ISSUE FOCUS FEED & ADDITIVE MAGAZINE December 2024 35 treatment early, either at the rendering factory or upon receipt at the pet food manufacturer, supports mitigation of contamination risk to the final pet food by adding a necessary barrier, especially since fats are applied directly to the kibbles. Additionally, the use of antioxidants helps prevent fat oxidation, which can significantly impact the palatability of pet food. This approach may offer a natural solution to minimize potential for new Salmonella outbreaks. References 1. Sarah Finn, et al, (2013), Mechanisms of survival, responses and sources of Salmonella in low-moisture environments, Frontiers in Microbiology, Vol4 (331) pp 1-15 2. RASFF 3. https://www.cscscientific.com/csc-scientific-blog/ moisture-content-and-water-activity-what-are-they 4. D’Aoust, J.-Y., Maurer, J., and Bailey, J. S. (1997). “Salmonella species,” in Food Microbiology: Fundamentals and Frontiers, eds M. P. Doyle, L. R. Beuchat, and T. J. Montville (Washington, DC: American Society for Microbiology), 135–137. 5. Beuchat, L. R. et al. 2013. Low-Water Activity Foods: Increased Concern as Vehicles of Foodborne Pathogens. Journal of Food Protection Vol. 76, No. 1, pp. 150-172. 6. Beuchat, L. R. et al. 2013. Low-Water Activity Foods: Increased Concern as Vehicles of Foodborne Pathogens. Journal of Food Protection Vol. 76, No. 1, pp. 150-172. 7. Lambertini, E. et al. 2016. Modeling the LongTerm Kinetics of Salmonella Survival on Dry Pet Food. Food Microbiology Vol. 58, pp. 1-6. 8. Sarah Finn, et al, (2013), Mechanisms of survival, responses and sources of Salmonella in low-moisture environments, Frontiers in Microbiology, Vol4 (331) pp 1-15 9. Dhakal, J., C. G. Aldrich, and C. Knueven. 2019. Assessing the Efficacy of Sodium Bisulfate and Organic Acid Treatments for Control of Salmonella Typhimurium in Rendered Chicken Fat Applied to Pet Foods. Journal of Food Protection Vol. 82, pp. 1864-1869. 10. Kiehl, R. C, et al. 2018. Influence of Storage Temperature, Moisture Content, and Physical Impurities on the Distribution and Survival of Salmonella enterica in Poultry Fat intended for Pet Food Use. Journal of Food Protection Vol. 81, No. 8, pp. 1364-1372. 11. Kemin internal data INFO-22-2047 About Maïlys Le Thiec Food industry engineer, Maïlys Le Thiec began working in human food (slaughterhouses, fish transformation factory) before switching to pet food. After developing palatant and hydrolyzed protein in China, she took on the role of Technical Service Manager for Kemin Nutrisurance Europe. She provides tailor-made solutions to enhance palatability and health benefits for pets.
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