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Paula Rossi A, Lahis Kalschne D, Paula Iglikowski Byler A, Lisandro de Moraes Flores E, Donizeti Leite O, Dos Santos D, Smanioto Barin J, Canan C. Effect of ultrasound and chlorine dioxide on Salmonella Typhimurium and Escherichia coli inactivation in poultry chiller tank water. ULTRASONICS SONOCHEMISTRY 2021; 80:105815. [PMID: 34736115 PMCID: PMC8571780 DOI: 10.1016/j.ultsonch.2021.105815] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 10/27/2021] [Accepted: 10/28/2021] [Indexed: 06/13/2023]
Abstract
This study evaluated the application of ultrasound alone or combined with chlorine dioxide (ClO2) for Salmonella Typhimurium and Escherichia coli inactivation in poultry processing chiller tank water. A Full Factorial Design (FFD) 22 was conducted for each microorganism to evaluate the effect of ultrasound exposure time (x1: 1 to 9 min; fixed: 37 kHz; 330 W; 25 °C) using a bath, and ClO2 concentration (x2: 1 to 17 mg L-1) on microorganism count expressed in log CFU mL-1 in distilled water. Variable x2 had a negative effect on Salmonella Typhimurium (-5.09) and Escherichia coli (-2.00) count, improving the inactivation; while a x1 increase present no inactivation improvement, explaining the use of x1 lower level (1 min) and x2 higher level (17 mg L-1). The best condition for microorganism inactivation based on FFD was evaluated in chiller tank water (with organic matter) at 25, 16, and 4 °C; x1 was kept (1 min), however x2 was adjusted to obtain the same residual free chlorine (2.38 mg L-1) considering the ClO2 consumption by organic matter, achieving the value of 30 mg L-1. An inactivation of 49% and 31% were observed for Salmonella Typhimurium and Escherichia coli. When ultrasound was replaced by a simple agitation in the presence of ClO2, there was no inactivation for both microorganisms. Moreover, at poultry carcass pre-chilling (16 °C) and chilling (4 °C) conditions, the synergism of ultrasound combined with ClO2 was more pronounced, with microorganisms' reductions up to 100%.
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Affiliation(s)
- Ana Paula Rossi
- Departamento de Alimentos, Universidade Tecnológica Federal do Paraná, Av. Brasil, 4232, Parque Independência, 85884-000 Medianeira, Paraná, Brazil.
| | - Daneysa Lahis Kalschne
- Departamento de Alimentos, Universidade Tecnológica Federal do Paraná, Av. Brasil, 4232, Parque Independência, 85884-000 Medianeira, Paraná, Brazil.
| | - Ana Paula Iglikowski Byler
- Departamento de Alimentos, Universidade Tecnológica Federal do Paraná, Av. Brasil, 4232, Parque Independência, 85884-000 Medianeira, Paraná, Brazil.
| | - Eder Lisandro de Moraes Flores
- Departamento de Química, Universidade Tecnológica Federal do Paraná, Av. Brasil, 4232, Parque Independência, 85884-000 Medianeira, Paraná, Brazil.
| | - Oldair Donizeti Leite
- Departamento de Química, Universidade Tecnológica Federal do Paraná, Av. Brasil, 4232, Parque Independência, 85884-000 Medianeira, Paraná, Brazil.
| | - Daniel Dos Santos
- Departamento de Química, Universidade Federal de Santa Maria, Av. Roraima, 1000, Cidade Universitária, Camobi, 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
| | - Juliano Smanioto Barin
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Av. Roraima, 1000, Cidade Universitária, Camobi, 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
| | - Cristiane Canan
- Departamento de Alimentos, Universidade Tecnológica Federal do Paraná, Av. Brasil, 4232, Parque Independência, 85884-000 Medianeira, Paraná, Brazil.
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2
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Gichure JN, Kamau Njage PM, Wambui JM, Dykes GA, Buys EM, Coorey R. Systematic-review and meta-analysis on effect of decontamination interventions on prevalence and concentration of Campylobacter spp. during primary processing of broiler chickens. Food Microbiol 2021; 102:103923. [PMID: 34809949 DOI: 10.1016/j.fm.2021.103923] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 10/10/2021] [Accepted: 10/12/2021] [Indexed: 12/11/2022]
Abstract
Scientific advances in pathogen decontamination offer great potential to reduce Campylobacter spp. during primary processing. The aim of this study was to collate data from eligible studies using systematic review, meta-analysis followed by meta-regression. Random effect meta-analysis revealed heterogenous (τ2 = 0.6, I2 = 98 %) pooled reduction in Campylobacter concentration of 0.6 log10 CFU/carcass and a decrease in relative risk of Campylobacter spp. prevalence in broiler carcasses by 57.2 %. Decontamination interventions during Inside-Outside-Carcass-Wash were most effective on concentration (0.8 log10 CFU/carcass) while those during evisceration were most effective on prevalence (78.0 % decrease in relative risk). Physical decontamination was more effective on Campylobacter prevalence (68.7 % decrease in relative risk) compared chemical treatment (30.3 %). Application through immersion was superior on Campylobacter concentration (0.9 log10 CFU/carcass odds reduction) to spraying (0.5 log10 CFU/carcass odds reduction). Publication bias and small study effect were observed in trials on Campylobacter prevalence but not for concentration. The meta-regression revealed four and seven potential modifier variables for concentration and prevalence respectively. This meta-analysis provides an overview of the expected magnitude in Campylobacter spp. concentration and prevalence with application of decontamination interventions on broiler carcasses along the slaughter process and forms a basis of quantitative microbial risk assessment and derivation of intervention measures. Even though modest microbial concentration reduction is reported there was a large decrease in contamination prevalence during processing interventions.
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Affiliation(s)
- Josphat N Gichure
- Department of Food Science, Nutrition and Technology, South Eastern Kenya University, P.O. Box 170-90200, Kitui, Kenya.
| | - Patrick Murigu Kamau Njage
- Division for Epidemiology and Microbial Genomics, National Food Institute, Technical University of Denmark, Søltofts Plads, Building 221, Denmark
| | - Joseph M Wambui
- Institute for Food Safety and Hygiene, University of Zurich, Winterthurerstrasse 272, 8057, Zurich, Switzerland
| | - Gary A Dykes
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, GPO Box U1987, Perth, Western Australia, 6845, Australia
| | - Elna M Buys
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, 0028, South Africa
| | - Ranil Coorey
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, GPO Box U1987, Perth, Western Australia, 6845, Australia
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Song X, Wang H, Xu X. Investigation of microbial contamination in a chicken slaughterhouse environment. J Food Sci 2021; 86:3598-3610. [PMID: 34287883 DOI: 10.1111/1750-3841.15842] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 06/04/2021] [Accepted: 06/13/2021] [Indexed: 12/01/2022]
Abstract
The environment in poultry abattoirs is the primary potential source of bacterial contamination and cross-contamination of broiler carcasses. In this context, we explored the influence of chilling water and contact surfaces on the microbial diversity of broiler carcasses in warm and cold seasons. High-throughput sequencing was used to target the V3-V4 region of the 16S rRNA gene. Proteobacteria was the main phylum detected in broiler carcasses and on contact surfaces, whereas Bacteroidetes and Firmicutes had high abundances of the prechilling water in both seasons. At the genus level, Psychrobacter and Acinetobacter were much more abundant on broiler carcasses in the warm season, while Flavobacterium and Psychrobacter dominated in the cold season. LEfSe analysis showed that the chilling tank was a key location where carcass contamination occurred. Therefore, the risk of carcass contamination can be reduced by improving sanitary conditions during processing, installing longer chilling tanks, or increasing the water exchange rate in chilling tanks. The results of this study may be useful for better slaughterhouse environmental hygiene management in different seasons. PRACTICAL APPLICATION: This study will help poultry processing managers better understand the impact of different seasons on the environmental microbiota in the environment and their abundance in poultry processing plants, thus allowing them to adopt proper disinfection strategies for different seasons and environments, further improving the safety and shelf life of products.
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Affiliation(s)
- Xiangyu Song
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, P. R. China
| | - Huhu Wang
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, P. R. China
| | - Xinglian Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, P. R. China
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4
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Bai J, Chen Z, Luo K, Zeng F, Qu X, Zhang H, Chen K, Lin Q, He H, Liao M, Zhang J. Highly Prevalent Multidrug-Resistant Campylobacter spp. Isolated From a Yellow-Feathered Broiler Slaughterhouse in South China. Front Microbiol 2021; 12:682741. [PMID: 34220768 PMCID: PMC8242590 DOI: 10.3389/fmicb.2021.682741] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Accepted: 05/10/2021] [Indexed: 12/03/2022] Open
Abstract
The purpose of this study was to investigate the prevalence, antimicrobial resistance, virulence genes, and genetic diversity of Campylobacter spp. along the yellow-feathered broiler slaughtering line in Southern China from December 2018 to June 2019. A total of 157 Campylobacter spp. isolates were identified from 1,102 samples (including 53.6% (75/140) of live chicken anal swab samples, 27.5% (44/160) of defeathering samples, 18.1% (29/160) of evisceration samples, 2.1% (3/140) of washing samples, 1.4% (2/140) of chilling samples, and 1.1% (4/362) of environmental samples). The prevalence of Campylobacter spp. was 14.2%, including 43.9% Campylobacter jejuni, 53.5% Campylobacter coli, and 2.5% other Campylobacter species. The highest antimicrobial resistance rate was found to be against sulfamethoxazole (138/157, 87.9%), and 90.4% (142/157) of the isolates were multidrug resistant (MDR). Examination of resistance-related genes revealed the double base mutated Thr-86-Ile, which informed ACA-TTA, with an Arg-79-Lys substitution in gyrA. Eleven virulence-associated genes (cadF, cdtA, cdtB, ciaB, flaA, imaA, dnaJ, plaA, virB11, racR, and cdtC) were also detected by a polymerase chain reaction (PCR) analysis, and cadF (81.5%) was the most prevalent. Based on an analysis of pulsed-field gel electrophoresis (PFGE) results, we found that Campylobacter spp. could be cross-contaminated throughout the entire slaughtering line. These results show that it is imperative to study the Campylobacter spp. from the yellow-feathered broiler along the slaughtering line in China to develop preventative and treatment measures for the poultry industry, as well as food safety and public health.
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Affiliation(s)
- Jie Bai
- Key Laboratory of Zoonoses, Ministry of Agriculture, Key Laboratory of Zoonoses Prevention and Control of Guangdong Province, Guangdong Laboratory for Lingnan Modern Agriculture, National and Regional Joint Engineering Laboratory for Medicament of Zoonoses Prevention and Control, College of Veterinary Medicine, South China Agricultural University, Guangzhou, China
| | - Zhengquan Chen
- Key Laboratory of Zoonoses, Ministry of Agriculture, Key Laboratory of Zoonoses Prevention and Control of Guangdong Province, Guangdong Laboratory for Lingnan Modern Agriculture, National and Regional Joint Engineering Laboratory for Medicament of Zoonoses Prevention and Control, College of Veterinary Medicine, South China Agricultural University, Guangzhou, China
| | - Kaijian Luo
- Key Laboratory of Zoonoses, Ministry of Agriculture, Key Laboratory of Zoonoses Prevention and Control of Guangdong Province, Guangdong Laboratory for Lingnan Modern Agriculture, National and Regional Joint Engineering Laboratory for Medicament of Zoonoses Prevention and Control, College of Veterinary Medicine, South China Agricultural University, Guangzhou, China
| | - Fanliang Zeng
- Key Laboratory of Zoonoses, Ministry of Agriculture, Key Laboratory of Zoonoses Prevention and Control of Guangdong Province, Guangdong Laboratory for Lingnan Modern Agriculture, National and Regional Joint Engineering Laboratory for Medicament of Zoonoses Prevention and Control, College of Veterinary Medicine, South China Agricultural University, Guangzhou, China
| | - Xiaoyun Qu
- Key Laboratory of Zoonoses, Ministry of Agriculture, Key Laboratory of Zoonoses Prevention and Control of Guangdong Province, Guangdong Laboratory for Lingnan Modern Agriculture, National and Regional Joint Engineering Laboratory for Medicament of Zoonoses Prevention and Control, College of Veterinary Medicine, South China Agricultural University, Guangzhou, China
| | - Hongxia Zhang
- Key Laboratory of Zoonoses, Ministry of Agriculture, Key Laboratory of Zoonoses Prevention and Control of Guangdong Province, Guangdong Laboratory for Lingnan Modern Agriculture, National and Regional Joint Engineering Laboratory for Medicament of Zoonoses Prevention and Control, College of Veterinary Medicine, South China Agricultural University, Guangzhou, China
| | - Kaifeng Chen
- Key Laboratory of Zoonoses, Ministry of Agriculture, Key Laboratory of Zoonoses Prevention and Control of Guangdong Province, Guangdong Laboratory for Lingnan Modern Agriculture, National and Regional Joint Engineering Laboratory for Medicament of Zoonoses Prevention and Control, College of Veterinary Medicine, South China Agricultural University, Guangzhou, China
| | - Qijie Lin
- Key Laboratory of Zoonoses, Ministry of Agriculture, Key Laboratory of Zoonoses Prevention and Control of Guangdong Province, Guangdong Laboratory for Lingnan Modern Agriculture, National and Regional Joint Engineering Laboratory for Medicament of Zoonoses Prevention and Control, College of Veterinary Medicine, South China Agricultural University, Guangzhou, China
| | - Haishan He
- Key Laboratory of Zoonoses, Ministry of Agriculture, Key Laboratory of Zoonoses Prevention and Control of Guangdong Province, Guangdong Laboratory for Lingnan Modern Agriculture, National and Regional Joint Engineering Laboratory for Medicament of Zoonoses Prevention and Control, College of Veterinary Medicine, South China Agricultural University, Guangzhou, China
| | - Ming Liao
- Key Laboratory of Zoonoses, Ministry of Agriculture, Key Laboratory of Zoonoses Prevention and Control of Guangdong Province, Guangdong Laboratory for Lingnan Modern Agriculture, National and Regional Joint Engineering Laboratory for Medicament of Zoonoses Prevention and Control, College of Veterinary Medicine, South China Agricultural University, Guangzhou, China.,Key Laboratory of Livestock Disease Prevention of Guangdong Province, Scientific Observation and Experiment Station of Veterinary Drugs and Diagnostic Techniques of Guangdong Province, Ministry of Agriculture, Institute of Animal Health, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Jianmin Zhang
- Key Laboratory of Zoonoses, Ministry of Agriculture, Key Laboratory of Zoonoses Prevention and Control of Guangdong Province, Guangdong Laboratory for Lingnan Modern Agriculture, National and Regional Joint Engineering Laboratory for Medicament of Zoonoses Prevention and Control, College of Veterinary Medicine, South China Agricultural University, Guangzhou, China
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Belk AD, Duarte T, Quinn C, Coil DA, Belk KE, Eisen JA, Quinn JC, Martin JN, Yang X, Metcalf JL. Air versus Water Chilling of Chicken: a Pilot Study of Quality, Shelf-Life, Microbial Ecology, and Economics. mSystems 2021; 6:e00912-20. [PMID: 33653941 PMCID: PMC8546986 DOI: 10.1128/msystems.00912-20] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Accepted: 01/29/2021] [Indexed: 01/04/2023] Open
Abstract
The United States' large-scale poultry meat industry is energy and water intensive, and opportunities may exist to improve sustainability during the broiler chilling process. By USDA regulation, after harvest the internal temperature of the chicken must be reduced to 40°F or less within 16 h to inhibit bacterial growth that would otherwise compromise the safety of the product. This step is accomplished most commonly by water immersion chilling in the United States, while air chilling methods dominate other global markets. A comprehensive understanding of the differences between these chilling methods is lacking. Therefore, we assessed the meat quality, shelf-life, microbial ecology, and techno-economic impacts of chilling methods on chicken broilers in a university meat laboratory setting. We discovered that air chilling methods resulted in superior chicken odor and shelf-life, especially prior to 14 days of dark storage. Moreover, we demonstrated that air chilling resulted in a more diverse microbiome that we hypothesize may delay the dominance of the spoilage organism Pseudomonas Finally, a techno-economic analysis highlighted potential economic advantages to air chilling compared to water chilling in facility locations where water costs are a more significant factor than energy costs.IMPORTANCE As the poultry industry works to become more sustainable and to reduce the volume of food waste, it is critical to consider points in the processing system that can be altered to make the process more efficient. In this study, we demonstrate that the method used during chilling (air versus water chilling) influences the final product microbial community, quality, and physiochemistry. Notably, the use of air chilling appears to delay the bloom of Pseudomonas spp. that are the primary spoilers in packaged meat products. By using air chilling to reduce carcass temperatures instead of water chilling, producers may extend the time until spoilage of the products and, depending on the cost of water in the area, may have economic and sustainability advantages. As a next step, a similar experiment should be done in an industrial setting to confirm these results generated in a small-scale university lab facility.
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Affiliation(s)
- Aeriel D Belk
- Department of Animal Sciences, Colorado State University, Fort Collins, Colorado, USA
| | - Toni Duarte
- Department of Animal Science, University of California, Davis, California, USA
| | - Casey Quinn
- Department of Mechanical Engineering, Colorado State University, Fort Collins, Colorado, USA
| | - David A Coil
- Genome Center, University of California, Davis, California, USA
| | - Keith E Belk
- Department of Animal Sciences, Colorado State University, Fort Collins, Colorado, USA
| | - Jonathan A Eisen
- Genome Center, University of California, Davis, California, USA
- Department of Evolution and Ecology, University of California, Davis, California, USA
- Department of Medical Microbiology and Immunology, University of California, Davis, Davis, California, USA
| | - Jason C Quinn
- Department of Mechanical Engineering, Colorado State University, Fort Collins, Colorado, USA
| | - Jennifer N Martin
- Department of Animal Sciences, Colorado State University, Fort Collins, Colorado, USA
| | - Xiang Yang
- Department of Animal Science, University of California, Davis, California, USA
| | - Jessica L Metcalf
- Department of Animal Sciences, Colorado State University, Fort Collins, Colorado, USA
- CIFAR Azrieli Global Scholars program, CIFAR, Toronto, Canada
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Khalid T, Hdaifeh A, Federighi M, Cummins E, Boué G, Guillou S, Tesson V. Review of Quantitative Microbial Risk Assessment in Poultry Meat: The Central Position of Consumer Behavior. Foods 2020; 9:E1661. [PMID: 33202859 PMCID: PMC7697500 DOI: 10.3390/foods9111661] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 11/04/2020] [Accepted: 11/12/2020] [Indexed: 12/22/2022] Open
Abstract
Food of animal origin, especially meat products, represent the main vehicle of foodborne pathogens and so are implicated in foodborne outbreaks. Poultry meat is a widely consumed food in various forms, but it is also a reservoir of thermotolerant Campylobacter and Salmonella bacterial species. To assess human health risks associated with pathogenic bacteria in poultry meat, the use of quantitative microbial risk assessment (QMRA) has increased over the years as it is recognized to address complex food safety issues and is recommended by health authorities. The present project reviewed poultry meat QMRA, identified key steps of the farm-to-fork chain with significant impacts on food safety, highlighted current knowledge gaps, and provided risk mitigation advices. A PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses)-based systematic analysis was carried out and enabled the collection of 4056 studies including 42 QMRA kept for analysis after screening. The latter emphasized Campylobacter spp. and Salmonella spp. contaminations during the consumer stage as the main concern. The role of consumer handling on cross-contamination and undercooking events were of major concern. Thus, proper hygiene and safety practices by consumers have been suggested as the main intervention and would need to be followed with regular surveys to assess behavior changes and reduce knowledge gaps.
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Affiliation(s)
- Tahreem Khalid
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
| | - Ammar Hdaifeh
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
| | - Michel Federighi
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
| | - Enda Cummins
- Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland;
| | - Géraldine Boué
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
| | - Sandrine Guillou
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
| | - Vincent Tesson
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
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7
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Wang H, Qin X, Mi S, Li X, Wang X, Yan W, Zhang C. Contamination of yellow-feathered broiler carcasses: Microbial diversity and succession during processing. Food Microbiol 2019; 83:18-26. [DOI: 10.1016/j.fm.2019.04.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2018] [Revised: 04/12/2019] [Accepted: 04/12/2019] [Indexed: 12/22/2022]
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8
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McCarthy Z, Smith B, Fazil A, Wu J, Ryan SD, Munther D. pH dependent C. jejuni thermal inactivation models and application to poultry scalding. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.11.025] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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9
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Individual based modeling and analysis of pathogen levels in poultry chilling process. Math Biosci 2017; 294:172-180. [PMID: 29080777 DOI: 10.1016/j.mbs.2017.10.010] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2017] [Revised: 10/12/2017] [Accepted: 10/20/2017] [Indexed: 11/22/2022]
Abstract
Pathogen control during poultry processing critically depends on more enhanced insight into contamination dynamics. In this study we build an individual based model (IBM) of the chilling process. Quantifying the relationships between typical Canadian processing specifications, water chemistry dynamics and pathogen levels both in the chiller water and on individual carcasses, the IBM is shown to provide a useful tool for risk management as it can inform risk assessment models. We apply the IBM to Campylobacter spp. contamination on broiler carcasses, illustrating how free chlorine (FC) sanitization, organic load in the water, and pre-chill carcass pathogen levels affect pathogen levels of post-chill broilers. In particular, given a uniform distribution of Campylobacter levels on incoming poultry we quantify the efficacy of FC control in not only reducing pathogen levels on average, but also the variation of pathogen levels on poultry exiting the chill tank. Furthermore, we demonstrate that the absence/presence of FC input dramatically influences when, during a continuous chilling operation, cross-contamination will be more likely.
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Toyofuku C, Alam MS, Yamada M, Komura M, Suzuki M, Hakim H, Sangsriratanakul N, Shoham D, Takehara K. Enhancement of bactericidal effects of sodium hypochlorite in chiller water with food additive grade calcium hydroxide. J Vet Med Sci 2017; 79:1019-1023. [PMID: 28496013 PMCID: PMC5487776 DOI: 10.1292/jvms.17-0089] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
An alkaline agent, namely food additive grade calcium hydroxide (FdCa(OH)2) in
solution at 0.17%, was evaluated for its bactericidal efficacies in chiller water with
sodium hypochlorite (NaOCl) at a concentration of 200 ppm total residual chlorine. Without
organic material presence, NaOCl could inactivate Salmonella Infantis and
Escherichia coli within 5 sec, but in the presence of fetal bovine
serum (FBS) at 0.5%, the bactericidal effects of NaOCl were diminished completely.
FdCa(OH)2 solution required 3 min to inactivate bacteria with or without 5%
FBS. When NaOCl and FdCa(OH)2 were mixed at the final concentration of 200 ppm
and 0.17%, respectively, the mixed solution could inactivate bacteria at acceptable level
(103 reduction of bacterial titer) within 30 sec in the presence of 0.5% FBS.
The mixed solution also inhibited cross-contamination with S. Infantis or
E. coli on chicken meats. It was confirmed and elucidated that
FdCa(OH)2 has a synergistic effect together with NaOCl for inactivating
microorganisms.
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Affiliation(s)
- Chiharu Toyofuku
- Laboratory of Animal Health, Department of Veterinary Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8, Saiwai-cho, Fuchu-shi, Tokyo 183-8509, Japan
| | - Md Shahin Alam
- Laboratory of Animal Health, Department of Veterinary Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8, Saiwai-cho, Fuchu-shi, Tokyo 183-8509, Japan
| | - Masashi Yamada
- Laboratory of Animal Health, Department of Veterinary Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8, Saiwai-cho, Fuchu-shi, Tokyo 183-8509, Japan
| | - Miyuki Komura
- Laboratory of Animal Health, Department of Veterinary Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8, Saiwai-cho, Fuchu-shi, Tokyo 183-8509, Japan
| | - Mayuko Suzuki
- Laboratory of Animal Health, Department of Veterinary Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8, Saiwai-cho, Fuchu-shi, Tokyo 183-8509, Japan
| | - Hakimullah Hakim
- Laboratory of Animal Health, Department of Veterinary Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8, Saiwai-cho, Fuchu-shi, Tokyo 183-8509, Japan
| | - Natthanan Sangsriratanakul
- Laboratory of Animal Health, Department of Veterinary Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8, Saiwai-cho, Fuchu-shi, Tokyo 183-8509, Japan
| | - Dany Shoham
- Laboratory of Animal Health, Department of Veterinary Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8, Saiwai-cho, Fuchu-shi, Tokyo 183-8509, Japan.,Bar-Ilan University, Begin-Sadat Center for Strategic Studies, Ramat Gan 5290002, Israel
| | - Kazuaki Takehara
- Laboratory of Animal Health, Department of Veterinary Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8, Saiwai-cho, Fuchu-shi, Tokyo 183-8509, Japan
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Possas A, Carrasco E, García-Gimeno R, Valero A. Models of microbial cross-contamination dynamics. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.01.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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