Lactic Acid, Salmonella, Dogs, Meat-Based Diets


Antimicrobial interventions currently being applied to control foodborne pathogens in raw meat-based diets (RMBDs) for dogs are rare and costly, and yet their demand keeps rising. The objective of this study was to determine the antimicrobial efficacy of encapsulated lactic acid challenged againstSalmonella entericainoculated in model RMBD. Nutritionally complete model RMBDs were prepared with three levels of encapsulated lactic acid (1.0%, 2.0%, and 3.0%) and formed into approximately 100 g patties. Each treatment was replicated twice, and dilutions were plated in duplicate during microbial analysis. The negative control (NC) and positive control (PC) did not contain any lactic acid. The patties containing lactic acid and the positive control were inoculated with 0.1 mL of three-cocktail serovars ofSalmonella entericaand refrigerated at 40°F. The negative control was to check for any backgroundSalmonelladuring the study. Microbial analysis by plating serially diluted aliquots of 0.1 mL on XLT4 agar was performed on d 1, 4, 7, 10, 13, 16, 19, and 22. The total log reductions obtained by the encapsulated lactic acid at these levels were 1.0% with a 2.97 Log CFU/patty, 2.0% with a 3.42 Log CFU/patty, and 3.0% with a 3.91 Log CFU/patty reduction. The log reductions were considered significant (P<0.05) at each treatment level as increasing lactic acid concentrations in the patties resulted into more pathogen death compared to the positive control treatment patties that contained no lactic acid. Microbial analysis was completed on multiple days and there was a significant interaction (P<0.05) between time (days) and the different treatment levels as log reductions from each treatment increased over time. In conclusion, encapsulated lactic acid can be used as a more economical antimicrobial intervention in raw meat-based diets for dogs.


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