Maintain Animal Biosecurity with Pathogen-Free Feed
Pathogen control for feed contamination has never been more important to the biosecurity of our food sources. There are a growing number of scientific studies which strongly suggest infected feed and feed ingredients are risk factors for the spread of animal diseases at both the domestic and global levels. Salmonella control in feed is of particular concern for poultry producers and animal feed manufacturers; therefore, Kemin has worked to develop effective pathogen control products to reduce the incidence of Salmonella introduction.
Pathogen Control Program Examples
It's important to control microbial contaminants to maintain a safe food chain supply. Pathogen control program examples may include:
- Plant sanitation practices for the site and equipment
- Effective testing programs
- Pest elimination
- Dust and air controls
- Moisture minimization
- Process controls for the manufacturing equipment
Sal CURB®: A Kemin-Created Solution
Sal CURB® is an antimicrobial agent made from a blend of aqueous formaldehyde and organic acids. It is used as a Salmonella control in feed or feed ingredients to keep products Salmonella-negative for up to 21 days.
Using Sal CURB in Feed Production
The effective use of Sal CURB as a Salmonella control in feed starts with the application process. Kemin engineers work with producers to determine the proper location and method of application. Together, Kemin works with you to find the most efficient distribution of Sal CURB in your feed or feed ingredients. In the Kemin trial below, the pelleted feed treated with Sal CURB was contaminated with Salmonella seven days post-treatment. This Sal CURB treatment at 6.5 pounds per ton was able to maintain the Salmonella-negative status of the feed.
|Treatment||Pre Inoculation||Post Inoculation|
|0.0 lb per ton Sal CURB||Negative||Positive|
|6.5 lb per ton Sal CURB||Negative||Negative|
*Inoculated with 104 dilution of Salmonella enteritidis culture for a final concentration in the feed of 102.
Sal CURB Quick Facts
- Cost-effective antimicrobial agent and pathogen control for feed contamination
- Made of aqueous formaldehyde and organic acids
- Maintains feed and feed ingredients Salmonella-negative for up to 21 days
- Backed by Kemin support team
The accurate application of Sal CURB allows treatment to work as a critical pathogen control in feed. That is why Kemin also developed the Extra-SURE™ application and reporting system to apply the correct, programmed inclusion amount. The follow-up report then verifies the accuracy for added reassurance. Extra-SURE monitors a three-step system:
- Sal CURB is applied by a positive displacement pump and monitored electronically
- Sal CURB amounts are verified through a weight detection system within the storage tank
- Producers enjoy stress-free, Salmonella control in feed
Salmonella in Livestock and Poultry Production
The benefits of using Sal CURB as a pathogen control for feed contamination are easily seen when researching the impact Salmonella already has on the food industry. It is known that all types of animals can be carriers of Salmonella. Though it normally lives in the intestinal tracts of humans and animals, Salmonella is widely found in nature as it is able to survive for long periods of time on material containing very low levels of moisture. Salmonella can cause mortality in birds of any age, with broiler parents and brown-shell egg layers especially susceptible. According to the Centers for Disease Control and Prevention, Salmonella causes over 1.2 million illnesses, 23,000 hospitalizations, 450 deaths and an estimated $365 million in direct medical costs in the United States per year.1
Commitment to Quality and Food Safety
Since earning the prestigious Global Food Safety Initiative (GFSI) recognition at its Des Moines, Iowa, manufacturing facility in February 2013, Kemin Industries remains a leader in the production of safe, quality ingredients. Kemin also received the 22000 Food Safety System Certification in 2013, recognized by GFSI, which is accepted by food manufacturers worldwide. These recognitions and certifications reinforce the company's investment in human and financial capital to enhance existing conditions and processes, verifying its products are safe, efficient and effective until they reach the end consumer.
1Salmonella and Chicken: What You Should Know and What You Can Do. (2013, October 28). https://www.cdc.gov/features/SalmonellaChicken/index.html. Date accessed: August 11, 2017.