Efecto de los ácidos orgánicos sobre la presencia de Salmonella spp. en harina de pescado
Perú is the main producer of fishmeal in the world and its main use is in the formulation of feed for animals, recontamination by Salmonella spp. One of the most important problems. To correct the presence of Salmonella spp, an alternative is to treat it thermally, which lowers the quality of fish...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Spanish |
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Universidad Nacional de Trujillo
2019-12-01
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| Series: | Agroindustrial Science |
| Subjects: | |
| Online Access: | http://revistas.unitru.edu.pe/index.php/agroindscience/article/view/2704 |
| Summary: | Perú is the main producer of fishmeal in the world and its main use is in the formulation of feed for animals,
recontamination by Salmonella spp. One of the most important problems. To correct the presence of Salmonella spp,
an alternative is to treat it thermally, which lowers the quality of fishmeal. An alternative would be the treatment with
organic acids. Also, compare it against formaldehyde that is very effective against bacteria, but at the same time very
dangerous for public health. A chemical treatment was performed; where it was first sterilized to eliminate any
presence of foreign microorganisms and 105 CFU / g of Salmonella spp were inoculated, which were treated with 2
commercial products based on propionic acid and formaldehyde such as SAL ZAP® F (with formaldehyde) and
SALZAP® FISH (without formaldehyde) at doses of 1, 2, 3, 4, 5 and 6 kg / t. where the time in which the inoculum of
Salmonella spp is zero was evaluated. The results of studies indicated that SAL ZAP® F and SALZAP® FISH are
effective immediately for the absence of Salmonella spp at 3 and 5 kg/t. |
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| ISSN: | 2226-2989 2226-2989 |