Use of Medium Chain Fatty Acids To Mitigate Salmonella Typhimurium (ATCC 14028) on Dry Pet Food Kibbles

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Abstract
This study was conducted to evaluate the antimicrobial effect of medium chain fatty acids (MCFAs) against Salmonella Typhimurium (ATCC 14028) when used in dry dog food kibbles. Minimum inhibitory concentration (MIC) of three MCFAs, namely caproic (C6), caprylic (C8) and capric (C10) acids were determined using the broth micro and macro-dilution assay technique. Using canola oil as a fat coating, the efficacy of each MCFA was then tested on dry dog food kibbles at 37°C for up to 5 h. The MICs were found to be 0.3125, 0.3125, and 0.625% for C6, C8 and C10, respectively. When the MCFAs were tested on fat coated dry kibbles, all three reduced ( P ≤ 0.05) Salmonella levels by > 4.5 logs after 5 h when the Salmonella recovery from a no-treatment control was ~ 6.4 logs. At each evaluation time point, the three treatments were effective in reducing ( P ≤ 0.05) Salmonella loads. No countable colonies of Salmonella were detected at 4 h when a combination of C6 and C8 were used in the kibbles ( P ≤ 0.05). Whereas, with the use of C6 and C10 combination, the Salmonella colonies were not detectable between 2 h and 4 h of treatments ( P ≤ 0.05). The different combinations of C8 and C10 caused dropped the Salmonella to a non-detectable limit (1 CFU/gm) between 1 h and 5 h of treatment ( P ≤ 0.05). This study suggests that the use of medium chain fatty acids during kibble coating may mitigate post-processing Salmonella re-contamination in dry dog food kibbles.

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