Abstract
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 < 0.0001) and heating time (P < 0.0001).
| Original language | English (US) |
|---|---|
| Pages (from-to) | 58-61 |
| Number of pages | 4 |
| Journal | Avian Diseases |
| Volume | 41 |
| Issue number | 1 |
| State | Published - Jan 1997 |
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ASJC Scopus subject areas
- Immunology
- Cancer Research
- veterinary(all)
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Destruction of salmonella enteritidis in poultry feed by combination of heat and propionic acid. / Matlho, George; Himathongkham, Sakchai; Riemann, Hans; Kass, Philip H.
In: Avian Diseases, Vol. 41, No. 1, 01.1997, p. 58-61.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Destruction of salmonella enteritidis in poultry feed by combination of heat and propionic acid
AU - Matlho, George
AU - Himathongkham, Sakchai
AU - Riemann, Hans
AU - Kass, Philip H
PY - 1997/1
Y1 - 1997/1
N2 - 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 < 0.0001) and heating time (P < 0.0001).
AB - 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 < 0.0001) and heating time (P < 0.0001).
UR - http://www.scopus.com/inward/record.url?scp=0031001005&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0031001005&partnerID=8YFLogxK
M3 - Article
C2 - 9087320
AN - SCOPUS:0031001005
VL - 41
SP - 58
EP - 61
JO - Avian Diseases
JF - Avian Diseases
SN - 0005-2086
IS - 1
ER -