PROBIÓTICOS NO CONTROLE DE SALMONELLA spp. NA CRIAÇÃO DE FRANGOS

Abstract

Salmonellosis is considered one of the most recurrent zoonoses in the world, as its transmission cycle involves practically all vertebrates and its transmission is associated with the ingestion of contaminated food. The creation of broilers has a great prominence in the epidemiology of salmonellosis throughout the meat production process, from the creation to the consumer's table. The objective of this work was to carry out a survey on the mechanisms of action and the feasibility of using probiotics in the prevention of salmonellosis in broiler chickens. The means of transmission of Salmonella can happen in several ways, making it difficult to identify contaminated lots in large farms. The transmission of the infection in chicken farms occurs through feces, and in humans through ingested foods such as chicken, eggs, meat, milk. The use of probiotics in the control of Salmonella spp. during the creation of broilers has been studied by several specialists, because the use of antimicrobials in the creation of birds for a long time can lead to microbial resistance. Probiotics are food additives composed of pure culture or composed of live microorganisms with the ability to settle and proliferate in the intestinal tract. They act in the production of substances and enzymes, in the stimulation of the immune system, as well as in the competitive exclusion with pathogenic microorganisms for nutrients from the organism. Different studies have proven the action of different additives in the control of Salmonellosis, and it has been verified that probiotics have a high effectiveness, eliminating the risks of residues in the meat or microbial resistance in the birds and optimizing the creation process and biosecurity in the farms.