Cattle and other animals infected by Salmonella can emit high numbers of these bacteria. To determine an effective means for reducing this bacterial group in animal slurry, samples were subjected to aeration in laboratory experiments and in farm-scale slurry tanks. A clear reduction in Salmonella levels tvas found in laboratory experiments at temperatures from 4 to 40 degrees C. Aeration in farm-scale slurry tanks increased the temperature above the ambient temperatures (often less than 0 degrees C) to maxima ranging between 19 and 40 degrees C. Farm-scale aeration resulted in similar reductions in Salmonella as those achieved in laboratory experiments. Thus, reductions, ranging from greater than 99% of the initial number to no detectable Salmonella, could be reached after 2-5 weeks using aeration processes with cattle slurries contaminated by Salm. infantis or pig slurry contaminated by Salm, typhimurium. These results suggest that farmers can control the spread of Salmonella from slurry to agricultural fields. The reduction mechanisms remain unknown, though the increase in pH (to 7.6-9.0) found in slurries after aeration might exert a decreasing effect on these bacteria.
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