Emerging Challenges in Salmonella Control: The Need for Innovative and Sustainable Disinfection Strategies in Poultry Farming
Nicla Gentile, Laura Lorenzo-Rebenaque, Ana Marco-Fuertes, Laura Montoro‐Dasi, Clara Marín
Abstract
Salmonella is one of the primary causes of foodborne infections worldwide and is often linked to the consumption of poultry products. Despite the implementation of numerous control programmes, the persistence of Salmonella in poultry environments remains a challenge, exacerbated by the emergence of strains resistant to traditional disinfectants. This review examines the key factors associated with the limitations of disinfection and the new strategies employed in poultry production, underscoring the need for more sustainable and effective alternative solutions. Various chemical (nanoparticles), physical (ultraviolet light, heat, pressurised steam, infrared radiation) and biological (bacteriophages, essential oils, and positive biofilm) treatments are examined. Of the various alternatives assessed, some have shown promising antimicrobial activity against Salmonella in vitro and under experimental conditions. However, their application in real-field settings is still limited, and few studies evaluate their effectiveness on a commercial scale. The review emphasises the importance of integrating these alternatives within broader biosecurity programmes, supported by clear regulations to minimise the risk of transmission. In conclusion, the adoption of innovative and sustainable approaches, combined with strengthened biosecurity measures, represents a key strategy to reduce Salmonella contamination in poultry farms, protect public health and promote responsible production systems.