Caprylic Acid Inhibits Salmonella

Byron's Comments:

Protection against food-borne problems sure can't hurt.

Study Title:

In vitro effect of C2-C18 fatty acids on Salmonellas.

Study Abstract:

The susceptibility of Salmonella spp. to 15 fatty acids was determined in vitro in cultures grown on glucose. Antimicrobial activity was expressed as IC50 (a concentration at which only 50% of the initial glucose in cultures was utilized). Caprylic acid was the only acid inhibiting glucose utilization. In cultures of S. enteritidis, S. infantis and S. typhimurium, IC50 of caprylic acid ranged from 0.75 to 1.17 mg/mL. A moderate adaptation effect was observed as these values increased 1.5-1.8 times when bacteria were subcultured 10 times in media containing a low concentration of caprylic acid (1/3 IC50). No effect of calcium ions added in excess on antimicrobial activity of caprylic acid was observed. Incubation of salmonellas with caprylic acid (1 mg/mL; 30 min) at pH 5.2-5.3 led to a reduction in the concentration of viable cells below the detection limit; 2-6% of Salmonella cells survived at pH 6.3-6.

Study Information:

Skrivanová E, Savka OG, Marounek M. In vitro effect of C2-C18 fatty acids on Salmonellas. Folia Microbiol (Praha).  2004 November  49(2):199-202.
Research Institute of Animal Production, 104 01 Prague-Uhrínĕves, Czechia.

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