Study Unveils Antimicrobial Peptides as Solution to Salmonella in Chickens

A recent study has revealed that antimicrobial peptides can effectively combat Salmonella infections in chickens, offering promising alternatives to traditional antibiotics. This research, published in the journal Microbiology Spectrum, highlights the potential for these peptides to enhance food safety and public health by addressing a significant source of foodborne illness.

Gireesh Rajashekara, BVSc, Ph.D., and Professor at the University of Illinois Urbana-Champaign, served as the corresponding author for the study. He noted that antimicrobial peptides could serve as viable substitutes for antibiotics, thereby reducing the risk of antibiotic resistance, which poses a growing challenge in veterinary medicine and public health. “These peptides can not only kill Salmonella but also other related bacterial pathogens such as E. coli,” Rajashekara stated, emphasizing their broad applicability.

The urgency of this research stems from the fact that Salmonella is a leading cause of foodborne illnesses in the United States. Chickens and chicken products, including eggs and meat, are frequently identified as key vehicles for Salmonella transmission to humans. The study aims to identify alternatives to antibiotics for controlling Salmonella in poultry, a critical step in ensuring food safety.

Antimicrobial peptides, which are short chains of amino acids, possess unique properties that allow them to target and kill harmful bacteria without contributing to antibiotic resistance. In their investigation, the researchers identified specific peptides that demonstrated the ability to eliminate various types of Salmonella in laboratory conditions. The study further confirmed that these peptides were effective in reducing Salmonella loads in live chickens.

Promising Results in Poultry Applications

The antibacterial action of the identified peptides is believed to be linked to their effects on the membranes of Salmonella bacteria. The researchers noted that these peptides retained their effectiveness even when exposed to heat and protease treatments, characteristics that are essential for their potential application in the poultry industry.

Rajashekara highlighted two specific antimicrobial peptides that showed strong efficacy against multiple strains of Salmonella. “This study could provide a framework for developing and using antimicrobial peptides to control Salmonella in chickens, thereby promoting food safety and public health,” he said.

Looking ahead, the research team plans to conduct large-scale tests of these peptides in chickens. They aim to optimize the delivery methods, potentially incorporating the peptides into water or feed, to maximize their effectiveness. Additionally, the researchers intend to further explore other peptides with anti-Salmonella activity.

This study represents a significant step toward improving poultry health and safety standards, potentially reducing the incidence of foodborne illnesses linked to chicken products. With Salmonella infections posing ongoing challenges to public health, the implications of these findings could resonate widely across the food industry.

For more details, refer to the full study published in Microbiology Spectrum on November 3, 2025.