Destruction of salmonella enteritidis in poultry feed by combination of heat and propionic acid

George Matlho, Sakchai Himathongkham, Hans Riemann, Philip H Kass

Research output: Contribution to journalArticle

27 Citations (Scopus)

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 languageEnglish (US)
Pages (from-to)58-61
Number of pages4
JournalAvian Diseases
Volume41
Issue number1
StatePublished - Jan 1997

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Salmonella enteritidis
propionic acid
Salmonella Enteritidis
Poultry
Heating
poultry
Hot Temperature
heat
Acids
acids
Salmonella
multivariate analysis
Multivariate Analysis
Control Groups
sampling

ASJC Scopus subject areas

  • Immunology
  • Cancer Research
  • veterinary(all)

Cite this

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 journalArticle

Matlho, George ; Himathongkham, Sakchai ; Riemann, Hans ; Kass, Philip H. / Destruction of salmonella enteritidis in poultry feed by combination of heat and propionic acid. In: Avian Diseases. 1997 ; Vol. 41, No. 1. pp. 58-61.
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