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 |
ASJC Scopus subject areas
- Immunology
- Cancer Research
- veterinary(all)