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 |