Probiotics reducing Salmonella food poisoining
Posted 5 years ago by Soraya in General Health News
Irish scientists found that probiotics led to improvements in both clinical and microbiological outcomes of Salmonella infection in pigs. The pigs were fed either milk supplemented with 5 strains of Lactobacillus, or regular milk for 30 days, and on the sixth day pigs were orally administered with Salmonella enterica serovar Typhimurium. Pigs taking probiotics showed less diarrhoea as well as significantly lower numbers of Salmonella in faecal samples. This study shows significant benefit for use in the food industry and, if the study can be translated to humans, could have large effects here too.
Reference: Applied and Environmental Microbiology Volume 73, Issue 6, Pages 1858-1863 "A five-strain probiotic combination reduces pathogen shedding and alleviates disease signs in pigs challenged with Salmonella enterica serovar Typhimurium."
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