Mechanism of Salmonella reduction in fermented pig feed

R.L. van Winsen, L.J.A. Lipman, S. Biesterveld, B.A.P. Urlings, J.M.A. Snijders, F. van Knapen

    Research output: Contribution to journalArticleAcademicpeer-review

    56 Citations (Scopus)

    Abstract

    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 significant 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 profiles 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
    Original languageEnglish
    Pages (from-to)342-346
    JournalJournal of the Science of Food and Agriculture
    Volume81
    DOIs
    Publication statusPublished - 2001

    Fingerprint Dive into the research topics of 'Mechanism of Salmonella reduction in fermented pig feed'. Together they form a unique fingerprint.

    Cite this