title: The control of bacterial contamination in carcass meal with propionic acid.
abstract: The effect of the addition of 2, 3, 5, 7 and 10% respectively of propionic acid on known numbers of bacteria added to or contained in carcass meal was examined. Escherichia coli was totally inhibited by 2% propionic acid, while 5% of the acid both inhibited Salmonella typhimurium and brought about a 74,7% reduction in the total aerobic bacterial count.
mesh_terms: D000821:Animal Feed / Q000592:standards*; D003016:Clostridium perfringens / Q000187:drug effects; D004926:Escherichia coli / Q000187:drug effects; D005506:Food Contamination / Q000517:prevention & control*; D005516:Food Microbiology; D008460:Meat / Q000592:standards*; D008461:Meat Products / Q000592:standards*; D011422:Propionates / Q000494:pharmacology*; D012486:Salmonella typhimurium / Q000187:drug effects
chemical_list: D011422:Propionates