Recently, EU legislation has called for a reduction in the level of Salmonella infection in pig farms. Ongoing research indicates that the addition of benzoic acid to pig feed may be one of the ways to solve this problem.
Since ancient times, it has been recognized that organic acids have a good resistance to foodborne pathogens. Organic acids have been widely used as antiseptic additives for foods and feeds in canned foods and even corn green feeds. In addition, the EU banned the addition of antibiotics to feed, making organic acids the most effective growth promoter has become the focus of attention.
First of all, the antibacterial properties of organic acids are mainly due to its acid-producing ability, which makes most pathogenic bacteria in the host's environment unable to survive and reproduce. From this point of view, the more acid or acidity in the environment, the better the antibacterial effect, which is often referred to as "bacteriostatic action". Because bacteria are not directly killed, but their performance is inhibited, causing their growth to slow down in the host.
However, some organic acids can also easily kill bacteria, they can penetrate the bacterial cell wall to destroy its important vital functions, such as DNA replication and expression. In order to be able to penetrate the outer membrane of bacteria, the organic acid must be in a non-free form. This depends on the chemical structure of the organic acid and the pH in the surrounding environment. Once the organic acids enter the cytoplasm of the bacteria, they are freed and begin to produce acid to detoxify, all of which require energy from bacterial cells. Eventually destroying the proliferation of bacteria leads to the death of bacteria, which we call lysobacteria.
Salmonella
Salmonella is one of the most common foodborne pathogens. Worldwide, pork is the most common source of infection for human Salmonella. In live pigs, Salmonella is infected in a subclinical form, causing mild diarrhea and decreased growth performance. In severe clinical cases, Salmonella can cause acute sepsis and even death. However, the most common form of prevalence of Salmonella is low levels of subclinical infection.
Humans can get infected with Salmonella by close contact with infected pigs. However, it is easier for the general population to infect Salmonella by ingesting contaminated and uncooked pork. Salmonella in pork products is mainly caused by infection of animals and poor sanitation in slaughterhouses. Despite the deliberate efforts to improve the conditions of all aspects of the slaughterhouse to reduce the level of Salmonella infection in animals, it is at least in a coordinated manner. In fact, recent EU regulations require specific targets to be set to reduce the level of Salmonella infection in pigs in the next few years. The ultimate goal is that the risk of human infection with Salmonella through food is reduced to an easily controllable level, especially recently that there are more and more Salmonella strains that are resistant to human antibiotics. Therefore, in terms of public health, effective farm defense protection measures must be taken.
Organic Acid
Practical experience in animal production, coupled with existing knowledge of the food chain industry, has meant that the primary direction for combating Salmonella in pig farms is to focus on identifying the most effective organic acids for specific bacteria. For this, there are two necessary steps. It is first necessary to collect Salmonella from infected pigs by in vitro experiments (in laboratory) and to screen organic acids using microbiological methods. Second, it is necessary to verify the results of in vitro experiments under clinical conditions through animal experiments. This is indeed a difficult process. If you want to achieve commercial results, you must do it in a research center with the best equipment and personnel.
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