. This means that it does not implant itself in the intestinal tract, but roams throughout providing an important protective role. Studies indicate that certain strains of L. bulgaricusimprove the digestion of milk, and stimulates the production of interferon and tumor necrosis factor, regulators of the immune system. L. bulgaricus assists in the

metabolism of lipids (fats) and may help control cholesterol levels. It also produces natural antibiotic substances and helps reduce the proliferation of less desirable microorganisms.

L. caseii is closely related to L. acidophilus and L. rhamnosus. It secretes a substance called peptidoglycan, which supports the natural defences of the body and stimulates immune responses in the intestinal tract. L. caseihas demonstrated effectiveness in increasing circulating IgA (immunoglobulin A) in infants infected with rotavirus and has shortened the duration of associated diarrheal episodes. As with many of the Lactobacillus strains, this one also has some of the same immune-enhancing effects provided through the production of bacteriocins, compounds that inhibit the growth of pathogenic bacteria in the small intestine. In a 2003 issue of the Journal of Nutrition Health and Aging, fermented milk containing the probiotic L. caseihad a positive effect on lessening winter infections in the elderly. It is a highly prolific organism and has strong resistance to digestive enzymes.

L. caseii rhamnosus (Lactobacillus GG) is a name given in honor its discoverers, Drs. Sherwood Gorbach and Barry Golden who isolated the bacterium in 1985. Lactobacillus GGdoes survive and grow in the acidic environment of the digestive tract. Once there, it shows an exceptional ability to adhere to the intestinal mucosa and proliferate. According to the November 1999 Journal of Pediatrics, when it was given to children who were taking antibiotics for minor bacterial infections, Lactobacillus GG reduced the number and severity of the bouts of diarrhea, including those hospitalized with rotavirus. It has also been successful in eradicating Clostridium difficile in patients with relapsing colitis. During research experiments,Lactobacillus GGdemonstrated the ability to inhibit chemically induced intestinal tumors, as well as binding to some chemical carcinogens. Lactobacillus GG and Bifidobacterium lactis were found to produce significant improvement of atopic eczema in children with food

allergies. Lactobacillus GG along with other lactic acid bacteria, including strains of Lactobacillus acidophilus, Lactobacillus bulgaricus, Bifidobaterium longum andStreptococcus thermophilus, have also demonstrated antioxidative ability, especially the chelation of metal ions, particularly iron and copper.

L. caucasicus is commonly found in kefir a word likely originating from the Turkish word "Keif" which means"good feeling". The scientific name caucasicus comes from the area of the Caucasus Mountains where shepherds diets consisted mainly of kefir and who often lived to be over 100 years of age. L. crispatus is a part of the normal vaginal microflora.Lactobacillus organisms help keep the vagina free from infection by producing hydrogen peroxide, a substance that is highly acidic. When the ecology of the vagina is disrupted through infection, douching, or poor hygiene, for example,Lactobacillican die off, leading to a condition known as bacterial vaginosis. In recent studies, L. acidophilus, L. crispatus, and L. delbrueckii subspecies delbrueckii all inhibited bacterial vaginosis-associated species in vitro, causing researchers to conclude that these probiotics might be useful for vaginal recolonization in women with recurrent symptoms. There are vaginal suppositories available in some countries that promote this bacterium to increase vaginal acidity. These suppositories also hold promise as another protective agent against such diseases as gonorrhea and AIDS. L. fermenti is one of the friendly flora bacteria useful in protecting the vaginal area from vaginitis. It is used in making sourdough bread, yogurt, and kefir. L. gasseri appears to be the main Lactobacillus species that inhabits the human gastrointestinal tract, havving a good survival rate, even in the elderly. Other probiotic organisms (S. thermophilus and L bulgaricus) did not survive when the elderly were given yogurt or pasteurized yogurt. Tests have revealed that L. gasseri plays a significant role in reducing gastic inflammation and in suppressing H. pylori, the ulcer-causing bacterium.

L. helveticus is often used in making Swiss-type cheeses to enhance flavour. It is also added specifically to certain fermented milks. The surprising thing about this bacterium is in the studies conducted on post-menopausal women by the University of Helsinki (2004), L. helveticus proved to have significant effects on bone density and in preventing trabecular bone loss when compared to other milk products that did not contain the organism. In addition, by adding L. helveticus, the results proved to increase bone formation of osteoblasts (bone cells), as well as serum calcium concentrations. The conclusion was that L. helveticusproduces superior active components not found elsewhere. In a separate study by the same university, the bacterium also demonstrated some effect on hypertension by lowering blood pressure somewhat. L. johnsonii is an important probiotic because it survives passage through the digestive tract. It adheres to intestinal cells, blocking the colonization of potentially pathogenic bacteria. L. johnsonii stimulates important mechanisms of the body's natural immune defences, demonstrating the ability to produce an increase in the phagocytic activity of peripheral blood monocytes and granulocytes. Studies have shown that when fermented products containing this organism were eaten, colonization of the small intestine by E. coli was reduced significantly. In addition, a single oral dose of L. johnsonii was sufficient to suppress all aspects of colonization and persistence of C. perfringens and may be a valuable tool in controling the endemic disease of necrotic enteritis common in the poultry industry. C. perfringens can cause lesions in chicks and food poisoning in humans. Preliminary studies have shown that L. johnsonii may also have a protective effect against Campylobacter jejuni. L. johnsonii has shown not only to help stimulate the immune system but also to help with lactose intolerance and travellers diarrhea.

L. lactis is used in the making of some cheeses, as well as in starter cultures for making fermented milk products. The bacterium appears to inhibit both gram positive (eg. listeria) and gram negative (eg. E. coli) pathogens.

L. leichmannii is another bacterium that helps to produce lactic acid and is often used to determine the concentrations of vitamin B12 in products. Normally present in rye grain, it is one of the bacteria use in making German rye bread. L. paracasei is both acid and bile resistant, meaning it survives the journey through the gastrointestinal tract to lodge in the intestines. Recent research indicates that it is effective in the prevention and treatment of certain types of diarrhea, as well as irritable bowel syndrome. In addition, it has the ability to alter the activity of the intestinal micro flora, modulate the immune system, and perhaps reduce the risk of some cancers. Studies have also been done as to its effects on the intestinal microflora of the elderly. When fermented milk products containing L. paracasei were consumed twice daily, dramatic reductions in the occurrences of Clostridium difficileand Helicobacter pylori were noticed in the elderly. In addition, it was also noticed that there was an increase in the numbers of other Lactobacillus strains. In other studies from the University of Nebraska, it was found that the transport of L. paracasei was reduced significantly with the use of glucose, fructose, and sucrose, but that other mono-, di-, and trisaccharides did not affect it nearly as much.

L. plantarum has been studied for the treatment of recurrentClostridium difficile-associated diarrhea and for Candida yeast infections. A particular strain called 299v, derived from sour dough and used to ferment sauerkraut and salami, has demonstrated that it can improve the recovery of patients with enteric bacterial infections. The adherence of this bacterium reinforces the barrier function of the intestinal mucosa, thus preventing the attachment of the pathogenic bacteria. L. plantarum has many significant uses including:
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Preserving key nutrients, vitamins, and antioxidants

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Manufacturing vitamins B1, B2, B3, B5, B6, B12, vitamins A and K, and short chain of fatty acids Helping to produce lactolin, a natural antibiotic Contributing to the destruction of moulds, viruses, and parasites Eradicating such pathogens as Staphylococcus aureusfrom fermented food Helping to maintain healthy cholesterol and triglycerine levels Increasing the number of immune system cells Providing protection from such environmental toxins as pesticides and pollutants Reducing toxic waste at the cellular level

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Stimulating the repair mechanism of cells o Synthesizing the anti-viral amino acid, L-lysine o Producing glycolytic enzymes which degrade cyanogenic glycosides o Eliminating toxic components from food including nitrates L. reuteri is naturally found in the intestinal flora of animals, as well as in humans, including breast milk. This bacterium strengthens the immune system and helps to maintain the equilibrium of other friendly microorganisms because it secretes an antibacterial substance called reuterin. According to a 1997 issue of the Journal of Pediatric Gastroenterology and Nutrition, L. reuteri is an effective treatment for rotaviral diarrhea in children. L. rhamnosus is closely related to L. caseii and L. acidophilus but more transient. It is a healthier species of good bacteria and easily colonizes in the lining of the intestines and in the vaginal tract. It is very prolific and has a high tolerance for bile salts and digestive enzymes, meaning it survives the digestive process. Certain strains of this organism have been shown to stimulate an immune response against foreign intestinal organisms, as well as preventing rotoviral or Clostridium difficile-induced diarrhea. Some of its other abilities include:

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Relieves hypersensitivity reactions and intestinal inflamation in individuals with exzema and food allergies, especially those caused by a "leaky gut" condition Stabilizes over a wide range of temperatures and pH levels Inhibits the growth of bad bacteria, especially Streptococci and Clostridia Enhances the immune system Demonstrates anti-tumor activity Assists those with lactose intolerance by releasing the lactase enzyme in the stomach and small intestine that breaks down the lactose molecule

Demonstrates significant health benefits, especially in infants and the elderly o Produces the desirable lactic acid L. salivarius is most abundant in the mouth and gums (hence its scientific name), but it is also flourishes in the lining of the small intestine. It is important in helping to normalize the flora of the gut, especially in those with chronic bowel conditions. In one study printed in theAmerican Journal of Gastroenterology (1998), only L. salivarius,
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and not L. casei or L. acidophilus, was able to produce high amounts of lactic acid and completely inhibited the growth of H. pylori in a mixed culture. L. salivarius appears to help digest protein and may assist in the breakdown of any incompletely digested proteins and their undesirable by-products left in the gut which can cause putrefication. L. salivarius is classified as a facultative bacterium, which means that it can survive and grow in both anaerobic (without oxygen) and aerobic (with oxygen) environments, although its main effects take place in anaerobic conditions. This is a decided advantage over the wellknown Lactobacillus acidophilus, which has little or no growth in an aerobic environment. L. salivarius is a very resilient bacterium which doubles its population every twenty minutes. Bacillus strains are found in soil, manure, and plant matter. Most species are harmless; but others are not only harmful, but can be deadly. Some

strains are used to make antibiotics while others are used as insecticides. The two that are considered to be probiotics and, therefore, beneficial, are listed below.

B. lichenformis is a soil-based organism that has proven to inactivate such lipid-enveloped viruses as HIV (human immunodeficiency virus), SIV (simian immunodeficiency virus), HHV-6 [A and B] (human herpes virus), EBV (Epstein-Barr virus), and CMV (Cyto-megalo-virus related to herpes). It also is effective against other organisms including bacteria, mycoplasmas (a type of bacteria), and fungi. This ability is attributed to its production of surfactin, a substance that has an antibiotic effect. In one follow-up of the effects of soilbased organisms on 100 people, all but one reported some sort of improvement. While many noticed improvements in the first two weeks, some required up to 2 or 3 months of use before they found benefit.

B. subtilis is a non-pathogenic bacterium that is widespread in soil, water, and air. Certain strains are known to control the growth of, or inhibit, harmful bacteria and fungi.

Bifidobacterium strains are common in the natural flora of human and animal digestive systems. Some strains show a tendency to inhibit the growth of such harmful bacteria asSalmonella. As probiotics, they stimulate the immune system, aid in digestion, and assist in the absorption of food ingredients and nutrients. They are also capable of synthesizing some vitamins. Bifidobacteria are gram-positive anaerobes; non-motile, non-spore forming and catalase-negative. They have various shapes, including short, curved rods, club-shaped rods, and bifurcated Y-shaped rods. Their name is derived from the way they often exist; that is in a Y-shaped or bifid form. Bifidobacteria are classified as lactic acid bacteria,and, to date, about 30 species have been isolated.

Breastfed newborns begin to colonize bifidobacteria within days of birth. However, populations begin to decline with advancing age unless they are supplemented in the diet. Bifidobacteria are influenced by a number of factors, including diet, antibiotics, and stress.

B. adolescentis inhabits the lower large intestine and appears to have anti-tumor effects. B. adolescentis shares similar characteristics with B. breve. Along with B. infantisand B. longum, B. adolescentis accounts for almost 99% of the cultivatable flora. They have strong effects against gram negative bacteria and prevent the colonization of invading pathogens by competing for nutrients and attachment sites. At the same time, they increase vitamin production and calcium absorption. These beneficial bacteria also help ferment over 20 kinds of carbohydrates into lactic acid. B. bifidum (also known as Bacillus bifidus, Bacterium bifidum, Lactobacillus bifidus, and Lactobacillus parabifidus) resides mainly in the lining of the large intestine and the vaginal tract. Strains of this species have been used in the production of certain fermented foods and in therapeutic preparations for the treatment of the following: digestive disorders in infants, enterocolitis, constipation, cirrhosis of the liver, imbalance of intestinal flora following antibiotic therapy, and for promotion of intestinal peristalsis. In hospitalized children, it has been shown that supplementation of infant formula milk with Bifidobacterium bifidum and Streptococcus thermophilus reduced rotavirus shedding and episodes of diarrhea. B. bifidum is the most beneficial form of lactic acid and acetic acid production. It has the ability to:
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Digest lactose Ferment indigestible fibers, thereby producing more energy Synthesize some vitamins, especially several of the B vitamins Assist in mineral absorption, especially iron, calcium, magnesium, and zinc

Inhibit the growth of Salmonella, Bacillus cereus, Staphylococcus aureus, Candida albicans, Campylobacter jejuni, Listeria, Shigella, E. coli andClostridium by crowding them out and eating the nutrients they need Fight bad bacteria by lowering the intestinal pH through its production of fatty acids, lactic acid, and acetic acid Absorb large quantities of ferrous ions, thereby inhibiting the growth of bad bacteria that use it for food Help decompose nitrosamines (cancer-causing substances) and suppress the production of nitrosamines in the intestines Help lower serum cholesterol

B. breve is probably the most common bifidobacterium in infants but remains in the gut throughout adulthood. It is a lactic acid-producing bacterium found in the small and large intestines. B. breve shares many common characteristics with B. adolescentis. B. breve assists in the production of the natural antibiotic called lactobrevin. It appears to have an affinity for absorbing carcinogenics, especially those produced by charred meats. It tolerates bile acid well thereby surviving its trip through the digestive system. It has been shown that B. breve was able to eradicate Campylobacter jejuni from the stools of children with enteritis, although less rapidly than in those treated with erythromycin. B. infantis is also known as B. lactentis, B. liberorum, andActinomyces parabifidus. B. infantis is found mainly in the large intestines of infants (and thus its scientific name), but it can also be found in adults and in the vaginal tract of women. This bacterium is important because it has proven to stimulate the production of such immune agents as cytokines. Like other bifidobacteria species, this one can produce acids that may retard the colonization of the colon by certain foreign or harmful bacteria including Clostridia, Salmonella, and Shigella. B. lactis (Bifidobacterium animalis subsp. lactis) is a strain of friendly bacteria known to stimulate the immune response. According to researchers in New Zealand, B. lactis proved to be an effective means of enhancing cellular immunity in the elderly. Those who consumed fermented products containing this bacterium showed a significant

increase in the proportions of total, helper, and activated T lymphocytes, as well as natural killer cells. In addition, their immune cells ability to phagocytize (engulf and destroy) invaders and the tumor cell killing ability of their natural killer cells was also increased. The greatest improvements in immunity were found in those subjects who previously had poor immune responses before receiving B. lactis. This strain appears to resist acid digestion and the action of bile salts, thus surviving intestinal transit to reach the colon in significant numbers. B. lactis also helps to relieve constipation and prevents diarrhea, especially in children. It also has the ability to decrease chronic inflammation of the sigmoid colon. In addition, its antimicrobial properties decrease the effect of negative bacteria, especially Clostridium.

B. longum is found in high concentrations in the large intestine. It helps prevent the colonization of invading pathogenic bacteria by attaching to the intestinal wall and crowding out unfriendly bacteria and yeasts. Along with other microorganisms, it produces lactic and acetic acids that lower the intestinal pH, which further inhibits undesirable bacteria. In studies, B. longum was found to reduce the frequency of such gastrointestinal disorders as diarrhea and nausea during antibiotic use and can improve the nutritional value of foods. Some strains have the ability to produce B vitamins, as well as digestive, casein phosphatase, and lysozyme enzymes. It also increases calcium absorption. B. longum has a strong antitumor activity by regulating markers and reducing incidence of colon tumors.

Enterococcus strains are found in the intestines of animals and humans. They are gram-positive, facultative anaerobic cocci of the Streptococcaceae family; spherical to ovoid in shape and occur in pairs or short chains. They are also catalase-negative, non-spore forming, and usually nonmotile. In most cases, they cause no infection. In some people though, enterococci can cause serious infections, especially those found in the urinary tract

(UTIs), wounds, and the blood. Vancomycin is often the last resort antibiotic used to treat enterococcal infections, but even this is becoming ineffective as new strains are formed. A new strain called "Enterococcus faecalis TH10 is proving to be highly effective against even the most deadly antibiotic-resistant bacterial strains, including MRSA (methicillin-resistantStaphylococcus aureus). Enterococcus faecium SF68 is another probiotic strain that has been used in the management of diarrheal illnesses.

E. faecalis should not be confused with the pathogenic strain called Enterococcus faecium. Although often used synonymously, preliminary studies have shown that E. faecium has virulent factors while E. faecalis does not. E. faecium is found mainly in animals other than humans, but it can be found in humans as a pathogen. E. faecalis is an important nutritional support in the event of diarrheal diseases, especially in cases when such pathogenic microbes,as rotavirus, invade the bowel. It is a transient bacterium so needs to be replaced continually. In several studies, it has proved resistant to a wide variety of antibiotics and proved to be more effective than L. acidophilus in shortening the duration of diarrheal episodes. However, because of the concern over the similarities in theEnterococcus (Staphylococcus) strains, many fermented foods manufacterers have stopped adding E. faecalis to their products.

Lactococcus strains are lactic acid producers and commonly used to sour milk. They are gram-positive facultative anaerobes. Several strains are being used or are being developed as protiotics.

L. lactis (formerly known as Streptococcus lactis) has the ability to synthesize both folate and riboflavin, two important B vitamins. It is one of the most important microorganisms used in the dairy industry, particularly in cheese making, since it produces copious amounts of lactic acid. Scientists are now experiementing with it by creating a genetically modified version which secretes interleukin 10. This is expected to provide a therapeutic approach for inflammatory bowel

disease. However, the release of any genetically modified organism always raises many safety concerns. Leuconostoc strains may be found in various environments. The genus belongs to the lactic acid-producing family of bacteria used in fermenting foods to increase their nutritive quality. Some strains produce the characteristic flavor in cultured milk products and vegetables (sauerkraut) .

L. mesenteroides is the organism most often used in fermenting vegetables, particularly in the making of pickles and sauerkraut where it initiates the desirable lactic acid. It is also used in the fermentation of sour dough bread, sorghum beer, all fermented milks, and cassava. It differs from other lactic acid species in that it can tolerate fairly high concentrations of salt and sugar (up to 50% sugar). It also initiates growth in vegetables more rapidly over a range of temperatures and salt concentrations than any other lactic acid bacteria. L. mesenteroides produces carbon dioxide and acids which rapidly lower the pH and inhibit the development of undesirable microorganisms. The carbon dioxide produced replaces the oxygen, making the environment anaerobic and suitable for the growth of subsequent species of lactobacillus. Removal of oxygen also helps to preserve the colour of vegetables and stabilizes any ascorbic acid that is present.

Pediococcus strains are found in foods, on plants, and as beer-spoilage agents. They produce inactive lactic acid and are used mainly for making fermented vegetables, mashes, beer, and wort.

P. acidilactici is a specific strain of lactic acid-producing bacteria helping to keep a proper balance of microflora in the digestive system. The organism has been used to controlListeria monocytogenes in temperature-abused vacuum-packaged wieners.

Saccharomyces strains are beneficial yeast organisms used in making beer, bread, and as a nutritional supplement.

S. boulardii is a lactic acid yeast that does not promote the growth of Candida albicans nor is it related to the Candida yeast species which cause infections in the gastrointestinal and urinary tracts. In fact, studies have shown it prevents Candida from spreading. However, prescription antifungals should not be taken at the same time as supplements withS. boulardii since these will kill it as well. Alcohol will also inactivate this organism. S. boulardii is considered to be a non-pathogenic, non-colonizing bakers yeast species which is closely related to brewers yeast (S. cervesiae). S. boulardii is a unique probiotic in that it is known to survive gastric acidity and is not adversely affected or inhibited by antibiotics or does not alter or adversely affect the normal flora in the bowel. For this reason, other friendly probiotic organisms can be taken at the same time as S. boulardii. In a study published in a 2003 issue of the European Journal of Gastroenterology and Hepatology, S. boulardii proved to be helpful in ulcerative colitis. Studies suggest that it also protects the gut from amebas and cholera. In addition, it has proven to alleviate the diarrhea caused by Clostridium difficile, Crohn's disease, and that of other causes. S. boulardii has been found to secrete a protease which digests two protein exotoxins, toxin A and toxin B, which appear to mediate diarrhea and colitis caused by Clostridium difficile. In Europe, S. boulardii is sold in capsules over-the-counter for the treatment of diarrhea and for preventing and treating various other digestive disorders.

S. cerevisiae is commonly known as baker's or budding yeast used in making bread and beer. Budding refers to how the yeast multiplies. It is also the strain that makes the nutritional dried supplement known as Brewers Yeast. Some nutritional yeasts are made from the byproducts of breweries, distilleries, or paper mills; but a superior kind should be that which is grown on a base of molasses. This gives it a higher content of vitamins and minerals, as well as other beneficial

components. Brewers nutritional yeast also does not contribute to Candida yeast infections. Streptococcus strains are mostly noted pathogens causing illnesses that range from sore throats to rheumatic fever. However, there is one beneficial strain which is found in cultured milk products.

S. thermophilus, in combination with L. bulgaricus, is used commercially to produce yogurt. This organism is known to be efficient in breaking down lactose, a desirable trait for those who are lactoseintolerant. S. thermophilus is found in fermented milk products, especially in the production of yogurt. S. salivarus subspecies thermophilus type 1131 is another probiotic strain. S. thermophilus is a gram-positive facultative anaerobe; cytochrome-, oxidase- and catalase-negative; nonmotile, non-spore forming and homofermentative; an alpha-hemolytic species of the viridans group; and, classified as a lactic acid bacteria. S. thermophilus is known to destroy such pathogens asPseudomonas, E. coli, Staphylococcus aureus, Salmonella, and Shigella. This activity is likely because of its ability to produce methanol acetone, a potent anti-pathogenic agent. In addition, it stimulates the production of cytokine which are involved with the immune system. Other research suggests that S. thermophilus can improve the nutritional value of foods by making micronutrients available to the host. In hospitalized children, it has been shown that supplementation of infant formula milk withBifidobacterium bifidum and Streptococcus thermophilusreduced rotavirus shedding and episodes of diarrhea.

Other

Escherichia coli (E. coli) is a very familiar bacterium. Although found everywhere, including the human body, E. coli strains are usually harmless; but some can cause diarrheal diseases and even death. However, their presence in the human intestine is necessary for

normal health and development. Some strains help synthesize B vitamins and vitamin K. Keeping the intestines healthy with probiotics will automatically keep this one in check so that its numbers will not get out of hand to where it becomes a pathogen. Escherichia coli strain nissle 1917 is the most studied probiotic strain of E. coli. Its name is derived from the fact that it was isolated from a World War I soldier who survived a particularly severe outbreak of diarrhea. The Nissle strain has been found to reduce significantly allergy incidences in children by the age of ten. The use of this strain in treating Crohns disease and ulcerative colitis is generating some attention. In well-controlled, double-blind trials, Nissle was found to be as effective as the drug mesalazine in maintaining periods of remission in these patients. In addition, it was found to inhibit adhesion of the pathogenic strains of E. coli, isolated from patients with Crohns disease. These findings validate the long-time belief that probiotics in general, and this strain in particular, play a significant role in preventing and curing many cases of Crohn's disease and ulcerative colitis.

Control of Salmonella and other pathogens in broilers the importance of a coherent approach
Published on: 02/01/2010 Rating: Author : Mathieu Cortyl 1) What is Salmonella? Salmonellae are gram-negative bacteria, which belong to the genus Salmonella which is part of the family ofEnterobacteriaceae (bacteria living in the intestine). Salmonellae are non-encapsulated bacteria that can grow under either aerobic or anaerobic conditions. The optimum temperature for growth is 35 to 43C while the optimum pH is 6.6 to 8.2. However, Salmonellae can continue to grow at pH values between 4.5 and 9.5 and at temperatures between 5 and 54 C. A water activity above 0.94 is also required (Hanes, 2003). Most of the salmonellae are motile bacteria that use flagella to move. Some serotypes like S. Gallinarum or S. Pullorum are non-motile. Among the different Salmonella serotypes, Salmonella Enteritidis and S. Typhimurium are presented separately from others because, on the one hand, these bacteria are often specifically cited in zoonosis control legislation, and, secondly, because there are differences in the epidemiology as compared to other salmonellae. Salmonella Enteritidis and S. Typhimurium are the predominant serotypes associated with human disease in most countries. Indeed, Salmonella spp. is one of the major causes of food poisoning in humans.

According to the European Food Safety Authority (EFSA, 2009), a total of 154,099 cases of human salmonellosis were reported by the 25 EU Member States in 2004. The major sources of food borne salmonellosis are eggs and poultry meat (EFSA, 2005). 2) Prevalence of Salmonella at the farm level In the European Union, a report from EFSA published in 2007 indicates that an average of 23.7% of broiler farms in EU were Salmonella positive, with a wide variation (0 to 68%) between countries (see Figure 1). The most common serotypes were S. Enteritidis, S. Infantis, S. Mbandaka, S. Typhimurium and S. Hadar. As a consequence, the Commission Regulation (EC) No 646/2007 of 12 June 2007 states that The Community target shall be a reduction of the maximum percentage of flocks of broilers remaining positive for Salmonella Enteritidis and Salmonella Typhimurium to 1 % or less by 31 December 2011. In the United States, non typhoidal Salmonella was reported to cause 1.3 million cases of food borne illness, 15,608 associated hospitalizations, and 553 deaths per year (Mead et al., 1999). A new Federal Regulation that is applicable since September 2009 requires egg producers with more than 3,000 laying hens to take steps to prevent the spread of Salmonella Enteritidis. Farms with more than 50,000 laying hens need to comply with the rules by July 2010, and the rest must comply by July 2012. The rules, which affect the purchase of chicks and young hens, sanitation in production facilities, testing for the bacteria, and storage of eggs at farms, are expected to affect 99% of the nation's egg production. The FDA estimates the measures will cost egg producers about $81 million annually. In Thailand, different publications describe the extent of contamination at the farm level. For instance, Sasipreeyajan et al. (1996) investigated Salmonella contaminations in 35 different poultry farms. The bacteria were found in all broiler flocks (13) and all breeder farms (7) while 13 out of 15 layer farms were positive. A total of 1,488 samples were analyzed and salmonellae were found in samples of litter (42%), water in drinking troughs (36%), feed left over in the feed trays (28%), water in the main tanks (17%), cloacal swabs (13%) and stock feed (8%). Jerngklinchani et al. (1994) observed that 66% of 705 chicken meat samples collected from nine open markets, nine supermarkets and four poultry processing plants in Bangkok were positive for Salmonella. A similar survey was made by Boonmar et al. (1997) who found that 72% of chicken meat samples purchased from 10 retail markets in Bangkok were positive, while 10% of samples from one slaughterhouse for export were contaminated with the bacteria. Chicken faeces obtained from three farms located in the east region of Thailand were also analyzed and 7% were positive. In this report, the most predominant serotype was S. Enteritidis, which was isolated from 28% of the retail chicken meat, 5% of the chicken meat from slaughterhouse, and all the positive samples of chicken faeces. More recently, Boonprasert et al. (2009) evaluated the prevalence of Salmonella in two broiler breeder farms in Northern Thailand (Lamphun province). Samples were taken in a total of twenty nine flocks, at different ages of the birds. The overall Salmonella prevalence (at least 1 pair of boot swab faecal samples positive) of the breeding flocks was 82.8% and this increased with age, from 15.4% at the early stage (24-28 weeks of age), to 84.2% at middle (4249 weeks of age) and 100.0% at late stage (57-69 week of age). Chaengprachak et al. (2009) made a similar study in broiler flocks of the 77 contract farms of an industrial poultry production company in Northern Thailand (Chiang Mai and Lamphun provinces). The Salmonella-positive flock prevalence was 91.6% in one-day-old chicks and 98.6% at 3 weeks before leaving for slaughter, respectively. The authors concluded that Salmonella infection was not due to the production farms themselves, but came from the one-day-old chicks, vertically infected from their breeder flocks or during transport from the hatchery. Tangkawattana et al. (2009) assessed the extent of contamination in chicken stalls in fresh markets of five upper northeastern provinces of Thailand. Out of more than 100 samples of meat and liver, 42% were contaminated. The strains were evaluated for their resistance to antibiotics. Highest incidence of resistance was for tetracyclin (59.2%), followed by amoxicillin (36.7%), ciprofloxacin (32.7%), gentamicin (18.4%), norfloxacin (16.3%), chloramphenicol (12.2%) and sulfamethoxazole + trimethoprim (10.2%). Indeed, of particular concern is the increasing number of human Salmonella infections that are resistant to antibiotics, and this is the main reason for phasing out antibiotics in animal farming. For instance, one strain of S. Typhimurium has emerged as resistant to five drugs: ampicillin, chloramphenicol, streptomycin, sulfonamides, and tetracycline (Helms et al., 2002). In Brazil, Duarte et al. (2009) observed that out of 19 Salmonella isolates found in broiler chicken carcasses and tested for antimicrobial resistance, 94.7% were resistant to at least one antimicrobial agent. Resistance to streptomycin (73.7%), nitrofurantoin (52.3%), tetracycline (31.6%), and nalidixic acid (21%) were the prevalent amongst Salmonella strains tested. 3) Control of Salmonella in broiler farms

Reducing Salmonella contamination on poultry carcasses requires a complete approach that includes the entire integrated broiler operation, the breeding flocks, hatchery, broiler growers, feed mills and transporters. Therefore, in order to control Salmonella, one should consider the critical points of the farm to table continuum (see Figure 2). According to the European Food Safety Agency, the primary production is the most important source of Salmonella spp. entering the food chain (EFSA, 2004a) and a strict control of Salmonella spp. in all parent flocks reduces the frequency of contamination at the broiler production stage (SCVPH, 2000). This was demonstrated in Denmark where a control programme based on top-down eradication, has permitted a reduction from more than 65% of Salmonellainfected broiler flocks in 1989 to less than 5% in 2000 (Wegener et al., 2003). Similar control programmes in Finland, Sweden and Norway have allowed reducing the prevalence of Salmonella spp. in broiler flocks since 1996 to less than 1% (EFSA, 2004a). According to Hald et al (2004), the reduction of prevalence in the broiler farms leads to a reduction of prevalence in meat and a reduction of human cases of salmonellosis. The sources of salmonella infection in poultry farms are various (see Figure 3). Infection can take place via vertical transmission (poor hygiene and Salmonella contamination in the previous flock, contaminated chicks) or horizontal transmission (feed, water, contact with rodents, insects, pets, birds or other domestic and wild animals, personnel or visitor, litter and faeces, dust, etc...). Some less obvious risk-factors like the size of the farm (farms with more than 3 houses have higher risks presumably because of increased human traffic between multiple sheds) or the climate (humid and warm) have been reported by Rose et al. (1999). In order to efficiently control Salmonella spp. at the farm level, a set of biosecurity measures needs to be applied. More than often, people believe that a new technology or product will solve all their problems, while only a long term and complete strategy can help them to succeed. Presently, there is not enough data allowing prioritizing between the different intervention strategies. Therefore, a combination of different interventions will allow achieving significant reductions in the frequency of Salmonella-contaminated broilers sent to slaughter. The rest of this paper will review the possible actions that should be part of a comprehensive programme. a) Management of the animals and their environment Vertical transmission can occur either by egg shell contamination or internal contamination of the yolk. Of course the first measure will be to ensure that non-contaminated day old chicks are delivered to the farm. Mixing different species or different batches of animals will increase the risk of contaminating a flock that was free of pathogens. Consequently, isolation practices such as mono-species segregation and all in-all out segregation by age will be helpful. Once again, relying on only one technique will increase risks of failure. Indeed, Lo Fo Wong et al. (2004) explained that the reason why limited and contradictory evidence exists to support the effectiveness of all in-all out is probably because the practice of personnel changing clothing and boots prior to entering or leaving the area is not always applied. Another risk factor is the level of stress. Although this parameter is not easy to quantify and some stresses such as feed withdrawal or transport are inevitable, any management practice that will reduce stress can be helpful in reducing contamination levels. Feed withdrawal is used prior to slaughter to prevent the carcass contamination by gut content. However, Byrd et al. (1998) observed that feed withdrawal significantly increases Campylobacter and Salmonella contamination levels in the crops of broilers. Hinton et al. (2002) report that giving a glucose-based treatment to broilers helps to counter the undesirable effects of feed withdrawal. An important target must be the reduction of exposure of the broilers to animals (wild or not), other birds, insects, and of course visitors. Different strategies such as using nets, fences, insecticides, etc... can be implemented. For visitors, their access should be restricted to only essential personnel. They should use disinfectant foot dips that are frequently replaced. Inside the buildings, good management of litter can help reducing contamination. Carr et al. (1995) reported that litter moisture is normally between 25% and 35% and that limiting water activity to these levels creates a less favourable environment for the growth of Salmonella than more humid litters. Vaccination of poultry against Salmonella uses live or inactivated vaccines. However, according to EFSA (2004b),vaccination of chickens should be considered as an additional measure to enhance the resistance of birds against Salmonella and reduce the shedding. Not all vaccines are effective against all serotypes and basic practices such as good farming and hygienic procedures (involving feed, birds, management, cleaning and disinfection, control of rodents etc.) combined with testing and removal of positive flocks remain necessary for a successful control of Salmonella in poultry.

b) Water management Water can be a source of contamination for the broilers. Treating the water with disinfectants such as chlorine, ozone, or sodium chlorate will only be efficient if the water system is clean. Indeed, these chemicals will react with organic matter and be neutralized. Mohyla et al. (2007) report for instance that acidified sodium chlorite (600 g / 1000 litres of drinking water) reduced Salmonella in the crop. However, a double dosage was needed to reduce Salmonella in the lower digestive tract of the broilers. A shortcoming to the use of disinfectants is they reduce water intake by animals. In order to reduce these negative consequences, a sporadic usage followed by a flushing is usually practiced. Salmonella in broilers may also be reduced by acidifying the drinking water with organic acids, especially during feed withdrawal. For example Byrd et al. (2001) report that lactic acid or formic acid at 0.5% in drinking water before slaughter were effective to reduce Salmonella populations in broilers. Such dosages are high and it is advisable to gradually expose the birds to the acid in the water during the week before harvesting to prevent a drop in water intake. Combinations of organic acids such as Gustor Liquid, developed by Norel & Nature, allow reducing the dosage while maintaining the efficacy. Figure 4 shows the results obtained during a trial conducted on a broiler farm in Thailand. Using 2 kg / 1,000 liters water for the first 2 weeks, and then reducing the dosage to 1 kg / 1,000 liters (6 hours per day), has allowed to improve growth performance by 11% while mortality decreased by 24%. c) Feed management It has been estimated that about 15% of the Salmonella contaminations in poultry products are caused by feed and that 90% of the Salmonella present in feed is caused by contaminated raw materials, especially those with high protein levels such as animal by-products or fishmeal, as well as heat treated products that are easily recontaminated. Henken et al. (1992) calculated that farms receiving contaminated feed were 5.3 times more likely to produce Salmonella-positive flocks than farms supplied with microbiologically safe feed. Besides raw materials, major risk factors in the feed mill are the bottom of the elevators, aspiration filters, top of cooler and cooler room, and top of bin for finished feed. Shut down periods usually increase the risk of proliferation of pathogens. Different strategies have been suggested to control Salmonella in feed (Wray, 2001). Meal seems to reduce the risk when compared to pelleted feed (probably because of recontamination issues), but Salmonella prevalence is greater when finely ground as compared with coarsely ground. Heat treatment of feed, combined with increased moisture, is a common practice in feed mills. In theory, Salmonella is inactivated by a temperature of 77C for one second, but in practice it is not always easy to guarantee a homogeneous heat treatment and therefore stricter conditions are applied. Cox et al. (1986) reported a good control during pelleting of poultry feeds at temperatures exceeding 83C. A supplier of equipment thermal conditioners recommends a minimum retention time of 90 seconds, with a temperature of 80 to 88C (Rousseaux, personal communication, 2009). Appropriate heat treatment of feed is efficient, but recontamination, in the feed mill, during transport or on the farm, is likely to happen. Moreover, Salmonella is able to survive prolonged periods in dry environments. Therefore it is advisable to use also a chemical treatment. Products such as Salmonat, developed by NOREL&NATURE, are based on buffered organic acids, to minimize corrosion of feed equipment and negative effects to animal growth or health. They will reduce pathogen contamination and ensure protection of the feed even after pelleting. Last but not least, we should not forget that excessive heat treatment of feed will usually result in reduced animal performance (reduced growth and higher FCR).

d) Feed formulation and feed additives Use of specific formulation strategies or additives will modify the environment of the gastrointestinal tract and may help control pathogens such as Salmonella. For instance, using 10% egg yolk powder in feed of broilers reduced S. Typhimurium in faces to undetectable levels at 2 weeks of age (Kassaify and Mine, 2004).

Several types of feed additives can help controlling Salmonella and other Enterobacteriaceae in the gut of broilers. They can be categorized as antibiotics, organic acids and their salts, plant extracts, prebiotics and probiotics. Antibiotics, especially when used at low doses, are raising concerns that broiler food products may be a source of resistant salmonella for humans. The appearance of cases of multi-resistance in food borne Salmonella isolates suggests the need for more prudent use of antibiotics by farmers, veterinarians, and physicians (Carraminana et al., 2004). Indeed, the trend is that fewer antibiotics can be used in broiler feed as it becomes a strong demand from the consumer in many countries. Organic acids Organic acids are typical products of microbial metabolism and have a long history as food preservatives due to their antimicrobial properties. In solution, organic acids exist in pH-dependant equilibrium between uncharged, acid molecules and their respective charged anions (for example acetic acid / acetate). The key basic principle of their mode of action is that when non-dissociated (non-ionized, more lipophilic) they can penetrate the bacteria cell wall and disrupt the normal physiology of certain types of bacteria. Since the proportion of dissociated acid increases as pH increases, once inside the cell, they will be exposed to the near neutral intracellular pH of the bacteria and dissociate, liberating an anion (A-) and a proton (H+) in the cytoplasm (Russell and Diez-Gonzalez 1998). The internal pH will decrease and because pH sensitive bacteria do not tolerate a big difference between the internal and the external pH, a specific mechanism (H+ -ATPase pump) will act to bring the pH inside the bacteria to a normal level. This phenomenon consumes energy and eventually can stop the growth of the bacteria or even kill it. The anionic (A-) part of the acid is trapped inside the bacteria because it will diffuse freely through the cell wall only in its non-dissociated form. The accumulation of (A-) becomes toxic to the bacteria (Russell 1992) by complex mechanisms resulting in to inhibition of metabolic reactions (Krebs et al. 1983), reduction the synthesis of macromolecules (Cherrington et al. 1991), or disruption membranes (Freese et al. 1973). On the contrary, the non-pH sensitive bacteria (such as lactic acid bacteria) will tolerate a larger differential between the internal and the external pH, if the internal pH becomes low enough, organic acids will re-appear in a non-dissociated form and exit the bacteria by the same route it went in. Another explanation for this may be that Gram-positive bacteria have a high concentration of intracellular potassium, which provides a counter cation for the acid anions (Russell and DiezGonzalez 1998). An important parameter to take into account is the constant of dissociation of the acid (pKa), which is the pH value for which the concentrations of dissociated and undissociated species are equal. This means for example that formic acid (pKa = 3.75) will be 50% dissociated and 50% undissociated at a pH value of 3.75. So antibacterial activity of organic acids will also be influenced by the pH of the intestinal tract. The higher the pH value, the more they will tend to dissociate. Among organic acids, butyric acid possesses interesting characteristics that make it "not just an acid". Butyric acid is a natural product of the bacterial fermentation of the carbohydrates in the intestine of monogastrics, or in the rumen of ruminants. With acetic and propionic acid, butyric acid belongs to the group of VFAs (Volatile Fatty Acids). It is usually applied in feed as a salt of sodium (sodium butyrate) which makes its handling easier since it is solid, stable and much less odorous. In the large intestine, sodium butyrate is rapidly absorbed to provide energy to the epithelial cells and promote sodium and water assimilation. Over many years, different researchers have shown positive effects of sodium butyrate on the intestinal epithelium, such as increase in the villi length and crypt depth, which result in a better absorption of nutrients. More recent research demonstrates an anti-inflammatory effect of sodium butyrate on gastric and intestinal mucosal cells. The immune system seems less challenged, which results in a better overall use of the nutrients absorbed. This explains the positive influence of sodium butyrate on the body weight gain and feed conversion of poultry, swine or calves. For several years already Norel & Nature has been investigating the benefits of using butyric acid in different species (swine, poultry, ruminants but also aquaculture) as well as the production and handling aspects. Indeed, the free form of this acid is difficult to handle due to its highly corrosive properties. Since 2005, when the Spanish company presented Gustor B-coated (micro-encapsulated sodium butyrate) the R&D department has continued their investigations with the aim of producing a more concentrated, though still protected, product to add to their range of slow-release, natural growth promoters. This has led to the development of Gustor BP-70. In Gustor BP-70, a specific fat coating is used to protect the active ingredients. This allows the sodium butyrate to reach the distal sections of the GI tract, not only acting as a natural growth promoter but also reducing the levels of pathogenic bacteria, especially Salmonella. This was demonstrated during a recent trial conducted at the University of Leon in Spain. Two groups of 100 broilers each were given either a standard diet (control) or the same feed containing 1.3 kg of Gustor BP-70 per ton feed. The test lasted for 42 days. At day 1, all birds were confirmed being negative for Salmonella Enteritidis and at day 5, twenty percent of birds from each group were challenged by oral 5 inoculation with 10 UFC of Salmonella. Cloacal samples were taken on days 6, 9, 13, 27, and 41 to monitor infection

levels. At day 42 all birds were slaughtered and crop, caecum, liver and spleen were tested. It was observed that the number of birds shedding Salmonella (positive birds) increased steadily during the experiment in the control group. At the end of the trial, all broilers from the control group were positive for Salmonella. On the contrary, birds fed with Gustor BP-70 showed a consistent and significant (p<0.001) reduction of Salmonella Enteritidis infection after the second week (Figure 5). At the end of the trial, 90 % of the birds from the control group had caeca and crops colonized with Salmonella at slaughter, while 90% of the broilers receiving the feed containing Gustor BP-70 were negative at the caecum level, and 80% of them were negative at the crop level. At the internal organs level, it was observed that 20% of the birds from the control group had their liver and spleen colonized with Salmonella. No colonization at all was found in liver from birds treated with the butyrate-protected additive, and only 10% of the broilers were positive at the spleen level. These results demonstrate that the specific production process used in the design of Gustor BP-70 allows a unique coating which ensures a slow release of the sodium butyrate during digestion, and an effect all along the gastrointestinal tract. Therefore, Gustor BP-70 has a positive effect on bird health by preventing Salmonella colonization at intestinal and systemic phases. (Fernndez-Rubio et al., 2009) Plant extracts According to literature, it is known that essential oils from certain plants possess antimicrobial activity against different pathogens, including Salmonella. For instance Koscova et al. (2006) report the beneficial effect of essential oils from oregano (Origanum vulgare) and thyme (Thymus vulgaris). Phadungkit (2005) demonstrated that extract from the fruit of Ardisia elliptica, a tropical plant that can reach heights of up to 5 metres was helpful in controlling Salmonella in broilers. Prebiotics Prebiotics can be defined as non-digestible feed ingredients that stimulate the growth or activity of beneficial bacteria and limit the development of pathogens in the digestive tract of the animal. For instance, fructooligosaccharides, mannose-oligosaccharides, and isomaltooligosaccharides are potential prebiotics as they promote the development of Bifidobacterium and Lactobacillus species and reduce the prevalence of Salmonella in broilers (Fernandez et al., 2002, Fukata et al., 1999). Ishihara et al. (2000) observed beneficial effects of partially hydrolyzed guar gum, a source of galactomannans, in layers. Probiotics Probiotics can be defined as a preparation or product containing viable, defined microorganisms in sufficient numbers, which alter the microflora (by implantation or colonisation) in a compartment of the host, and by that exert beneficial health effects in this host (Schrezenmeir and de Vriese, 2001). The concept of probiotics goes back to Elie Mechnikoff who suggested in 1907 that replacing or diminishing the number of 'putrefactive' bacteria in the gut with lactic acid bacteria could improve health of the intestinal tract. In animal nutrition, the first preparations appeared on the market about 40 years ago and usually had the image of miracle products. Nowadays, most of the strains available are clearly identified and have demonstrated their efficacy through scientific trials, especially if they are registered in European Union. One example is Ecobiol, a strain of Bacillus amyloliquefaciens developed and owned by Norel & Nature. One of the first characteristics that a probiotic must demonstrate to be considered as a viable alternative to AGP is a good stability. Being a sporulated bacteria, Ecobiol is very stable during storage but also resistant to heat treatment. We have for instance observed that when a temperature of 90 degrees Celsius was applied for one minute, Ecobiol recovery rate was around 90%. Trials in complete feed have shown that pelleting did not affect the stability of Ecobiol. This probiotic also shows a good tolerance to several antibiotics commonly used in animal husbandry, such as Colistine, Amoxicilline, Oxytetracycline, Sulfamide, Tiamuline, Neomicine, Zinc Bacitracine, or Avilamycine. One of the unique features of Bacillus amyloliquefaciens is that it is able to produce a natural antibiotic protein called barnase. Barnase is a ribonuclease (commonly abbreviated as Rnase). This is a specific type of enzyme (nuclease) that catalyzes the degradation of RNA into smaller components. When Ecobiol produces Barnase in its environment, replication of pathogenic bacteria is prevented. This was demonstrated in vitro and in vivo on bacteria such as E. coli, Salmonella, or Clostridium perfringens. At the same time, beneficial bacteria such asLactobacilli grew faster. In a trial conducted at the Leon University in 2008, Ecobiol was able to prevent the spreading of Salmonella in a flock of broiler after oral contamination of 20% of the birds (Figure 6). It also prevented successfully colonization at crop (p<0.001) and liver (p<0.05) levels, with fewer positive Salmonella samples in caecum (p=0.14) and no differences in the spleen.

CONCLUSION Salmonella are one of the major sources of food-borne infections in humans, and poultry meat and eggs are among the major Salmonella carriers in the food chain. Reducing Salmonella contamination in poultry products requires a complete approach that includes the entire integrated broiler operation, the breeding flocks, hatchery, broiler growers, feed mills and transporters. Therefore, in order to obtain a substantial reduction of pathogen loads, the application of a combination of intervention strategies is required. A variety of promising intervention practices are available, but, to be useful on the farm they must demonstrate their efficacy, being practical and economically acceptable. They also need to be safe and not interfere with animal growth and development. Last but not least, they must be acceptable to the consumer.

Figure 1: Prevalence (%) of Salmonella-positive flocks in different countries of the European Union. Data between brackets indicate the number of farms tested. Source: EFSA, 2007.

Figure 2: The farm to table continuum (adapted from Codex Committee on Food Hygiene, 2007).

Figure 3: Infection routes of Salmonella in broiler production (Adapted from Oostenbach, 2004).

Figure 4: Performances of broilers when using Gustor Liquid in the drinking water. Results obtained on a broiler farm in Thailand (Norel & Nature SA, Madrid, Spain)

Figure 5: Faecal shedding of Salmonella Enteriditis-infected broilers fed with the partially protected Gustor XXI BP70 butyrate-based additive (Norel & Nature SA, Madrid, Spain)

Figure 6: Faecal shedding of S. Enteritidis-infected broilers after 6, 9, 13, 20, 27, 34 and 41 days post-hatching in control and ECOBIOL supplemented group.

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Drinking Water Acidification in Poultry: A Novel Approach

Dr R Sureshkumar, Product Manager, Pathogen Reduction Program, Kemin AgriFoods India, Chennai - 600 029, Tamil Nadu. www.kemin.com Water is the most essential nutrient for poultry and livestock. Birds consume more water than feed. Water is involved virtually in every physiological process. Water is a medium for transporting nutrients and food along the gastrointestinal tract. Water plays an important role in regulating body temperature and is a component of many basic chemical reactions. Unfortunately, Water is the one ingredient that does not always receive the attention that it deserves.
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Email : ecomixonline@yahoo.comwww.ecomixonline.com In modern day poultry production water should be provided as clean as possible in order to avoid the contamination with microorganisms. Good quality water is very important for good digestion and to create a healthy gut flora, which will help the bird to absorb all the essential nutrients. Microbial Growth Factors, which influence the growth of the microorganisms, are the water activity, pH, temperature and the nutrients. Water activity is the most important factor for the growth of pathogenic microorganism such as E.coli, Salmonella, and Campylobacter. The pathogenic microorganisms requires of > 0.9 which is found in the drinking water. a water activity

The hydrogen ion concentration in water determines the pH level and is very critical for microbial growth. Salmonella, E.coli and Campylobacter can survive in a pH range 4.5 to 8 with an optimum pH for growth around 7. The drinking water pH ranges between, 6.5 to 8 are favourable for the growth and multiplication of the pathogenic microorganisms.

The effect of pH on microbial growth pH Temperature is the important factor, which can influence the microbial growth of microorganisms. The microorganisms can survive and grow better at an optimum temperature of 370 C. The Pathogenic microorganisms can rapidly grow and multiply in the presence of combination of favourable factors like, water activity, pH, temperature and the nutrients from the feed and manure. Water Quality Water quality is determined by analyses of water samples. A bacterial analysis indicates if water contains microorganisms, such as bacteria, which may be harmful. A chemical analysis determines the levels of various minerals present in water. The standard acceptable level of total bacterial count should be less than 100cfu/ml and the Coliform count should be less than 50 cfu/ml. Control of Microbial Quality using Combination of Organic acids

Normally sanitizers based on chlorine, hydrogen peroxide, per acetic acid are used to sanitize the drinking water. The use of this sanitizer effect will be significantly reduced in the presence of organic matter. Organic acid mixture is able to kill Salmonella and E.coli within 45 minutes in water at the inclusion level of 0.05 % to 1 %. The low pH and the buffered organic acid salts are responsible for this effect. Combination of organic acid proved to be more effective than using single organic acid. Organic acid mixture exerts antimicrobials effect both in water and gastrointestinal tract. Organic acids in water help the bird to populate with Commensal in the gut. Thus organic acids in water improve the total gut health, which helps in absorption of nutrients and overall performance of the birds.

Effect of Combination of Organic acid at the inclusion level of 0.05 % on Salmonella

Effect of Combination of Organic acid at the inclusion level of 0.05 % on E.coli How do organic acids work? The antimicrobials activity of organic acids is related to reduction in pH and its ability to dissociate, which is determined by the pKa value of the respective acid and the pH of the surrounding environment. The organic acids are lipid soluble in undissociated form. The more the undissociated form of organic acids the better the efficacy. Hence the selection of organic acid is very critical in determining the efficacy of the product. The undissociated form of the organic acid penetrates the cell membrane of bacteria . Inside the cell the acid dissociates according to internal pH: acid<-> anion +H+ (proton) . The H+ (proton) decreases pH in the cell. The bacteria use its energy resources trying to remove the protons and dies. Anions of organic acids deactivate RNA transferaze enzyme, which damage nucleic acid multiplication process and eventually result in death of the organism.

Precautions during Cleaning and Acidification of water systems

While cleaning poultry house the first thing is to clean the inside of the water lines, removing the bio-film and the scale. Ordinary sanitizers will not remove the bio-film, neither the scale. A stabilized combination of sanitizer and organic acids will dissolve the debris in a couple of hours. It is very important to flush the lines abundantly to eliminate all residues. This is an absolute preliminary condition to further optimize the water quality, with the goal to improve your production result. Otherwise these biofilms and scale will block the watering system. Water Acidification: Benefits in poultry The proper cleaning and acidification of the drinking system at the start and the correct use of a good water sanitizer-acidifier can eliminate most of the wet-dropping problems. It helps the bird to populate with Commensal in the gut, which in turn improves the total gut health and improves the absorption of nutrients. It reduces mortality levels and the use of medication as well. It produces healthier birds, a better metabolism in the bird, better quality carcasses, stronger eggshells, better feed conversions and last but not least better results in general and more profits.