Effect of Formic and Propionic Acid Mixture on Escherichia Coli in Fish Meal Stored at 12°C

Adam Malicki; Wojciech Zawadzki; Szymon Bruzewicz; Stanislaw Graczyk; Albert Czerski

doi:10.3923/pjn.2004.353.356

Research Article Open Access

Effect of Formic and Propionic Acid Mixture on Escherichia Coli in Fish Meal Stored at 12°C

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Published on: October 15, 2004

DOI 10.3923/pjn.2004.353.356

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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.

Keywords:

Formic acid, propionic acid, Escherichia coli, fish meal

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Malicki, A., Zawadzki, W., Bruzewicz, S., Graczyk, S., & Czerski, A. (2004). Effect of Formic and Propionic Acid Mixture on Escherichia Coli in Fish Meal Stored at 12°C. Pakistan Journal of Nutrition, 3(6), 353-356. https://doi.org/10.3923/pjn.2004.353.356