Abstract
AbstractFish meals and fish flour with low oil content were artificially infected with Salmonella oranienburg. In nine trials the effect of moisture content, temperature, atmospheric oxygen content, addition of an antioxidant, ethoxyquin (EQ) and of some short chain unsaturated organic acids, crude fish oil, a highly unsaturated fraction of fish oil, the free fatty acids derived from this fraction and of different extracts of fish meals on the death rate of Salmonella, was studied.Elevated temperature (30 ºC), an oxygen atmosphere and material containing highly unsaturated oils or fatty acids accelerated Salmonella death rate. EQ was shown not to have a bactericidal action and when added in conjunction with highly unsaturated oil or fatty acids counteracted the bactericidal effect of these materials. A high death rate seemed to accompany active oxidation in the test media.
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