Microorganisms poultry products

Vitamin B12 is not found in plants. The primary source is microorganisms and the usual dietary sources for humans are meat and meat products (including shellfish, fish and poultry) and to a lesser extent milk and milk products. However, normally the microorganisms in the colon provide most of the requirement. 

Approximately 19 million pounds of antibiotics are used each year in U.S. cattle, hogs, poultry, and other food animals this is over 40% of the antibiotics sold in the U.S. (17). The routine use of antibiotics on farms to accelerate growth and prevent diseases has been speculated to have created strains of disease-causing bacteria that are resistant to antibiotics, which in turn infect more human beings every year (18). Because of the widespread use of antibiotics in livestock production, it would not be surprising to see antibiotic contamination of the aquatic environments situated near animal feedlots and confinements. The presence of antibiotics in water resources is suspected to contribute to the proliferation of resistant microorganisms, ft is not clear how much of these chemicals finds its way into the surface water near livestock operations. 

Chlorotetracycline was approved by the FDA for limited use in poultry and fish chill water. The purpose was to extend the shelf life of these raw products and it was assumed that all residues were destroyed during the normal cooking process. The FDA subsequently rescinded their approval primarily because of the emergence of resistant microorganisms. 

Beside LAB, many probiotic microorganisms are investigated and or used in animal feed (Table 9.1). Commercial preparations do not always use vahd taxonomic designations although a clear indication is mandatory on the label of the product. Among the non-LAB species. Bacillus and Saccharomyces are the most used probiotics in livestock and poultry. 

Benefits of feed supplementation with Uve microorganisms (bacteria or yeasts) are reported in poultry farming on animals performance and health. Notably, resistance of chickens to bacterial infections (C. perfringens, E. coli, or Salmonella), feed efficiency, productivity of laying hens, and egg quality have been reported (Chaucheyras-Durand and Durand 2010). 

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