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Table 2 Final concentration range (ppm) evaluated for each product and bacterial species tested

From: Antimicrobial activity of a selection of organic acids, their salts and essential oils against swine enteropathogenic bacteria

 Concentration (ppm)
E. coliSalmonella spp.C. perfringens
MaximumMinimumMaximumMinimumMaximumMinimum
Formic acid2400.037.52400.037.54800.075.0
Propionic acid9600.075.04800.037.54800.075.0
Sodium butyrate250,000.0390.6250,000.0390.6250,000.0390.6
Sodium heptanoate25,000.0390.625,000.0390.625,000.0390.6
Pelargonic acid19,200.0300.038,400.037.54800.075.0
Sodium salt of coconut fatty acid distillates5000.078.15000.078.12500.02.0
Cinnamaldehyde2400.075.02400.075.02400.075.0
Thymol2400.075.02400.075.02400.075.0
Carvacrol2400.075.02400.075.02400.075.0
Clove EO2400.075.02400.075.02400.075.0
Oregano EO2400.075.02400.075.02400.075.0
Black pepper EO250,000.075.0250,000.075.0250,000.075.0
Formaldehyde4800.04.71200.04.74800.09.4