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The effect of temperature and fermentation time on the survival of Salmonella typhimurium DT104:30 in liquid piglet feed fermented with Pediococcus pentosaceus

Published online by Cambridge University Press:  20 November 2017

J.D. Beal ,
A. Campbell  and
P.H. Brooks
J.D. Beal
Affiliation:
Seale-Hayne Faculty, University of Plymouth, Newton Abbot, Devon TQ12 6NQ, UK
A. Campbell
Affiliation:
Seale-Hayne Faculty, University of Plymouth, Newton Abbot, Devon TQ12 6NQ, UK
P.H. Brooks
Affiliation:
Seale-Hayne Faculty, University of Plymouth, Newton Abbot, Devon TQ12 6NQ, UK
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Extract

Contamination of pig feed with enteric pathogens such as salmonellae has implications for the dissemination of salmonellosis in pigs and subsequent spread of these organisms through the food chain to humans. Liquid feed has the potential to be a vector for enteropathogens unless it is sterilised. However, if liquid feed is fermented with lactic acid bacteria (LAB), the production of lactic acid and consequent reduction in pH have an antimicrobial effect that can eliminate potential pathogens from the feed. The objective of this study was to determine whether the temperature at which fermented liquid feed (FLF) is fermented and maintained and the length of fermentation time affect the ability of Salmonellae to survive in the feed.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2001 , 2001 , pp. 165
Copyright
Copyright © The British Society of Animal Science 2001

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References

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