DESTRUCTION OF SALMONELLA-ENTERITIDIS IN POULTRY FEED BY COMBINATION OF HEAT AND PROPIONIC-ACID

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 enterit idis in poultry feed with approximately 15% moisture. The results show ed that after 80 sec heating time an approximately 10,000-fold reducti on in living salmonella was obtained in the samples with 0.2% propioni c acid. Survival in the 0.2% acid group was 2 log(10) lower than in th e 0.1% and control groups. This difference was statistically significa nt. Multivariate analysis with repeated measures showed there was no i nteraction between heating time and propionic acid concentration (P = 0.4113). There were overall significant effects for both acid concentr ation (P < 0.0001) and heating time (P < 0.0001).