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Effect of Probiotic Culture Candidates on Salmonella Prevalence in Commercial Turkey Houses

Department of Poultry Science, Center of Excellence for Poultry Science, University of Arkansas, Fayetteville 72701

Correspondence: ¹ Corresponding author: bhargis{at}uark.edu

The ability of 2 probiotic cultures (P1 and P2) to reduce environmental Salmonella in commercial turkey flocks 2 wk prior to processing with or without the use of a commercial organic acid (OA) was evaluated. Salmonella-positive flocks were identified 3 to 4 wk before processing by using standard assembled drag swabs. Two weeks after treatment (prior to live haul), drag swabs were used again for Salmonella recovery. In the first trial, 6 Salmonella-positive houses were selected to evaluate 4 treatments: P1 (1.0 x 10⁸ cfu/mL), OA + P1 (1.0 x 10⁸ cfu/mL), OA + P1 (1.0 x 10⁶ cfu/mL), and OA + P2 (1.0 x 10⁶ cfu/mL). Two weeks after treatment, reductions (P <0.05) of Salmonella recovery (90, 100, 100, and 86%, respectively) were observed in all treatments. In the second trial, 22 Salmonella-positive houses were selected to evaluate 6 treatments: control, OA, P1, P2, OA + P1, and OA + P2. Two weeks after treatment, the recovery of Salmonella was significantly reduced (P <0.05) in houses in which P1 and P2 cultures were administered in combination with the OA product. Our results suggest that the administration of selected probiotic candidate bacteria in combination with OA may reduce environmental Salmonella in turkey houses prior to live haul, and that this practice could help to reduce the risk of Salmonella cross-contamination in the processing plant.

Key Words: probiotic • organic acid • Salmonella • turkey house