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Title:   Author  item
                                            Anderson, Robinitem
                                            Smith, Daviditem
                                            Krueger, Nathanitem
                                            Beier, Rossitem
                                            Callaway, Todditem
                                            Edrington, Thomasitem
                                            Harvey, Rogeritem
                                            Nisbet, David
  Submitted to: Meeting Abstract
                                    Publication Type: Abstract Only
                                    Publication Acceptance Date: 1/11/2010
                                    Publication  Date: 3/21/2010
                                    Citation: Anderson, R.C., Smith, D.J., Krueger, N.A., Beier, R.C., Callaway, T.R., Edrington, T.S., Harvey, R.B., Nisbet, D.J. 2010. Food safety on the farm: Movement toward the development of sustainable and environmentally compatible pre-harvest interventions for livestock producers [abstract]. Chemistry for and from Agriculture. 78:80.Interpretive Summary:
                                Technical Abstract: Pathogenic bacteria residing in the gut of food-producing animals can contaminate meat and dairy products during processing. A chlorate-based feeding strategy specifically targeting respiratory nitrate reductases possessed by E. coli and Salmonella has shown promise in depopulating these pathogens. Most beneficial bacteria are not affected by chlorate. Co-administration of chlorate with select nitroalkanes, which exhibit bactericidal activity in their own right, synergistically enhances the bactericidal effect of chlorate by an undefined mechanism. The nitrocompounds are attractive because they also reduce enteric methane production, which contributes > 20% of the United States’ total emission of this greenhouse gas. Chemicals targeting amino acid catabolism by asaccharolytic Campylobacter have also shown promise in reducing the carriage of these pathogens in food animals and in conserving amino nitrogen. The application of these chemical interventions may ultimately improve the microbial safety and quality of foods produced for human consumption while limiting greenhouse gasses.


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