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INTRODUCTION
Antibiotic supplementation in farm animal diets to improve animal growth performance and efficiency of feed
conversion, historically, has been theorized as a means
of establishing food animals as reservoirs for antibioticresistant pathogens isolated from humans (Smith, 1968;
Levy et al., 1976; Armstrong, 1984; Neu, 1992). Given
the rising concerns associated with increased antibiotic
resistance in bacterial pathogens making treatment of
clinical diseases more difficult, antibiotic use in animal
management in the U.S. and Europe has become more of
a controversial issue (Glynn et al., 1998; Monnet, 1999;
Koutsolioutsou et al., 2001). This has resulted in a heightened awareness regarding exposure of foodborne pathogens to therapeutic levels of antibiotics during preharvest
phases of food animal production (Aarestrup and Wegener, 1999; Threlfall et al., 2000). Such concern necessitates
a certain perceived inevitability for potential decreases
in the uses of traditional antibiotics for routine nonclinical
applications in animal management practices. However,
ORGANIC ACIDS
Classification and Uses
Organic acids have a long history of being utilized
as food additives and preservatives for preventing food
deterioration and extending the shelf life of perishable
food ingredients. As a group these compounds primarily
include the saturated straight-chain monocarboxylic acids
and their respective derivatives (unsaturated, hydroxylic,
phenolic, and multicarboxylic versions) and are often generically referred to as fatty acids, volatile fatty acids, or
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techniques can be applied to screen for differential physiological responses in selected mutants exposed to the
multitude of potential environmental backgrounds.
Efficacy of organic acids can also be highly influenced
by extrinsic factors associated with the environment that
they are being added to. An example of this complexity
is the use of propionic acid and its salt forms in animal
and poultry feeds as an anti-Salmonella and antifungal
compound. It has been suggested that the presence of
propionate in feeds limits Salmonella and fungal contamination in the ingredients added to feed and mixed feeds
during storage. However, several factors can alter the
effective concentration in the feed. Inconsistent antimicrobial effects of propionic acid on fungal populations in
feed has been attributed to possible buffering and conversion to its less active form by protein ingredients such as
soybean meal as well as batch differences in primary feed
components such as corn meal (Dixon and Hamilton,
1981; Tabib et al., 1984). Feed composition may also influence sensitivity of the organism. For example, there appears to be an interaction between water activity and
survival of salmonellae with more sustained survival occurring in populations adapted to lower water activities
(Mossel and Koopman, 1965; Liu et al., 1969; Carlson and
Snoeyenbos, 1970; Juven et al., 1984; Rouse et al., 1988).
This becomes a factor in evaluating organic acid efficacy
because it has been demonstrated that after 8 wk only
minimal reductions in salmonellae populations occur and
viable populations can be recovered from feed 3 to 18 mo
post inoculation (Williams and Benson, 1978; Davies and
Wray, 1996; Ha et al., 1998a,b). The resulting physiological
status of the pathogen contained in the feed over long
periods may also influence organic acid efficacy as bacterial cells in stationary phase can become more resistant
to various environmental stresses (Kolter et al., 1993).
Feeds treated with organic acids are also believed to
limit pathogen infestation once ingested by the animal.
Both formic and propionic acids have been reported in
several studies to reduce Salmonella, coliforms, and Escherichia coli in the small intestinal, cecal, and fecal contents
of chickens (Hinton and Linton, 1988; Rouse et al., 1988;
Izat et al., 1990; McHan and Shotts, 1992). It is presumed
that the presence of organic acids in feeds limits pathogen
colonization by conversion of these acids into their respective antibacterial forms once they have entered the digestive tract of the animal consuming the treated feed. However, Hume et al. (1993a) observed inconsistent reductions of Salmonella colonization in the crops and ceca of
chickens infected with a Salmonella marker strain. Several
factors can alter the effective antibacterial concentration of
an organic acid after the compound reaches the intestinal
tract. The pH of the gastrointestinal tract may be a factor
that influences the level of dissociated organic acid present since the average pH levels increase toward neutrality
as the small intestine and large intestine are traversed in
most nonruminant animal species (Wolin, 1974; Watkins
and Miller, 1983). Likewise, the rumen in most ruminant
species is generally buffered within a neutral pH range
(Hungate, 1966; Wolin, 1974). In addition, some organic
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enhance identification of signals for stimulation of virulence in the pathogen of interest and provide specific
targets for development of more optimal strategies to
control this foodborne pathogen.
Conclusions
An obvious prerequisite for successful efforts to minimize the impact of antibiotic resistance in the animal
industry is development and implementation of alternative antimicrobials. Organic acids have a long history of
use in the food industry as food preservatives and have
been demonstrated to be effective under a wide variety
of food processing conditions. Although there is indication that some tolerance by foodborne pathogens is possible, this tolerance may only be for particular circumstances in which exposure to the organic acid is less than
maximum and provides the organism an opportunity to
induce specific stress resistant and virulence mechanisms
that allow for resistance to more severe acidic conditions.
Improving effectiveness of organic acids will require
more understanding of general and specific stress response capabilities of foodborne pathogens. This would
include development and application of molecular tools
for studying pathogen behavior in microbial ecosystems
in a variety of preharvest and postharvest food production environments. Genetic techniques are now becoming
available to enable in depth dissection of the level of
interrelated regulation involved in the sensing and response of a pathogen to the respective environment. However, understanding the potentially high throughput of
resulting data may present the next challenge to devising
a practical strategy that anticipates potential problems
and implementing effective control measures.
ACKNOWLEDGMENTS
This review was supported by Hatch grant H8311 administered by the Texas Agricultural Experiment Station
and USDA-NRI grant number 2002-35201-11608.
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