Read e-book online Post-pelleting application of liquid additives PDF

Read e-book online Post-pelleting application of liquid additives PDF

By G. M. A. Engelen, A.F.B van der Poel, G.M.A Engelen

Post-pelleting addition of warmth delicate ingredients is how to stay away from harm to ingredients. It additionally contributes to the relief of carry-over and move infection. using liquid ingredients in a post-pelleting program (PPA) will be an alternate technological answer wherein a good dosing of an additive into animal feed will be supplied including an almost a hundred in step with cent restoration of the additive. it will finally profit the meals producer because it will supply extra flexibility when it comes to the call for for detailed custom-build feeds. The implementation of liquid additive structures offers upward push to a couple of specifications for either feed and kit. This book offers a compilation of the literature linked to using liquid ingredients. it may be used as a prepared reference by way of procedure engineers, nutritionists, researchers and scholars

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When they were further probed to cite specific problems or risks associated with food, no single issue emerged. Major food crises from the recent past such as that surrounding BSE (bovine spongiform encephalopathy) seem to have been forgotten. Among the problems cited by the 20 percent who did feel there were problems, food poisoning came to mind most often, followed by chemicals, pesticides, toxic substances and obesity. Consumers tended to worry most about risks caused by external factors over which they had no control.

Mass production of foods is another important reason for the spread of disease organisms. This is not difficult to understand because the close proximity of animals to one another makes the rapid spread of contagious organisms much easier. Commonly shared water and food troughs and also the incomplete disposal of fecal matter serve to spread disease. Because many animals do not digest their food completely, fecal matter and processing by-products still contain a significant amount of nutrient materials.

The first time an antibiotic was used to treat human diseases was in 1939 when microbiologist René Dubos used a form of gramicidin isolated from the cultivation of soil bacteria. During the war-torn winter of 1940, penicillin was first used on humans by the British scientists Sir Howard Florey and Ernst Chain. The practical significance of this new field took a giant leap forward when Selman Waksman of Rutgers University discovered and started to produce streptomycin in 1944. The fledgling science of antibiotics was firmly established along with the rudimentary knowledge and technology required to produce them on a large scale.

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