Cooperative Agricultural Research Center, USA
*Corresponding author: Milton Daley, Cooperative Agricultural Research Center, Texas, USA
Submission: August 12, 2022;Published: September 29, 2022
Campylobacter is a primary food pathogen in the food industry that accounts for about 2.5 million human cases annually. It ranks the highest among the 19 bacterial agents and cost about $1.2 billion of the $6.9 billion allotted to annual foodborne illness. Campylobacter can be found in poultry, meat, unpasteurized milk, untreated water, and fish. The two strains of these pathogens C. jejuni (Poultry), C. coli (Humans). In the United States, about 69% of the chickens brought from a local supermarket were contaminated with Campylobacter jejuni. Antibiotics to treat Campylobacter are available, but there is still a need for more research for poultry. It is hypothesized that Yeast culture residue is an antibiotic-based drug alternative that could reduce the cecal population of Campylobacter by blocking its attachment to the epithelial cells. To examine the sensitivity of selected strains of Campylobacter (C. jejuni and C. coli) to the dietary inclusion of yeast culture residue during the pre-harvest stage, two experiments were conducted to examine the use of a Yeast Culture Residue (YCR) as a pre-harvest treatment to control Campylobacter colonization in broiler chicks. Four hundred unvaccinated and unsexed Cornish Rock day-old broiler chicks were separated into four treatment groups: control- uninfected and untreated; Campylobacter infected and untreated; YCR treated and uninfected, and Campylobacter infected and treated with YCR at 2kg/ton of feed. The infected chicks were challenged with a cocktail mixture (10^8 CFU) of ten strains of Campylobacter spp. (5 C. jejuni and 5 C. coli strains). Infected chicks were challenged by crop gavage at 1-day-old. Yeast culture residue was incorporated into the feed, and the chicks were fed from one day of age. In the Campylobacter -free chicks, YCR did not significantly change the volatile fatty acids’ cecal concentration and lactic. Birds infected with the organism had increased concentrations (P< 0.05) of cecal acetic acid (156.1 vs. 125.4), cecal propionic acid (32.50 vs. 24.77), and cecal butyric acid (34.0 vs. 17.1 u mole/gram of cecal contents) in comparison to the control. YCR decreased (P<0.05) cecal lactic acid concentration in Campylobacter and YCR (0.85 and 0.69umole/gram, respectively. A significant reduction in the total number of the Campylobacter (4.22 vs. 6.14Cfu/gram of cecal contents) was observed in the infected birds with the inclusion of YCR when compared with controls. Yeast residue’s dietary inclusion at 2kg/ton could be a useful pre-harvest treatment for reducing Campylobacter colonization in broiler chicks.
Keywords:Campylobacter; Yeast culture residue; Broilers