Evaluation of organic acids and antimicrobial components produced by lactic acid bacteria to reduce Campylobacter jejuni colonisation and excretion by broilers.

General introduction

Is it possible to eliminate Campylobacter in broiler chickens by influencing the colonization mechanism of this bacterium? The aim of the project is to reduce the colonization level and shedding of this bacterium by broilers using organic acids, botanicals and antibacterial compounds.

Research approach

First, organic acids are studied for their ability to alter the invasivity of C. jejuni on intestinal epithelial cells or the survival/growth of this bacterium in the intestinal mucus or content. Second, lactic acid bacteria and botanicals are studied for their anti-Campylobacter activity via an in vitro gastro-intestinal fermentation system that mimics the broilers’ ceca. Third, promising compounds or lactic acid bacteria are tested in vivo.

Relevance/Valorisation

Broiler meat contaminated with C. jejuni is one of the major causes of human campylobacteriosis. Intervention measures at primary level can help to decrease the number of bacteria shed by broilers, consequently resulting in a reduction of human campylobacteriosis cases. At the moment, such intervention measures at primary production level are lacking.

Funding provider(s)
FOD Volksgezondheid, Veiligheid van de voedselketen en Leefmilieu

External partner(s)
Ugent - Fac. Diergeneeskunde