Poultry water treatments and Salmonella prevalence in broilers - Brian Fairchild
In this discussion or topic finding of salmonella and prevention, where salmonella gallisepticum fund before in the broiler chicken?
metin öngül Chlorine can be effective, but you need to keep an eye on the pH of the water. Chlorine-based products work best at a pH of 6.5 or lower. Above that and the hypochlorite (ClO-) predominates, when what you want for effective microbial inhibition is the hypochlorous acid (ClOH).
Many commercial chlorination set-ups include an acid to "activate" the chlorine product by first reducing the pH of the water to a level that supports effective chlorination.
It has a side effect, it causes severe enteritis during production, which leads to prolapse sometimes.
It is a common mistake to think about water treatment as something to be done only at the end of production. As Brian says, control needs to begin early on in the flow, and needs to be maintained throughout in order to keep the pressure on the microbes.
We will be presenting some data on feed and water acidification using formic acid at PSA this summer. We found that continuous water acidification did improve cecal Salmonella.
Joshua Jendza Field trials using an organic acid blend of propionic, acetic and benzoic acids administered the first two weeks and the last week of the growout have shown a significant impact on reducing Salmonella at processing (bird washes). Organic acids used at the "proper" dose early and late in the growout addresses early colonization and late recontamination. What you're doing is reducing bacterial (pathogenic and saprophytic) numbers to the upper GIT and respiratory tract. Most organic acids are absorbed in the upper part of the intestines. 80% of propionic acid is absorbed by the crop. That's not all bad in that you get prophylactic antimicrobial benefits and the propionic acid that is absorbed is converted to glucose, providing free energy which is beneficial to animals convalescing from any disease process.
Enrique Alfonso Valverde Díaz De León
Sodium Diformate does not extend the acidification past the proventriculus. There is too much buffering in the Duodenum.
However, in the acidic foregut and in acidic micro-environments like at the brush border membrane, formate HCOO- can pick up H+ to become HCOOH again. Once that happens, it becomes non-polar and can be absorbed across microbial cell membranes without need for a transporter. Once in the cytosol, the HCOOH can dissociate again into HCOO- and H+, thus acidifying the cytosol and stressing the microbe.
The same basic process works for any organic acid in the gut. It's just that formic acid is more potent for bacterial inhibition.
Yes, we at our breeder farm have ozonized the drinking water, hence the bacterial load has reduced.
The ozone was once tried in one of the biggest farms here; it had either no effect with low concentration or caused internal bleeding in broilers when the concentration was raised.
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Dear all, at first, low pH in watering system is reasonable because it prevents biofilm formation. At second, Salmonella is quite sensitive to low pH (independently on acid type). At third, both sodium diformate and potassium diformate also effective against Salmonella using cell membrane penetration. And finally, very important is to make inconvenient environment for Salmonella: feed enzymes destroying food substrates for Salmonella, probiotics make the same plus producing anti-Salmonella bacteriocins. And proper laboratory control to prevent possible feed bacterial pollution. And don't forget about complete poultry farm disinfection, of course!
Water treatment in poultry is very important because this will greatly reduce the microbial loads but it is not enough to prevent the emergence or the occurrence of Salmonella. Regular biosecurity and a complete or continuous poultry house disinfection will be effective.
What is the commercial name for the best drug to treat Salmonella in pullets?
Instead of adding more expenses on value addition on water quality, which other group will oppose to more especially those that believe in organic foods, why not coming up with transgenically grain-based enzymes as additional to feed additives?
Potassium Diformate
Dear All!
Nice comments on water acidification. However, none of the participants suggested the final water pH, after acid treatment, that will be effective. Can we discuss a little about the value that we should expect?
Antônio Mário Penz Junior
It depends on what you want to achieve with your water acidification.
1. Activation of chlorine requires a pH below 6.5. Above that the chlorine will be only marginally effective.
2. Between 6.5 and 5 is generally targeted if you are wanting to increase water intake and get some minor inhibition of microbes. This is what most manufacturers of propionic acid based blends recommend as it somewhere in this range that the products are the most economical. It is also good for removal of most biofilms
3. pH of 3.5 to 4.0 is what we recommend for strong microbial inhibition and elimination of all biofilms. This is the pH at which most bacteria of concern can no longer grow or even survive. However, very few commercial products can achieve a pH like this at any level, never mind economically. For that you generally need a product based on formic acid. This is because most other organic acids have a pKa that is too high to make achieving a final pH of 4 or less impossible. Formic has a pKa of 3.7, which means even at 4.0, we are still not yet to the inflection point that the pKa represents.
I've previously written about this at length. You can find the article here:
https://amasilna.com/demystification-organic-acid-blends/
Jodh singh I would guess that the pH of your water is too high.
Chlorine addition to alkaline water will result in most of the chlorine activity being used to reduce the pH, and not to inhibiting bacterial growth. However, pre-acidification of the water to 6.5 or less will preserve the chlorine for microbial inhibition.
The effect of chlorine on microbial growth is not about acidification of the water.
Dr. Atul Deshmukh
There really are only 3 main pH ranges of interest in birds.
1. The crop, which has a pH more or less determined by the pH of the feed and water. Generally alkaline, but with a fair amount of room for direct influence by feed and water additives as the bird does not attempt to regulate the pH here to any great extent.
2. The proventriculus/gizzard, which has a very low pH (2-4) due to the production of HCl in the proventriculus. Very little data exists to support the ability of any acidifier to alter the pH here in a consistent way.
3. The essentially neutral environment (6.5-7.5) of the SI and LI. In the early SI there is a lot of direct control of pH by the bird through pancreatic and bile secretions. Later on the controls are a little less lax and more likely to be influenced by the microbes and any controlled release additives.
Most organic acids will be more-or-less completely dissociated (ROO- + H+) in environments 1 and 3, and completely associated (ROOH) in environment 2. There is a lot of talk about the value of having a range of pKa's present, but the chemistry of digestion suggests otherwise. These intermediate pKa's would only be of value if there were environments with natural pH ranges around these pKa's, which is simply not the case in the gut.
Molar density (Molecules per unit of weight) becomes much more important for bacterial control as this is what determines the amount of H+ that can be released in environments 1 and 3, and the amount of associated acid that can push its way into microbes to acidify the cytosol in environment 2.
The best results can be achieved through using combination of O-gano oil and acidifiers throughout the life period of Broiler and at certain intervals in Breeder and Layers..it will definitely give promising results. Practically eliminated the use of Antibiotics or definitely reduce the use of them in feed or water. Secondly, this combination can enhance the intestinal integrity and fight against the subclinical coccidiosis also.
Fernando Amairtharaj Dear Mr. Fernando, absolutely agree with you! There are some special products (from Bayer AG) in the market, based on insecticides and muscarol, flies attractant. Attracted flies killed by insecticide. There is not necessary to spray product inside the poultry house.
Slausgalvis Virginijus
In Na-diformate there is an equimolar concentration of the formate salt and the free formic acid. [HCOOH] = [HCOO-Na] on a molar basis. On a weight basis, the Na-salt is higher due to the mass of the Na.
The Na is covalently bound to the formate in HCOO-Na (strong molecular bond), whereas the H of the hydroxyl group of the formic acid forms a hydrogen bond to the double bonded oxygen of the Na-formate. This hydrogen bond only persists as long as the acid is free from moisture. Once water is added, the hydrogen bond is broken, which is why diformates (K-diformate is also available) tend to have shorter shelf life. Their hygroscopicity can - under the right conditions - absorb moisture from the air, freeing the formic acid bound by hydrogen bonds to evaporate.
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