Efecto de los ácidos orgánicos sobre la presencia de Salmonella spp. en harina de pescado

• Main Authors: Fredy Crispín-Sánchez, Raúl Porturas Olaechea, Wilfredo Vásquez Quispesivana
• Format: Article
• Language: Spanish
• Published: Universidad Nacional de Trujillo 2019-12-01
• Series: Agroindustrial Science
• Subjects: fishmeal; salmonella spp.; organic acids; formaldehyde.
• Online Access: http://revistas.unitru.edu.pe/index.php/agroindscience/article/view/2704

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.