Table 1.
Time to non-detection of Salmonella in acidulants-treated fat or oil system.
| Acidulant Treatments | Chicken Fat | Canola Oil | Fish Oil | Lard | Tallow |
|---|---|---|---|---|---|
| 0.50% sodium bisulfate (SBS) | 2 h/0 h * | 2 h/0 h | 0 h/0 h | 0 h/0 h | 0 h/0 h |
| 0.50% phosphoric acid | 2 h/2 h | 2 h/2 h | 0 h/0 h | 0 h/0 h | 2 h/2 h |
| 0.25% lactic acid | 2 h/0 h | 2 h/0 h | 0 h/0 h | 0 h/0 h | 2 h/0 h |
| 0.10% SBS + 0.075% butyric acid | 2 h/2 h | 0 h/0 h | 0 h/0 h | 0 h/0 h | 0 h/0 h |
| 0.15% SBS + 0.10% lactic acid | 2 h/2 h | 0 h/0 h | 0 h/0 h | 0 h/0 h | 0 h/0 h |
| 0.10% SBS + 0.05% propionic acid | 2 h/0 h | 0 h/0 h | 0 h/0 h | 0 h/0 h | 0 h/0 h |
* X/Y = fat phase/aqueous phase.