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International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork
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 todoi:10.31274/safepork-180809-489 fatcat:ddgck4v32zhlxhiaxyz33gfaia