- Thermostable probiotic supplement that can be pelletized and expanded without viability reduction of microbial counts
- Beneficial microbes support gut health in all production birds
- All-natural probiotic supplement for poultry
- Supports strong immunity
- Excellent digestive aid
- Supports gut health
- Bacillus subtilis, Bacillus licheniformis & Bacilluspumilus
500g SuperDFM-Poultry-TS (for 1 tons feed)
Dried Bacillus subtilis fermentation product, Dried Bacillus licheniformis fermentation product, Dried Bacillus pumilus fermentation product, Dried Bacillus subtilis fermentation extract, Sucrose
The inclusion rate for PoultryDFM-TS is 1.1 lbs per 1 ton of feed. Mix 1.1 lb bag of PoultryDFM with 1 ton of Mash feed. Mix 22 lb bag of PoutlryDFM-TS with 20 lbs of mash feed. Stable in pelletizer and expander.
- PoultryDFM TS is a thermostable DFM that can be mixed into milled feed, or be included in feed to be pelletized and expanded. Top dressing of feed with PoultryDFM TS is also encouraged
- Use PoultryDFM TS on broilers, layers, turkeys, ducks, geese, guineas, pheasants, quails and silkies
Safety Data Sheet
Safety Data Sheet (SDS)
Date of revision: January 18, 2016
1. Identification of the substance or mixture and of the supplier
a) GHS Product Identifier
b) Other means of identification Product UPC codes
500g (1.1lbs) – 019962641459
10kg (22lbs) - 019962641558
c) Recommended use of the chemical and restrictions on use
Beneficial microbial supplement for poultry, to be dissolved in water and fed to birds.
d) Supplier’s details (including name, address, phone number etc.)
Strong Microbials: 3950 N. Holton St. Milwaukee, WI 53212, 1-844-696-4276
e) Emergency phone number
2. Hazard identification
a) GHS classification of the substance/mixture and any national or regional information:
CONTAINS NO HAZARDOUS COMPONENTS AS LISTED IN 29 CFR 1900.1000 OR OTHER PERTINENT SECTIONS OF OSHA REGULATIONS. PRODUCT IS GRAS FOR HUMAN CONSUMPTION 21CFR 184.1444
b) GHS label elements, including precautionary statements. (Hazard symbols may be provided as a graphical reproduction of the symbols in the black and white or the name of the symbol e.g. “flame”, “skull and crossbones”);
c) Other hazards which do not result in the classification (e.g. “dust explosion hazard”) or are not covered by the GHS.
3. Composition/information on ingredients Substance
a) Chemical identity;
Bacillus subtilis, Bacillus licheniformis, Bacillus pumulus, Amylase, Sucrose
b) Common name, synonyms, etc.
c) CAS number and other unique identifiers
d) Impurities and stabilizing additives which are themselves classified and which contribute to the classification of a substance.
Inert Carriers: sucrose Mixture The chemical identity and concentration or concentration ranges of all ingredients which are hazardous within the meaning of the GHS and are present above their cut-off levels. NOTE: For information on ingredients, the competent authority rules for CBI take priority over the rules for product identification. Active Ingredients: Bacillus subtilis, Bacillus licheniformis, Bacillus pumulus, Amylase, Sucrose
4. First aid measures
a) Description of necessary measures, subdivided according to the different routes of exposure, i.e. inhalation, skin and eye contact and ingestion;
Primary Route of Exposure: Inhalation – as dust. Skin – no hazard.
Ingestion – no hazard.
b) Most important symptoms/effects, acute and delayed. Effects of Overexposure:
c) Indication of immediate medical attention and special treatment needed, if necessary.
Emergency and First Aid Procedures: Rinse mouth, skin flush eyes with water
5. Fire-fighting measures
a) Suitable (and unsuitable) extinguishing media.
Extinguishing Media: Water, Foam, Carbon Dioxide, Dry Chemical
b) Specific hazards arising from the chemical (e.g. nature of any hazardous combustion products). Unusual Fire and Explosion Hazard:
None Flammable limits in air (volume %): Upper: NA Lower: NA
c) Special protective equipment and precautions for fire-fighters. Special Fire Fighting Procedure:
6. Accidental release measures
a) Personal precautions, protective equipment and emergency procedures. Steps to be taken if material is released or spilled:
Ventilate area to prevent dust, sweep up material and place in closed container
b) Environmental precautions.
c) Methods and materials for containment and cleaning up. Waste Disposal Method:
Consult local environmental authorities
7. Handling and storage
a) Precautions for safe handling. Respiratory Protection:
Protective dust mask to avoid breathing dust Ventilation: Local Exhaust: As needed for dust control Protective Gloves: Not Required Protective Equipment: Not Required
b) Conditions for safe storage, including any incompatibilities.
Store in a cool dry area. Keep container closed when not in use.
8. Exposure controls/personal protection
a) Control parameters e.g. occupational exposure limit values or biological limit values. Primary Route of Exposure:
Inhalation – as dust. Skin – no hazard. Ingestion – no hazard
b) Appropriate engineering controls.
c) Individual protection measures, such as personal protective equipment. Respiratory Protection: Protective dust mask to avoid breathing dust Ventilation: Local Exhaust: As needed for dust control Protective Gloves: Not Required Protective Equipment: Not Required
9. Physical and chemical properties
a) Appearance (physical state, color etc.);
Light tan powder
No discernible odor
c) Odor threshold;
e) Melting point/freezing point;
f) Initial boiling point and boiling range;
g) Flash point;
h) Evaporation rate;
i) Flammability (solid, gas); Non-flammable (test method):
j) Upper/lower flammability or explosive limits;
k) Vapor pressure;
l) Vapor density;
m) Relative density;
o) Partition coefficient: n-octanol/water;
p) Auto-ignition temperature;
q) Decomposition temperature;
10. Stability and reactivity
b) Chemical stability;
c) Possibility of hazardous reactions;
d) Conditions to avoid (e.g. static discharge, shock or vibration);
Exposure of product to moisture, use dry.
e) Incompatible materials;
f) Hazardous decomposition products.
11. Toxicological information Concise but complete and comprehensible description of the various toxicological (health) effects and the available data used to identify those effects, including:
a) Information on the likely routes of exposure (inhalation, ingestion, skin and eye contact);
Primary Route of Exposure: Inhalation – as dust. Skin – no hazard. Ingestion – no hazard
b) Symptoms related to the physical, chemical and toxicological characteristics;
Effects of Overexposure: none
c) Delayed and immediate effects and also chronic effects from short and long term exposure;
d) Numerical measures of toxicity (such as acute toxicity estimates).
12. Ecological information
a) Ecotoxicity (aquatic and terrestrial, where available);
b) Persistence and degradability;
c) Bioaccumulative potential;
d) Mobility in the soil;
e) Other adverse effects.
13. Disposal information Waste Disposal Method:
Consult local environmental authorities
14. Transport information
a) UN number;
b) UN proper shipping name:
c) Transport hazard class(es);
This product does not contain any ingredients listed as an extremely hazardous substance (EHS) for emergency planning under section 301-303 and for Emergency Release Notification under section 304.
d) Packing group, if applicable
e) Environmental hazards (e.g.: Marine pollutant (Yes/No));
N/A N/Af) Transport in bulk (according to Annex II of MARPOL 73/78 and the IBC Code);
g) Special precautions which a user needs to be aware of, or needs to comply with, in connection with the transport or conveyance within or outside their premises.
15. Regulatory information
This product does not contain any ingredients listed as toxic chemical for Annual Release Reporting Requirements under section 313.
16. Other information including information on preparation and revision of the SDS
The information contained herein is based on data considered accurate, however, no warranty is expressed or implied regarding the accuracy of this data or the result to be obtained from the use thereof, Strong Microbials, Inc. assumes no responsibility for the personal injury or property damage to the vendee, users, or third parties caused by the material. Such vendees or users assume all risks associated with the use of the material.