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Salmonella sp. are a leading cause of gastro-intestinal disease in humans with tens of millions of human cases worldwide every year. Pork is an important food vehicle of Salmonellosis, resulting in fever, abdominal cramps, diarrhea, vomiting, and occasionally death. Reduction of Salmonella in the feed-to-food chain is key to reduce the number of human Salmonellosis cases. Furthermore, it has frequently been demonstrated that the use of antimicrobial agents in food animals favors the development of resistance among foodborne pathogens like Salmonella spp. (WHO, 2012). Therefore, there is an urgent need for new antibacterial strategies to reduce Salmonellosis, since antimicrobial resistance is on the rise. Due to their bacteriostatic and bacteriolytic properties, organic acids are frequently used to control Salmonella in the feed production process. Organic acids increase stomach barrier function by reducing stomach pH and destabilize bacterial membrane function resulting in bacterial cell death. New strategies focus on the reduction of Salmonella in the intestinal tract by competitive binding of bacteria, and support of intestinal function to reduce colonization. Natural food and feed compounds such as processed grains and fungal extracts are new innovative ingredients that can have high potential in combination with organic acids. Mannobiose obtained by mannanase-hydolysation of copra meal has binding properties to bacteria as well as immunomodulatory properties. Edible mushroom extracts have currently been a hot topic and many prophylactic and therapeutic properties are described, including antimicrobial and immunomodulatory. This research evaluates the ability of hydrolyzed copra meal and rye overgrown with the mycelium of Agaricus Subrufescens to reduce Salmonella colonization in pigs and compares its efficacy to other currently used products.

New innovative feeding strategy for reduction of Salmonella in swine