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SUMMARY Salmonella is a major microbial hazard in animal feed. Salmonella can persist for long periods in a wide range of materials. The lack of uniformity involved in Salmonella contamination and the large volumes of feed produced make accurate assessments of feed contamination rates difficult. Salmonella control principles may be divided into 3 broad categories: efforts to prevent contamination from entering the facility, work to reduce microbial multiplication within the plant, and procedures designed to kill the pathogen. Preventing contamination also involves controlling dust, managing the flow of equipment and humans, reducing rodent infestations, preventing contamination from wild birds, and ensuring the sanitation of transport vehicles. Reducing Salmonella multiplication in feed manufacturing facilities involves discovering microbial growth niches and reducing conditions that lead to growth. Killing Salmonella may involve thermal processing (pelleting) or chemical addition. Pelleting reduces, but may not completely eliminate, Salmonella contamination because of limitations of the process or recontamination after thermal processing. Chemical additions to control Salmonella in feed primarily involve the use of products containing organic acid, formaldehyde, or a combination of such compounds. |
