Mechanism of Salmonella reduction in fermented pig feed

✍ Scribed by René L van Winsen; Len J A Lipman; Steef Biesterveld; Bert A P Urlings; Jos M A Snijders; Frans van Knapen

• Book ID: 101325484
• Publisher: John Wiley and Sons
• Year: 2001
• Tongue: English
• Weight: 103 KB
• Volume: 81
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/1097-0010(200102)81:3<342::aid-jsfa824>3.0.co;2-6

✦ Synopsis

To protect consumers from Salmonella infection acquired through the consumption of pork meat, it is necessary to eradicate Salmonella from pork. In order to achieve this, the whole pork production chain should be free from Salmonella, including the pigs at the farm. In epidemiological studies it was concluded that the use of fermented feed plays a signi®cant role in the reduction of Salmonella prevalence in pig farms. However, the mechanism of Salmonella reduction in fermented feed is not known. A controlled feed fermentation was performed using a pure culture of Lactobacillus plantarum. pH reduction, organic acid pro®les and bacterial counts were determined. In L plantarum-fermented feed, lactic acid and acetic acid were produced and the pH dropped to a value below 4.0. Antimicrobial products (bacteriocins) could not be detected. The results showed that the produced lactic and acetic acid and the pH in the feed are responsible for Salmonella reduction in fermented feed. L plantarum did not show any other antimicrobial effect on Salmonella.