Effect of probiotics in poultry diet on microbial hazards of poultry meat

Subject Areas : Veterinary Clinical Pathology

افشین  Javadi ¹ (Food Hygiene Department, Faculty of Veterinary Medicine, Islamic Azad University, Tabriz Branch, Tabriz, Iran)
حمید  Mirzaii ² (Food Hygiene Department, Faculty of Veterinary Medicine, Islamic Azad University, Tabriz Branch, Tabriz, Iran)
عیسی  Ebrahimi ³ (Student of Veterinary Medicine, Faculty of Veterinary Medicine, Islamic Azad University, Tabriz Branch, Tabriz, Iran)

Received: 2008-11-28 Accepted : 2009-08-23 Published : 2009-05-22

Keywords: probiotics, meat, poultry, hazards,

Abstract :

        Probiotics are products from microbial cells that have useful influence on health and tranquility of humans. According to numerous studies, many valuable properties such as anti-mutagenic, anti-carcinogenic, boosting body immunity and resistance against enteric pathogens have been attributed to probiotics. Therefore the aim of this study is to specify the effect of probiotics use in the diet of broilers on microbial hazards of poultry meat. For this purpose, two groups of treatment and control each containing 40 broiler chicks were chosen and edible probiotic were given to the treatment group throughout the whole 55 days of the rearing period under the same conditions and following slaughter 100 grams of skin and breast meat samples were collected from each carcass and transferred to food hygiene laboratory of the veterinary faculty under sterile conditions. Total microbial count,    Staphylococcus aureous, fecal Streptococci, Clostridium perferingens, Coliforms counts and detection of Salmonella and E.coli were performedon the samples according to standard approaches of Iran. The results were analyzed using independent t-Test and Chi-square test. Comparison of the means of total microbial count, coliform, enteric streptococci and meat staphylococcus counts in the control and treatment group using independent t-Test showed a significant reduction (p<0.005). Also, detection of E.coli in the treatment group showed a significant reduction in comparison with the control group (p<0.05) although, Salmonella and Clostridium reductions were not statistically significant. It seems that oral consumption of probiotics is effective in the reduction of enteric pathogenic bacteria of poultry meat. Therefore, if the frequency and level of microbial contamination of food including poultry meat with these micro-organisms is reduced on effective step is undertaken towards reduction of food born diseases and improvement of hygienic quality and shelf life of poultry meat.   

References:

1. مؤسسه استاندارد و تحقیقات صنعتی ایران (1360): آماده کردن نمونه‎های مواد غذایی و شمارش میکروارگانیسم‎های مختلف، چاپ دهم، 356.


2. مؤسسه استاندارد و تحقیقات صنعتی ایران (1372): روش جستجو و شمارش کلی‌فرم‌ها در مواد غذایی، چاپ هشتم، 437.


3. مؤسسه استاندارد و تحقیقات صنعتی ایران (1372): روش جستجو و شمارش بیشترین تعداد احتمالی اشریشیاکولای در مواد غذائی، چاپ سوم، شماره 2946.


4. مؤسسه استاندارد و تحقیقات صنعتی ایران (1372): روش جداکردن و شناسائی استرپتوکوک‌های گروه D لانسفیلد در مواد غذائی، تجدید نظر سوم چاپ سوم، شماره 2198.


5. مؤسسه استاندارد و تحقیقات صنعتی ایران (1374): روش شناسائی و شمارش استافیلوکوکوس اورئوس کوآگولاز (+) در مواد غذایی، انتشارات موسسه استاندارد و تحقیقات صنعتی ایران، 1194.


6. مؤسسه استاندارد و تحقیقات صنعتی ایران (1382):  روش  جستجو، شناسایی و شمارش کلستریدیوم پرفرینجنس (ولشای) و کلستریدیوم‌های احیا کننده سولفیت در مواد غذایی چاپ چهارم، شماره 2197.


7. مؤسسه استاندارد و تحقیقات صنعتی ایران (1370): روش جستجو و شناسایی سالمونلاها در مواد غذایی، چاپ پنجم، شماره1810.


8. میرزایی، ح. (1383): پروبیوتیک‌ها و مقدمه‌ای بر کاربرد آن‌ها در تأمین سلامت انسان، انتشارات دانشگاه آزاد اسلامی تبریز، صفحات 51-41.
   
   
   1. Aksu, M.R. (2005): Effect of a dietary probiotic on some quality characteristics of raw broiler drumsticks and breast meat. Journal of Muscle Foods, 16(4): 306-317(12).
   
   
   2. Anadon, A., Larrinaga, M.R.M. and Martinez, M.A. (2006): Probiotics for animal nutrition in the European Union. Regulatory Toxicology and Pharmacology, 45(1): 91-95.
   
   
   3. Bomba, A. (1996): Inhibitory effects of lactobacillus casei upon the adhesion of entrotoxigenic Escherichia coli K99 to the intestinal mucosa in genotobiotic lambs. Small ruminant research, 23:199-206.
   
   
   4. Charles, B. and Pratt, M.D. (1997): Colorectal carcinoma in adolescents’ implications regarding etiology. Large bowel cancer work-shop, 40: 2464-2472.
   
   
   5. Dickson, J.S. and Anderson, M.E. (1992): Microbiological decontamination food animal carcasses by washing and sanitizing systems: a review. J. Food Protects, 55: 133-40.
   
   
   6. Emoke, B. (2005): The use of proteomics in meat science, Meat Science, a review article, 71: (1).
   
   
   7. Gordon, T.D. (2002): Intestinal health trough dietary fiber, prebiotics and probitics immunology and medical microbiology, 5: 23-28.
   
   
   8. Hilton, E. (1992): Lactobacillus GG, Vaginal suppositories and vaginitis. J. Clin. Microbiol., 33: 1433-1442.
   
   
   9. Huynh, A., Horg, Le Hong Duc and Simon, M. (2004): The use of bacterial spore formers as probiotics. FEMS Microbiology, 4: 813-835.
   
   
   10. Montrose, D.C. and Flock, M.H. (2005): Probiotics used in human studies. Juornal of clinical gastroenterology, 39: 469-484.
   
   
   11. Ogawa, M. (2002). Protective effect of Lactobacillus casei strain Shirota on Shiga toxin-producing Escherichia coli O157:H7 infection in infant rabbits. Infect. Immun.,69:1101-1108.
   
   
   12. Ouwehand, A., Salninen, S. and Isolauri, E. (2002): Probiotics: an overview of beneficial effects.
   
   
   13. Matsuzaki, T. (1998): Immunomodulation by treatment with lactobacillus casei strain shirota. Int. J., food. Mic., 41(2): 133-140.
   
   
   14. Rowland, I.R. and Byrns, A.J. (2000): Anticarcinogenicity of probiotics and perbiotics. Curr. Assues. Intest. Microbiol., 1(1): 13-24.
   
   
   15. Shanahan, F. (2000): Probiotics and inflammatory bowel disease: is the rational? Inflam. Bowel Dis., 6: 107-150.