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Chlorate compound reduces bacteria
A patented compound developed by Agricultural Research
Service (ARS) scientists could help reduce the risk of Salmonella and
Escherichia coli infection from meat or poultry products.
ARS researchers led
by microbiologist Robin Anderson at the
Food and
Feed Safety Research Unit (FFSRU) in Texas mixed a chlorate-based compound
into livestock feed or water two days before slaughter. When fed at roughly 0.5
to 5 percent of an animal's diet, this powder-like additive was very effective
in reducing Salmonella and
E. coli O157:H7 in the animal's
gastrointestinal tract.
To test the chlorate compound in poultry, FFSRU microbiologist Allen Byrd
gave it to more than 200 market-age turkeys and 2,000 broiler chickens 48 hours
before they went to processing. The incidence of Salmonella dropped from 35
percent to zero in turkeys, and from 37 percent to 2 percent in broilers.
ARS has patented the technology, and FFSRU researchers are working to
further develop it to make it ready for approval by regulatory agencies.
Editor WorldPoultry
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