Effects of a dry acidulant addition to prevent Salmonella contamination in poultry feed

Abstract

Salmonella subs. serovar Enteritidis is a potential biological pathogen of concern in the poultry industry. Contamination of the bacterium on eggshells has led to human illnesses. With the implementation of new regulations, animal feed manufacturing continues to be under more stringent requirements. Specifically, there is zero tolerance for Salmonella Pullorum, Gallinarum, or Enteritidis in poultry feed. For this reason, it is important to determine an effective method of reducing or preventing Salmonella contamination in feed for poultry. Therefore, the objective of this study was to evaluate the impact of sodium bisulfate (SBS; Jones-Hamilton, Co., Walbridge, OH) added to poultry mash to reduce or prevent Salmonella growth over time. A single, commercially produced all-flock poultry mash was mixed with four different levels of SBS: 0.0%, 0.25%, 0.50%, and 0.70%. After SBS addition, the treated mash was inoculated with Salmonella enterica subsp, enterica serovar Enteritidis (ATCC 13076) and enumerated for Salmonella on days 0, 1, 2, 7, and 14 post-inoculation by plating on xylose lysine deoxycholate agar. There was no significant effect of SBS inclusion level on the reduction of Salmonella (P = 0.23); however, there was a significant effect of time across treatments (P < 0.0001). Additionally, there was no inclusion level × time interaction (P = 0.68). These results suggest that while SBS inclusion has no effect on Salmonella concentrations, storage time is effective at reducing or eliminating Salmonella contamination in poultry feed.

Keywords: Salmonella; acidifier; feed; poultry; sodium bisulfate.

Figure 1.

Effect of dry acidulant inclusion level on Salmonella Enteritidis level. A single, commercially produced all-flock poultry mash was treated with a dry acidulant, sodium bisulfate, at 0.0%, 0.25%, 0.50%, and 0.70%. On day 0, samples were inoculated with Salmonella and enumerated for Salmonella on XLD agar. Stored samples were enumerated for Salmonella Enteritidis on days 1, 2, 7, and 14 post-inoculation. P < 0.05.

Figure 2.

Effect of day on Salmonella Enteritidis level. A single, commercially produced all-flock poultry mash was treated with a dry acidulant, sodium bisulfate, at 0.0%, 0.25%, 0.50%, and 0.70%. On day 0, samples were inoculated with Salmonella and enumerated for Salmonella on XLD agar. Stored samples were enumerated for Salmonella Enteritidis on days 1, 2, 7, and 14 post-inoculation. Means lacking a common superscript letters (a–e) differ; P < 0.05.

Figure 3.

Effects of dry acidulant inclusion level on Salmonella Enteritidis over time. A single, commercially produced all-flock poultry mash was treated with a dry acidulant, sodium bisulfate, at 0.0%, 0.25%, 0.50%, and 0.70%. On day 0, samples were inoculated with Salmonella and enumerated for Salmonella on XLD agar. Stored samples were enumerated for Salmonella Enteritidis on days 1, 2, 7, and 14 post-inoculation. P < 0.05.