Preventing Salmonella infections by rationally designed feed additives: the use of organic acids

Poultry meat and eggs are important food products and the poultry-related industry is an economically important component of the agro-industry in the EU. The industry however is under pressure and faces many challenges. Most importantly, there is a demand for eggs and meat of high nutritional value and free of microbiological and chemical hazards. Unfortunately poultry eggs and meat are one of the major sources of food borne bacterial infections in humans. In this respect, Salmonella (mainly Salmonella Enteritidis) and Campylobacter are of particular importance, since these pathogens can colonize the chicken host without causing discernible illness in the infected chickens.