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Antimicrobials in poultry
Antimicrobial agents are essential tools for treating and controlling bacterial infections in poultry production. Veterinarians have a huge responsibility when using antimicrobials in poultry producing meat and eggs for human consumption. The term ‘judicious use’ of antimicrobials implies the optimal selection of drug, dose and duration of antimicrobial treatment, along with a reduction in inappropriate and excessive use as a means of slowing the emergence of antimicrobial resistance. The proper use of antimicrobials depends on the knowledge of interrelationships between bacteria, antimicrobial, host and consumer. The antimicrobial groups most commonly used in poultry are the betalactams, polypeptides, aminoglycosides and aminocyclitols, macrolides and lincosamides, florfenicol, tetracyclines, sulphonamides, quinolones and fluoroquinolones and ionophores.
1. Introduction In the Nigerian’ poultry value chain, live bird markets (LBMs) are essential to the farmers for the preferential sales and marketing of poultry and poultry products for human consumption [1]. The LBMs are typically in urban, peri-urban, and rural settings and typified by permanently placed pen-like structures in which the chickens can be temporarily housed until they are sold [2]. The LBMs bring together a variety of multi-farmed, multisourced, and...
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The history of antibiotic use in poultry feed is quite old and in a very short period of time it gained a special identity as an antibiotic growth promoter (AGP). There is no doubt, this special name came from its proven effect on the growth performance. However, Health officials desperate to maintain the efficacy of...
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REDUCING ANTIBIOTIC USES? That’s our commitment. Since more than 25 years, at Liptosa we are specialized in nutraceuticals and phytobiotics. This allows us to offer competitive solutions to the market and the challenges it faces daily basis. This year, a common objective stands out: to minimize the use of antimicrobials. We want to help you, check out this Newsletter and contact us for any further information. ...
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by Sam Shafer
As producers reduce antibiotic use, scientists examine new strategies to improve bird growth and health
Poultry scientists are investigating new ways to keep birds healthy and shift the poultry industry away from widespread use of antibiotics. Researchers are especially keen to improve antimicrobial strategies for organically raised chickens, which are not given antibiotics.
According to a new paper...
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INTRODUCTION Medicinal plants are reservoirs of bioactive compounds used by humans since early ages in traditional medicine for the treatment and prevention of diseases due to their therapeutic potential (Arun and Varsha, 2014; Dilfuza et al ., 2015). According to Oluwafemi et al . (2020); Adewale et al . (2020), there are over 500,000 species of medicinal plants identified globally which has led to the discovery of novel drugs or new pharmaceuticals used...
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INTRODUCTION Virginiamycin (Vm) is a cyclic polypeptide antibiotic complex from Streptomyces virginiae of the streptogramin class of antibiotics. It is commonly used to treat infections from gram-positive organisms or as a growth promotant in cattle, swine, and poultry diets. The Vm complex consists of 2 major components, Vm factor m1 and s1, which act synergistically to prevent protein synthesis within bacteria (Cocito, 1979). It also has been suggested that antibacterial...
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In the recent decades, the problem of antibiotic resistance is worsening fast, due to the misuse of antibiotics in human beings and in farm animals, and to the fact that it is difficult for the pharmaceutical industry to market new antibiotics. It is estimated that 1.2 million people worldwide die of antibiotic resistance every year....
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INTRODUCTION Currently, there is a major concern in the society with the use of antimicrobial agents in livestock feed, and such chemicals can be added to the feed as either therapeutic agents or performance enhancers. As enhancers, lower antimicrobial doses are used for longer periods, which can potentiate selection of resistant bacteria (Baurhoo et al., 2009). For this reason, a great pressure has been exerted by the society to reduce the use of antimicrobials in the...
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In many scientific publications, journals, articles, etc. reference is made to EUBIOSIS, but... What does this term refer to and why is it so important to be understood? Eubiosis is defined as the balance of the intestinal microbial ecosystem and is considered a fundamental concept in the field of human and animal health. The gut microbiota is a complex community of bacteria, fungi, viruses and protozoa located throughout the intestinal tract. A gut microbiota in a eubiotic state is...
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INTRODUCTION According to the World Health Organization, Campylobacter is a leading cause of the diarrheal disease (World Health Organization [WHO], 2018). The genus Campylobacter is comprised of over 20 species. Strains of Campylobacter jejuni and Campylobacter coli are generally considered some of the more significant concerns among foodborne pathogens for human health (Korczak et al., 2006; Havelaar et al., 2012; World Health Organization [WHO], 2018; Centers for Disease...
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Allison Fortner
The University of Georgia’s Department of Poultry Science is advancing scientific innovation in research by strategically hiring faculty who are tackling the foremost problems in Georgia’s valuable poultry industry. These new faculty in the...
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Necrotic enteritis (NE) is a poultry disease of global concern mainly due to reduced growth, increased mortality, and increased veterinary and management costs associated with it (Wade and Keyburn, 2015). Clostridium perfringens , a spore-forming gram-positive bacterium, is considered to be the causative agent of NE in chickens. In the past, the common remedy to ameliorate the negative effects of NE was an addition of antibiotic growth promoters (AGP) in feed. However, with AGP...
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Introduction Poultry producers attempt to control infectious diseases through a variety of means, including appropriate farm management practices and breeding genetically resistant lines (Sartika et al. 2011; Scott et al. 2018). Unfortunately, existing farming conditions favour increased chicken densities in poultry houses, increasing the risk of spreading entero-pathogens such as Salmonella and Clostridium spp. (FAO 2013). For over half a century,...
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Chickens and other poultry products are some of the most popular primary food products throughout the world 1 . However, poultry products can be contaminated by pathogenic bacteria such as Salmonella and Campylobacter thus their presence has been frequently implicated in outbreaks associated with consumption of poultry products 2–4 . As consumers become more interested in food safety and the consumption of poultry and poultry products increase,...
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1. Introduction Necrotic enteritis (NE) is caused by the Gram-positive bacterium Clostridium perfringens [1], while the etiological agents of coccidiosis are Eimeria, a genus of apicomplexan parasites [2]. Both NE and coccidiosis are among the most economically significant infectious diseases facing the poultry industry causing growth retardation, morbidity, and even mortality [1,2]. With a growing number of countries having withdrawn in-feed antimicrobials for growth promotion...
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INTRODUCTION Tight junctional complexes comprise a key component of the intestinal barrier by sealing the apical surfaces of adjacent epithelial cells. “Leaky” tight junctions provide paracellular portals through which pathogenic bacteria can cross the gastrointestinal epithelium and ultimately enter the systemic arterial circulation. This process of bacterial leakage across the intestinal epithelial barrier, known as bacterial translocation, can lead to the...
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Introduction Antimicrobials, including antibiotics, antivirals, antifungals, and antiparasitics, are used to prevent and treat infections in humans, animals, and plants. 1 Microbes can become resistant to antimicrobials as a result of ineffective or prolonged antimicrobial treatment. This resistance may be “innate” owing to the slow and long evolutionary process that microorganisms undergo to adapt to changing environmental conditions; this adaptation is...
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