Pig International - July/August 2017 - 26
26 ❙ PigInternational
Salmonella control: Do organic
acids solve the problem?
Using effective organic acid products under the right conditions can
reduce the presence of Salmonella and improve the productivity of
BY HECTOR ARGÜELLO-RODRÍGUEZ
The challenge of the on-farm control
On-farm control of the pathogen is addressed as a
food safety issue rather than swine disease. There are
a number of factors that reduce the success in the onfarm control of the pathogen:
■ Non-evident clinical signs, a fact which reduces the
interest of producers to tackle a problem that, in
many occasions, is not palpable.
■ The lack of particular strategies, which, on their own,
are able to clear Salmonella from infected pigs and
remove the pathogen from herd environment.
complex epidemiology of the pathogen, which lim■
its the efficacy of any control intervention applied.
A control measure that can
reduce Salmonella - or not?
On-farm control of Salmonella can include different strategies. The use of organic acids, either in feed or
water, is one of the most popular. Short-chain (for instance, butyric or propionic) and middle-chain (caproic
or caprilic) organic acids and other organic acids such
as lactic or formic acid are able to improve gut health
by their antibacterial activity against pathogens such as
Salmonella. They also improve the conditions for beneficial microbiota (lactic-acid bacteria), which competes
directly for the intestinal niche with the pathogen.
Different studies have tried to assess the efficacy of
the use of organic acids to control Salmonella with a
disparity of results. In some studies, the use of organic
acids was able to reduce Salmonella prevalence, while
www.WATTAgNet.com ❙ July/August 2017
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almonella is the main zoonotic agent transmitted from contaminated pork to humans. Except
in infections caused by Salmonella cholerasuis (the host-adapted serotype to pigs able to cause a
severe and, on occasions, fatal disease), non-Typhoidal
Salmonella serotypes usually cause a subclinical disease, and only a few, such as Salmonella typhimurium,
are able to cause diarrhea, which rarely progresses to a
fatal disease. That is why its control is addressed as a
food safety issue.
On-farm control success is limited by the complex
epidemiology and the lack of any particular effective
interventions. Organic acids are popular among onfarm alternatives to control Salmonella. Their efficacy
is affected by factors such as the acid and the concentration chosen or the duration of the treatment.