Abstract
Summary Campylobacter is a major foodborne pathogen associated with the consumption or handling of raw or undercooked poultry meat. In vitro and in vivo experiments were conducted to evaluate the effectiveness of commercial probiotic and organic acid (OA) feed additives for the reduction of Campylobacter coli. Supernatants from 4 probiotic strains were cocultured with C. coli at different dilutions. Probiotic supernatants decreased (P
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