Combined effects of spray-drying conditions and postdrying storage time and temperature on Salmonella choleraesuis and Salmonella typhimurium survival when inoculated in liquid porcine plasma

The objective of this study was to determine the effectiveness of the spray-drying process on the inactivation of Salmonella choleraesuis and Salmonella typhimurium spiked in liquid porcine plasma and to test the additive effect of immediate postdrying storage. Commercial spray-dried porcine plasma was sterilized by irradiation and then reconstituted (1:9) with sterile water. Aliquots of reconstituted plasma were inoculated with either S.choleraesuis or S.typhimurium, subjected to spray-drying at an inlet temperature of 200 degrees C and an outlet temperature of either 71 or 80 degrees C, and each spray-drying temperature combinations were subjected to either 0, 30 or 60s of residence time (RT) as a simulation of residence time typical of commercial dryers. Spray-dried samples were stored at either 4030 degrees C or 230 +/- 03 degrees C for 15days. Bacterial counts of each Salmonella spp., were completed for all samples. For both Salmonella spp., spray-drying at both outlet temperatures reduced bacterial counts about 3 logs at RT 0s, while there was about a 55 log reduction at RT 60s. Storage of all dried samples at either 40 +/- 30 degrees C or 230 +/- 03 degrees C for 15days eliminate all detectable bacterial counts of both Salmonella spp. Significance and Impact of the StudySafety of raw materials from animal origin like spray-dried porcine plasma (SDPP) may be a concern for the swine industry. Spray-drying process and postdrying storage are good inactivation steps to reduce the bacterial load of Salmonella choleraesuis and Salmonella typhimurium. For both Salmonella spp., spray-drying at 71 degrees C or 80 degrees C outlet temperatures reduced bacterial counts about 3 log at residence time (RT) 0s, while there was about a 5.5 log reduction at RT 60s. Storage of all dried samples at either 4.0 +/- 3.0 degrees C or 23.0 +/- 0.3 degrees C for 15days was effective for eliminating detectable bacterial counts of both Salmonella spp.