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Fermented Liquid Feed: The potential for eliminating enteropathogens from feed

Jane Beal, Colm Moran, Peter Brooks
2003 International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork   unpublished
The aim of this study was to determine the effect of temperature on the survival of Salmonella and E. coli in fermented liquid pig feed (FLF). Liquid feed, fermented with Lactobacillus plantarum, was challenged with Salmonella or E. coli (six serovars of each) at 20, 30 or 37 o C. Temperature significantly affected the survival of Salmonella and E. coli. In FLF containing ca 230 mmol L -1 lactic acid the mean decimal reduction time (D) for Salmonella was reduced from 157 (±10) min at 20 o C to
more » ... ) min at 20 o C to 12 (±1.5) min at 30 o C and < 5 min at 37 o C. Likewise, the mean D for E. coli was significantly reduced from >180 min at 20 o C to 30 (±12.7) min at 30 o C and 21 (±6.2) min at 37 o C. These studies suggest that successful elimination of potential pathogens from liquid feed can be achieved through fermentation with appropriate lactic acid bacteria and temperature control.
doi:10.31274/safepork-180809-489 fatcat:ddgck4v32zhlxhiaxyz33gfaia