Abstract
Despite the arsenal of technologies employed to control foodborne nontyphoidal Salmonella (NTS), infections have not declined in decades. Poultry is the primary source of NTS outbreaks, as well as the fastest growing meat sector worldwide. With recent FDA rules for phasing-out antibiotics in animal production, pressure is mounting to develop new pathogen reduction strategies. We report on a technology to reduce Salmonella enteritidis in poultry. We engineered probiotic E. coli Nissle 1917, to express and secrete the antimicrobial peptide, Microcin J25. Using in vitro experiments and an animal model of 300 turkeys, we establish the efficacy of this technology. Salmonella more rapidly clear the ceca of birds administered the modified probiotic than other treatment groups. Approximately 97% lower Salmonella carriage is measured in a treated group, 14 days post-Salmonella challenge. Probiotic bacteria are generally regarded as safe to consume, are bile-resistant and can plausibly be modified to produce a panoply of antimicrobial peptides now known. The reported systems may provide a foundation for platforms to launch antimicrobials against gastrointestinal tract pathogens, including ones that are multi-drug resistant.
Highlights
Poultry is a major reservoir for nontyphoidal Salmonella (NTS), with more than half of outbreaks linked to the consumption of contaminated poultry products[2]
The two microcin containing treatments (0.5 and 1%) exhibit considerable growth suppression compared to the control (0%) after just 4 hours of exposure (p < 0.05)
EcN has demonstrated numerous health benefits in poultry[24,25] and is equipped with several fitness factors that allow it to persist in the intestinal environment, making it a prime candidate for this delivery platform[30]
Summary
Poultry is a major reservoir for NTS, with more than half of outbreaks linked to the consumption of contaminated poultry products[2]. Resistant infections complicate patient treatment leading to prolonged illnesses, increased mortality rates, and higher medical expenses[6] This widespread resistance development is partly attributed to the heavy use of antibiotics in animal production[8]. Resistant strains may be released to the environment through fecal shedding, human handling, and consumed foods[8] This microbial release is concerning because there is considerable overlap between the antibiotics listed as ‘critically important’ by the World Health Organizations for human and animal health. With these concerns, pressure is mounting to phase out the nontherapeutic use of antibiotics in U.S food production[4]. It may be surmised that with the imminent phasing-out process, alternative, affordable pathogen reduction technologies are needed to help mitigate consumer risk and exposure to foodborne pathogens
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