The Use of Probiotics in the Reduction of Campylobacter spp. Prevalence in Poultry

Simple Summary According to European Food Safety Agency (EFSA), human campylobacteriosis is the most commonly diagnosed zoonotic disease in the EU. In 2018, the Member States reported 246,571 cases (30% increase since 2015). For years, poultry meat and poultry products have been considered a main source for human infections. In 2018, the highest occurrence of Campylobacter spp. was detected in chicken (37.5%) and turkey meat (28.2%). Considering this situation, there has been ongoing discussion regarding the potential strategies to minimize the level of Campylobacter spp. colonization in poultry and therefore in humans. In 2018, EFSA Panel on Biological Hazards indicated that use of feed and water additives is the second most likely strategy that can be successful in minimizing Campylobacter spp. colonization rate in broiler chickens. One of these water and feed additives are probiotics-living microorganisms which, when supplemented in the right dose, have a positive effect on microbial ecosystem of the host gut by ensuring a favorable balance between commensal and pathogenic microflora. In this review paper, the authors present current results of the studies concerning the potential use of probiotics as a preventive measure of Campylobacter spp. infection, under laboratory conditions and at a chicken farm level. Campylobacter spp. are widely distributed microorganisms, many of which are commensals of gastrointestinal tract in multiple animal species, including poultry. Most commonly detected are C. jejuni and C. coli. Although infections are usually asymptomatic in poultry, poultry meat and products represent main sources of infection with these bacteria to humans. According to recent EFSA report, campylobacteriosis is the most commonly reported zoonotic disease. In 2018, EFSA Panel on Biological Hazards indicated that use of feed and water additives is the second most likely strategy that can be successful in minimizing Campylobacter spp. colonization rate in broiler chickens. One of those feed and water additives are probiotics. From numerous research papers it can be concluded that probiotics exhibit plenty of mechanisms of anti-Campylobacter activity, which were evaluated under in vitro conditions. These results, to some extent, can explain the efficacy of probiotics in in vivo studies, although different outcome can be observed under these two laboratory conditions. Probiotics are capable of reducing Campylobacter spp. population count in poultry gastrointestinal tract and they can reduce carcass contamination. Potential modes of anti-Campylobacter activity of probiotics, results of in vivo studies and studies performed at a farm level are widely discussed in the paper.