The control of bacterial contamination in carcass meal with propionic acid
Van Staden, J.J.; Van der Made, H.N.; Jordaan, E.; Steyn, P.J.J.; Bigalke, R.D.; Cameron, Colin McKenzie; Gilchrist, Frances M.C.; Morren, A.J.; Verster, Anna J.M.; Verwoerd, Daniel Wynand; Walker, Jane B.
The effect of the addition of 2, 3, 5, 7 and 10% respectively of propionic acid on known numbers of bacteria added to or contained in carcass meal was examined. Escherichia coli was totally inhibited by 2% propionic acid, while 5% of the acid both inhibited Salmonella typhimurium and brought about a 74,7% reduction in the total aerobic bacterial count.
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