The breakthrough in authorisation is the result of intensive research and comprehensive knowledge concerning the mode of operation and the positive effects of S. c. boulardii CNCM I-1079 on the digestive tract. This unique strain supports a balanced intestinal microbiota and the natural defences of the animals.
Lallemand Animal Nutrition has compiled extensive research results that show how Levucell SB can help to reduce the Salmonella spp contamination of broiler carcases and thus improve the quality of poultry products and food safety. The poultry industry must observe strict prevention processes from the farm, via the slaughterhouse, to the food processing industry. Levucell SB represents a new and efficient way of meeting these requirements.
”In the EU all probiotics are authorised in the category ”zootechnical additives”, most of them in the function groups ”gut flora stabilisers” or ”digestibility enhancers“. These functions are chiefly substantiated with zootechnical performance data. If other directions of action and effects are documented, probiotics can also be authorised as ”other zootechnical additives“ to which a specific claim is allocated“, explains Ludovic Arnaud (Lallemand Animal Nutrition, Manager Regulatory Affairs and Compliance).
Thanks to the comprehensive research dossier submitted by Lallemand Animal Nutrition, scientific experts at the European Food Safety Authority (EFSA) have confirmed the potential of the probiotic live yeast S. c. boulardii CNCM I-1079 to reduce carcase contamination through Salmonella spp. This has led to the authorisation of the additive under ”other zootechnical additives“ with the additional mention of reduction of Salmonella contamination of the carcases through their reduction in the faeces.
”In the context of combating antibiotic resistances in the EU, the reduction of antimicrobial agents in livestock production is a prime goal, while at the same time pressure regarding food safety and food quality is increasing. Salmonellosis is one of the main food-related illnesses confronting the poultry industry worldwide. Salmonella control is a multi-factorial matter that concerns the entire production chain from farm to fork.