A groundbreaking study from The Ohio State University reveals a potential breakthrough in the fight against Salmonella in chickens. Researchers have discovered antimicrobial peptides derived from Lactobacillus rhamnosus GG that could revolutionize food safety. These peptides, P1-NPSRQERR, P2-PDENK, and P4-MLNERVK, have shown remarkable efficacy in lab experiments and poultry trials.
In the lab, these peptides effectively inhibited the growth of Salmonella serovars Typhimurium and Enteritidis, the most common causes of foodborne illness. But the real test came when the researchers challenged a flock of layer chickens with Salmonella Typhimurium. Two of the peptides, P1 and P2, demonstrated an impressive ability to reduce intestinal colonization within just 7 days post-infection, without causing any harm to the microbial community in the intestine. Moreover, these peptides remained effective even after exposure to heat and protease treatment, indicating their potential for integration into commercial feed.
This discovery offers a promising alternative to antibiotics in controlling Salmonella in chickens and chicken products, which are the primary source of Salmonella infections. While chickens and turkeys often carry Salmonella without showing symptoms, undercooked poultry products can still pose a risk to human health. The study's corresponding author, Gireesh Rajashekara, highlights the potential of these peptides in promoting food safety and public health, paving the way for further research to optimize their use and combat Salmonella infections effectively.
