Evaluation of Organic Acids and Other Compounds as Salmonella Antagonists in Meat and Bone Meal

Twelve compounds were evaluated as salmonella antagonists in commercial meat and bone meal. The test organism was a nalidixic acid-resistant strain of Salmonella infantis. Adequate moisture to support salmonella growth was assured by the addition of 40% water to each 50 g test sample. Compounds were tested at levels permitted for food additives except formalin which has not been approved. Salmonella counts were determined every few days by spread plates and the pH was recorded from the initial 1:10 dilution. Although the salmonella population initially declined in the presence of several additives, none of the compounds were effective in preventing salmonella multiplication in the MBM except formalin at levels greater than .1%.