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Qu Z, Shah DH, Sablani SS, Ross CF, Sankaran S, Tang J. Thermal inactivation kinetics of Salmonella and Campylobacter in chicken livers. Poult Sci 2024; 103:103961. [PMID: 38941761 PMCID: PMC11260320 DOI: 10.1016/j.psj.2024.103961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2024] [Revised: 05/29/2024] [Accepted: 06/04/2024] [Indexed: 06/30/2024] Open
Abstract
Salmonella and Campylobacter are major foodborne pathogens that cause outbreaks associated with contaminated chicken liver. Proper cooking is necessary to avoid the risk of illness to consumers. This study tested the thermal inactivation of a 4-strain Salmonella cocktail and a 3-strain Campylobacter cocktail in chicken livers separately at temperatures ranging from 55.0 to 62.5°C. Inoculated livers were sealed in aluminum cells and immersed in a water bath. The decimal reduction time (D-values) of Salmonella in chicken livers were 9.01, 2.36, 0.82, and 0.23 min at 55.0, 57.5, 60.0, and 62.5°C, respectively. The D-values of Campylobacter ranged from 2.22 min at 55.0°C to 0.19 min at 60.0°C. Salmonella and Campylobacter had similar z-values in chicken livers of 4.8 and 4.6°C, respectively. Chicken livers can be heated to internal temperatures of 70.0 to 73.9°C for at least 1.6 to 0.2 s to achieve a 7-log reduction of Salmonella. Validation tests demonstrated that heating chicken livers to internal temperatures of 70.0 to 73.9°C for 2 to 0 s resulted in a reduction of Salmonella exceeding 7 logs. Collectively, these data show that Salmonella exhibits higher heat resistance than Campylobacter in chicken livers. Therefore, Salmonella could be considered as the target pathogen when designing thermal treatments or cooking instructions for liver products. These findings will aid in designing effective thermal processing for both industrial and home cooking to eliminate Salmonella and Campylobacter, ensuring consumer safety when consuming chicken liver products.
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Affiliation(s)
- Zhi Qu
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99164-6120, USA
| | - Devendra H Shah
- Department of Veterinary Microbiology and Pathology, Washington State University, Pullman, WA, 99164-6120, USA; Texas Tech University School of Veterinary Medicine, Amarillo, TX, 79106, USA.
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99164-6120, USA
| | - Carolyn F Ross
- School of Food Science, Washington State University, Pullman, WA, 99164-6120, USA
| | - Sindhuja Sankaran
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99164-6120, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99164-6120, USA
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2
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Stathas L, Aspridou Z, Koutsoumanis K. Quantitative microbial risk assessment of Salmonella in fresh chicken patties. Food Res Int 2024; 178:113960. [PMID: 38309878 DOI: 10.1016/j.foodres.2024.113960] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 12/21/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
Quantitative microbial risk assessment (QMRA) has witnessed rapid development within the context of food safety in recent years. As a means of contributing to these advancements, a QMRA for Salmonella spp. in fresh chicken patties for the general European Union (EU) population was developed. A two-dimensional (Second Order) Monte-Carlo simulation method was used for separating variability and uncertainty of model's parameters. The stages of industrial processing, retail storage, domestic storage, and cooking in the domestic environment were considered in the exposure assessment. For hazard characterization, a dose-response model was developed by combining 8 published dose-response models using a Pert distribution for describing uncertainty. The QMRA model predicted a mean probability of illness of 1.19*10-4 (5.28*10-5 - 3.57*10-4 95 % C.I.), and a mean annual number of illnesses per 100,000 people of 2.13 (0.96 - 6.59 95 % C.I.). Moreover, sensitivity analysis was performed, and variability in cooking preferences was found to be the most influential model parameter (r = -0.39), followed by dose-response related variability (r = 0.22), and variability in the concentration of Salmonella spp. at the time of introduction at the processing facility (r = 0.11). Various mitigation strategy scenarios were tested, from which, "increasing the internal temperature of cooking" and "decreasing shelf life" were estimated to be the most effective in reducing the predicted risk of illness. Salmonella-related illnesses exhibit particularly high severity, making them some of the most prominent zoonotic diseases in the EU. Regular monitoring of this hazard in order to further highlight its related parameters and causes is a necessary procedure. This study not only provides an updated assessment of Salmonella spp. risk associated with chicken patties, but also facilitates the identification of crucial targets for scientific investigation and implementation of real-world intervention strategies.
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Affiliation(s)
- Leonardos Stathas
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece
| | - Zafiro Aspridou
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece
| | - Konstantinos Koutsoumanis
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece.
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3
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Hernandez-Mendoza E, Aida Peña-Ramos E, Juneja VK, Valenzuela-Melendres M, Susana Scheuren-Acevedo M, Osoria M. Optimizing the effects of nisin and nacl to thermal inactivate listeria monocytogenes in ground beef with chipotle sauce during sous-vide processing. J Food Prot 2023; 86:100086. [PMID: 37001815 DOI: 10.1016/j.jfp.2023.100086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 03/24/2023] [Accepted: 03/27/2023] [Indexed: 03/31/2023]
Abstract
Mild cooking thermal treatments, like sous-vide, can compromise ground meat entrees such as meatballs with chipotle sauce, especially when salt levels are reduced during its preparation. Listeria monocytogenes is a thermoresistant pathogen that can be in ready-to-eat food. On the other hand, nisin, due to its thermal stability, can be a good alternative to aid on the thermal inactivation of L. monocytogenes and ensure meat safety. The objective was to optimize the amount of nisin and salt concentrations to thermally inactivate L. monocytogenes during the sous-vide cooking of ground beef marinated in chipotle sauce, and to generate a predictive model. A four-strain cocktail was prepared and inoculated in ground beef in combination (3:2) with chipotle sauce added with nisin (0-150 IU) and salt (0-2%). After that, meat samples were sous-vide cooked at different temperatures, nisin, and salt concentrations, established by a central composite design. Depending on the levels of these factors, D-values ranged from 49.71 to 0.27 min. A predictive model (p < 0.05) was obtained by response surface, which described that D-values variation was explained by the linear effects of the three factors, the interaction between nisin and temperature, and the quadratic effects of salt and temperature. It was also observed that nisin presented a bactericidal effect while salt presented a protective effect during the thermal inactivation of L. monocytogenes. Adding 120 IU of nisin and 0.4% of salt to the meat product at 63°C temperature can help to ensure food safety by making L. monocytogenes cells more sensitive to the lethal effect of heat. The model developed in this study can be used by food processors for planning and designing effective levels of salt and nisin to thermally inactivate L. monocytogenes in ground beef products marinated with chipotle sauce to ensure their safety.
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4
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Cano C, Wei X, Etaka CA, Chaves BD. Thermal inactivation of Salmonella on chicken wings cooked in domestic convection and air fryer ovens. J Food Sci 2022; 87:3611-3619. [PMID: 35762639 PMCID: PMC9544988 DOI: 10.1111/1750-3841.16230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 05/04/2022] [Accepted: 05/29/2022] [Indexed: 11/29/2022]
Abstract
Chicken wings are among the most popular poultry products for home and foodservice consumption. Poultry products must be handled and cooked safely to decrease the risk of foodborne salmonellosis for consumers. This study aims to validate the use of domestic appliances (convection and air fryer ovens) for the thermal inactivation of Salmonella on chicken wings. Wings (n = 3, 46.5 ± 4.3 g) were inoculated with a five‐strain cocktail of Salmonella (ca. 8 log10 CFU/wing) and cooked in a convection oven (179.4°C) or an air fryer (176, 190, or 204°C) for 2, 5, 10, 15, 20, 22, or 25 min. Thermocouples recorded temperature profiles of wings and appliances. Salmonella counts were determined on XLD agar for rinsates (100 ml/sample), and rinsates were enriched to recover bacteria below the limit of quantification. The recommended internal cooking temperature (73.8°C) was achieved after a range of 7.5 to 8.5 min in both appliances. Salmonella counts were reduced by 6.5 log10 CFU/wing when this temperature was achieved. Cumulative lethality (F‐value) calculations predicted a 9‐log reduction after 7.0 to 8.1 min of cooking. However, sample enrichments tested positive for Salmonella for all cooking times below 22 min. Ultimately, cooking at the temperature–time combinations recommended by manufacturers and online recipes helped achieve complete microbial elimination in both appliances. This study contributes to the validation of home cooking methods to ensure consumer safety.
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Affiliation(s)
- Carmen Cano
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | | | | | - Byron D Chaves
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
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5
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Thermal resistance for Salmonella enterica strains in Sous-vide chicken-and-vegetable patties. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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6
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Hildebrandt IM, Hall NO, James MK, Ryser ET, Marks BP. Process Humidity Affects Salmonella Lethality at the Surface and Core of Impingement-Cooked Meat and Poultry Products. J Food Prot 2021; 84:1512-1523. [PMID: 33878152 DOI: 10.4315/jfp-21-058] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Accepted: 04/18/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Recent revisions to U.S. Department of Agriculture, Food Safety and Inspection Service (FSIS) compliance and safe harbor guidelines for ready-to-eat meat and poultry products addressed process humidity requirements. Given the lack of prior data for impingement-cooked products, the present study was conducted to evaluate the impact of process humidity on Salmonella lethality at the product core and surface and compliance of the results with FSIS lethality performance standards. Whole muscle beef strips, ground beef patties, whole muscle chicken breast fillets, and breaded ground chicken patties were inoculated with an eight-serovar cocktail of Salmonella. Beef and chicken samples were cooked in a pilot-scale moist-air impingement oven to a core temperature of 70.0 and 72.8°C, respectively, immediately quenched in liquid nitrogen, and dissected to obtain core and surface samples. Variables included oven temperature (218 and 232°C), air velocity (0.7 and 2.8 m/s), and oven humidity (0.7, 15, 30, or 70% moisture by volume [%, v/v]). Additional treatments were performed to examine the impact of supplemental critical control processes such as increased endpoint temperature, postoven carryover time, and pre- or postoven steam treatments. Salmonella reductions of >7 log units were reliably achieved in chicken patties regardless of the processing variables; however, none of the treatments reliably ensured >6.5-log reductions of Salmonella in ground beef. A majority of whole-muscle samples failed to meet the required performance lethality when processed at 0.7% (v/v) humidity; however, Salmonella inactivation was significantly improved (P < 0.05) at oven humidities of ≥30% (v/v). Dry oven conditions achieved greater Salmonella lethality at the core than at the surface for multiple products (P < 0.05). The efficacies of minimal and supplemental critical controls were dependent on product, process, and humidity (P < 0.05). Overall, process humidity and product variability should be considered in regulatory requirements and process validations. HIGHLIGHTS
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Affiliation(s)
- Ian M Hildebrandt
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA
| | - Nicole O Hall
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA
| | - Michael K James
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA
| | - Elliot T Ryser
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA
| | - Bradley P Marks
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA
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7
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Vidyarthi S, Vaddella V, Cao N, Kuppu S, Pandey P. Pathogens in animal carcasses and the efficacy of rendering for pathogen inactivation in rendered products: A review. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2020.100010] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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8
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Gao Z, Ding Q, Ge C, Baker RC, Tikekar RV, Buchanan RL. Synergistic Effects of Butyl Para-Hydroxybenzoate and Mild Heating on Foodborne Pathogenic Bacteria. J Food Prot 2021; 84:545-552. [PMID: 33159441 DOI: 10.4315/jfp-20-175] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Accepted: 10/30/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Although high-temperature heat treatments can efficiently reduce pathogen levels, they also affect the quality and nutritional profile of foods and increase the cost of processing. The food additive butyl para-hydroxybenzoate (BPB) was investigated for its potential to synergistically enhance thermal microbial inactivation at mild heating temperatures (54 to 58°C). Four foodborne pathogenic bacteria, Cronobacter sakazakii, Salmonella enterica Typhimurium, attenuated Escherichia coli O157:H7, and Listeria monocytogenes, were cultured to early stationary phase and then subjected to mild heating at 58, 55, 57, and 54°C, respectively, in a model food matrix (brain heart infusion [BHI]) containing low concentrations of BPB (≤125 ppm). The temperature used with each bacterium was selected based on the temperature that would yield an approximately 1- to 3-log reduction over 15 min of heating in BHI without BPB in a submerged coil system. The inclusion of BPB at ≤125 ppm resulted in significant enhancement of thermal inactivation, achieving 5- to >6-log reductions of the gram-negative strains with D-values of <100 s. A 3- to 4-log reduction of L. monocytogenes was achieved with a similar treatment. No significant microbial inactivation was noted in the absence of mild heating for the same time period. This study provides additional proof of concept that low-temperature inactivation of foodborne pathogens can be realized by synergistic enhancement of thermal inactivation by additives that affect microbial cell membranes. HIGHLIGHTS
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Affiliation(s)
- Zhujun Gao
- Department of Nutrition and Food Science, Beijing 101047, People's Republic of China.,(ORCID: https://orcid.org/0000-0001-5159-2913 [Z.G.])
| | - Qiao Ding
- Department of Nutrition and Food Science, Beijing 101047, People's Republic of China
| | - Chongtao Ge
- Mars Global Food Safety Center, Beijing 101047, People's Republic of China
| | - Robert C Baker
- Mars Global Food Safety Center, Beijing 101047, People's Republic of China
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, Beijing 101047, People's Republic of China
| | - Robert L Buchanan
- Department of Nutrition and Food Science, Beijing 101047, People's Republic of China.,Center for Food Safety and Security Systems, University of Maryland, College Park, Maryland 20742, USA
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9
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Modeling Salmonella spp. inactivation in chicken meat subjected to isothermal and non-isothermal temperature profiles. Int J Food Microbiol 2021; 344:109110. [PMID: 33657496 DOI: 10.1016/j.ijfoodmicro.2021.109110] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 12/30/2020] [Accepted: 02/14/2021] [Indexed: 11/21/2022]
Abstract
Salmonella genus has foodborne pathogen species commonly involved in many outbreaks related to the consumption of chicken meat. Many studies have aimed to model bacterial inactivation as a function of the temperature. Due to the large heterogeneity of the results, a unified description of Salmonella spp. inactivation behavior is hard to establish. In the current study, by evaluating the root mean square errors, mean absolute deviation, and Akaike and Bayesian information criteria, the double Weibull model was considered the most accurate primary model to fit 61 datasets of Salmonella inactivation in chicken meat. Results can be interpreted as if the bacterial population is divided into two subpopulations consisting of one more resistant (2.3% of the total population) and one more sensitive to thermal stress (97.7% of the total population). The thermal sensitivity of the bacteria depends on the fat content of the chicken meat. From an adapted version of the Bigelow secondary model including both temperature and fat content, 90% of the Salmonella population can be inactivated after heating at 60 °C of chicken breast, thigh muscles, wings, and skin during approximately 2.5, 5.0, 9.5, and 57.4 min, respectively. The resulting model was applied to four different non-isothermal temperature profiles regarding Salmonella growth in chicken meat. Model performance for the non-isothermal profiles was evaluated by the acceptable prediction zone concept. Results showed that >80% of the predictions fell in the acceptable prediction zone when the temperature changes smoothly at temperature rates lower than 20 °C/min. Results obtained can be used in risk assessment models regarding contamination with Salmonella spp. in chicken parts with different fat contents.
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10
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Inactivation of Listeria monocytogenes in game meat applying sous vide cooking conditions. Meat Sci 2020; 167:108164. [PMID: 32361331 DOI: 10.1016/j.meatsci.2020.108164] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 04/22/2020] [Accepted: 04/23/2020] [Indexed: 11/23/2022]
Abstract
This study investigated the effects of sous vide cooking at temperatures between 50 °C and 60 °C on the inactivation kinetics of Listeria (L.) monocytogenes. Nutrient broth and minced game meat (Capreolus capreolus and Sus scrofa) were inoculated with three strains of L. monocytogenes and cooked under sous vide conditions (50, 55 or 60 °C for several hours). Results showed that the decimal reduction values (D-values) were largely dependent on the surrounding matrix. D-values of 125.5, 29.7 and 5.1 min were reached for BHI (brain heart infusion) at 50 °C, 55 °C and 60 °C, respectively. For roe deer, D-values of 49.2, 14.9 and 3.7 min and for wild boar, D-values of 100.2, 23.8 and 4.2 min were reached. It can be concluded that microbiologically safe cooking durations under sous-vide conditions below 60 °C should be considered individually for each meat product due to the dramatic influence of the matrix in comparison to higher temperature conditions.
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11
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Trmcic A, Man S, Tamber S, Prystajecky N, McINTYRE L. A Survey of Raw Frozen Breaded Chicken Products for Salmonella in British Columbia, Canada, and Phylogenetically Associated Illnesses. J Food Prot 2020; 83:315-325. [PMID: 31961229 DOI: 10.4315/0362-028x.jfp-19-224] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Accepted: 10/07/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT The incidence of Salmonella enterica infection resulting from consumption of chicken products has historically been elevated in British Columbia compared with the rest of Canada. Raw frozen breaded chicken products are often implicated as the source of infection as there is a potential for consumers to not cook these products adequately. This occurs because the production process for these foods involves par-frying, a step which lends a cooked appearance to the product surface without reaching the internal temperatures required to fully inactivate potential pathogens. A survey of frozen chicken products from 10 retail stores of various sizes was conducted in order to determine the type and source of frozen chicken products that are available for purchase in British Columbia. Information on 391 individual products was collected and 50 were sampled for microbiological testing. Raw frozen breaded chicken products represented 59% of the frozen chicken products available to consumers at retail; 34% of these raw products were made by a single processor. The same processor was also found to have the highest proportion (33%) of samples testing positive for Salmonella. Whole genome sequencing of isolates obtained during this study revealed that majority of these isolates were phylogenetically related to clinical isolates of Salmonella. A substantial reduction of risk and increased consumer protection may be achieved by implementing a kill step (e.g., cook process that has been validated to achieve a 7-log reduction) during production of these products. HIGHLIGHTS
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Affiliation(s)
- Aljosa Trmcic
- Environmental Health Services, British Columbia Centre for Disease Control, Vancouver, British Columbia, Canada V5Z 4R4 (ORCID: https://orcid.org/0000-0002-2249-5839 [A.T.])
| | - Stephanie Man
- Environmental Microbiology, British Columbia Centre for Disease Control Public Health Laboratory, Vancouver, British Columbia, Canada V5Z 4R4
| | - Sandeep Tamber
- Bureau of Microbial Hazards, Health Canada, Ottawa, Ontario, Canada K1A 0K9
| | - Natalie Prystajecky
- Environmental Microbiology, British Columbia Centre for Disease Control Public Health Laboratory, Vancouver, British Columbia, Canada V5Z 4R4.,Department of Pathology and Laboratory Medicine, University of British Columbia, Vancouver, British Columbia, Canada V6T 2B5
| | - Lorraine McINTYRE
- Environmental Health Services, British Columbia Centre for Disease Control, Vancouver, British Columbia, Canada V5Z 4R4 (ORCID: https://orcid.org/0000-0002-2249-5839 [A.T.])
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12
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Cassar JR, Mills E, Campbell J, Demirci A. Decontamination of Chicken Thigh Meat by Pulsed Ultraviolet Light. MEAT AND MUSCLE BIOLOGY 2019. [DOI: 10.22175/mmb2019.08.0033] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Foodborne illness outbreaks associated with chicken can be reduced with effective decontamination interventions. The effectiveness of pulsed ultraviolet (PUV) light for destruction of Salmonella, E. coli, and Campylobacter on the surface of chicken thigh meat was investigated. Chicken thighs were inoculated to 6 to 7 log10 CFU/cm2 before exposure to PUV light for each of the above-mentioned pathogens. Treatment variables included the distance from the quartz window of the PUV light (8 and 13 cm) and treatment time (0, 5, 15, 30, and 45 s). Comparison of treated samples to control (0 s) samples allowed for quantification of microbial reduction due to PUV light treatment. Microbial reduction on lean surface chicken thighs (P < 0.05) with increasing duration of PUV light exposure for E. coli, Campylobacter, and Salmonella. Exposure to PUV light for 5 and 45 s on lean surface thighs resulted in log10 CFU/cm2 reductions of 1.22 and 2.02 for E. coli, 1.45 and 2.09 for Campylobacter, and 1.55 and 2.42 for Salmonella, respectively. Pulsed UV light exposure for 5 and 45 s on skin surface thighs resulted in log10 reductions of 1.19 and 1.96 for E. coli; 1.08 and 1.85 for Campylobacter, and 0.90 and 1.82 for Salmonella, respectively. Results indicate that PUV light is effective for reductions of bacterial populations on the surface of raw chicken meat.
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13
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Mohan V, Wibisono R, de Hoop L, Summers G, Fletcher GC. Identifying Suitable Listeria innocua Strains as Surrogates for Listeria monocytogenes for Horticultural Products. Front Microbiol 2019; 10:2281. [PMID: 31649633 PMCID: PMC6794387 DOI: 10.3389/fmicb.2019.02281] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Accepted: 09/18/2019] [Indexed: 11/13/2022] Open
Abstract
A laboratory-based study testing 9 Listeria innocua strains independently and a cocktail of 11 Listeria monocytogenes strains was carried out. The aim was to identify suitable L. innocua strain(s) to model L. monocytogenes in inactivation experiments. Three separate inactivation procedures and a hurdle combination of the three were employed: thermal inactivation (55°C), UV-C irradiation (245 nm), and chemical sanitizer (TsunamiTM 100, a mixture of acetic acid, peroxyacetic acid, and hydrogen peroxide). The responses were strain dependent in the case of L. innocua with different strains responding differently to different regimes and L. innocua isolates generally responded differently to the L. monocytogenes cocktail. In the thermal inactivation treatment, inactivation of all strains including the L. monocytogenes cocktail plateaued after 120 min. In the case of chemical sanitizer, inactivation could be achieved at concentrations of 10 and 20 ppm with inactivation increasing with contact time up to 8 min, beyond which there was no significant benefit. All L. innocua strains except PFR16D08 were more sensitive than the L. monocytogenes cocktail to the hurdle treatment. PFR16D08 almost matched the resistance of the L. monocytogenes cocktail but was much more resistant to the individual treatments. A cocktail of two L. innocua strains (PFR 05A07 and PFR 05A10) had the closest responses to the hurdle treatment to those of the L. monocytogenes cocktail and is therefore recommended for hurdle experiments.
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Affiliation(s)
| | | | | | | | - Graham C. Fletcher
- Food Safety and Preservation Team, The New Zealand Institute for Plant & Food Research Limited, Auckland, New Zealand
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14
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Kim C, Pao S. Utilizing kitchen steamers to inactivate
Listeria monocytogenes
and
Salmonella enterica
on whole cantaloupe melons. J Food Saf 2019. [DOI: 10.1111/jfs.12653] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chyer Kim
- Agricultural Research StationVirginia State University Petersburg Virginia
| | - Steven Pao
- Department of Food Science and NutritionCalifornia State University Fresno California
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15
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Modeling the Reduction of Salmonella spp. on Chicken Breasts and Wingettes during Scalding for QMRA of the Poultry Supply Chain in China. Microorganisms 2019; 7:microorganisms7060165. [PMID: 31174317 PMCID: PMC6617264 DOI: 10.3390/microorganisms7060165] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 06/01/2019] [Accepted: 06/04/2019] [Indexed: 11/29/2022] Open
Abstract
The objective of this study was to develop predictive models for describing the inoculated Salmonella reductions on chicken during the scalding process in China. Salmonella reductions on chicken breasts at a 100 s treatment were 1.12 ± 0.07, 1.38 ± 0.01, and 2.17 ± 0.11 log CFU/g at scalding temperatures of 50, 60 and 70 °C, respectively. For chicken wingettes, 0.87 ± 0.02, 0.99 ± 0.14 and 1.11 ± 0.17 log CFU/g reductions were obtained at 50, 60 and 70 °C after the 100 s treatment, respectively. Greater bacterial reductions were observed on chicken breasts than on chicken wingettes (p < 0.05). A logistic (−1.12, 0.06) distribution could describe the bacterial reductions on chicken breasts at 50–60 °C. Weibull, exponential and log-linear models were compared for describing the bacterial reduction on chicken breasts at 70 °C and the Weibull model showed the best fit as indicated by the pseudo-R2, root mean square error (RMSE) and standard error of prediction (SEP) values. For chicken wingettes, a logistic (−0.95, 0.07) distribution could be used to describe the bacterial reduction at 50–70 °C. The developed predictive models could provide parts of the input data for microbial risk assessment of the poultry supply chain in China.
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16
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Biswas S, Nazmi A, Pitesky M, Gallardo R, Pandey P. Thermal Inactivation of Escherichia coli and Salmonella Typhimurium in Poultry Carcass and Litter at Thermophilic Temperatures. J APPL POULTRY RES 2019. [DOI: 10.3382/japr/pfy072] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
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17
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de Jonge R. Predictable and unpredictable survival of foodborne pathogens during non-isothermal heating. Int J Food Microbiol 2019; 291:151-160. [DOI: 10.1016/j.ijfoodmicro.2018.11.018] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2017] [Revised: 10/17/2018] [Accepted: 11/17/2018] [Indexed: 11/26/2022]
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18
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McDermott A, Whyte P, Brunton N, Bolton DJ. Thermal Inactivation of Listeria monocytogenes in Crab Meat. J Food Prot 2018; 81:2003-2006. [PMID: 30476441 DOI: 10.4315/0362-028x.jfp-18-276] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Listeria monocytogenes is an important bacterial pathogen in seafood products, but limited information is currently available on the thermal resistance of relevant isolates in seafood. Thermal inactivation studies were undertaken (i) to provide much needed thermal inactivation data for L. monocytogenes in crab meat and (ii) to investigate whether tryptone soya broth (TSB) is representative of crab meat in thermal inactivation studies involving L. monocytogenes. D-values were obtained for a cocktail of two crab isolates (serotypes 1/2a and 4b) at 50, 55, and 60°C. In crab meat, D-values were 174.4, 28.2, and 1.6 min, respectively. Similar D-values of 176.4, 28.8, and 1.4 min were obtained in TSB. The corresponding z-values were 4.9°C (crab meat) and 4.8°C (TSB), respectively. The conclusions were that (i) current pasteurization conditions (e.g., 70°C for 2 min) would achieve complete destruction of any L. monocytogenes present in crab meat and (ii) TSB could be used as a model matrix for assessing the thermal inactivation of L. monocytogenes in crab meat.
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Affiliation(s)
- A McDermott
- 1 Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.,2 School of Veterinary Medicine
| | - P Whyte
- 2 School of Veterinary Medicine
| | - N Brunton
- 3 School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - D J Bolton
- 1 Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
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19
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McMinn RP, King AM, Milkowski AL, Hanson R, Glass KA, Sindelar JJ. Processed Meat Thermal Processing Food Safety—Generating D-Values for Salmonella, Listeria monocytogenes, and Escherichia coli. MEAT AND MUSCLE BIOLOGY 2018. [DOI: 10.22175/mmb2017.11.0057] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
USDA, FSIS thermal processing guidelines (e.g. Appendix A for cooked beef, roast beef, and cooked corned beef, and Time-Temperature Tables for Cooking Ready-to-Eat Poultry Products) are widely used as validation support for cooking processes, but these procedures were developed and validated only for Salmonella in a limited number of products. To determine the extent to which Appendix A can safely be applied to other pathogens and products, a study was conducted to compare the thermal-death times of Salmonella, Listeria monocytogenes, and shiga toxin-producing E. coli (STEC) in model products representing roast beef, turkey breast, and boneless ham. Raw batter for each of the 3 products was inoculated with 8 log CFU/g of a multi-strain mixture of L. monocytogenes, Salmonella, or STEC. One-gram portions of inoculated roast beef, turkey breast, or ham batter were flattened into a thin film in moisture-impermeable pouches, vacuum-packaged, and heated at 54.4, 60.0, 65.6, or 71.1°C in a water bath. Triplicate samples were removed at predetermined time points and enumerated for surviving pathogens. The time needed to yield a 6.5-log reduction of Salmonella and STEC at 60.0, 65.6, or 71.1°C for the three product types was comparable to the times prescribed by USDA, FSIS Appendix A for Salmonella inactivation; however, at 54.4°C similar inactivation levels were not observed. L. monocytogenes showed greater thermotolerance than Salmonella and STEC for all 3 product types. These data suggest that current USDA, FSIS thermal processing guidelines are acceptable tools for ensuring the safety of cooking processes at 60.0°C or higher to inactivate Salmonella and STEC in the product types, but longer dwell times may be necessary to yield comparable log reduction of L. monocytogenes.
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Affiliation(s)
- Russell P. McMinn
- University of Wisconsin–Madison Meat Science and Muscle Biology Laboratory, Department of Animal Sciences
| | - Amanda M. King
- University of Wisconsin–Madison Meat Science and Muscle Biology Laboratory, Department of Animal Sciences
| | - Andrew L. Milkowski
- University of Wisconsin–Madison Meat Science and Muscle Biology Laboratory, Department of Animal Sciences
| | | | | | - Jeffrey J. Sindelar
- University of Wisconsin–Madison Meat Science and Muscle Biology Laboratory, Department of Animal Sciences
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20
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Lekjing S, Karrila S, Siripongvutikorn S. Thermal Inactivation of Listeria monocytogenes in Whole Oysters (Crassostrea belcheri) and Pasteurization Effects on Meat Quality. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1376237] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Somwang Lekjing
- Faculty of Science and Industrial Technology, Prince of Songkla University, Surat Thani, Thailand
| | - Seppo Karrila
- Faculty of Science and Industrial Technology, Prince of Songkla University, Surat Thani, Thailand
| | - Sunisa Siripongvutikorn
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
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21
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Oscar TP. Neural Network Model for Thermal Inactivation of Salmonella Typhimurium to Elimination in Ground Chicken: Acquisition of Data by Whole Sample Enrichment, Miniature Most-Probable-Number Method. J Food Prot 2017; 80:104-112. [PMID: 28221884 DOI: 10.4315/0362-028x.jfp-16-199] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Predictive models are valuable tools for assessing food safety. Existing thermal inactivation models for Salmonella and ground chicken do not provide predictions above 71°C, which is below the recommended final cooked temperature of 73.9°C for chicken. They also do not predict when all Salmonella are eliminated without extrapolating beyond the data used to develop them. Thus, a study was undertaken to develop a model for thermal inactivation of Salmonella to elimination in ground chicken at temperatures above those of existing models. Ground chicken thigh portions (0.76 cm3) in microcentrifuge tubes were inoculated with 4.45 ± 0.25 log most probable number (MPN) of a single strain of Salmonella Typhimurium (chicken isolate). They were cooked at 50 to 100°C in 2 or 2.5°C increments in a heating block that simulated two-sided pan frying. A whole sample enrichment, miniature MPN (WSE-mMPN) method was used for enumeration. The lower limit of detection was one Salmonella cell per portion. MPN data were used to develop a multiple-layer feedforward neural network model. Model performance was evaluated using the acceptable prediction zone (APZ) method. The proportion of residuals in an APZ (pAPZ) from -1 log (fail-safe) to 0.5 log (fail-dangerous) was 0.911 (379 of 416) for dependent data and 0.910 (162 of 178) for independent data for interpolation. A pAPZ ≥0.7 indicated that model predictions had acceptable bias and accuracy. There were no local prediction problems because pAPZ for individual thermal inactivation curves ranged from 0.813 to 1.000. Independent data for interpolation satisfied the test data criteria of the APZ method. Thus, the model was successfully validated. Predicted times for a 1-log reduction ranged from 9.6 min at 56°C to 0.71 min at 100°C. Predicted times for elimination ranged from 8.6 min at 60°C to 1.4 min at 100°C. The model will be a valuable new tool for predicting and managing this important risk to public health.
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Affiliation(s)
- T P Oscar
- U.S. Department of Agriculture, Agricultural Research Service, Residue Chemistry and Predictive Microbiology Research Unit, Room 2111, Center for Food Science and Technology, University of Maryland Eastern Shore, Princess Anne, Maryland 21853, USA
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22
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Rajan K, Shi Z, Ricke SC. Current aspects ofSalmonellacontamination in the US poultry production chain and the potential application of risk strategies in understanding emerging hazards. Crit Rev Microbiol 2016; 43:370-392. [DOI: 10.1080/1040841x.2016.1223600] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Kalavathy Rajan
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR, USA
| | - Zhaohao Shi
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR, USA
| | - Steven C. Ricke
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR, USA
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23
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Vaddella V, Pitesky M, Cao W, Govinthasamy V, Shi J, Pandey P. Assessing Salmonella typhimurium persistence in poultry carcasses under multiple thermal conditions consistent with composting and wet rendering. Poult Sci 2016; 95:705-14. [PMID: 26769271 DOI: 10.3382/ps/pev373] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2015] [Accepted: 10/26/2015] [Indexed: 11/20/2022] Open
Affiliation(s)
- V Vaddella
- Department of Population Health and Reproduction, School of Veterinary Medicine, Cooperative Extension, University of California, Davis
| | - M Pitesky
- Department of Population Health and Reproduction, School of Veterinary Medicine, Cooperative Extension, University of California, Davis
| | - W Cao
- Department of Population Health and Reproduction, School of Veterinary Medicine, Cooperative Extension, University of California, Davis
| | - V Govinthasamy
- Department of Population Health and Reproduction, School of Veterinary Medicine, Cooperative Extension, University of California, Davis
| | - J Shi
- Department of Population Health and Reproduction, School of Veterinary Medicine, Cooperative Extension, University of California, Davis State Key Laboratory of Pollution Control and Resources Reuse, College of Environmental Science and Engineering, Tongji University, China
| | - P Pandey
- Department of Population Health and Reproduction, School of Veterinary Medicine, Cooperative Extension, University of California, Davis
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24
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25
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Moschonas G, Geornaras I, Stopforth JD, Woerner DR, Belk KE, Smith GC, Sofos JN. Effect of Product Dimensions and Surface Browning Method on Salmonella Contamination in Frozen, Surface-Browned, Breaded Chicken Products Treated with Antimicrobials. J Food Sci 2015; 80:M2815-21. [PMID: 26495824 DOI: 10.1111/1750-3841.13105] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2015] [Accepted: 09/11/2015] [Indexed: 11/30/2022]
Abstract
Not-ready-to-eat breaded chicken products formulated with antimicrobial ingredients were tested for the effect of sample dimensions, surface browning method and final internal sample temperature on inoculated Salmonella populations. Fresh chicken breast meat portions (5 × 5 × 5 cm), inoculated with Salmonella (7-strain mixture; 5 log CFU/g), were mixed with (5% v/w total moisture enhancement) (i) distilled water (control), (ii) caprylic acid (CAA; 0.0625%) and carvacrol (CAR; 0.075%), (iii) CAA (0.25%) and ε-polylysine (POL; 0.5%), (iv) CAR (0.15%) and POL (0.5%), or (v) CAA (0.0625%), CAR (0.075%) and POL (0.5%). Sodium chloride (1.2%) and sodium tripolyphosphate (0.3%) were added to all treatments. The mixtures were then ground and formed into 9 × 5 × 3 cm (150 g) or 9 × 2.5 × 2 cm (50 g) portions. The products were breaded, browned in (i) an oven (208 °C, 15 min) or (ii) deep fryer (190 °C, 15 s), packaged, and stored at -20 °C (8 d). Overall, maximum internal temperatures of 62.4 ± 4.0 °C (9 × 2.5 × 2 cm) and 46.0 ± 3.0 °C (9 × 5 × 3 cm) were reached in oven-browned samples, and 35.0 ± 1.1 °C (9 × 2.5 × 2 cm) and 31.7 ± 2.6 °C (9 × 5 × 3 cm) in fryer-browned samples. Irrespective of formulation treatment, total (after frozen storage) reductions of Salmonella were greater (P < 0.05) for 9 × 2.5 × 2 cm oven-browned samples (3.8 to at least 4.6 log CFU/g) than for 9 × 5 × 3 cm oven-browned samples (0.7 to 2.5 log CFU/g). Product dimensions did not (P ≥ 0.05) affect Salmonella reductions (0.6 to 2.8 log CFU/g) in fryer-browned samples. All antimicrobial treatments reduced Salmonella to undetectable levels (<0.3 log CFU/g) in oven-browned 9 × 2.5 × 2 cm samples. Overall, the data may be useful for the selection of antimicrobials, product dimensions, and surface browning methods for reducing Salmonella contamination.
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Affiliation(s)
- Galatios Moschonas
- Center for Meat Safety & Quality, Dept. of Animal Sciences, Colorado State Univ, Fort Collins, Co. 80523-1171, U.S.A
| | - Ifigenia Geornaras
- Center for Meat Safety & Quality, Dept. of Animal Sciences, Colorado State Univ, Fort Collins, Co. 80523-1171, U.S.A
| | - Jarret D Stopforth
- Chobani Inc, 3450 Kimberly Rd E., Twin Falls, Idaho, 83301, U.S.A.,Purac America Inc, 111 Barclay Blvd Suite 100, Lincolnshire, Ill. 60069, U.S.A
| | - Dale R Woerner
- Center for Meat Safety & Quality, Dept. of Animal Sciences, Colorado State Univ, Fort Collins, Co. 80523-1171, U.S.A
| | - Keith E Belk
- Center for Meat Safety & Quality, Dept. of Animal Sciences, Colorado State Univ, Fort Collins, Co. 80523-1171, U.S.A
| | - Gary C Smith
- Center for Meat Safety & Quality, Dept. of Animal Sciences, Colorado State Univ, Fort Collins, Co. 80523-1171, U.S.A
| | - John N Sofos
- Center for Meat Safety & Quality, Dept. of Animal Sciences, Colorado State Univ, Fort Collins, Co. 80523-1171, U.S.A.,Purac America Inc, 111 Barclay Blvd Suite 100, Lincolnshire, Ill. 60069, U.S.A
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26
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Bozkurt H, D'Souza DH, Davidson PM. Thermal Inactivation Kinetics of Human Norovirus Surrogates and Hepatitis A Virus in Turkey Deli Meat. Appl Environ Microbiol 2015; 81:4850-9. [PMID: 25956775 PMCID: PMC4551186 DOI: 10.1128/aem.00874-15] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2015] [Accepted: 05/05/2015] [Indexed: 11/20/2022] Open
Abstract
Human noroviruses (HNoV) and hepatitis A virus (HAV) have been implicated in outbreaks linked to the consumption of presliced ready-to-eat deli meats. The objectives of this research were to determine the thermal inactivation kinetics of HNoV surrogates (murine norovirus 1 [MNV-1] and feline calicivirus strain F9 [FCV-F9]) and HAV in turkey deli meat, compare first-order and Weibull models to describe the data, and calculate Arrhenius activation energy values for each model. The D (decimal reduction time) values in the temperature range of 50 to 72°C calculated from the first-order model were 0.1 ± 0.0 to 9.9 ± 3.9 min for FCV-F9, 0.2 ± 0.0 to 21.0 ± 0.8 min for MNV-1, and 1.0 ± 0.1 to 42.0 ± 5.6 min for HAV. Using the Weibull model, the tD = 1 (time to destroy 1 log) values for FCV-F9, MNV-1, and HAV at the same temperatures ranged from 0.1 ± 0.0 to 11.9 ± 5.1 min, from 0.3 ± 0.1 to 17.8 ± 1.8 min, and from 0.6 ± 0.3 to 25.9 ± 3.7 min, respectively. The z (thermal resistance) values for FCV-F9, MNV-1, and HAV were 11.3 ± 2.1°C, 11.0 ± 1.6°C, and 13.4 ± 2.6°C, respectively, using the Weibull model. The z values using the first-order model were 11.9 ± 1.0°C, 10.9 ± 1.3°C, and 12.8 ± 1.7°C for FCV-F9, MNV-1, and HAV, respectively. For the Weibull model, estimated activation energies for FCV-F9, MNV-1, and HAV were 214 ± 28, 242 ± 36, and 154 ± 19 kJ/mole, respectively, while the calculated activation energies for the first-order model were 181 ± 16, 196 ± 5, and 167 ± 9 kJ/mole, respectively. Precise information on the thermal inactivation of HNoV surrogates and HAV in turkey deli meat was generated. This provided calculations of parameters for more-reliable thermal processes to inactivate viruses in contaminated presliced ready-to-eat deli meats and thus to reduce the risk of foodborne illness outbreaks.
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Affiliation(s)
- Hayriye Bozkurt
- Department of Food Science and Technology, The University of Tennessee, Knoxville, Tennessee, USA
| | - Doris H D'Souza
- Department of Food Science and Technology, The University of Tennessee, Knoxville, Tennessee, USA
| | - P Michael Davidson
- Department of Food Science and Technology, The University of Tennessee, Knoxville, Tennessee, USA
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27
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Delgado Suárez EJ, Chairéz Espinosa A, Sierra Gómez pedroso LDC, Rodas Suárez O, Quiñones Ramírez EI, Rubio Lozano MS. Hot Water Shrinkage as a Post-Lethal Intervention against L
isteria Monocytogenes
: Preliminary Assessment in a Turkey-Based Virginia Ham Model. J Food Saf 2014. [DOI: 10.1111/jfs.12168] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Enrique Jesús Delgado Suárez
- Facultad de Medicina Veterinaria y Zootecnia; Universidad Nacional Autónoma de México; Ciudad Universitaria 04510 México DF México
| | - Aldebarán Chairéz Espinosa
- Facultad de Medicina Veterinaria y Zootecnia; Universidad Nacional Autónoma de México; Ciudad Universitaria 04510 México DF México
| | | | - Oscar Rodas Suárez
- Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; México D. F. México
| | | | - María Salud Rubio Lozano
- Facultad de Medicina Veterinaria y Zootecnia; Universidad Nacional Autónoma de México; Ciudad Universitaria 04510 México DF México
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28
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Determination of thermal inactivation kinetics of Listeria monocytogenes in chicken meats by isothermal and dynamic methods. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.03.049] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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29
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Thermal inactivation of Salmonella Typhimurium in chicken shawirma (gyro). Int J Food Microbiol 2013; 166:15-20. [DOI: 10.1016/j.ijfoodmicro.2013.06.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2013] [Revised: 05/28/2013] [Accepted: 06/02/2013] [Indexed: 11/22/2022]
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30
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Juneja VK, Gonzales-Barron U, Butler F, Yadav AS, Friedman M. Predictive thermal inactivation model for the combined effect of temperature, cinnamaldehyde and carvacrol on starvation-stressed multiple Salmonella serotypes in ground chicken. Int J Food Microbiol 2013; 165:184-99. [PMID: 23756235 DOI: 10.1016/j.ijfoodmicro.2013.04.025] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2012] [Revised: 04/01/2013] [Accepted: 04/21/2013] [Indexed: 11/19/2022]
Abstract
We investigated the combined effect of three internal temperatures (60, 65 and 71.1 °C) and four concentrations (0.0, 0.1, 0.5 and 1% vol/wt) of two natural antimicrobials on the heat resistance of an eight-strain cocktail of Salmonella serovars in chicken meat. A complete factorial design (3×4×4) was used to assess the effects and interactions of heating temperature and the two antimicrobials, carvacrol and cinnamaldehyde. The 48 variable combinations were replicated to provide a total of 96 survivor curves from the experimental data. Mathematical models were then developed to quantify the combined effect of these parameters on heat resistance of starved Salmonella cells. The theoretical analysis shows that the addition of plant-derived antimicrobials overcomes the heat resistance of starvation-stressed Salmonella in ground chicken meat. The influence of the antimicrobials allows reduced heat treatments, thus reducing heat-induced damage to the nutritional quality of ground-chicken products. Although the reported omnibus log-linear model with tail and the omnibus sigmoid model could represent the experimental survivor curves, their discrepancy only became apparent in the present study when lethality times (D-values and t7.0) from each of the models were calculated. Given the concave nature of the inactivation curves, the log-linear model with tail greatly underestimates the times needed to obtain 7.0 log lethality. Thus, a polynomial secondary model, based on the sigmoid model, was developed to accurately predict the 7.0-log reduction times. The three-factor predictive model can be used to estimate the processing times and temperatures required to achieve specific log reductions, including the regulatory recommendation of 7.0-log reduction of Salmonella in ground chicken.
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Affiliation(s)
- Vijay K Juneja
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA.
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31
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Affiliation(s)
- Kirk D. Dolan
- Department of Food Science and Nutrition, Michigan State University, East Lansing, Michigan 48824;
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824
| | - Dharmendra K. Mishra
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824
- Nestlé Nutrition, Fremont, Michigan 49412
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32
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Perumalla AVS, Hettiarachchy NS, Over K, Ricke SC, Slavik MF, Gbur E, Davis B, Acosta S. Effect of partial replacement of potassium lactate and sodium diacetate by natural green tea and grape seed extracts and postpackaging thermal treatment on the growth ofListeria monocytogenesin hotdog model system. Int J Food Sci Technol 2012. [DOI: 10.1111/ijfs.12042] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | | | | | | | - Michael F. Slavik
- Department of Poultry Science; University of Arkansas; Fayetteville; AR; 72701; USA
| | - Edward Gbur
- Agricultural Statistics Laboratory; University of Arkansas; Fayetteville; AR; 72701; USA
| | - Brad Davis
- Tyson Foods, Inc.; Springdale; AR; 72764; USA
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33
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Chen T, Jin Y, Liu F, Meng X, Li H, Nie Y. Effect of hydrothermal treatment on the levels of selected indigenous microbes in food waste. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2012; 106:17-21. [PMID: 22562007 DOI: 10.1016/j.jenvman.2012.03.045] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2012] [Revised: 03/20/2012] [Accepted: 03/21/2012] [Indexed: 05/31/2023]
Abstract
The ability of hydrothermal treatment to reduce or eliminate selected indicator organisms in food waste was assessed in this study. Raw food waste collected from student canteens at Tsinghua University was heat-treated under hydrothermal conditions at 90-140 °C for 10-40 min. Hydrothermal inactivation analyses were carried out on four types of indigenous microbes used as indicators of hygiene: molds and yeasts (MY), total coliforms (TC), total aerobic counts (TAC) and Staphylococcus aureus (SA). Significant reductions in the levels of indigenous microbes in food waste were achieved during the ramping and holding periods of the hydrothermal treatment, and the microbial inactivation effect increased with increasing temperature, increasing time and increasing pressure. Due to the typical properties of food waste, hydrothermal treatment at 120 °C-0.3 MPa for at least 40 min was sufficient to achieve complete sterilization of the food waste. The results showed that hydrothermal treatment could significantly reduce the levels of indigenous microbes and is a potential advanced technique for the sterilization of food waste with a high moisture content in China.
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Affiliation(s)
- Ting Chen
- School of Environment, Tsinghua University, Beijing 100084, China
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34
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Pradhan A, Li M, Li Y, Kelso L, Costello T, Johnson M. A modified Weibull model for growth and survival of Listeria innocua and Salmonella Typhimurium in chicken breasts during refrigerated and frozen storage. Poult Sci 2012; 91:1482-8. [DOI: 10.3382/ps.2011-01851] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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35
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Silva FV, Gibbs PA. Thermal pasteurization requirements for the inactivation of Salmonella in foods. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.06.018] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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AGUILAR C, VALENCIA V, OCHOA O, KLOTZ B. IMPROVING FOOD THERMAL PROCESSING: A DEATH-TIME STUDY ON PROCESSED MEAT PRODUCTS. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2011.00627.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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37
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Kerr KR, Vester Boler BM, Morris CL, Liu KJ, Swanson KS. Apparent total tract energy and macronutrient digestibility and fecal fermentative end-product concentrations of domestic cats fed extruded, raw beef-based, and cooked beef-based diets. J Anim Sci 2012; 90:515-22. [DOI: 10.2527/jas.2010-3266] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- K. R. Kerr
- Division of Nutritional Sciences, University of Illinois, Urbana 61801
| | | | | | - K. J. Liu
- Natura Pet Products Inc., Fremont, NE 68025
| | - K. S. Swanson
- Division of Nutritional Sciences, University of Illinois, Urbana 61801
- Department of Animal Sciences, University of Illinois, Urbana 61801
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38
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Chmielewski R, Day M, Spatz S, Yu Q, Gast R, Zsak L, Swayne D. Thermal Inactivation of Avian Viral and Bacterial Pathogens in an Effluent Treatment System within a Biosafety Level 2 and 3 Enhanced Facility. APPLIED BIOSAFETY 2011. [DOI: 10.1177/153567601101600402] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Affiliation(s)
| | - Michael Day
- United States Department of Agriculture, Athens, Georgia
| | - Stephen Spatz
- United States Department of Agriculture, Athens, Georgia
| | - Qingzhong Yu
- United States Department of Agriculture, Athens, Georgia
| | - Richard Gast
- United States Department of Agriculture, Athens, Georgia
| | - Laslo Zsak
- United States Department of Agriculture, Athens, Georgia
| | - David Swayne
- United States Department of Agriculture, Athens, Georgia
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39
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Li M, Pradhan A, Cooney L, Mauromoustakos A, Crandall P, Slavik M, Li Y. A predictive model for the inactivation of Listeria innocua in cooked poultry products during postpackage pasteurization. J Food Prot 2011; 74:1261-7. [PMID: 21819652 DOI: 10.4315/0362-028x.jfp-10-474] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Contamination of Listeria monocytogenes in ready-to-eat poultry products poses potential risk of listeriosis to the public. To control the level of Listeria contamination, attention has been focused on the postpackage pasteurization of fully cooked poultry products. In this study, we sought to develop a model to predict the thermal inactivation of L. monocytogenes in chicken drumettes during postpackage hot water pasteurization. Fully cooked chicken drumettes were inoculated with Listeria innocua as a surrogate microorganism for Listeria monocytogenes, vacuum packaged, and treated in hot water baths at 60, 70, 80, and 90°C for different heating times. Experimental results showed that a 7-log CFU/g reduction of L. innocua occurred at 54, 28, 18, and 10 min at 60, 70, 80, and 90°C, respectively. The Weibull model was used to fit the survival curves of L. innocua at each heating temperature. The root mean square errors and residual plots indicated good agreements between the predicted and observed values. The predictive model was further validated by predicting a new data set generated in the pilot-plant tests. Model performance was evaluated by the acceptable prediction zone method, and the results indicated that the percentages of acceptable prediction errors were 100, 100, 82.4, and 87.5% at 60, 70, 80 and 90°C, respectively, which were all greater than the threshold acceptable value of 70% , indicating good performance of the model. The developed predictive model can be used as a tool to predict thermal inactivation behaviors of L. monocytogenes in ready-to-eat chicken drumettes products.
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Affiliation(s)
- Min Li
- Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, People's Republic of China
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40
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Noriega E, Shama G, Laca A, Díaz M, Kong MG. Cold atmospheric gas plasma disinfection of chicken meat and chicken skin contaminated with Listeria innocua. Food Microbiol 2011; 28:1293-300. [PMID: 21839378 DOI: 10.1016/j.fm.2011.05.007] [Citation(s) in RCA: 128] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2011] [Revised: 05/19/2011] [Accepted: 05/24/2011] [Indexed: 11/18/2022]
Abstract
Gas plasmas generated at atmospheric pressure and ambient temperatures offer a possible decontamination method for poultry products. The efficacy of cold atmospheric gas plasmas for decontaminating chicken skin and muscle inoculated with Listeria innocua was examined. Optimization of operating conditions for maximal bacterial inactivation was first achieved using membrane filters on which L. innocua had been deposited. Higher values of AC voltage, excitation frequency and the presence of oxygen in the carrier gas resulted in the greatest inactivation efficiency, and this was confirmed with further studies on chicken muscle and skin. Under optimal conditions, a 10 s treatment gave > 3 log reductions of L. innocua on membrane filters, an 8 min treatment gave 1 log reduction on skin, and a 4 min treatment gave > 3 log reductions on muscle. These results show that the efficacy of gas plasma treatment is greatly affected by surface topography. Scanning electron microscopy (SEM) images of chicken muscle and skin revealed surface features wherein bacteria could effectively be protected from the chemical species generated within the gas plasma. The developments in gas plasma technology necessary for its commercial application to foods are discussed.
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Affiliation(s)
- Estefanía Noriega
- Department of Chemical Engineering and Environmental Technology, University of Oviedo, Oviedo, Spain
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41
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Halder A, Black DG, Davidson PM, Datta A. Development of associations and kinetic models for microbiological data to be used in comprehensive food safety prediction software. J Food Sci 2011; 75:R107-20. [PMID: 20722946 DOI: 10.1111/j.1750-3841.2010.01687.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The objective of this study was to use an existing database of food products and their associated processes, link it with a list of the foodborne pathogenic microorganisms associated with those products and finally identify growth and inactivation kinetic parameters associated with those pathogens. The database was to be used as a part of the development of comprehensive software which could predict food safety and quality for any food product. The main issues in building such a predictive system included selection of predictive models, associations of different food types with pathogens (as determined from outbreak histories), and variability in data from different experiments. More than 1000 data sets from published literature were analyzed and grouped according to microorganisms and food types. Final grouping of data consisted of the 8 most prevalent pathogens for 14 different food groups, covering all of the foods (>7000) listed in the USDA Natl. Nutrient Database. Data for each group were analyzed in terms of 1st-order inactivation, 1st-order growth, and sigmoidal growth models, and their kinetic response for growth and inactivation as a function of temperature were reported. Means and 95% confidence intervals were calculated for prediction equations. The primary advantage in obtaining group-specific kinetic data is the ability to extend microbiological growth and death simulation to a large array of product and process possibilities, while still being reasonably accurate. Such simulation capability could provide vital ''what if'' scenarios for industry, Extension, and academia in food safety.
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Affiliation(s)
- Amit Halder
- Biological and Environmental Engineering, Cornell Univ., Ithaca, NY 14853, USA
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42
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Desai SV, Varadaraj MC. Behavioural pattern of vegetative cells and spores of Bacillus cereus as affected by time-temperature combinations used in processing of Indian traditional foods. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2010; 47:549-56. [PMID: 23572684 PMCID: PMC3551094 DOI: 10.1007/s13197-010-0099-9] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/03/2010] [Accepted: 02/08/2010] [Indexed: 12/27/2022]
Abstract
This study was undertaken to evaluate the behaviour of vegetative cells and spores of four potent native toxigenic food isolates of Bacillus cereus as affected by selected time-temperature combinations used in processing of Indian traditional foods. The vegetative cells of B. cereus when subjected to sublethal heat treatments, individually, in different heating menstra showed a sigmoidal inactivation pattern, with D-values in the range of 3.45 min at 60 °C to 10.6 min at 56 °C in saline. Accordingly, the z-values recorded across the heating menstra ranged from 9.3 °C in culture broth to 24 °C in whole milk. Similarly, the inactivation pattern for spores for the same isolates was curvilinear with D-values ranging from 4.4 min at 95 °C in whole milk to 19.45 min at 85 °C in saline. The z-values for spores ranged from 16.6 °C in saline to 38.4 °C in whole milk. The thermal inactivation pattern observed for vegetative cells and spores indicate that the death rate was not constant during the process of heat treatment.
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Affiliation(s)
- Shivalingsarj Vijaykumar Desai
- Human Resource Development, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore, 570 020 India
| | - Mandyam Chakravarathy Varadaraj
- Human Resource Development, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore, 570 020 India
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43
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Thermal inactivation and growth potential of Listeria innocua in rehydrated salt-cured cod prepared for ready-to-eat products. Food Control 2010. [DOI: 10.1016/j.foodcont.2010.01.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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44
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Osaili T, Shaker R, Al-Haddaq M, Al-Nabulsi A, Holley R. Heat resistance ofCronobacterspecies (Enterobacter sakazakii) in milk and special feeding formula. J Appl Microbiol 2009; 107:928-35. [DOI: 10.1111/j.1365-2672.2009.04271.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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45
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Harte F, Black G, Davidson PM. Theil error splitting method for selecting the "best model" in microbial inactivation studies. J Food Prot 2009; 72:843-8. [PMID: 19435235 DOI: 10.4315/0362-028x-72.4.843] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Escherichia coli K-12 was grown under unbuffered, buffered, and starving environmental conditions and then subjected to isothermal inactivation at 58 degrees C for up to 30 min. Survival versus time data were used to evaluate three models reported as suitable for the prediction of microbial inactivation by thermal means. The error splitting method proposed by Theil was used to divide the average squared difference between each observed and predicted datum into three orthogonal error sources: bias, regression, and random error. The method is based on the hypothesis that if the model is accurate, the overall average predicted and observed values should be the same and a plot of observed versus predicted inactivation values should have a slope of 1. The bias fixed error term quantifies the overall average difference between predicted and observed inactivation values. The regression fixed error term quantifies the difference between observed and predicted values near the end of the predictive region, where shoulders and tails may occur. The random error term quantifies the random variability of the predicted versus observed inactivation values. Statistical tests were proposed to determine the significance of each fixed error term and the normality of the random error source. The method was used to discuss the goodness of fit for the three models for Escherichia coli. The best model was the one that minimized total residual error, maximized random error sources (i.e., fixed error terms are not significant), and maximized the coefficient of correlation between observed and predicted inactivation values.
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Affiliation(s)
- Federico Harte
- Department of Food Science and Technology, University of Tennessee, 2605 River Drive, Knoxville, Tennessee 37996, USA.
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46
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Microbiological risk assessment in feedingstuffs for food-producing animals - Scientific Opinion of the Panel on Biological Hazards. EFSA J 2008; 6:720. [PMID: 37213857 PMCID: PMC10193654 DOI: 10.2903/j.efsa.2008.720] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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47
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Friedly E, Crandall P, Ricke S, O'Bryan C, Martin E, Boyd L. Identification of Listeria innocua Surrogates for Listeria monocytogenes in Hamburger Patties. J Food Sci 2008; 73:M174-8. [DOI: 10.1111/j.1750-3841.2008.00719.x] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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48
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O'Bryan CA, Crandall PG, Martin EM, Griffis CL, Johnson MG. Heat Resistance of Salmonella spp., Listeria monocytogenes, Escherichia coli 0157:H7, and Listeria innocua M1, a Potential Surrogate for Listeria monocytogenes, in Meat and Poultry: A Review. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2006.tb15639.x] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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49
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Osaili TM, Griffis CL, Martin EM, Gbur EE, Marcy JA. Modeling Cooking Time to Inactivate Salmonella in Chicken Leg Quarters Cooked in an Air?Steam Impingement Oven. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00043.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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50
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Swayne DE. Microassay for measuring thermal inactivation of H5N1 high pathogenicity avian influenza virus in naturally infected chicken meat. Int J Food Microbiol 2006; 108:268-71. [PMID: 16481058 DOI: 10.1016/j.ijfoodmicro.2005.08.032] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2005] [Revised: 07/14/2005] [Accepted: 08/23/2005] [Indexed: 11/17/2022]
Abstract
A precise, reproducible microassay was developed to measure thermal inactivation of high pathogenicity avian influenza (HPAI) virus in chicken meat. Small pieces of breast or thigh meat (0.05 g) from chickens infected with A/chicken/Pennsylvania/1370/1983 (H5N2) (PA/83) or A/chicken/Korea/ES/2003 (H5N1) (Korea/03) HPAI viruses were tested for inactivation in the heating block of a thermocycler. Korea/03 infected thigh and breast meat had higher virus concentrations (10(6.8) and 10(5.6) mean embryo infectious doses [EID(50)]/g, respectively) compared to PA/83 infected thigh and breast meat (10(2.8) and 10(2.3) EID(50)/g, respectively). The samples were ran through a ramp-up cycle from 25 to 70 degrees C, and meat samples were removed and examined for virus infectivity at 30, 40, 50, 60 and 70 degrees C, and after treatment for 1, 5, 10, 30 and 60 s at 70 degrees C. The reduction in virus infectivity titers was dependent on virus concentration and no HPAI virus was isolated after 1 s of treatment at 70 degrees C. A change in coloration from pink-tan to white was associated with a loss in recovery of infectious virus. The microassay provided a predictable and reproducible method to measure thermal inactivation of HPAI virus in chicken meat.
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Affiliation(s)
- David E Swayne
- Southeast Poultry Research Laboratory, Exotic and Emerging Avian Viral Disease Research Unit, Agricultural Research Service, U.S. Department of Agriculture, Athens, Georgia 30605, USA.
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