Impact of Fermentation Systems on Salmonella spp. Detection in Broiler Litter

ABSTRACT The reuse of poultry litter is a common practice in Brazil. However, it poses sanitary risks due to the persistence of Salmonella spp. This prospective observational study evaluated the effectiveness of two fermentation methods (windrow, T1; and flat, T2) in reducing the detection of Salmonella in broiler litter. A total of 196 litter samples were evaluated in the windrow fermentation system, and 194 in the flat fermentation system. Before fermentation, all litter samples were positive for Salmonella spp. Surface samples were collected using sterile swabs after seven days of fermentation to detect the pathogen. After fermentation, the risk of Salmonella positivity was lower in T1 (8.67%) than in T2 (20.10%). The relative risk (RR = 0.43; 95% CI: 0.25-0.73) indicated that windrow fermentation reduced Salmonella detection by 56.86% compared with flat fermentation. The prevented fraction in the exposed group (PFe = 56.86%) confirmed the protective effect of windrow fermentation. In this study, the results showed that, under the commercial conditions evaluated, windrow fermentation was associated with lower post-treatment Salmonella spp. detection than flat surface fermentation.