Initial Evaluation of the Effect of Butylated Hydroxytoulene upon Salmonella Senftenberg 775W

INTRODUCTION The antioxidant butylated hydroxytoluene (BHT) in concentrations up to 0.0375 percent is often added to commercial fish meals in an effort to minimize the oxidation of residual oils which result in generation of excessive heat in the stored product (Anonymous, 1957). Fish meals, when freshly produced under normal conditions, are Salmonella- free (B. Q. Ward and B. J. Carroll—personal communication), but subsequent contamination is a possibility. Fish meal has in fact been found in some instances to harbor Salmonella (Anonymous, 1962a, b, 1964a, b; Jacobs et al., 1963). Fish meal, a high-protein additive containing unidentified growth factors, is routinely added to many feeds, so the possible presence of Salmonella is of concern to public-health and animal-health authorities. It was felt that the effect of BHTupon the growth or survival of Salmonella merited study since BHT is not used universally. If it was found to be effective, the routine addition . . .