Title: Comparative effect of thymol or its glucose conjugate, thymol-β-D-glucopyranoside, on Campylobacter in avian gut contents
Authors: Epps S, Harvey R, Byrd J, Petrujkic B, Sedej, Beier R, Phillips T, Hume M, Anderson R, Nisbet D
Journal: J Environ Sci Health
Accepted date: 2014 Feb 10
Interpretive summary: Campylobacter is a bacterium found in animals, poultry, and edible products from food-producing animals. Human consumption of Campylobacter-contaminated food (particularly undercooked chicken) is responsible for more human cases of foodborne disease in the United States than any other bacteria, including Salmonella. Because of the human disease associated with this organism, the poultry industry and the medical community have a high priority to reduce the presence of this bacterium in food products. New non-antibiotic treatments are needed. In the present study, thymol and thymol-related compounds decreased Campylobacter in broiler chickens. This treatment is important because, if successfully adopted by the poultry industry, it could improve the wholesomeness of poultry, reduce the use of antibiotics in animal agriculture, and save billions of dollars spent for medical care of patients affected by disease from Campylobacter.
Publication date: 2014 Nov 24
Related projects: Interventions to Reduce Foodborne Pathogens in Swine and Cattle