Chemical Mitigants in Animal Feed for Pathogen Control
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Solution Overview
Problem
Current methods for inhibiting Porcine Epidemic Diarrhea virus (PEDv) and Salmonella bacteria in animal feed and pet food are ineffective, particularly in facilities with limited capacity, and often have unknown dosages and negative effects on nutritional components.
Innovation Solution
Introducing medium chain fatty acids, essential oils, and sodium bisulfate as chemical mitigants into animal feed and pet food at specific inclusion rates to reduce the growth and detection of PEDv and Salmonella bacteria, providing a safe and non-hazardous alternative to previous methods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If previous mitigation strategies are used to inhibit PEDv and Salmonella in animal feed, then some level of pathogen control is achieved, but the strategies have unknown dosages and negative effects on nutritional components
Solution Approach 1:
The patent applies parameter changes by precisely controlling the inclusion rates of chemical mitigants (medium chain fatty acids at 0.01-5 wt%, essential oils at 0.01-5 wt%, sodium bisulfate at 0.1-2 wt%) to achieve effective pathogen inhibition while maintaining nutritional integrity. This resolves the contradiction by establishing specific dosage parameters that prevent both under-dosing (ineffective control) and over-dosing (nutritional degradation).
Solution Approach 2:
The patent uses composite chemical mitigant formulations combining medium chain fatty acids, essential oils, and sodium bisulfate in specific ratios. This composite approach provides synergistic pathogen control while distributing the potential negative effects across multiple components, thereby protecting nutritional components better than single-ingredient strategies.
2Reliability
If facilities with limited capacity use previous mitigation strategies, then pathogen inhibition is attempted, but the strategies are ineffective in such facilities
Solution Approach 1:
The patent segments the mitigation approach into three distinct chemical components (medium chain fatty acids, essential oils, sodium bisulfate) that can be independently dosed and applied. This segmentation allows facilities with limited capacity to implement the strategy using separate, manageable addition points rather than requiring complex integrated systems, thereby improving adaptability while maintaining effectiveness.
Solution Approach 2:
The patent provides specific inclusion rate parameters that can be directly applied regardless of facility size. By establishing universal dosage ranges (0.01-5 wt% for fatty acids and essential oils, 0.1-2 wt% for sodium bisulfate), the solution becomes adaptable to facilities with limited capacity while ensuring reliable pathogen inhibition through proven effective concentrations.
3Object-affected harmful factors
If chemical mitigants are introduced at high inclusion rates to ensure pathogen inhibition, then microbial presence is reduced, but bioavailability and safety may be compromised
Solution Approach 1:
The patent establishes optimized inclusion rate parameters through research and testing, specifying 0.01-5 wt% for medium chain fatty acids and essential oils, and 0.1-2 wt% for sodium bisulfate. These parameter ranges are designed to achieve maximum microbial inhibition while maintaining the bioavailability and safety of feed components, resolving the contradiction between pathogen reduction and nutritional integrity.
Solution Approach 2:
The patent uses chemical mitigants as intermediary substances that mediate between the need for pathogen control and the requirement to maintain nutritional quality. By selecting intermediaries (fatty acids, essential oils, sodium bisulfate) with selective antimicrobial activity that spares nutritional components, the patent achieves microbial reduction without compromising bioavailability and safety.
Data Source
AI summary
Methods of preventing or decreasing PEDv and/or Salmonella bacteria in animal feed, feed ingredients, and pet food are provided. The methods utilize generally safe chemical mitigants, such as medium chain fatty acids, essential oils, and sodium bisulfate. The chemical mitigants are introduced to the feed or feed ingredients at inclusion rates selected so as to prevent or decrease PEDv and/or Salmonella bacteria in the animal feed, feed ingredients, or pet rood. The methods are particularly suitable for use in post-processing treatment of animal feed, feed ingredients, or pet food that will be transported and stored for multiple days or weeks.