Tannins to control Salmonella in poultry

REDONDO L.; CASANOVA N.; REDONDO E.; JOAQUIM P.; DOMINGUEZ J.; FERNANDEZ MIYAKAWA, M.; CHACANA P.

Atlanta

Seminario; International Poultry Science Forum; 2019

Salmonella infection is a major cause of bacterialenteric illness in both humans and animals; and this food-borne microorganismis usually associated with poultry production. Also, in several countries fowltyphoid (FT) caused by S. Gallinarum (SG) still represents an importanteconomic problem for the poultry industry. Among other measures, antimicrobialsare traditionally used to control Salmonella which which results in the selectionand spread of resistant microorganisms; therefore new alternatives are needed. The aim of this study was to determinethe efficacy of chestnut and quebracho tannins against motile and non-motileSalmonella. The minimal inhibitory concentration (MIC) of the tannins wasassessed for 4 serotypes of Salmonella isolated from poultry. Activity oftannins against cell invasion and adhesion and bacterial cell damage wasevaluated for S. Enteritidis (SE) and SG. In addition, in vivo efficacy oftannins was evaluated. For SE, one-day-old broiler chickens were fed regularfeed added with tannins, then challenged with SE and excretion of the pathogen wasdetermined. For SG, groups of laying hens were fed the tannins, challenged withSG and mortality due to FT was recorded. MIC values for chestnut and quebrachoranged from 4 to 1 mg/mL; a fractional inhibitory concentration of 0.5 was determined forquebracho/chestnut suggesting that both tannins have synergistic effects.Alterations of cell morphology were observed on cell surface of the bacteriaindicating interaction between outer membranes and tannins. Both tanninsimpaired adhesion and invasion ability towards epithelial cells, suggestingthat tannins can inhibit colonization and invasion of Salmonella in theintestine.