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When the conditions for microbial growth are present at any stage of the feed chain, Enterobacteriaceae like salmonella can threaten both ani- mals consuming contaminated feed and humans consuming the animal-based product.


compromising the quality of the feed. As nutrients become degraded, micro-organisms consume the nutrients making them unavailable for further consumption, thus decreasing the nutritional value of the feed. In corn, for example, the loss in nutrients caused by micro-organisms through nutrient


Table 1 – D-Values to kill 90% of Sal- monella Seftenberg in broiler starter.


Temperature 63


74 80 85


10% moisture 910 min.


79 19 6


15% moisture 138


12 3 1


degradation has been estimated at 7% of its total weight. At the same time, an increase in temperature and humidity also leads to an immediate peak in mould, yeast and Enterobacte- riaceae colony-forming units, posing a safety risk.


Tools for mitigating re-contamination risks There are several solutions which may reduce the risk and growth of micro-organisms like salmonella. The most com- mon of these is the hydrothermal treatment commonly used in many production processes. This process applies heat and moisture to feed mash before pelletising. Figure 2 shows the impact of adding moisture at over 100°C on salmonella cfu/g reduction. To ensure effective reduction of salmonella and other micro- organisms, the correct temperature needs to be applied for


▶ POULTRY WORLD | No. 2, 2020 27


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