USA &#8211, The traditional method of treating pigs with antibiotics to prevent Salmonella after slaughter could be on the way out. Scientists at Iowa State University say they have found that yogurt can do the job just as well.

The discovery revolves around Lactobacillus, a culture commonly found in yogurt, which encourages the growth of beneficial bacteria in the gut. In early studies by university staff, Salmonella incidence declined in young pigs fed with milk containing Lactobacillus. The university hopes to achieve the same results in older pigs. If successful, farmers could reduce Salmonella levels by using the method two to three weeks before the pigs are marketed, said the university.

There is worldwide concern about the use of antibiotics in animal rearing. Several human health organisations are campaigning for regulations that reduce the use of anti-microbial products in agriculture.

Food-borne Salmonella affects over two million Americans each year.