The control of bacterial contamination in carcass meal with propionic acid

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Peer-Reviewed Research
  • SDG 3
  • SDG 2
  • Abstract:

    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.