Organic acids for control of Salmonellain different feed materials

Abstract

BackgroundSalmonella control in animal feed is important in order to protect animal and public health. Organic acids is one of the control measures used for treatment of Salmonella contaminated feed or feed ingredients. In the present study, the efficacy of formic acid (FA) and different blends of FA, propionic acid (PA) and sodium formate (SF) was investigated. Four Salmonella strains isolated from feed were assayed for their acid tolerance. Also, the effect of lower temperatures (5°C and 15°C) compared to room temperature was investigated in rape seed and soybean meal.ResultsThe efficacy of acid treatments varied significantly between different feed materials. The strongest reduction was seen in pelleted and compound mash feed (2.5 log10 reduction) followed by rapeseed meal (1 log10 reduction) after 5 days exposure. However, in soybean meal the acid effects were limited (less than 0.5 log10 reduction) even after several weeks’ exposure. In all experiments the survival curves showed a concave shape, with a fast initial death phase followed by reduction at a slower rate during the remaining time of the experiment.No difference in Salmonella reduction was observed between FA and a blend of FA and PA, whereas a commercial blend of FA and SF (Amasil) was slightly more efficacious (0.5-1 log10 reduction) than a blend of FA and PA (Luprocid) in compound mash feed. The Salmonella Infantis strain was found to be the most acid tolerant strain followed by, S. Putten, S. Senftenberg and S. Typhimurium. The tolerance of the S. Infantis strain compared with the S. Typhimurium strain was statistically significant (p<0.05). The lethal effect of FA on the S. Typhimurium strain and the S. Infantis strain was lower at 5°C and 15°C compared to room temperatures.ConclusionsAcid treatment of Salmonella in feed is a matter of reducing the number of viable bacterial cells rather than eliminating the organism. Recommendations on the use of acids for controlling Salmonella in feed should take into account the relative efficacy of acid treatment in different feed materials, the variation in acid tolerance between different Salmonella strains, and the treatment temperature.

Review article: Herbal extracts and organic acids as natural feed additives in pig diets

“…The use of organic acids varies among countries, depending on differences in legislation and other factors. In some countries, acids are used to decontaminate microorganisms in feed ingredients prior to heat treatment, while in others acids are added primarily to finished feed or drinking water (Koyuncu et al, 2013).…”

Analysis of the effect of dietary protected organic acid blend on lactating sows and their piglets

“…Organic acids can also reduce the diets' buffering capacity, inhibit the proliferation and colonisation of undesirable microorganisms, act on the physiology of the gastrointestinal mucosa, and promote the availability of nutrients in the diet, improving their digestion, absorption, and retention (Costa et al, 2011). In some countries, organic acids are used to decontaminate microorganisms in feed ingredients (Koyuncu et al, 2013). According to Overland et al (2008), dietary inclusions of organic acids have positive effects in improving growth rate and feed efficiency.…”

Physiochemical Treatment of Feed and Utilization of Feed Additives to Control Salmonella in Poultry

“…단순히 온도뿐 아니라, 가열 시간, 살모넬라의 혈청형 및 균수, 사료의 성상 등 다 양한 요인들이 관여하기 때문이다. Hacking et al(1978)은 고온을 이용한 펠렛팅이 살모넬라 제거에는 유효하지 못했 다고 보고하였는데, 이는 펠렛팅 공정상에서의 온도나 수분 등 기타 요인들이 작용하였거나, 사료공장 내부 곳곳에 존 재하는 살모넬라균도 지속적인 재오염의 주된 요인이 될 수 있기 때문인 것으로 사료된다 (Butcher and Miles, 1995;Jones and Richardson, 2004 (Hinton and Linton, 1988;Garland, 1994;Carter, 2006;Koyuncu et al, 2013 (Broderick and Lane, 1978). 그러나 무엇보다 포름알데히드 의 부식성과 휘발성, 자극적인 냄새로 인한 기호성 저하 문 제, 발암물질 논란 등으로 인해 EU, 일본, 뉴질랜드 등 많은 국가들에서 사용이 제한되었다 (Sheldon and Brake, 1991).…”