Ways to reduce the total bacterial contamination of grain raw materials and bran in the production of all-mash

Abstract

For the most complete satisfaction of human needs in food products and, especially, in products of animal origin, special importance is attached to the accelerated development of animal husbandry, which causes the development and strengthening of the domestic feed base. The main role in providing farm animals with high-grade high-quality feed belongs to the feed industry. Along with the fact that feed must meet all quality standards, they must meet the animal’s veterinary and sanitary standards. The sanitary state of feed is currently very relevant, since the successful development of animal husbandry implies a stable veterinary and sanitary well-being of the external environment for farm animals. The sanitary condition of all-mash depends largely on the microbiological characteristics of the raw material included in the recipe. Microorganisms are a serious cause of reduced quality and spoilage of products. Raw materials (wheat, corn, barley, bran, oats) supplied to feed mills for the production of compound feeds are largely seeded with saprophytic microflora and pathogenic microorganisms. Studies were conducted to determine the total bacterial contamination of wheat, corn, barley, oats and bran used for the production of all-mash, to identify the disinfecting effect of roasting processes, extrusion of raw materials and granulation of all-mash