The efficacy of organic acid, medium chain fatty acid and essential oil based broiler treatments; in vitro anti-Campylobacter jejuni activity and the effect of these chemical-based treatments on broiler performance.
Genevieve GreeneLeonard KoolmanPaul WhyteHelen LynchAidan CoffeyBrigid LuceyJohn EganLisa O'ConnorDeclan J BoltonPublished in: Journal of applied microbiology (2021)
This study illustrates that OAs, MCFAs and EOs can achieve significant reductions in Campylobacter in vitro but identifies a major issue, inhibition of broiler performance, preventing their use in practice.