Antimicrobic effects of Lactobacillus fermentation on edible waste material contaminated with infected carcasses

Survival of Newcastle disease virus (NDV) and Salmonella enteritidis serovar typhimurium (introduced as infected carcasses) in Lactobacillus-fermented edible waste material was studied to determine the ability of the fermentation to activate disease agents in carcasses. Two trials were conducted. In the 1st trial, the fermented wastes contained 20% infected carcasses (protein) consisting of equal numbers of chicken (NDV) and rat (Salmonella) carcasses, and the 2nd trial contained 40% carcasses (protein). Mixtures were incubated at 20 C, 30 C, and 40 C for 216 hours. Samples were obtained daily for quantitative virus and bacterial isolation. Temperature, pH, and redox potential were monitored. In both trials, pH and redox potential changes occurred between 24 and 48 hours depending on the incubation temperature. In both trials, NDV survived 4 days at 20 C, 2 days at 30 C, and 1 day at 40 C. Salmonella enteritidis serovar typhimurium survived 5 days at 20 C, 1 day at 30 C, and was not isolated from the 40 C samples after 24 hours in both trials.