Use of Encapsulated and Raw Organic Acids for Inhibition of Salmonella in a Refrigerated Raw Meat-Based Diet (RMBD) Matrix for Dogs.
4 affiliations
- 1General Mills, Wilton, CT 06897, USA.
- 2Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
- 3Animal Nutrition & Health Division, Balchem Corporation, Montvale, NJ 07645, USA.
- 4Nulo Pet Food, Austin, TX 78746, USA.
Abstract
The rising demand for using raw meat diets (RMBDs) for feeding companion animals requires improvement in their food safety. Organic acids could be a promising anti-microbial ingredient for mitigating pathogen contamination. This study investigated the effects of encapsulated (E) and raw (R) acids (citric-CE and CR; lactic-LE and LR) on Salmonella survival in RMBDs during refrigerated storage. The acidulants (1.0% LE, 1.0% CE, 0.5% LE + 0.5% CE, 0.5% CE + 0.5% LR, 0.5% LE + 0.5% CR, and 0.5% LR + 0.5% CR) were incorporated in RMBD patties inoculated with Salmonella (ATCC 8326, ATCC 14802, and ATCC 13076) at 6 and 9 log CFU/patty levels. Inoculated (PC) and non-inoculated (NC) patties made without acidulants were used as controls. Patties were stored at 4 °C and Salmonella enumeration was done at days 0, 1, 4, 7, 10, 13, 16, 19, and 22. Salmonella reduction was higher (p < 0.05) in stored patties with both encapsulated and raw acids (3.10-4.10 logs) added relative to using individual encapsulated acids (2.40-3.70 logs) and control (0.70-0.90 logs). Higher inoculation levels resulted in greater (p < 0.05) Salmonella reductions in the patties after storage. The reductions were influenced (p < 0.05) by the treatment × time interaction with longer storage time resulting in higher reductions. The Salmonella inactivation under all acid treatments followed the Weibull model (R²-0.86 to 0.98; RMSE-0.19 to 0.34; β-1.23 to 2.08). The results show that encapsulated organic acids can inhibit Salmonella growth and survival in RMBDs under refrigerated conditions. The results from this study could be used as basis for improving the food safety of RMBDs.
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BibTeX
@article{kiprotich2026encapsulated,
title = {{Use of Encapsulated and Raw Organic Acids for Inhibition of Salmonella in a Refrigerated Raw Meat-Based Diet (RMBD) Matrix for Dogs.}},
author = {Samuel Kiprotich and Jared Lou Rivera and Shivaprasad Doddabematti Prakash and Larissa Alves Koulicoff and Robert Mason and Eric Altom and Julia Guazzelli Pezzali and Kaliramesh Siliveru and Charles Gregory Aldrich},
journal = {Animals : an open access journal from MDPI},
year = {2026},
month = oct,
doi = {10.3390/ani16203232},
url = {https://europepmc.org/article/MED/42939163},
note = {CC BY},
}
RIS
TY - JOUR
TI - Use of Encapsulated and Raw Organic Acids for Inhibition of Salmonella in a Refrigerated Raw Meat-Based Diet (RMBD) Matrix for Dogs.
AU - Samuel Kiprotich
AU - Jared Lou Rivera
AU - Shivaprasad Doddabematti Prakash
AU - Larissa Alves Koulicoff
AU - Robert Mason
AU - Eric Altom
AU - Julia Guazzelli Pezzali
AU - Kaliramesh Siliveru
AU - Charles Gregory Aldrich
PY - 2026
DA - 2026/10/14
JO - Animals : an open access journal from MDPI
DO - 10.3390/ani16203232
UR - https://europepmc.org/article/MED/42939163
AB - The rising demand for using raw meat diets (RMBDs) for feeding companion animals requires improvement in their food safety. Organic acids could be a promising anti-microbial ingredient for mitigating pathogen contamination. This study investigated the effects of encapsulated (E) and raw (R) acids (citric-CE and CR; lactic-LE and LR) on Salmonella survival in RMBDs during refrigerated storage. The acidulants (1.0% LE, 1.0% CE, 0.5% LE + 0.5% CE, 0.5% CE + 0.5% LR, 0.5% LE + 0.5% CR, and 0.5% LR + 0.5% CR) were incorporated in RMBD patties inoculated with Salmonella (ATCC 8326, ATCC 14802, and ATCC 13076) at 6 and 9 log CFU/patty levels. Inoculated (PC) and non-inoculated (NC) patties made without acidulants were used as controls. Patties were stored at 4 °C and Salmonella enumeration was done at days 0, 1, 4, 7, 10, 13, 16, 19, and 22. Salmonella reduction was higher (p < 0.05) in stored patties with both encapsulated and raw acids (3.10-4.10 logs) added relative to using individual encapsulated acids (2.40-3.70 logs) and control (0.70-0.90 logs). Higher inoculation levels resulted in greater (p < 0.05) Salmonella reductions in the patties after storage. The reductions were influenced (p < 0.05) by the treatment × time interaction with longer storage time resulting in higher reductions. The Salmonella inactivation under all acid treatments followed the Weibull model (R²-0.86 to 0.98; RMSE-0.19 to 0.34; β-1.23 to 2.08). The results show that encapsulated organic acids can inhibit Salmonella growth and survival in RMBDs under refrigerated conditions. The results from this study could be used as basis for improving the food safety of RMBDs.
SN - 2076-2615
ER -