Enteroccoci are Gram-positive, granular shaped bacteria classified as a separated genus called Enterococcus spp., which includes 20 species of microbes. They may exist as commensal organisms of the alimentary tract in chickens, turkeys, ducks, geese and pigeons. They have probiotic properties and are able to limit the colonization of the digestive tract by pathogenic bacteria. Enteroccoci strains have a variety of virulence factors: adhesion production, cytolysin, gelatinase, haluronidase, extracellular peroxides and extracellular surface proteins which may cause pathological lesions in poultry. E. faecalis, E. faecium, E. durans, E. hirae, E. cecorum species are pathogenic for poultry. Naturally occurring infections have been reported in chickens and ducks. Young birds are more susceptible. Enterococcal occurrence in chickens may induce low grade infections, septicemia and endocarditis, arthritis of thoracic vertebra and femoral necrosis in broilers (E. faecalis, E. durans, E. hirae, E. cecorum) septicemia and arthritis in ducks (E. faecalis, E. faecium).Sources of infection for poultry may be farm buildings, fowl-runs, or contaminated food. Alimentary and respiratory tracts or intramuscular injections are also infection routes and vertical means of infection are also possible. Pathological lesions in poultry caused by Enteroccoci cause losses due to an increased mortality rate, decrease in growth and difficulties in therapy as a result of the resistance of antibiotics to the microbes. Enterococcal infections in poultry are dangerous for humans because of the transmission of antibiotic resistance to some bacteria strains.
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