Table 2.
Final concentration range (ppm) evaluated for each product and bacterial species tested
| Concentration (ppm) | ||||||
|---|---|---|---|---|---|---|
| E. coli | Salmonella spp. | C. perfringens | ||||
| Maximum | Minimum | Maximum | Minimum | Maximum | Minimum | |
| Formic acid | 2400.0 | 37.5 | 2400.0 | 37.5 | 4800.0 | 75.0 |
| Propionic acid | 9600.0 | 75.0 | 4800.0 | 37.5 | 4800.0 | 75.0 |
| Sodium butyrate | 250,000.0 | 390.6 | 250,000.0 | 390.6 | 250,000.0 | 390.6 |
| Sodium heptanoate | 25,000.0 | 390.6 | 25,000.0 | 390.6 | 25,000.0 | 390.6 |
| Pelargonic acid | 19,200.0 | 300.0 | 38,400.0 | 37.5 | 4800.0 | 75.0 |
| Sodium salt of coconut fatty acid distillates | 5000.0 | 78.1 | 5000.0 | 78.1 | 2500.0 | 2.0 |
| Cinnamaldehyde | 2400.0 | 75.0 | 2400.0 | 75.0 | 2400.0 | 75.0 |
| Thymol | 2400.0 | 75.0 | 2400.0 | 75.0 | 2400.0 | 75.0 |
| Carvacrol | 2400.0 | 75.0 | 2400.0 | 75.0 | 2400.0 | 75.0 |
| Clove EO | 2400.0 | 75.0 | 2400.0 | 75.0 | 2400.0 | 75.0 |
| Oregano EO | 2400.0 | 75.0 | 2400.0 | 75.0 | 2400.0 | 75.0 |
| Black pepper EO | 250,000.0 | 75.0 | 250,000.0 | 75.0 | 250,000.0 | 75.0 |
| Formaldehyde | 4800.0 | 4.7 | 1200.0 | 4.7 | 4800.0 | 9.4 |