Mitigation Potential of Herbal Extracts and Constituent Bioactive Compounds on ISalmonella/I in Meat-Type Poultry

Poultry is one of the important sectors in the livestock industry and has grown tremendously over the recent few decades. The poultry industry is faced with several challenges, but the key amongst them is disease colonization and antimicrobial residue (AMR). Salmonella is one of the major diseases of chicken that causes salmonellosis in humans. Many plant sources and their extracts were evaluated. This review aims to provide an overview of herbal extracts that can be employed to manage and control Salmonella infection and serve as an alternative to antibiotics in meat-type poultry production. Herbal extracts have been widely evaluated in poultry production for their beneficial effects and potential substitute for antibiotics, which contribute to AMR and risks to human health through the consumption of infected meat. Salmonellosis is a systemic infection caused by Salmonella, an intracellular bacterium with the ability to cause systemic infections with significant implications for both the health and safety of farmers and consumers. The excessive use of antibiotics has escalated the incidence of antibiotic resistance bacteria in the poultry and livestock industry, highlighting the urgent need for alternatives especially in meat-type poultry. Both in vivo usage and in vitro studies of bioactive compounds from herbal extracts have demonstrated the effective antimicrobial activities against pathogenic bacteria, showing promise in managing Salmonella infections and enhancing poultry performance. Phytobiotic feed additives have shown promising results in improving poultry output due to their pharmacological properties, such as stimulating consumption, and enhancing antioxidant properties and preventing the increasing antimicrobial resistance threats. Despite potential for synergistic effects from plant-derived compounds, a further investigation into is essential to fully understand their role and mechanisms of action, for developing effective delivery systems, and for assessing environmental sustainability in controlling Salmonella in poultry production.