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Control strategies for Campylobacter infection in poultry production

Published online by Cambridge University Press:  25 February 2013

K. GHAREEB ,
W.A. AWAD ,
M. MOHNL ,
G. SCHATZMAYR  and
J. BÖHM
K. GHAREEB
Affiliation:
Institute of Animal Nutrition and Functional Plant Compounds, and
W.A. AWAD*
Affiliation:
Clinic for Avian, Reptile and Fish Medicine, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, Veterinärplatz 1, A-1210 Vienna, Austria
M. MOHNL
Affiliation:
BIOMIN Holding GmBH, Industriestrasse 21, 3130 Herzogenburg, Austria
G. SCHATZMAYR
Affiliation:
BIOMIN Research Center, Technopark 1, 3430 Tulln, Austria
J. BÖHM
Affiliation:
Institute of Animal Nutrition and Functional Plant Compounds, and
*
Corresponding author: wageha.awad@vetmeduni.ac.at
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Abstract

Campylobacteriosis is the most frequent zoonotic disease in humans worldwide. Poultry meat contaminated by Campylobacter jejuni (C. jejuni) is an important source of this enteric zoonosis. Broiler chickens are the common natural host for this pathogen and infected birds carry a very high Campylobacter load in their gastrointestinal tract. Therefore, intervention at the farm level by reducing pathogen colonisation should be taken into consideration in any control policy. In addition, hygienic measures at the farm and control measures during carcass processing can reduce Campylobacter numbers on the retail product. It is important to differentiate between prevention and colonisation-reducing measures, which intervene at a different stage of the infection process. Several approaches have been conducted to reduce the number of Campylobacter in poultry, such as vaccination, passive immunisation, bacteriophages, bacteriocins, organic acids or their derivatives and medium chain of fatty acids, all with varying degrees of success. Nonetheless, to date there is no reliable and practical intervention measure available to reduce colonisation of the broiler gut with Campylobacter. A possible way to reduce Campylobacter contamination in poultry is to develop new strategies at the primary production level. As a consequence, it has become necessary to develop alternatives such as beneficial microorganisms (probiotics). The use of probiotics can help to improve the natural defence of animals against pathogenic bacteria and is an effective approach for livestock to reduce bacterial contamination. This review summarises current on-farm control options to reduce the prevalence and colonisation of Campylobacter in poultry. The interaction between poultry welfare and Campylobacter colonisation is also discussed.

Keywords

Campylobacteriosiszoonotic diseasesbacteriophagespassive immunityprobiotics
Type
Reviews
Information
World's Poultry Science Journal , Volume 69 , Issue 1 , March 2013 , pp. 57 - 76
Copyright
Copyright © World's Poultry Science Association 2013

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