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Isolation of Novel Antimicrobial Compounds From Historical Fungi, Bacteria, and Yeast Culture Collections That Reduce Poultry Foodborne Pathogens

Hume M E; Rodriguez F
Colombian Corporation of Agricultural Research (CORPOICA)
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End date

Develop novel alternatives to antimicrobials (ATA) strategies to reduce foodborne pathogenic bacteria carriage in poultry production using extracts from a unique set of ecosystems. This project will produce novel antimicrobials via organic and aqueous extraction methods from native fungi, bacteria, and yeast stored in the Colombian Corporation of Agricultural Research (CORPOICA), Bogota, Colombia, Microbial Germplasm Collections. The proposed project formalizes an extension of on-going food safety projects with Colombian government agencies (country-wide Salmonella surveillance, phytochemical extracts against Salmonella in broilers, development of a calf anti-diarrhea probiotic) as well as university-partnered projects (development of an anti-Shigella probiotic and a tilapia-derived probiotic) that takes advantage of resources unavailable to other research institutes worldwide. Results of this project will further goals of the parent projects in NP 108 to identify and investigate alternatives to antibiotics against enteropathogens in poultry. Goals of this study include development of novel ATA for use in poultry, as well as in swine and calves, against food-borne pathogens such as Salmonella species, Campylobacter species, and E. coli. The proposed project utilizes an existing relationship with CORPOICA that provides FFSRU access to a unique collection of novel microbially-derived antimicrobials that cannot be examined within the U.S. This proposed project will allow us access to researchers with expertise in isolation of antimicrobials, compounds that inhibit biofilm formation, and anti-quorum sensing molecules, as well as expertise in novel extraction, isolation, identification, and in vitro and in vivo analyses.

Funding Source
Agricultural Research Service
ARS (NP108)
Project source
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Bacterial Pathogens
Meat, Poultry, Game