Elimination of Pathogens from Livestock Using a Combination of Yucca Saponins and Sodium Chlorate

Award Information
Agency: Department of Agriculture
Branch: N/A
Contract: 2006-33610-16758
Agency Tracking Number: 2006-00152
Amount: $80,000.00
Phase: Phase I
Program: SBIR
Awards Year: 2006
Solicitation Year: N/A
Solicitation Topic Code: N/A
Solicitation Number: N/A
Small Business Information
SarTec Corporation
617 Pierce Street, Anoka, MN, 55303
HUBZone Owned: N
Woman Owned: N
Socially and Economically Disadvantaged: N
Principal Investigator
 Bingwen Yan
 Project Director, Sr. Research Scientist
 (800) 472-7832
Business Contact
 Larry McNeff
Title: President
Phone: (763) 421-1072
Email: larrym8187@aol.com
Research Institution
Foodborne bacterial disease is a major health concern in the United States. Five major bacterial pathogens cause an annual $6.9 billion in medical costs and productivity losses. New effective technologies related to the decontamination of meat are especially needed. This project will target two specific pathogenic bacteria; E. coli. 0157:H7 and Salmonella. It has been discovered recently that sodium chlorate, as a solid or aqueous solution, is effective in the killing of entero-pathogenic bacteria. The mechanism of chlorate killing these pathogens is thought to be that they contain an enzyme known as respiratory nitrate reductase that converts chlorate to chlorite, which kills the harmful bacteria. However, the use of sodium chlorate is less successful in the rumen likely due to the presence of protozoa, which are known to harbor bacteria and protect them from chemical bactericides. We propose to first isolate pure components from Yucca schidigera extract and then use them in combination with sodium chlorate to reduce or eliminate pathogenic bacteria from ruminant animals. It is anticipated that the use of Yucca schidigera extract and its purified fractions at a sufficient concentration will allow for defaunation of ruminants thereby enhancing animal production efficiency and health.

* information listed above is at the time of submission.

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