Instant Insights

Antibiotics in poultry production
Erscheinungsjahr 2021
ISBN: 978-1-80146-010-1
Verlag: Burleigh Dodds Science Publishing

Buch, Englisch, Band 16, 92 Seiten, Paperback, Format (B × H): 152 mm x 229 mm, Gewicht: 150 g

Reihe: Burleigh Dodds Science: Instant Insights

This collection features four peer-reviewed literature reviews on antibiotics in poultry production.

The first chapter places the use of antibiotics in poultry production in its historical context to understand the benefits that antibiotics have conferred on animal production to date. It considers past, present and future use of antibiotics, focusing on the use of bacteriocins and phytochemicals.

The second chapter considers the benefits and repercussions of the use of antibiotics in poultry production. It details the emergence of antibiotic resistance, as well as the potential risks to public health and sustainable farming associated with antibiotic use.

The third chapter reviews the identification and use of
prebiotics as a control measure against contamination of poultry products. The chapter covers both traditional prebiotic compounds such as fructooligosaccharides, and less conventional sources such as guar gum.

The final chapter presents the background and current use of Competitive Exclusion (CE) as a preventative measure against Salmonella infections in poultry, by administration ofcultures of intestinal origin to day-old chickens.

Autoren/Hrsg.

M. Lourenço, Jeferson

M. Lourenço, Dr Jeferson

Seidel, Darren S.

Seidel, Dr Darren S.

Callaway, Todd

Callaway, Dr Todd

Kassem, Issmat I.

Helmy, Yosra A.

Kashoma, Isaac P.

Rajashekara, Dr Gireesh

Ricke, Prof. Steven C.

Perumalla, A. V. S.

Hettiarachchy, Navam S.

Schneitz, Dr Carita

Wierup, Martin

Fachgebiete

• Naturwissenschaften Agrarwissenschaften Agrarwissenschaften Nachhaltige Landwirtschaft
• Naturwissenschaften Agrarwissenschaften Tierhaltung Geflügelzucht

Inhaltsverzeichnis

Chapter 1 - Antibiotics and gut function: historical and current perspectives: Jeferson M. Lourenço, Darren S. Seidel and Todd R. Callaway, University of Georgia, USA; 1 Introduction2 Historical perspectives on antibiotics in poultry production3 Future perspectives on antibiotics in poultry production4 Conclusion5 Where to look for further information6 References
Chapter 2 - The emergence of antibiotic resistance in poultry farms: Issmat I. Kassem, Yosra A. Helmy, Isaac P. Kashoma and Gireesh Rajashekara, The Ohio State University, USA; 1 Introduction: current poultry farming and the use of antibiotics2 The different applications of antibiotics in poultry farming3 Human health risks associated with antibiotic use in poultry farming4 Examples of antibiotic-resistant food-borne pathogens associated with poultry5 Regulations, recommendations and future trends6 Where to look for further information7 References
Chapter 3 - Alternatives to antibiotics in preventing zoonoses and other pathogens in poultry: prebiotics and related compounds: Steven C. Ricke, University of Arkansas, USA, A.V.S. Perumalla, Kerry, USA and Navam. S. Hettiarachchy, University of Arkansas, USA; 1 Introduction2 Beneficial effects of prebiotics: general mechanisms of action3 Non-digestible carbohydrates as prebiotics4 Fructooligosaccharides5 Yeast-derived components and mannan derivatives as pro- and prebiotics6 Galactooligosaccharide and isomaltooligosaccharide7 Guar gum as a potential prebiotic source8 Synbiotics: combining pre- and probiotics for enhanced nutritional supplements9 Summary and conclusions10 Where to look for further information11 References
Chapter 4 - Competitive exclusion (CE) treatment to control pathogens in poultry: Carita Schneitz, Finland; and Martin Wierup, Swedish University of Agricultural Sciences (SLU), Sweden; 1 Introduction2 The CE principle3 Development of treatment materials: undef ned CE cultures4 Development of treatment materials: defined CE cultures5 Evaluation and administration of CE treatment materials6 Pathogen and host specificity of CE treatment7 Factors affecting the efficacy of CE treatment8 Field experience of CE9 Strategies for use, safety and licensing10 Conclusions11 Where to look for further information12 References

Über Autor(innen)

Ricke, Prof. Steven C.
Dr. Steven C. Ricke is the Director of the Center for Food Safety at the University of Arkansas (UA) and is a faculty member of the Dept. of Food Science and Cellular and Molecular Graduate program. He received the Poultry Sci. Assoc. (PSA) Research Award in 1999, American Egg Board award in 2006 and the PSA Evonik Award for Achievement in Poultry Science in 2019. He was honored as a Texas Agricultural Experiment Station Faculty Fellow in 2002 and the Division of Agriculture - UA John White Outstanding Research Award in 2012. He served as co-founder and former President of the Arkansas Association of Food Protection (AAFP). He was named an AAFP Fellow in 2015, a PSA Fellow in 2017, an International for Food Protection Fellow and University of Wisconsin College of Agriculture and Life Sciences Distinguished Alumni in 2019. He was selected as an American Society for Microbiology Distinguished Lecturer and served from 2015 to 2017.