Destruction of Salmonella enteritidis in poultry feed by combination of heat and propionic acid.
A factorial laboratory experiment was conducted to assess the effects of heating times of 0, 20, 40, and 80 sec at 160 F and propionic acid concentrations of 0, 0.1%, and 0.2% on reduction of Salmonella enteritidis in poultry feed with approximately 15% moisture. The results showed that after 80 sec heating time an approximately 10,000-fold reduction in living salmonella was obtained in the samples with 0.2% propionic acid. Survival in the 0.2% acid group was 2 log10 lower than in the 0.1% and control groups. This difference was statistically significant. Multivariate analysis with repeated measures showed there was no interaction between heating time and propionic acid concentration (P = 0.4113). There were overall significant effects for both acid concentration (P < 0.00001) and heating time (P < 0.0001).
Matlho
G
G
Department of Population Health and Reproduction, University of California, Davis 95616, USA.
Himathongkham
S
S
Riemann
H
H
Kass
P
P
D000821:Animal Feed / Q000382:microbiology*; D000818:Animals; D006358:Hot Temperature; D006801:Humans; D006863:Hydrogen-Ion Concentration; D015999:Multivariate Analysis; D011200:Poultry; D011422:Propionates; D012481:Salmonella Infections, Animal / Q000517:prevention & control; D012477:Salmonella enteritidis / Q000302:isolation & purification
D011422:Propionates; C029658:propionic acid