Fuente: PubMed "meat" Res Vet Sci. 2025 Nov 24;198:105988. doi: 10.1016/j.rvsc.2025.105988. Online ahead of print.ABSTRACTSalmonellosis is the second most prevalent foodborne disease in Europe, with eggs, mixed foods, and broiler meat being the primary sources of transmission. Among human salmonellosis cases, the most prevalent Salmonella enterica serovars are S. Enteritidis, S. Typhimurium, and monophasic S. Typhimurium. However, S. Infantis and S. Newport are the most frequently detected serovars in broiler and turkey meat, respectively. Over time, Salmonella spp. have developed multidrug resistance, and the global rise of antimicrobial resistance has driven the search for alternative strategies to antimicrobials use. Probiotics represent a promising alternative to antimicrobials, with the added benefit of enhancing production performance. This study aimed to isolate lactobacilli from chickens of Italian native breeds to evaluate their antimicrobial susceptibility, probiotic potential (tolerance to acidic pH and bile salts), and anti-Salmonella activity against S. enterica strains previously isolated from poultry meat. Antimicrobial susceptibility testing was carried out on all 205 obtained isolates as a preliminary screening. Only nine isolates (4.4 %) were susceptible to all tested antimicrobials. Among them, one strain exhibited notable probiotic potential and anti-Salmonella activity. Lactobacillus kitasatonis VALFI55 demonstrated survival at acidic pH for up to 120 min and tolerance to bile salt concentrations of 0.3 % and 1 %, with limited reduction in viable cell counts compared to other isolates. Furthermore, L. kitasatonis VALFI55 exhibited the strongest inhibitory effect, particularly against S. Typhimurium and S. Infantis. The VALFI55 strain represents a promising probiotic candidate for application in poultry breeding. However, further in vivo studies are required to confirm its beneficial effects.PMID:41317445 | DOI:10.1016/j.rvsc.2025.105988