The Use of Flavophospholipol (flavomycin®) to Control Salmonella in Poultry

In recent years the topic of food safety in relation to products of poultry origin mainly concentrated on Salmonella contamination. This paper will concentrate on the results of an experiment in which the shedding pattern of Salmonella enteritidis after oral challenge of broilers fed Flavomycin® were compared with a zerocontrol group. In addition to this the effects of inclusion of this product in broiler feed on the level of Salmonella contamination in the slaughterhouse under USA-field conditions and the possible synergetic effect of Flavomycin® in broiler diets with the general use of Salmonella vaccines in broiler breeders will be discussed. The position of Flavomycin® in the current discussion on the use of antimicrobial growth promoters will also be reviewed. It is concluded that the use of Flavomycin® clearly reduced the spread of Salmonella in broilers in an infectious environment without creating a risk for an increase in antibiotic resistance.