Use of organic acids in water supplementation and its effects on Salmonella prevalence in broilers

Abstract

This study investigated the effects of supplementing drinking water with organic acids on the prevalence of Salmonella enteritidis (SE) in broiler chickens. The research was conducted at the Charles C. Miller Poultry Research and Education Center, Auburn University, Alabama. A total of 900 male broiler chickens were divided into three treatment groups: acetic acid, citric acid, and a control group with plain water. The organic acids were administered at a concentration of 2 mL per liter of drinking water from day one until the end of the grow-out period. The results showed that supplementing water with organic acids did not significantly influence Salmonella colonization in the ceca or reduce the incidence of Salmonella in poultry carcasses. This suggests that while organic acids may have some benefits, they are not as effective as standalone pre-harvest interventions for controlling Salmonella contamination in poultry. The study emphasized the critical role of Best Management Practices (BMPs) in controlling Salmonella and highlighted the importance of educating poultry producers and processors about BMPs. Additionally, the study evaluated the impact of the SE inoculation on day 7, administered via oral gavage, and the subsequent monitoring through various sampling methods, including chick papers, boot swabs, ceca enrichment, and carcass rinse samples. Despite the consistent administration of organic acids, no significant reduction in Salmonella colonization was observed. The findings underscore the need for combining organic acids with other mitigation strategies, such as litter composting, to enhance overall effectiveness in controlling Salmonella and other pathogens.