Campylobacter has proved more difficult to control than other food borne pathogens leading to gastroenteritis, and there is evidence to suggest that campylobacteriosis is on the rise.
Given the difficulties in directly reducing Campylobacter incidence, limiting predisposing factors, such as mycotoxins, can form part of a Campylobacter control strategy.
Mycotoxins’ gut impact
Mycotoxins act as a predisposing factor due to their ability to make the chicken’s immune system more vulnerable, potentially leading to secondary infections and decreasing overall flock health.
Deoxynivalenol (DON) is particularly correlated with this issue since it can have dramatic effects on the poultry gut and immune system. The disruption of intestinal integrity may lead to an increased likelihood of pathogenic bacteria entering the bloodstream and, consequently, increased susceptibility to disease. According to the latest Biomin Mycotoxin Survey, in 2020, DON was the most widespread tricholthecene mycotoxin in feed.
It is well documented that DON can negatively impact common problems in animal production, such as increasing Salmonella typhimurium issues and facilitating the entrance of pathogenic Escherichia coli strains into the bloodstream in pigs, and also predisposing broilers to necrotic enteritis.
A recent study has also strengthened the hypothesis that DON can also influence the infection profile of Campylobacter jejuni in broilers. The co-exposure of DON in poultry feed and C. jejuni showed a considerably increased presence of pathogen loads in the gut as well as an increase in gut permeability.
The study found that the co-exposure by C. jejuni or DON challenge negatively impacted the gut barrier function, leading to impairment of the digestive and immune functions. Additionally, the synergistic effect between DON and C. jejuni was also found to enhance C. jejuni colonization of the broiler gut, as DON destroys the gut structure, providing favorable conditions for Campylobacter growth.
Mitigation strategies
Three strategies are considered effective in mitigating the risk of mycotoxins on animals’ immune status:
- Absorption – binding absorbable mycotoxins, such as aflatoxins, in the gastrointestinal tract;
- Biotransformation – the irreversible degradation of non-absorbable mycotoxins (including DON, zearalenone and fumonisins) into non-toxic compounds;
- Bioprotection – supporting the functionality of the liver and gut, which are the main organs affected by mycotoxins.
Establishing a strategic plan to correctly identify and counteract mycotoxins, specifically DON, can be key in reducing Campylobacter risk and improving the food safety profile of poultry meat.
DON shows high prevalence and contamination levels worldwide.