Adam Malicki
Department of Food Hygiene and Consumer Health, Veterinary Medicine Faculty, Wroclaw Agricultural University, ul. Norwida 31, 50-375 Wroclaw, Poland
Wojciech Zawadzki
Department of Animal Physiology, Veterinary Medicine Faculty, Wroclaw Agricultural University,
ul. Norwida 31, 50-375 Wroclaw, Poland
Szymon Bruzewicz
Department of Hygiene, Wroclaw Medical University, ul. Mikulicza-Radeckiego 7, 50-345 Wroclaw, Poland
Stanislaw Graczyk
Department of Pathological Anatomy, Pathophysiology, Microbiology and Forensic Veterinary Medicine, Division of Pathophysiology, Poland
E-mail: [email protected]
Albert Czerski
Department of Animal Physiology, Veterinary Medicine Faculty, Wroclaw Agricultural University,
ul. Norwida 31, 50-375 Wroclaw, Poland
ABSTRACT
The purpose of paper was the evaluation of short-chain organic acid effect on Escherichia coli in fish meal stored at 12°C. Fish meal samples (n=125) were inoculated with 7 x 107 CFU x g-1 of E. coli ATCC 25922 strain and treated with 0 to 1.2% of formic (35%) and propionic (15%) acid mixture. The treatment resulted in the significant reduction of number of test bacteria, proportional to the concentration of acid added. When applied in mixture, propionic and formic acid appeared to work synergistically against E. coli. Accordingly, their application as high-protein feed preservatives seems to be highly appropriate.
How to cite this article
Adam Malicki, Wojciech Zawadzki, Szymon Bruzewicz, Stanislaw Graczyk and Albert Czerski, 2004. Effect of Formic and Propionic Acid Mixture on Escherichia Coli
in Fish Meal Stored at 12°C. Pakistan Journal of Nutrition, 3: 353-356.
DOI: 10.3923/pjn.2004.353.356
URL: https://scialert.net/abstract/?doi=pjn.2004.353.356
DOI: 10.3923/pjn.2004.353.356
URL: https://scialert.net/abstract/?doi=pjn.2004.353.356