Antimicrobial Peptides Show Promise Against Salmonella in Chickens

Researchers have discovered that antimicrobial peptides can effectively combat Salmonella infections in chickens, potentially enhancing food safety and public health. The findings, published on November 3, 2025, in the journal Microbiology Spectrum, highlight the role of these peptides as viable alternatives to traditional antibiotics.

According to Gireesh Rajashekara, BVSc, Ph.D., and Professor at the University of Illinois Urbana-Champaign, the peptides not only eliminate Salmonella but also target related bacterial pathogens, such as E. coli. This capability is significant, as Salmonella is a leading cause of foodborne illness in the United States, primarily transmitted through contaminated chicken and chicken products.

The study aimed to identify alternatives to antibiotics that could effectively control Salmonella in poultry. Antimicrobial peptides, which are small chains of amino acids, have demonstrated the ability to kill harmful bacteria without contributing to antibiotic resistance. Researchers first identified a series of these peptides that could eradicate various types of Salmonella in laboratory tests, before confirming their effectiveness in live chickens.

The antibacterial properties of the peptides are thought to stem from their interactions with the membranes of Salmonella bacteria. Notably, the peptides maintain their efficacy even when exposed to heat and protease treatments, making them suitable for application in the poultry industry.

Rajashekara emphasized the impact of the findings, stating, “We identified two antimicrobial peptides that kill many different types of Salmonella and also reduce Salmonella load in chickens.” He added that the study could serve as a foundation for the development and use of these antimicrobial peptides to improve food safety and public health.

Looking ahead, the research team plans to conduct large-scale testing of these peptides in chickens. They aim to optimize methods for delivering the peptides through water or feed and to gain a deeper understanding of their mechanisms for killing Salmonella. Additionally, they will explore the potential of discovering more peptides with similar anti-Salmonella properties.

The implications of this research are significant, particularly in light of the growing concern over antibiotic resistance in livestock. As the poultry industry seeks to implement safer and more sustainable practices, antimicrobial peptides may offer a crucial solution for controlling bacterial infections while promoting public health.

For further details, refer to the original study in Microbiology Spectrum.