Feeding Chlorate Reduces Gut Microbes

November 7, 2006 — 

Scientists with USDA's Agricultural Research Service (ARS) have discovered a chlorate compound that, when administered to livestock and poultry prior to slaughter, can reduce the levels of Escherichia coli O157:H7 and Salmonella in meat and poultry products.

Researchers at the ARS Food and Feed Safety Research Unit (FFSRU) in College Station, TX have found that providing the compound to livestock through the feed or water two days prior to slaughter, can significantly reduce Salmonella and E. coli O157:H7 in the animal's gastrointestinal tract. So far, tests have been conducted using cattle, sheep, swine, turkeys and broilers with similar results in all species.

The National Cattlemen's Beef Association and the National Pork Board have supported the research which has been patented by ARS. Additional studies are ongoing to further develop the compound to make it ready for approval by the regulatory agencies.

Source:
ARS, October 31, 2006