In VitroStudies on the Effect of pH and Volatile Fatty Acid Concentration, as Influenced by Diet, on the Survival of Inoculated Nonacid- and Acid-AdaptedSalmonellain Bovine Rumen Fluid and Feces

Abstract

The aim of this study was to examine the effect of pH and volatile fatty acids concentrations, as influenced by bovine diet, on the survival of Salmonella in inoculated rumen fluid and feces, thus providing preliminary data on the potential application of dietary manipulation as a preharvest control strategy to reduce Salmonella contamination at slaughter. The in vitro survival of nonacid- and acid-adapted (AA) Salmonella cocktails (Salmonella serovars: Dublin, Enteritidis, Newport, Typhimurium, and Typhimurium DT104) in rumen fluid and feces, collected from fistulated cattle fed five different diets ([1] grass, [2] grass + concentrate, [3] grass silage, [4] hay, and [5] a high grain diet), was examined at 6°C and 15°C (feces) and at 37°C (rumen fluid). The pH of the rumen fluid ranged from 5.77 to 6.61 and the feces from 6.86 to 7.06. Salmonella D-values in rumen fluid were statistically similar, regardless of dietary source. Although prolonged survival (up to 84 days) was observed in feces, diet did affect survival with significantly (p < 0.05) higher D-values obtained in feces from diets 3 and 4 (AA cells at 6°C) and significantly (p < 0.05) lower D-values for diet 5 (AA cells at 15°C). It was concluded that changes in rumen pH and volatile fatty acids profile and concentrations, based on dietary manipulation, may not reduce the persistence and dissemination of Salmonella in cattle.