This study is to identify essential oils that can selectively inhibit the growth of Salmonella and E. coli O157:H7 in vitro. It will also examine the effects of identified essential oils on Salmonella and E.coli O157:H7, gut flora, gut health, and animal growth performance in vivo.
Expected Impact of Project Outcomes on Food Safety in Ontario: The success of this project would provide an alternative means to control Salmonella and E. coli O157:H7 in swine production. This could potentially reduce the reliance of the industry on dietary antibiotics, minimize the development of antibiotic resistance and enhance Ontario food safety and quality. <P> For more information, please visit the <a href="http://www.omafra.gov.on.ca/english/research/foodsafety/index.html" target="_blank">Ontario Ministry of Agriculture, Food & Rural Affairs (OMAFRA) Food Safety Research Program</a>.