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Rana YS, Chen L, Jiao Y, Johnson LM, Snyder AB. A meta-analysis of microbial thermal inactivation in low moisture foods. Food Microbiol 2024; 121:104515. [PMID: 38637077 DOI: 10.1016/j.fm.2024.104515] [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: 08/31/2023] [Revised: 02/27/2024] [Accepted: 03/04/2024] [Indexed: 04/20/2024]
Abstract
Microbial thermal inactivation in low moisture foods is challenging due to enhanced thermal resistance of microbes and low thermal conductivity of food matrices. In this study, we leveraged the body of previous work on this topic to model key experimental features that determine microbial thermal inactivation in low moisture foods. We identified 27 studies which contained 782 mean D-values and developed linear mixed-effect models to assess the effect of microorganism type, matrix structure and composition, water activity, temperature, and inoculation and recovery methods on cell death kinetics. Intraclass correlation statistics (I2) and conditional R2 values of the linear mixed effects models were: E. coli (R2-0.91, I2-83%), fungi (R2-0.88, I2-85%), L. monocytogenes (R2-0.84, I2-75%), Salmonella (R2-0.69, I2-46%). Finally, global response surface models (RSM) were developed to further study the non-linear effect of aw and temperature on inactivation. The fit of these models varied by organisms from R2 0.88 (E. coli) to 0.35 (fungi). Further dividing the Salmonella data into individual RSM models based on matrix structure improved model fit to R2 0.90 (paste-like products) and 0.48 (powder-like products). This indicates a negative relationship between data diversity and model performance.
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Affiliation(s)
| | - Long Chen
- Department of Food Science, Cornell University, Ithaca, NY, 14853, USA; College of Mechanical and Electronic Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China
| | - Yang Jiao
- Department of Food Science, Cornell University, Ithaca, NY, 14853, USA; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Lynn M Johnson
- Cornell Statistical Consulting Unit, Cornell University, Ithaca, NY, 14853, USA
| | - Abigail B Snyder
- Department of Food Science, Cornell University, Ithaca, NY, 14853, USA.
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2
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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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3
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Eun JS, Han J, Lim JH, Shin E, Kim J, Ko DJ, Yoo J, Kim S, Kim JS, Park JS, Park JH. Salmonellosis outbreaks linked to eggs at 2 gimbap restaurants in Korea. Epidemiol Health 2024; 46:e2024036. [PMID: 38514199 PMCID: PMC11369563 DOI: 10.4178/epih.e2024036] [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: 10/10/2023] [Accepted: 01/10/2024] [Indexed: 03/23/2024] Open
Abstract
OBJECTIVES Salmonellosis outbreaks occurred at 2 restaurants 2 days apart, and an epidemiological investigation was conducted to determine whether the outbreaks were connected. METHODS Case studies were conducted for both outbreaks. Stool samples were collected from individuals, and food samples were collected from the restaurants. Pulsed-field gel electrophoresis (PFGE) and whole-genome sequencing analyses were performed on outbreak-related Salmonella enterica serovar Enteritidis (Salmonella Enteritidis) isolates. Traceback investigations were also conducted for the ingredients from gimbap restaurants A and B. RESULTS In total, 106 people from gimbap restaurant A and 5 from gimbap restaurant B met the case definition. Salmonella Enteritidis was detected in samples from 2 food handlers, 22 patients, and 1 food (iceberg lettuce) at gimbap restaurant A and from 1 patient at gimbap restaurant B. According to PFGE, all isolates were identified as SEGX01.089. The molecular typing of all isolates showed the same pattern, and the genetic distance was close according to phylogenetic analysis. Eggs were the only food ingredient that was supplied to both gimbap restaurants. CONCLUSIONS The outbreaks were caused by Salmonella Enteritidis, and the source of infections was suspected to be contaminated eggs. To prevent foodborne outbreaks of Salmonella, restaurants should heat eggs sufficiently, and egg farms need to establish management systems that prevent Salmonella infections.
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Affiliation(s)
- Jun Suk Eun
- Disease Management Division, Deogyang-gu Public Health Center, Goyang, Korea
- Department of Epidemiology and Health Promotion, Graduate School of Public Health, Yonsei University, Seoul, Korea
| | - Joohyun Han
- Division of Bacterial Diseases, Bureau of Infectious Disease Diagnosis Control, Korea Disease Control and Prevention Agency, Cheongju, Korea
| | - Ji-Hyun Lim
- Microbiological Inspection Team, Gyeonggi Province Institute of Health and Environment in North Branch, Uijeongbu, Korea
| | - Eunkyung Shin
- Division of Bacterial Diseases, Bureau of Infectious Disease Diagnosis Control, Korea Disease Control and Prevention Agency, Cheongju, Korea
| | - Junyoung Kim
- Division of Bacterial Diseases, Bureau of Infectious Disease Diagnosis Control, Korea Disease Control and Prevention Agency, Cheongju, Korea
| | - Da-Jung Ko
- Microbiological Inspection Team, Gyeonggi Province Institute of Health and Environment in North Branch, Uijeongbu, Korea
| | - Jaeil Yoo
- Division of Bacterial Diseases, Bureau of Infectious Disease Diagnosis Control, Korea Disease Control and Prevention Agency, Cheongju, Korea
| | - Sungil Kim
- Foodborne Disease Prevention & Surveillance Division, Food and Consumer Safety Bureau, Ministry of Food and Drug Safety, Cheongju, Korea
| | - Jin Sook Kim
- Foodborne Disease Prevention & Surveillance Division, Food and Consumer Safety Bureau, Ministry of Food and Drug Safety, Cheongju, Korea
| | - Jung Sub Park
- Foodborne Disease Prevention & Surveillance Division, Food and Consumer Safety Bureau, Ministry of Food and Drug Safety, Cheongju, Korea
| | - Ji-Hyuk Park
- Department of Preventive Medicine, Dongguk University College of Medicine, Gyeongju, Korea
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4
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Mvuyekure ALS, Moreira RG, Taylor TM. Lethality Validation for Human Pathogenic Salmonella enterica on Chicken Feathers and Blood during Simulated Commercial Low-Temperature Dry Rendering. Microorganisms 2023; 11:2071. [PMID: 37630631 PMCID: PMC10458040 DOI: 10.3390/microorganisms11082071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 08/07/2023] [Accepted: 08/09/2023] [Indexed: 08/27/2023] Open
Abstract
Poultry rendering is the process of upcycling inedible poultry carcass materials into useful animal food/feed components as well as other valuable commercial products. Microbiological safety validation is nonetheless critical to ensuring the prevention of food safety hazard(s) transmission. This study determined the death kinetics of the thermotolerant Salmonella enterica serovar Senftenberg isolate 775W in chicken feathers and blood in low-temperature dry rendering (i.e., no direct contact with heating medium) to validate pathogen inactivation in commercial processing. Chicken feathers and blood were inoculated with Salmonella Senftenberg 775W and heated to 60, 70, or 80 °C for up to 60, 20, and 5 min, respectively. Three identically completed replicates (N = 3) for each product were conducted. Pathogen inactivation data were fitted to a non-linear model, providing for the detection and characterization of shoulder, log-linear death, and tailing components in death curves. The analysis showed a >7-log10 reduction in Salmonella was achieved across all processing temperatures, with t7D values (time for 7.0 log-cycle lethality) ranging from 21.68, 7.30, and 4.26 min for feathers and 18.38, 5.03, and 2.79 min in blood at 60, 70, and 80 °C, respectively. Study findings validate that low-temperature processing conditions can inactivate Salmonella in poultry-rendered offal.
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Affiliation(s)
| | - Rosana G. Moreira
- Department of Biological and Agricultural Engineering, Texas A&M University, College Station, TX 77843, USA;
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5
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Xu S, Chen H. The influence of almond's water activity and storage temperature on Salmonella survival and thermal resistance. Food Microbiol 2023; 113:104269. [PMID: 37098429 DOI: 10.1016/j.fm.2023.104269] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 03/21/2023] [Accepted: 03/21/2023] [Indexed: 03/29/2023]
Abstract
This study investigated the effects of inoculation method, water activity (aw), packaging method, and storage temperature and duration on the survival of Salmonella on almonds as well as their resistance to subsequent thermal treatments. Whole almond kernels were inoculated with a broth-based or agar-based growth Salmonella cocktail and conditioned to aw of 0.52, 0.43 or 0.27. Inoculated almonds with aw of 0.43 were treated with a previously validated treatment (4 h of dry heat at 73 °C) to determine the potential differences in heat resistance resulted from the two inoculation methods. The inoculation method did not significantly (P > 0.05) impact the thermal resistance of Salmonella. Inoculated almonds at aw of 0.52 and 0.27 were either vacuum packaged in moisture-impermeable mylar bags or non-vacuum packaged in moisture-permeable polyethylene bags before stored at 35, 22, 4, or -18 °C for up to 28 days. At selected storage intervals, almonds were measured for aw, analyzed for Salmonella population level, and subjected to dry heat treatment at 75 °C. Over the month-long storage of almonds, Salmonella populations remained almost unchanged (<0.2 log CFU/g) at 4 °C and -18 °C and declined slightly (<0.8 log CFU/g) at 22 °C and more substantially (1.6-2.0 log CFU/g) at 35 °C regardless of the inoculation method, packaging method, and almond aw. When stored at 35 °C, almonds with initial aw of 0.52 had significantly higher (P < 0.05) Salmonella reductions than those with initial aw of 0.27. Prior storage of almonds vacuum packaged in mylar bags at temperatures between -18 °C and 35 °C for 28 days affected their aw levels but did not significantly (P > 0.05) affect the subsequent thermal resistance of Salmonella at 75 °C regardless of almond aw and storage duration. Salmonella on almonds with higher aw was more sensitive to heat treatment than those with lower aw. To achieve >5 log CFU/g reductions of Salmonella, a dry heat treatment at 75 °C for 4 and 6 h was needed for almonds with initial aw of 0.52 and 0.27, respectively. When applying the dry heating technology for almond decontamination, the processing time needs to be determined based on initial aw of almonds regardless of storage condition or age of almonds within the current design frame.
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6
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Koutsoumanis K, Allende A, Alvarez Ordoñez A, Bolton D, Bover‐Cid S, Chemaly M, Herman L, Hilbert F, Lindqvist R, Nauta M, Nonno R, Peixe L, Skandamis P, Suffredini E, Fernandez Escamez P, Gonzales‐Barron U, Roberts H, Ru G, Simmons M, Cruz RB, Lourenço Martins J, Messens W, Ortiz‐Pelaez A, Simon AC, De Cesare A. Assessment on the efficacy of methods 2 to 5 and method 7 set out in Commission Regulation (EU) No 142/2011 to inactivate relevant pathogens when producing processed animal protein of porcine origin intended to feed poultry and aquaculture animals. EFSA J 2023; 21:e08093. [PMID: 37416785 PMCID: PMC10320699 DOI: 10.2903/j.efsa.2023.8093] [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] [Indexed: 07/08/2023] Open
Abstract
An assessment was conducted on the level of inactivation of relevant pathogens that could be present in processed animal protein of porcine origin intended to feed poultry and aquaculture animals when methods 2 to 5 and method 7, as detailed in Regulation (EU) No 142/2011, are applied. Five approved scenarios were selected for method 7. Salmonella Senftenberg, Enterococcus faecalis, spores of Clostridium perfringens and parvoviruses were shortlisted as target indicators. Inactivation parameters for these indicators were extracted from extensive literature search and a recent EFSA scientific opinion. An adapted Bigelow model was fitted to retrieved data to estimate the probability that methods 2 to 5, in coincidental and consecutive modes, and the five scenarios of method 7 are able to achieve a 5 log10 and a 3 log10 reduction of bacterial indicators and parvoviruses, respectively. Spores of C. perfringens were the indicator with the lowest probability of achieving the target reduction by methods 2 to 5, in coincidental and consecutive mode, and by the five considered scenarios of method 7. An expert knowledge elicitation was conducted to estimate the certainty of achieving a 5 log10 reduction of spores of C. perfringens considering the results of the model and additional evidence. A 5 log10 reduction of C. perfringens spores was judged: 99-100% certain for methods 2 and 3 in coincidental mode; 98-100% certain for method 7 scenario 3; 80-99% certain for method 5 in coincidental mode; 66-100% certain for method 4 in coincidental mode and for method 7 scenarios 4 and 5; 25-75% certain for method 7 scenario 2; and 0-5% certain for method 7 scenario 1. Higher certainty is expected for methods 2 to 5 in consecutive mode compared to coincidental mode.
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7
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Tsai K, Nonnenmann MW, Rohlman D, Baker KK. Development of Shortened Enrichment Methods for Detection of Salmonella Typhimurium Spiked in Milk. ACS FOOD SCIENCE & TECHNOLOGY 2023; 3:831-837. [PMID: 37228389 PMCID: PMC10204049 DOI: 10.1021/acsfoodscitech.2c00310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 03/25/2023] [Accepted: 04/13/2023] [Indexed: 05/27/2023]
Abstract
Rapid and accurate testing of pathogenic Salmonella enterica in dairy products could reduce the risk of exposure to the bacterial pathogens for consumers. This study aimed to reduce the assessment time needed for enteric bacteria recovery and quantification in food using the natural growth properties of Salmonella enterica Typhimurium (S. Typhimurium) in cow's milk and efficiently using rapid PCR methods. Over 5 h of 37 °C enrichment, culture and PCR methods measured increases in the non-heat-treated S. Typhimurium concentration at similar rates, with an average increase of 2.7 log10 CFU/mL between the start of enrichment and 5 h. In contrast, no bacteria were recovered by culture after S. Typhimurium in milk received heat treatment, and the number of gene copies of heat-treated Salmonella detected by PCR did not increase with the enrichment time. Thus, comparing culture and PCR data over just 5 h of enrichment time can detect and differentiate between replicating bacteria and dead bacteria.
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Affiliation(s)
- Kevin Tsai
- Department
of Occupational and Environmental Health, University of Iowa, Iowa City, Iowa 52246, United States
| | - Matthew W Nonnenmann
- Department
of Environmental, Agricultural and Occupational Health, University of Nebraska Medical Center, Omaha, Nebraska 69198, United States
| | - Diane Rohlman
- Department
of Occupational and Environmental Health, University of Iowa, Iowa City, Iowa 52246, United States
| | - Kelly K. Baker
- Department
of Occupational and Environmental Health, University of Iowa, Iowa City, Iowa 52246, United States
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8
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Xu S, Chen H. Mild heat treatment achieved better inactivation of Salmonella and preservation of almond quality than ultraviolet light and chemical sanitizers. Int J Food Microbiol 2023; 399:110253. [PMID: 37210955 DOI: 10.1016/j.ijfoodmicro.2023.110253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 05/08/2023] [Accepted: 05/10/2023] [Indexed: 05/23/2023]
Abstract
This study was conducted to compare the effects of ultraviolet light (UV), chemical sanitizers, and heat treatments on Salmonella inactivation and preservation of almond quality. Whole, skinless, and sliced almonds, representing different shape and surface topography, were inoculated with a Salmonella cocktail consisting of S. Montevideo, S. Newport, S. Typhimurium, S. Heidelberg, and S. Enteritidis. Inoculated almonds (50 g) were treated by UV (30 mW/cm2, 30 or 60 min), 75 °C heat (up to 150 min), and chemical sanitizers (3 % hydrogen peroxide (H2O2) and 1 % cetylpyridinium chloride (CPC), 30 or 60 min) alone or in combinations. Uninoculated almonds were similarly treated for analyzing color, visual appearance, and weight changes. In general, UV treatment alone was ineffective in inactivating Salmonella; the 30- and 60-min UV treatments reduced Salmonella by 1.3 (± 0.1) and 1.7 (± 0.1), 2.7 (± 0.2) and 3.3 (± 0.1), and 1.3 (± 0.1) and 1.7 (± 0.1) log CFU/g on whole, skinless, and sliced almonds, respectively. Prior wetting of almonds with water and chemical solutions in a few cases significantly (P < 0.05) increased the UV inactivation of Salmonella. The most pronounced Salmonella killing effect achieved by the combined treatments were: 1-min H2O2 dipping followed by 60-min UV treatment for whole (3.0 logs) and skinless almonds (3.8 logs) and 1-min CPC dipping followed by 60-min UV treatment for sliced almonds (3.0 logs). However, none of those achieved >4 log reductions of Salmonella as required by FDA. The 30-min UV treatment produced discolored but overall acceptable almonds, whereas the 60-min UV treatment led to deteriorated almonds including a dark color, oil extraction, and shrunk kernel size. Prior wetting reduced the sample weight loss but caused local burning and kernel cracking. A sequential approach of a 60-min 75 °C heat treatment and two 30-min wet UV treatments successfully reduced Salmonella by >4 logs, but more severe kernel cracking occurred. In contrast, a single heat treatment of vacuum packaged whole almonds at 75 °C for 150 min was capable of achieving >5 log reductions of Salmonella while preserving almond color and visual qualities and minimizing weight loss. These results clearly demonstrated that the heat treatment was a much better processing technology than UV and sanitizers for raw almond pasteurization.
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Affiliation(s)
- Shiwei Xu
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150, USA
| | - Haiqiang Chen
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150, USA.
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9
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Sun S, Xie Y, Yang R, Zhu MJ, Sablani S, Tang J. The influence of temperature and water activity on thermal resistance of Salmonella in milk chocolate. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Hassan H, Iskandar CF, Hamzeh R, Malek NJ, El Khoury A, Abiad MG. Heat resistance of Staphylococcus aureus, Salmonella sp., and Escherichia coli isolated from frequently consumed foods in the Lebanese market. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2143521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Hussein Hassan
- Nutrition Program, Department of Natural Sciences, Lebanese American University, Beirut, Lebanon
| | - Christelle F. Iskandar
- Department of Nutrition and Food Sciences, American University of Beirut, Beirut, Lebanon
| | - Reem Hamzeh
- Department of Nutrition and Food Sciences, American University of Beirut, Beirut, Lebanon
| | - Nathalie J. Malek
- Department of Nutrition and Food Sciences, American University of Beirut, Beirut, Lebanon
| | - Andre El Khoury
- Centre d’Analyses Et de Recherche (CAR), Unité de Recherche Technologies Et Valorisation agro-Alimentaire (UR-TVA), Faculty of Sciences, Saint-Joseph University of Beirut, Campus of Sciences and Technologies, Mar Roukos, Lebanon
| | - Mohamad G. Abiad
- Department of Nutrition and Food Sciences, American University of Beirut, Beirut, Lebanon
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11
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Srednik ME, Morningstar-Shaw BR, Hicks JA, Mackie TA, Schlater LK. Antimicrobial resistance and genomic characterization of Salmonella enterica serovar Senftenberg isolates in production animals from the United States. Front Microbiol 2022; 13:979790. [PMID: 36406424 PMCID: PMC9668867 DOI: 10.3389/fmicb.2022.979790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Accepted: 08/02/2022] [Indexed: 07/22/2023] Open
Abstract
In the USA, Salmonella enterica subspecies enterica serovar Senftenberg is among the top five serovars isolated from food and the top 11 serovars isolated from clinically ill animals. Human infections are associated with exposure to farm environments or contaminated food. The objective of this study was to characterize S. Senftenberg isolates from production animals by analyzing phenotypic antimicrobial resistance profiles, genomic features and phylogeny. Salmonella Senftenberg isolates (n = 94) from 20 US states were selected from NVSL submissions (2014-2017), tested against 14 antimicrobial drugs, and resistance phenotypes determined. Resistance genotypes were determined using whole genome sequencing analysis with AMRFinder and the NCBI and ResFinder databases with ABRicate. Plasmids were detected using PlasmidFinder. Integrons were detected using IntFinder and manual alignment with reference genes. Multilocus-sequence-typing (MLST) was determined using ABRicate with PubMLST database, and phylogeny was determined using vSNP. Among 94 isolates, 60.6% were resistant to at least one antimicrobial and 39.4% showed multidrug resistance. The most prevalent resistance findings were for streptomycin (44.7%), tetracycline (42.6%), ampicillin (36.2%) and sulfisoxazole (32.9%). The most commonly found antimicrobial resistance genes were aac(6')-Iaa (100%), aph(3″)-Ib and aph(6)-Id (29.8%) for aminoglycosides, followed by bla TEM-1 (26.6%) for penicillins, sul1 (25.5%) and sul2 (23.4%) for sulfonamides and tetA (23.4%) for tetracyclines. Quinolone-resistant isolates presented mutations in gyrA and/or parC genes. Class 1 integrons were found in 37 isolates. Thirty-six plasmid types were identified among 77.7% of the isolates. Phylogenetic analysis identified two distinct lineages of S. Senftenberg that correlated with the MLST results. Isolates were classified into two distinct sequence types (ST): ST14 (97.9%) and ST 185 (2.1%). The diversity of this serotype suggests multiple introductions into animal populations from outside sources. This study provided antimicrobial susceptibility and genomic characteristics of S. Senftenberg clinical isolates from production animals in the USA during 2014 to 2017. This study will serve as a base for future studies focused on the phenotypic and molecular antimicrobial characterization of S. Senftenberg isolates in animals. Monitoring of antimicrobial resistance to detect emergence of multidrug-resistant strains is critical.
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12
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Xu S, Chen H. Vacuum packaging improved inactivation efficacy of moderate dry heat for decontamination of Salmonella on almond kernels. Int J Food Microbiol 2022; 379:109849. [DOI: 10.1016/j.ijfoodmicro.2022.109849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 07/18/2022] [Accepted: 07/24/2022] [Indexed: 11/28/2022]
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13
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Tersoo‐Abiem EM, Ariahu CC, Ikya JK. Thermal Inactivation kinetics of
Aeromonas hydrophila
in Soymilk of varying
pH
and sugar concentrations. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Evelyn M. Tersoo‐Abiem
- Department of Food Science and Technology Federal University of Agriculture Makurdi Benue State Nigeria
| | - Charles C. Ariahu
- Department of Food Science and Technology Federal University of Agriculture Makurdi Benue State Nigeria
| | - Julius K. Ikya
- Department of Food Science and Technology Federal University of Agriculture Makurdi Benue State Nigeria
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14
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Different model hypotheses are needed to account for qualitative variability in the response of two strains of Salmonella spp. under dynamic conditions. Food Res Int 2022; 158:111477. [DOI: 10.1016/j.foodres.2022.111477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 06/01/2022] [Accepted: 06/04/2022] [Indexed: 11/18/2022]
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15
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Rocha MD, Chaves RD, Freire L, Pia AKR, Furtado MM, Alvarenga VO, Crucello A, Lopes LS, Santos AFM, Rodrigues DP, Sant'Ana AS. Salmonella enterica in soybean production chain: Occurrence, characterization, and survival during soybean storage. Int J Food Microbiol 2022; 372:109695. [PMID: 35509145 DOI: 10.1016/j.ijfoodmicro.2022.109695] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 04/19/2022] [Accepted: 04/26/2022] [Indexed: 10/18/2022]
Abstract
This study aimed to determine Salmonella enterica occurrence along the soybean meal production chain (raw material, in-processing samples, final products, and in the environment of five processing plants), characterize the isolates, and assess the survival of Salmonella Senftenberg 775W in soybeans stored under different temperature conditions. Among 713 samples analyzed, 12.9% (n = 92) were positive for Salmonella enterica. Dust collected inside and outside processing plants (n = 148) comprised the samples with the highest positivity for Salmonella enterica, 47.3%. The occurrence of Salmonella enterica varied among the different processing plants. Twenty-nine (n = 29) Salmonella serotypes were isolated, with S. Mbandaka as the most frequent serotype, whereas S. Typhimurium was mainly linked to final product samples (soybean meal). S. Senftenberg 775W did not survive for a long time in soybean stored at 20-37 °C, but at 20 °C, cells were viable for more than 60 days. This study suggests that soybean meal may harbor Salmonella serotypes related to foodborne disease outbreaks in humans and can be responsible for Salmonella introduction into livestock and, consequently, in foods of animal origin. This study provides crucial data on contamination pathways of Salmonella in the soybean production chain, contributing to the understanding of Salmonella epidemiology which is strategic for the development of preventive and control measures to reduce the burden of salmonellosis linked to products of animal origin.
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Affiliation(s)
- Monyca D Rocha
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas. Campinas, SP, Brazil
| | - Rafael D Chaves
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas. Campinas, SP, Brazil
| | - Luísa Freire
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas. Campinas, SP, Brazil; Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul, Campo Grande, MS - Brazil
| | - Arthur K R Pia
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas. Campinas, SP, Brazil
| | - Marianna M Furtado
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas. Campinas, SP, Brazil
| | - Verônica O Alvarenga
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas. Campinas, SP, Brazil; Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil
| | - Aline Crucello
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas. Campinas, SP, Brazil
| | - Leticia S Lopes
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas. Campinas, SP, Brazil; Embrapa Swine and Poultry, Concórdia, SC, Brazil
| | - André F M Santos
- National Reference Laboratory for Cholera and Enteric Diseases, Instituto Oswaldo Cruz, Rio de Janeiro, RJ, Brazil
| | - Dália P Rodrigues
- National Reference Laboratory for Cholera and Enteric Diseases, Instituto Oswaldo Cruz, Rio de Janeiro, RJ, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas. Campinas, SP, Brazil.
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16
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Cruzen SM, Cetin-Karaca H, Tarté R, Sebranek JG, Dickson JS. Survival of Clostridium perfringens, Staphylococcus aureus, Listeria monocytogenes and Salmonella enterica in alternatively cured ham during cooking and process deviations. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Flock G, Richardson M, Pacitto-Reilly D, Anderson N, Chen F, Ahnrud G, Mendoza A, Senecal A. Survival of Salmonella enterica in Military Low-Moisture Food Products during Long-Term Storage at 4, 25, and 40°C. J Food Prot 2022; 85:544-552. [PMID: 34669966 DOI: 10.4315/jfp-21-321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Accepted: 10/19/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Salmonella enterica has been increasingly implicated in foodborne outbreaks involving low-moisture foods (LMF) during the recent decade. This study aimed to investigate the potential for persistence of S. enterica in a range of LMF during storage at three temperatures. LMF products, boil-in-bag eggs (freeze-dried product), chocolate protein drink, cran-raspberry First Strike bars, mocha dessert bar, and peanut butter, were inoculated with a five-strain cocktail of S. enterica and stored at 4, 25, or 40°C for 36 months. Salmonella populations remained above 7 log CFU/g in all products stored at 4°C and above 6 log CFU/g in products stored at 25°C, excluding the cran-raspberry First Strike bars. Storage at 40°C resulted in Salmonella populations above 5.5 log CFU/g in boil-in-bag eggs after 36 months and demonstrated survivability for 12 months or less in the other five products. Additionally, a mocha bar production temperature profile study identified rapid cooling of bars in which the temperatures reached would have no measurable impact on Salmonella populations. The results indicate the ability of Salmonella to survive in a variety of LMF category foods, even under adverse storage conditions and identifies how the food matrix may affect Salmonella survivability. The data indicate the importance of establishing food processing procedures that adequately mitigate the presence of Salmonella throughout food processing systems, while also increasing comprehensive understanding of Salmonella survivability mechanisms. HIGHLIGHTS
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Affiliation(s)
- Genevieve Flock
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
| | - Michelle Richardson
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
| | - Dominique Pacitto-Reilly
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
| | - Nathan Anderson
- Illinois Institute of Technology, Institute for Food Safety and Health, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Fangyu Chen
- Binjiang Center, Binjiang Boulevard, Lujiazui, Pudong, Shanghai 200120, People's Republic of China
| | - Gianna Ahnrud
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
| | - Alma Mendoza
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
| | - Andre Senecal
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
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18
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Soto‐Reyes N, Sosa‐Morales ME, Rojas‐Laguna R, López‐Malo A. Advances in radio frequency pasteurisation equipment for liquid foods: a review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15662] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Nohemí Soto‐Reyes
- Universidad de las Américas Puebla Ex˗Hacienda Sta. Catarina Mártir San Andrés Cholula Puebla PUE 72810 Mexico
| | - María Elena Sosa‐Morales
- División de Ciencias de la Vida Departamento de Alimentos Posgrado en Biociencias Universidad de Guanajuato Campus Irapuato‐Salamanca Irapuato GTO 36500 Mexico
| | - Roberto Rojas‐Laguna
- División de Ingenierías Departamento de Ingeniería Electrónica Universidad de Guanajuato Campus Irapuato‐Salamanca Salamanca GTO 36600 Mexico
| | - Aurelio López‐Malo
- Universidad de las Américas Puebla Ex˗Hacienda Sta. Catarina Mártir San Andrés Cholula Puebla PUE 72810 Mexico
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19
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Guo D, Bai Y, Fei S, Yang Y, Li J, Yang B, Lü X, Xia X, Shi C. Effects of 405 ± 5-nm LED Illumination on Environmental Stress Tolerance of Salmonella Typhimurium in Sliced Beef. Foods 2022; 11:foods11020136. [PMID: 35053867 PMCID: PMC8774786 DOI: 10.3390/foods11020136] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Accepted: 12/21/2021] [Indexed: 12/24/2022] Open
Abstract
Salmonella Typhimurium is a widely distributed foodborne pathogen and is tolerant of various environmental conditions. It can cause intestinal fever, gastroenteritis and bacteremia. The aim of this research was to explore the effect of illumination with 405 nm light-emitting diodes (LEDs) on the resistance of S. Typhimurium to environmental stress. Beef slices contaminated with S. Typhimurium were illuminated by 405 nm LEDs (18.9 ± 1.4 mW/cm2) for 8 h at 4 °C; controls were incubated in darkness at 7 °C. Then, the illuminated or non-illuminated (control) cells were exposed to thermal stress (50, 55, 60 or 65 °C); oxidative stress (0.01% H2O2 [v/v]); acid stress (simulated gastric fluid [SGF] at pH 2 or 3); or bile salts (1%, 2%, or 3% [w/v]). S. Typhimurium treated by 405 nm LED irradiation showed decreased resistance to thermal stress, osmotic pressure, oxidation, SGF and bile salts. The transcription of eight environmental tolerance-related genes were downregulated by the illumination. Our findings suggest the potential of applying 405 nm LED-illumination technology in the control of pathogens in food processing, production and storage, and in decreasing infection and disease related to S. Typhimurium.
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Affiliation(s)
- Du Guo
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (D.G.); (Y.B.); (S.F.); (Y.Y.); (J.L.); (B.Y.); (X.L.); (C.S.)
| | - Yichen Bai
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (D.G.); (Y.B.); (S.F.); (Y.Y.); (J.L.); (B.Y.); (X.L.); (C.S.)
| | - Shengyi Fei
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (D.G.); (Y.B.); (S.F.); (Y.Y.); (J.L.); (B.Y.); (X.L.); (C.S.)
| | - Yanpeng Yang
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (D.G.); (Y.B.); (S.F.); (Y.Y.); (J.L.); (B.Y.); (X.L.); (C.S.)
| | - Jiahui Li
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (D.G.); (Y.B.); (S.F.); (Y.Y.); (J.L.); (B.Y.); (X.L.); (C.S.)
| | - Baowei Yang
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (D.G.); (Y.B.); (S.F.); (Y.Y.); (J.L.); (B.Y.); (X.L.); (C.S.)
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (D.G.); (Y.B.); (S.F.); (Y.Y.); (J.L.); (B.Y.); (X.L.); (C.S.)
| | - Xiaodong Xia
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (D.G.); (Y.B.); (S.F.); (Y.Y.); (J.L.); (B.Y.); (X.L.); (C.S.)
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: or ; Tel.: +86-29-87092486; Fax: +86-29-87091391
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (D.G.); (Y.B.); (S.F.); (Y.Y.); (J.L.); (B.Y.); (X.L.); (C.S.)
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20
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Koutsoumanis K, Allende A, Bolton D, Bover‐Cid S, Chemaly M, Davies R, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Bottari B, Cummins E, Ylivainio K, Muñoz Guajardo I, Ortiz‐Pelaez A, Alvarez‐Ordóñez A. Inactivation of indicator microorganisms and biological hazards by standard and/or alternative processing methods in Category 2 and 3 animal by-products and derived products to be used as organic fertilisers and/or soil improvers. EFSA J 2021; 19:e06932. [PMID: 34900004 PMCID: PMC8638561 DOI: 10.2903/j.efsa.2021.6932] [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] [Indexed: 11/18/2022] Open
Abstract
The European Commission requested EFSA to assess if different thermal processes achieve a 5 log10 reduction in Enterococcus faecalis or Salmonella Senftenberg (775W) and (if relevant) a 3 log10 reduction in thermoresistant viruses (e.g. Parvovirus) as well as if different chemical processes achieve a 3 log10 reduction of eggs of Ascaris sp., in eight groups of Category 2 and 3 derived products and animal by-products (ABP). These included (1) ash derived from incineration, co-incineration and combustion; (2) glycerine derived from the production of biodiesel and renewable fuels; (3) other materials derived from the production of biodiesel and renewable fuels; (4) hides and skins; (5) wool and hair; (6) feathers and down; (7) pig bristles; and (8) horns, horn products, hooves and hoof products. Data on the presence of viral hazards and on thermal and chemical inactivation of the targeted indicator microorganisms and biological hazards under relevant processing conditions were extracted via extensive literature searches. The evidence was assessed via expert knowledge elicitation. The certainty that the required log10 reductions in the most resistant indicator microorganisms or biological hazards will be achieved for each of the eight groups of materials mentioned above by the thermal and/or chemical processes was (1) 99-100% for the two processes assessed; (2) 98-100% in Category 2 ABP, at least 90-99% in Category 3 ABP; (3) 90-99% in Category 2 ABP; at least 66-90% in Category 3 ABP; (4) 10-66% and 33-66%; (5) 1-33% and 10-50%; (6) 66-90%; (7) 33-66% and 50-95%; (8) 66-95%, respectively. Data generation on the occurrence and reduction of biological hazards by thermal and/or chemical methods in these materials and on the characterisation of the usage pathways of ABP as organic fertilisers/soil improvers is recommended.
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21
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Clemente-Carazo M, Leal JJ, Huertas JP, Garre A, Palop A, Periago PM. The Different Response to an Acid Shock of Two Salmonella Strains Marks Their Resistance to Thermal Treatments. Front Microbiol 2021; 12:691248. [PMID: 34616373 PMCID: PMC8488367 DOI: 10.3389/fmicb.2021.691248] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Accepted: 08/18/2021] [Indexed: 11/13/2022] Open
Abstract
Microbial cells respond to sub-lethal stresses with several physiological changes to increase their chance of survival. These changes are of high relevance when combined treatments (hurdle technology) are applied during food production, as the cells surviving the first hurdle may have greater resistance to subsequent treatments than untreated cells. In this study, we analyzed if Salmonella develops increased resistance to thermal treatments after the application of an acid shock. We compared the heat resistance of acid-shocked (pH 4.5 achieved with citric acid) Salmonella cells with that of cells maintained at pH 7 (control cells). Thermal treatments were performed between 57.5 and 65°C. We observed a differential response between the two strains studied. Acid-shocked cells of Salmonella Senftenberg exhibited reduced heat resistance, e.g., for a treatment at 60.0°C and pH 7.0 the time required to reduce the population by 3 log cycles was lowered from 10.75 to 1.98min with respect to control cells. Salmonella Enteritidis showed a different response, with acid-shocked cells having similar resistance than untreated cells (the time required to reduce 3 log cycles at 60.0°C and pH 7.0 was 0.30min for control and 0.31min for acid-shock cells). Based on results by differential plating (with or without adding the maximum non-inhibitory concentration of NaCl to the recovery medium), we hypothesize that the differential response between strains can be associated to sub-lethal damage to the cell membrane of S. Senftenberg caused by the acid shock. These results provide evidence that different strains of the same species can respond differently to an acid shock and highlight the relevance of cross-resistances for microbial risk assessment.
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Affiliation(s)
- Marta Clemente-Carazo
- Departamento Ingeniería Agronómica, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Instituto de Biotecnología Vegetal, Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - José-Juan Leal
- Departamento Ingeniería Agronómica, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Instituto de Biotecnología Vegetal, Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Juan-Pablo Huertas
- Departamento Ingeniería Agronómica, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Instituto de Biotecnología Vegetal, Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Alberto Garre
- Food Microbiology, Wageningen University & Research, Wageningen, Netherlands
| | - Alfredo Palop
- Departamento Ingeniería Agronómica, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Instituto de Biotecnología Vegetal, Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Paula M Periago
- Departamento Ingeniería Agronómica, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Instituto de Biotecnología Vegetal, Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, Spain
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22
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Sindelar JJ, Hanson R, Glass KA, Milkowski A, McMinn RP, Nehls J. Validating a Method to Ensure the Destruction of Salmonella on Product Surfaces During Impingement Cooking. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.12248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
This study investigated the effectiveness of cooking processes that incorporated hydrated surface lethality (HSL) steps for ensuring the reduction of Salmonella on the surfaces of small-dimension meat and poultry products cooked using short-duration, high-temperature impingement oven processes. Whole-muscle chicken tenders (3% fat), beef patties (10% and 30% fat), pork patties (10% and 30% fat), and chicken patties (10% and 20% fat) were surface inoculated with a 5-strain mixture of Salmonella to yield 8 log colony-forming units/g, then cooked in a two-zone impingement oven using either dry heat or steam-humidified HSL processes. The HSL steps used steam injection to control the wet-bulb temperature at either 71.1°C or 82.2°C. Dry-heat cooking processes using a dry-bulb temperature of 204.4°C and no steam-injected HSL steps failed to consistently achieve a 6.5 log reduction of Salmonella on chicken tenders and the low-fat patty products (≤10% fat). In contrast, processes incorporating an HSL step using an 82.2°C wet-bulb temperature in one or both zones resulted in ≥6.5 log reductions of Salmonella for all products. Sufficient reductions were achieved regardless of whether this 82.2°C wet-bulb HSL step was incorporated before or after a dry-cook step. Processes that incorporated an HSL step using a 71.1°C wet-bulb temperature in both zones also resulted in reductions ≥6.5 log for all products. Processes using a 71.1°C wet-bulb HSL step in only one zone delivered ≥ 6.5 log reduction for all of the patty products. However, the one-zone 71.1°C HSL step achieved ≥6.5 log reduction in chicken tenders only if used in the first zone of the two-zone oven. When the 71.1°C HSL step was used in the second zone for chicken tenders after using dry heat in the first zone, the target reduction of 6.5 log was not achieved. This research successfully validated approaches to ensure ≥6.5 log reduction of Salmonella on product surfaces.
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Affiliation(s)
| | | | | | | | - Russell P. McMinn
- University of Wisconsin-Madison Meat Science and Animal Biologics Discovery
| | - Jordan Nehls
- University of Wisconsin-Madison Meat Science and Animal Biologics Discovery
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23
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Channaiah LH, Michael M, Acuff JC, Phebus RK, Thippareddi H, Milliken G. Thermal inactivation of Salmonella during hard and soft cookies baking process. Food Microbiol 2021; 100:103874. [PMID: 34416949 DOI: 10.1016/j.fm.2021.103874] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 07/02/2021] [Accepted: 07/21/2021] [Indexed: 11/29/2022]
Abstract
This study validated a simulated commercial baking processes for hard and soft cookies to control Salmonella, and determined D- and z-values of 7-serotype Salmonella (Newport, Senftenberg, Tennessee, Typhimurium, and three isolates from dry pet food) cocktail in cookie doughs. Cookie doughs were prepared using flour mist-inoculated with the Salmonella cocktail. Hard and soft cookies were baked at 185 °C for 16 min and 165.6 °C for 22 min, respectively, followed by 30 min of ambient air cooling. D-values of the cocktail in cookie doughs were determined using thermal-death-time disks. Studies were designed as randomized complete blocks with three replications as blocks (α = 0.05). Salmonella populations decreased by > 5 log CFU/g in hard and soft cookies at 11.5 and 20.5 min of baking, respectively. Salmonella was not detected in hard cookies at the end of baking (as determined by enrichment), whereas in soft cookies, 0.6 log CFU/g Salmonella was present at the end of baking and cooling. Salmonella D-values in hard cookie dough at 60, 65 and 70 °C were 59.6, 28.1 and 11.9 min, respectively; while in soft cookie dough they were 62.3, 28.6 and 14.4 min, respectively. The Salmonella z-values in hard and soft cookie doughs were 14.5 and 15.8 °C, respectively.
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Affiliation(s)
| | - Minto Michael
- School of Food Science, 202 Food Science and Human Nutrition Building, Washington State University, Pullman, WA, 99164, USA.
| | - Jennifer C Acuff
- Food Science Department, University of Arkansas, Fayetteville, AR, 72704, USA
| | - Randall K Phebus
- Food Science Institute, 223 Call Hall, Kansas State University, Manhattan, KS, 66506, USA
| | | | - George Milliken
- Department of Statistics, Kansas State University, Manhattan, KS, 66506, USA
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24
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Dhaliwal HK, Gänzle M, Roopesh MS. Influence of drying conditions, food composition, and water activity on the thermal resistance of Salmonella enterica. Food Res Int 2021; 147:110548. [PMID: 34399525 DOI: 10.1016/j.foodres.2021.110548] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 06/15/2021] [Accepted: 06/16/2021] [Indexed: 10/21/2022]
Abstract
Salmonella contamination of low-water activity (aw) foods poses a serious concern worldwide. The present study was conducted to assess the effects of drying conditions, food composition, and water activity on the desiccation tolerance and thermal resistance of S. Enteritidis FUA1946, S. Senftenberg ATCC43845 and S. Typhimurium ATCC13311 in pet food, binder formulation, and skim milk powder. The samples were wet inoculated with the individual Salmonella strains and were equilibrated to aw 0.33 and 0.75, followed by an isothermal treatment at 70 °C. The thermal inactivation data was fitted to the Weibull model. Irrespective of the aw, food composition and physical structure of the selected foods, strain S. Enteritidis FUA1946 displayed the highest desiccation and thermal resistance, followed by S. Senftenberg ATCC43845 and S. Typhimurium ATCC13311. The food matrix and strain type significantly (p < 0.05) influenced the thermal resistance of microorganisms in foods along with aw change during thermal treatments. To further study the effect of food composition, an additional set of experiments using dry inoculation of the resistant Salmonella strain in the low-aw foods was designed. Significant (p < 0.05) matrix-dependent interaction on Salmonella reduction was observed. The water adsorption isotherms of selected low-aw foods were measured at 20 and 70 °C to relate the thermal inactivation kinetics with the change in the aw. The characterization of thermal resistance of the Salmonella serovars in low-aw products with different compositions and aw in this study may be used for the validation of thermal challenge studies.
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Affiliation(s)
- Harleen Kaur Dhaliwal
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Michael Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - M S Roopesh
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
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26
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Ceylan E, Amezquita A, Anderson N, Betts R, Blayo L, Garces-Vega F, Gkogka E, Harris LJ, McClure P, Winkler A, den Besten HMW. Guidance on validation of lethal control measures for foodborne pathogens in foods. Compr Rev Food Sci Food Saf 2021; 20:2825-2881. [PMID: 33960599 DOI: 10.1111/1541-4337.12746] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 02/03/2021] [Accepted: 03/03/2021] [Indexed: 11/30/2022]
Abstract
Food manufacturers are required to obtain scientific and technical evidence that a control measure or combination of control measures is capable of reducing a significant hazard to an acceptable level that does not pose a public health risk under normal conditions of distribution and storage. A validation study provides evidence that a control measure is capable of controlling the identified hazard under a worst-case scenario for process and product parameters tested. It also defines the critical parameters that must be controlled, monitored, and verified during processing. This review document is intended as guidance for the food industry to support appropriate validation studies, and aims to limit methodological discrepancies in validation studies that can occur among food safety professionals, consultants, and third-party laboratories. The document describes product and process factors that are essential when designing a validation study, and gives selection criteria for identifying an appropriate target pathogen or surrogate organism for a food product and process validation. Guidance is provided for approaches to evaluate available microbiological data for the target pathogen or surrogate organism in the product type of interest that can serve as part of the weight of evidence to support a validation study. The document intends to help food manufacturers, processors, and food safety professionals to better understand, plan, and perform validation studies by offering an overview of the choices and key technical elements of a validation plan, the necessary preparations including assembling the validation team and establishing prerequisite programs, and the elements of a validation report.
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Affiliation(s)
- Erdogan Ceylan
- Silliker Food Science Center, Merieux NutriSciences, Crete, Illinois, USA
| | - Alejandro Amezquita
- Safety and Environmental Assurance Centre, Unilever R&D Colworth, Sharnbrook, Bedfordshire, UK
| | - Nathan Anderson
- U.S. Food and Drug Administration, Bedford Park, Illinois, USA
| | - Roy Betts
- Campden BRI, Chipping Campden, Gloucestershire, UK
| | - Laurence Blayo
- Société des Produits Nestlé S.A, Nestlé Research, Lausanne, Switzerland
| | | | - Elissavet Gkogka
- Arla R&D, Arla Innovation Centre, Aarhus N, Central Jutland Region, Denmark
| | - Linda J Harris
- Department of Food Science and Technology, University of California, Davis, Davis, California, USA
| | - Peter McClure
- Mondelēz International, Mondelēz R&D UK, Birmingham, UK
| | - Anett Winkler
- Microbiology and Food Safety CoE, Cargill Deutschland GmbH, Krefeld, Germany
| | - Heidy M W den Besten
- Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands
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27
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Cardoso MJ, Nicolau AI, Borda D, Nielsen L, Maia RL, Møretrø T, Ferreira V, Knøchel S, Langsrud S, Teixeira P. Salmonella in eggs: From shopping to consumption-A review providing an evidence-based analysis of risk factors. Compr Rev Food Sci Food Saf 2021; 20:2716-2741. [PMID: 33960652 DOI: 10.1111/1541-4337.12753] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Revised: 02/20/2021] [Accepted: 03/16/2021] [Indexed: 11/28/2022]
Abstract
Nontyphoidal salmonellae are among the most prevalent foodborne pathogens causing gastrointestinal infections worldwide. A high number of cases and outbreaks of salmonellosis are associated with the consumption of eggs and egg products, and several of these occur at the household level. The aim of the current study is to critically evaluate the current status of knowledge on Salmonella in eggs from a consumer's perspective, analyzing the hazard occurrence and the good practices that should be applied to reduce salmonellosis risk. Following a HACCP (Hazard Analysis and Critical Control Point) based approach, some steps along the food journey were identified as Critical Consumer Handling (CCH)-steps in which consumers, through their behavior or choice, can significantly reduce the level of Salmonella in eggs and egg products. From shopping/collecting to consumption, each of these steps is discussed in this review to provide an evidence-based overview of risk factors of human salmonellosis related to egg consumption. The main message to consumers is to choose Salmonella-free eggs (those that some official entity or producer guarantees that does not contain Salmonella), when available, especially for dishes that are not fully heat treated. Second, as guaranteed Salmonella-free eggs are only available in a few countries, refrigerated storage from the point of collection and proper cooking will significantly reduce the risk of salmonellosis. This will require a revision of the actual recommendations/regulations, as not all ensure that eggs are maintained at temperatures that prevent growth of Salmonella from collection until the time of purchasing.
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Affiliation(s)
- Maria João Cardoso
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Anca Ioana Nicolau
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Daniela Borda
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Line Nielsen
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
| | - Rui Leandro Maia
- UFP Energy, Environment and Health Research Unit (FP-ENAS), University Fernando Pessoa, Porto, Portugal
| | - Trond Møretrø
- Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Vânia Ferreira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Susanne Knøchel
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
| | - Solveig Langsrud
- Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Paula Teixeira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
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Impact of the Resistance Responses to Stress Conditions Encountered in Food and Food Processing Environments on the Virulence and Growth Fitness of Non-Typhoidal Salmonellae. Foods 2021; 10:foods10030617. [PMID: 33799446 PMCID: PMC8001757 DOI: 10.3390/foods10030617] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 02/24/2021] [Accepted: 03/10/2021] [Indexed: 01/22/2023] Open
Abstract
The success of Salmonella as a foodborne pathogen can probably be attributed to two major features: its remarkable genetic diversity and its extraordinary ability to adapt. Salmonella cells can survive in harsh environments, successfully compete for nutrients, and cause disease once inside the host. Furthermore, they are capable of rapidly reprogramming their metabolism, evolving in a short time from a stress-resistance mode to a growth or virulent mode, or even to express stress resistance and virulence factors at the same time if needed, thanks to a complex and fine-tuned regulatory network. It is nevertheless generally acknowledged that the development of stress resistance usually has a fitness cost for bacterial cells and that induction of stress resistance responses to certain agents can trigger changes in Salmonella virulence. In this review, we summarize and discuss current knowledge concerning the effects that the development of resistance responses to stress conditions encountered in food and food processing environments (including acid, osmotic and oxidative stress, starvation, modified atmospheres, detergents and disinfectants, chilling, heat, and non-thermal technologies) exerts on different aspects of the physiology of non-typhoidal Salmonellae, with special emphasis on virulence and growth fitness.
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Steghöfer S, Limburn R, Margas E. Microbiological assessment of heat treatment of broiler mash at laboratory scale to evaluate Salmonella reduction during feed conditioning. J APPL POULTRY RES 2021. [DOI: 10.1016/j.japr.2020.100122] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
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OSAILI T, AL-NABULSI A, NAZZAL D, AL-HOLY M, OLAIMAT A, OBAID R, HOLLEY R. Effect of water activity and storage of tahini on the viability of stressed Salmonella serovars. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.39219] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Tareq OSAILI
- The University of Sharjah, United Arab Emirates; Jordan University of Science and Technology, Jordan
| | | | - Dima NAZZAL
- Jordan University of Science and Technology, Jordan
| | | | | | - Reyad OBAID
- The University of Sharjah, United Arab Emirates
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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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Arunima A, Swain SK, Ray S, Prusty BK, Suar M. RpoS-regulated SEN1538 gene promotes resistance to stress and influences Salmonella enterica serovar enteritidis virulence. Virulence 2020; 11:295-314. [PMID: 32193977 PMCID: PMC7161692 DOI: 10.1080/21505594.2020.1743540] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
Salmonella enterica serovar Enteritidis (S. Enteritidis; wild type (WT)) is a major cause of foodborne illness globally. The ability of this pathogen to survive stress inside and outside the host, such as encountering antimicrobial peptides and heat stress, determines the efficiency of enteric infection. These stressors concertedly trigger virulence factors encoded on Salmonella pathogenicity islands (SPIs). Although RpoS is a well-known central transcriptional stress and virulence regulator, functional information regarding the genes of the regulon is currently limited. Here, we identified SEN1538 as a conserved RpoS-regulated gene belonging to the KGG protein superfamily. We further assessed its role in pathogenic stress responses and virulence. When SEN1538 was deleted (Δ1538), the pathogen showed reduced survival during antimicrobial peptide introduction and heat stress at 55°C compared to WT. The mutant displayed 70% reduced invasion in the HCT116 colon epithelial cell line, 5-fold attenuated phagocytic survival in RAW264.7 cells, and downregulation of several SPI-1 and SPI-2 genes encoding the three secretion system apparatus and effector proteins. Δ1538 also showed decreased virulence compared to WT, demonstrated by its reduced bacterial counts in the feces, mLN, spleen, and cecum of C57BL/6 mice. Comparative transcriptomic analysis of Δ1538 against WT revealed 111 differentially regulated genes, 103 of which were downregulated (fold change ≤ -1.5, P < 0.05). The majority of these genes were in clusters for metabolism, transporters, and pathogenesis, driving pathogenic stress responses and virulence. SEN1538 is, therefore, an important virulence determinant contributing to the resilience of S. Enteritidis to stress factors during infection.
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Affiliation(s)
- Aryashree Arunima
- School of Biotechnology, Kalinga Institute of Industrial Technology, Bhubaneswar, India
| | - Sunil Kumar Swain
- School of Biotechnology, Kalinga Institute of Industrial Technology, Bhubaneswar, India
| | - Shilpa Ray
- School of Biotechnology, Kalinga Institute of Industrial Technology, Bhubaneswar, India
| | | | - Mrutyunjay Suar
- School of Biotechnology, Kalinga Institute of Industrial Technology, Bhubaneswar, India
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Machado Lopes S, Carmo da Silva D, César Tondo E. Effect of curing and heat treatments on the Salmonella survival and physicochemical properties of chicken egg yolk. Food Res Int 2020; 137:109680. [PMID: 33233257 DOI: 10.1016/j.foodres.2020.109680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 08/26/2020] [Accepted: 09/06/2020] [Indexed: 10/23/2022]
Abstract
Cured egg yolk is a novel gastronomic preparation, which a salt and sugar mixture gradually diffuses into the egg yolk, promoting its solidification from the exterior to the inner parts and greatly concentrates fat and flavor. This study was undertaken to analyze the effect of curing and its association with heat treatments on the Salmonella survival and physicochemical properties of chicken egg yolks. Contaminated egg yolks (8.4 log10 CFU/g) were covered by a mixture of sugar and salt and stored at 4.5 °C for curing, for 2, 24, 72 and 144 h. The cured yolks were subjected to the heat treatments: 62 °C for 30 min in temperature-controlled water circulator or at 80 °C for 3 h in oven. None of the treatments promoted the complete inactivation of Salmonella (detection limit of 100 CFU/g). However, Salmonella populations were significantly reduced (p ≤ 0.05) when heat processes were applied, reaching a maximum reduction of 5.6 log10 CFU/g when the yolks were cured for 2 h and subsequently treated in temperature-controlled water circulator (62 °C for 30 min). This treatment kept the physicochemical properties similar to the ones without heat treatment, while the oven treatment showed considerable changes on texture, water activity and visual color. In conclusion, the use of curing time of 2 h followed by temperature-controlled water circulator process can improve the safety of cured egg yolks made from high quality eggs. However, other methods should be considered and analyzed to promote a complete inactivation of Salmonella.
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Affiliation(s)
- Stefani Machado Lopes
- Laboratório de Microbiologia e Controle de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (ICTA/UFRGS), Av. Bento Gonçalves 9.500, prédio 43212, Campus do Vale, Agronomia, CEP: 91501-970 Porto Alegre, RS, Brazil.
| | - Danielle Carmo da Silva
- Laboratório de Microbiologia e Controle de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (ICTA/UFRGS), Av. Bento Gonçalves 9.500, prédio 43212, Campus do Vale, Agronomia, CEP: 91501-970 Porto Alegre, RS, Brazil
| | - Eduardo César Tondo
- Laboratório de Microbiologia e Controle de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (ICTA/UFRGS), Av. Bento Gonçalves 9.500, prédio 43212, Campus do Vale, Agronomia, CEP: 91501-970 Porto Alegre, RS, Brazil
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Survivability of Salmonella Pathogens and Physicochemical Characteristics of Powder Goat Milk Stored under Different Storage Treatment Regimens. DAIRY 2020. [DOI: 10.3390/dairy1030018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Survivability of Salmonella pathogens in commercial powdered goat milk (PGM) under different storage treatments was investigated using three batches of PGM products stored at two temperatures (4 °C and 25 °C) and ten storage periods (0, 3, 7, 14, 21, 30, 60, 90, 120 and 180 days). A cocktail of three Salmonella serotypes (Salmonella agona, Salmonella enteritidis and Salmonella tennessee) was inoculated to the PGM samples and then survival of Salmonella counts was enumerated in the inoculated and non-inoculated control groups. Results showed that the initial Salmonella counts were 7.103 Log CFU (colony forming unit)/g at both temperatures. At the first 3 days, the viable Salmonella counts were reduced about 0.94 and 1.40 Log CFU/g at 4 °C and 25 °C, respectively, where the same levels were sustained for 14 days. Further reductions continued and at the end of 180 days storage, Salmonella survivability was 1.15 Log CFU/g higher at 4 °C than at 25 °C under the same water activity condition. As the storage period advanced, viable pathogen counts were gradually decreased. The pH of samples stored at 4 °C for 0 and 4 month were higher than those stored at 25 °C except for 2 months, while no differences were found in water activity (aw) between treatments of the PGM products. With regard to physicochemical characteristics, the samples stored at 25 °C showed higher POV (peroxide value) values than those stored at 4 °C for 2 and 4 month periods, indicating that the rate of lipid oxidation in the PGM was elevated by a higher storage temperature and a longer storage period. The basic nutrient compositions of the experimental PGM were similar to those reported in recent studies. Oleic acid (C18:1) was the highest, caprylic acid (C8:0) was the second highest, and behenic acid (C22:0) was the lowest concentration among all fatty acids identified in the PGM samples. Most of the fatty acid concentrations tended to decrease with advanced storage periods. This research indicates that the survivability of Salmonella pathogens in the PGM products stored at 4 °C for 180 days was higher than those stored at 25 °C under the same aw condition.
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Survivability of Salmonella and Escherichia coli O157:H7 Pathogens and Food Safety Concerns on Commercial Powder Milk Products. DAIRY 2020. [DOI: 10.3390/dairy1030014] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
Milk and dairy products are susceptible to the incidence of foodborne illnesses by numerous pathogens, including Listeria monocytogenes, Salmonella spp., Escherichia coli, enteropathogenic Campylobacter jejuni, Yersinia enterocolitica, Cronobacter (Enterobacter sakazakii) and Staphylococcus aureus. Annually Salmonella infections cause approximately 93.8 million cases of gastroenteritis and 155,000 deaths worldwide. Including meat and poultry, dairy products are the most commonly contaminated foods by Salmonella. Studies show that Salmonella, Escherichia coli O157:H7 and Listeria monocytogenes are among the top 5 pathogens causing hospitalization and life-threatening foodborne illnesses. The U.S. Centers for Disease Control and Prevention (CDC) estimated that annually around 1.2 million foodborne illnesses with more than 23,000 hospitalizations, 450 deaths and 130 outbreaks were attributed to Salmonella infection in the U.S. The Salmonella enteric in skim milk powder survived at three months storage, with water activity as low as 0.33. With respect to Escherichia coli O157:H7, it is capable of causing disease at a low dosage, ranging from 5–50 cells. Viable cells of Escherichia coli O157:H7 reportedly survive in infant formula powder for one year at 5 °C. The survivability of Escherichia coli in powder milk was significantly reduced with the synergistic effects of storage time and temperature. The U.S. Dairy Export Council recommends that milk powder should be stored in a cool and dry place, at a temperature not to exceed 27 °C, and a relative humidity not to exceed 65%. Reports have recommended that milk powder products need to be stored in light, oxygen, and moisture-proof containers. In this article, the survival of the major foodborne pathogens including Salmonella and Escherichia coli O157:H7 in powdered milk products from common dairy species such as cow and goats are reviewed.
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Sarjit A, Ravensdale JT, Coorey R, Fegan N, Dykes GA. Salmonella survival after exposure to heat in a model meat juice system. Food Microbiol 2020; 94:103628. [PMID: 33279093 DOI: 10.1016/j.fm.2020.103628] [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: 11/03/2019] [Revised: 08/06/2020] [Accepted: 08/15/2020] [Indexed: 12/21/2022]
Abstract
The effect of heat against eleven Salmonella strains in model meat juices was examined. Juices from beef, lamb and goat were made from either the fatty layer (FL), muscle (M) or a mixture of both (FLM). The pH of each FLM sample was altered to match the pH of PBS and vice versa to determine the pH effect on the survival of Salmonella against the effect of heat. Salmonella were exposed to either gradual heating to 70 °C in FLM, M and FL or heat shock at 70 °C for 5 min in FLM. Fat, fatty acid profile and iron content of the juices were determined. Gradual heat treatment significantly (p ≤ 0.05) reduced Salmonella as compared to the untreated controls (~1.92-7.61 log CFU ml-1) while heat shock significantly (p ≤ 0.05) reduced Salmonella as compared to the untreated controls (~5.80-7.36 log CFU ml-1). Survival of Salmonella was higher in lamb juices than other juices. The fat content in lamb FL (3.25%) was significantly higher (p ≤ 0.05) than beef (1.30%) and goat FL (1.42%). Iron content in lamb FLM (~127 mg kg-1) was significantly (p ≤ 0.05) lower than beef (~233 mg kg-1) and goat FLM (~210 mg kg-1). The omega 6 and linoleic acid content in goat FLM (~36.0% and ~34.4%) was significantly higher (p ≤ 0.05) than beef (~29.1% and ~27.1%). Fat, fatty acids and iron may differentially protect Salmonella against the effect of heat in these juices.
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Affiliation(s)
- Amreeta Sarjit
- School of Public Health, Curtin University, Bentley, Western Australia, Australia; CSIRO Agriculture and Food, Brisbane, Queensland, Australia
| | - Joshua T Ravensdale
- School of Public Health, Curtin University, Bentley, Western Australia, Australia
| | - Ranil Coorey
- School of Molecular and Life Sciences, Curtin University, Bentley, Western Australia, Australia
| | - Narelle Fegan
- CSIRO Agriculture and Food, Brisbane, Queensland, Australia
| | - Gary A Dykes
- School of Public Health, Curtin University, Bentley, Western Australia, Australia.
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Koutsoumanis K, Allende A, Bolton DJ, Bover‐Cid S, Chemaly M, Davies R, De Cesare A, Herman LM, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Escámez PF, Ortiz‐Peláez A, Ashe S, Alvarez‐Ordóñez A. Evaluation of Alternative Methods of Tunnel Composting (submitted by the European Composting Network). EFSA J 2020; 18:e06226. [PMID: 32774510 PMCID: PMC7404150 DOI: 10.2903/j.efsa.2020.6226] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Two alternative methods for the production of compost from certain category 3 animal by-products (catering waste and processed foodstuffs of animal origin) were assessed. The first proposed a minimum temperature of 55°C for 72 h; the second 60°C for 48 h, each with a maximum particle size of 200 mm. The proposed composting processes were assessed by the BIOHAZ Panel for their efficacy to achieve a reduction of 5 log10 of Enterococcus faecalis or Salmonella Senftenberg (775W, H2S negative) and a 3 log10 reduction of the infectivity titre of thermoresistant viruses, such as parvovirus, in the composted material, as set out in Annex V, Chapter 3, Section 2 of Commission Regulation (EU) No 142/2011. The assessment of the BIOHAZ Panel exclusively focused on the ABP raw materials (catering waste and processed foodstuffs) intended for human consumption. The applicant did not provide any validation experiments with direct measurement of the reduction of viability of endogenous indicators or spiked surrogate bacteria. However, from thermal inactivation parameters reported in the literature, it can be concluded that the proposed composting standards can achieve at least a 5 log10 reduction of Enterococcus faecalis or Salmonella Senftenberg 775W. The applicant did not consider thermoresistant viruses as a relevant hazard and therefore did not provide any data from direct measurements of the reduction of infectivity of spiked thermoresistant viruses, nor provide data from validation studies undertaken at national level or data from literature supporting the efficacy of the proposed composting standards on thermoresistant viruses. However, thermoresistant viruses should be considered to be a relevant hazard in this context and validation data should have been provided accordingly. The BIOHAZ Panel considers that the evidence provided by the applicant does not demonstrate that the requirements of Annex V, Chapter 3, Section 2 of Commission Regulation (EU) No 142/2011 are achieved.
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Dag D, Singh RK, Kong F. Developments in Radio Frequency Pasteurization of Food Powders. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1775641] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Damla Dag
- Department of Food Science and Technology, The University of Georgia, Athens, GA, USA
| | - Rakesh K. Singh
- Department of Food Science and Technology, The University of Georgia, Athens, GA, USA
| | - Fanbin Kong
- Department of Food Science and Technology, The University of Georgia, Athens, GA, USA
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Sekhon AS, Singh A, Michael M. Short communication: Decimal log reductions of Salmonella Senftenberg 775 W and other Salmonella serovars in nonfat milk and powder. J Dairy Sci 2020; 103:6894-6899. [PMID: 32534919 DOI: 10.3168/jds.2019-17844] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Accepted: 02/27/2020] [Indexed: 11/19/2022]
Abstract
This study aimed to compare the thermal resistance of Salmonella Senftenberg 775 W with other serovars of Salmonella in nonfat dry milk (NDM) and hydrated NDM. The scientific literature suggests that Salmonella Senftenberg 775 W is the most heat-resistant serovar in high-water-activity foods such as milk, but little is known about the heat resistance of Salmonella Senftenberg 775 W compared with other Salmonella serovars in low-water-activity foods such as NDM. The 5 serovars of Salmonella used in this study were Enteritidis, Montevideo, Newport, Senftenberg, and Typhimurium. The hydration of NDM was conducted at 13% (wt/vol) total solids. The NDM was inoculated with the 5 individual serovars of Salmonella and dried again to its original pre-inoculation water activity. Hydrated NDM was prepared from individually inoculated NDM. The surviving Salmonella population at predetermined time-temperature intervals were enumerated using injury-recovery medium, and the average log reductions for the individual serovars were calculated. As expected, Salmonella Senftenberg 775 W was the most heat-resistant serovar in hydrated NDM at 59°C and 65°C. However, the heat resistance of Salmonella Senftenberg 775 W was found to be lower than or comparable to that of other serovars in low-water-activity NDM at 80°C and 90°C.
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Affiliation(s)
| | - Arshdeep Singh
- School of Food Science, Washington State University, Pullman 99164
| | - Minto Michael
- School of Food Science, Washington State University, Pullman 99164.
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Guillén S, Marcén M, Mañas P, Cebrián G. Differences in resistance to different environmental stresses and non-thermal food preservation technologies among Salmonella enterica subsp. enterica strains. Food Res Int 2020; 132:109042. [DOI: 10.1016/j.foodres.2020.109042] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 01/24/2020] [Accepted: 01/27/2020] [Indexed: 01/09/2023]
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Necidová L, Bursová Š, Ježek F, Haruštiaková D, Vorlová L, Golian J. Effect of preservatives on the shelf-life and sensory characteristics of pasteurized liquid whole egg stored at 4°C. Poult Sci 2020; 98:5940-5948. [PMID: 31328771 DOI: 10.3382/ps/pez378] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Accepted: 06/10/2019] [Indexed: 11/20/2022] Open
Abstract
The study focused on the effects of traditional (benzoate-sorbate and triphosphates) and alternative (nisin, Laktocid, Defence JB, and Galimax Flavor) food preservatives on the microbiological quality and sensory properties of pasteurized liquid whole eggs (LWE). The LWE samples with the addition of a test preservative and a control were stored at 4°C for 45 D. The selected microbiological parameters, sensory attributes, and color space parameters were determined. The results were statistically analyzed by means of factorial ANOVA, followed by the Tukey post hoc test. The multivariate method of principal component analysis based on the correlation matrix was employed to assess the relationships between pH and sensory characteristics of LWE. Total plate counts at the end of storage differed significantly, being the lowest in samples with benzoate-sorbate (1.69 ± 0.12 log cfu.g-1) and Laktocid (2.12 ± 0.12 log cfu.g-1). The final counts of lactic acid bacteria on day 45 were lower in the samples with benzoate-sorbate, triphosphates, nisin, and Laktocid (maximum 1.01 ± 1.44 log cfu.g-1). The amounts of yeasts at the end of storage did not differ among samples with different preservatives; none were detected in any samples with the exception of Defence JB (1.28 ± 1.90 log cfu.g-1). The lowest final mold count was observed in LWE with Laktocid (0.92 ± 1.29 log cfu.g-1). In conclusion, Laktocid showed great potential as a preservative; it had however a negative impact on pH value and the sensory properties of LWE.
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Affiliation(s)
- Lenka Necidová
- Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 61242 Brno, Czech Republic
| | - Šárka Bursová
- Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 61242 Brno, Czech Republic
| | - František Ježek
- Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 61242 Brno, Czech Republic
| | - Danka Haruštiaková
- Institute of Biostatistics and Analyses, Faculty of Medicine, Masaryk University, 62500 Brno, Czech Republic.,Research Centre for Toxic Compounds in the Environment, Faculty of Science, Masaryk University, 62500 Brno, Czech Republic
| | - Lenka Vorlová
- Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 61242 Brno, Czech Republic
| | - Jozef Golian
- Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, 94976 Nitra, Slovak Republic
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Moura-Alves M, Machado C, Saraiva C, Silva JA. Determination of D and z values for Salmonella Typhimurium inoculated in an egg-based pastry. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.12219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Eggs, often used in pastry products, are one of the major transmission vehicles of Salmonella. The main purpose of this study was to evaluate Salmonella Typhimurium thermal resistance, by D and z values determination, in a traditional Portuguese egg-based pastry and its microbial and physical-chemical characterization. Salmonella Typhimurium ATCC 14028 (OXOID C6000L) (Ca. 1.33×108 cfu g-1) was inoculated in a liquid batter consisting of 8 whole eggs, 7 egg yolks, 280 g of wheat flour and 250 g of sugar. D and z values determinations were performed after applying a water bath to vacuum-packed samples of liquid batter (5 g), following thermal treatments: 52 °C (45, 90, 135, 180 and 225 min); 55 °C (15, 30, 45, 60, 70 and 80 min); 58 °C (5, 10, 15, 20, 25 and 30 min) and 61 °C (1, 2, 3, 4 and 5 min). Physico-chemical (aw, pH, moisture, sugar, ashes, protein and free fat) and microbiological determinations (mesophilic microorganisms, psychrotrophic, molds and yeasts, Enterobacteriacea, E. coli; Salmonella spp., Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus) were also conducted in raw liquid batter. It was possible to investigate different combinations of time and temperature for Salmonella Typhimurium inactivation, compared to other studies on egg-based batter, often used to make pastry products. Liquid batter aw before inoculation was 0.94 and pH 7.26. The D values were obtained 53.19 min, 20.45 min, 6.95 min and 1.60 min, at 52 °C, 55 °C, 58 °C e 61 °C, respectively. From the calculated D values, the corresponding z value was 5.96 °C.
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Affiliation(s)
| | | | | | - José A. Silva
- Universidade de Trás-os-Montes e Alto Douro, Portugal; Universidade de Trás-os-Montes e Alto Douro, Portugal
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Effects of water activity, temperature and particle size on thermal inactivation of Escherichia coli ATCC 25922 in red pepper powder. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106817] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Topalcengiz Z. Assessment of recommended thermal inactivation parameters for fruit juices. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108475] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Guidelines for the design of (optimal) isothermal inactivation experiments. Food Res Int 2019; 126:108714. [PMID: 31732079 DOI: 10.1016/j.foodres.2019.108714] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 09/26/2019] [Accepted: 09/28/2019] [Indexed: 11/22/2022]
Abstract
Kinetic models are nowadays a basic tool to ensure food safety. Most models used in predictive microbiology have model parameters, whose precision is crucial to provide meaningful predictions. Kinetic parameters are usually estimated based on experimental data, where the experimental design can have a great impact on the precision of the estimates. In this sense, Optimal Experiment Design (OED) applies tools from optimization and information theory to identify the most informative experiment under a set of constrains (e.g. mathematical model, number of samples, etc). In this work, we develop a methodology for the design of optimal isothermal inactivation experiments. We consider the two dimensions of the design space (time and temperature), as well as a temperature-dependent maximum duration of the experiment. Functions for its application have been included in the bioOED R package. We identify design patterns that remain optimum regardless of the number of sampling points for three inactivation models (Bigelow, Mafart and Peleg) and three model microorganisms (Escherichia coli, Salmonella Senftenberg and Bacillus coagulans). Samples at extreme temperatures and close to the maximum duration of the experiment are the most informative. Moreover, the Mafart and Peleg models require some samples at intermediate time points due to the non-linearity of the survivor curve. The impact of the reference temperature on the precision of the parameter estimates is also analysed. Based on numerical simulations we recommend fixing it to the mean of the maximum and minimum temperatures used for the experiments. The article ends with a discussion presenting guidelines for the design of isothermal inactivation experiments. They combine these optimum results based on information theory with several practical limitations related to isothermal inactivation experiments. The application of these guidelines would reduce the experimental burden required to characterize thermal inactivation.
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Fries R. Reducing Salmonella transfer during industrial poultry meat production. WORLD POULTRY SCI J 2019. [DOI: 10.1079/wps20020038] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- R. Fries
- Institute of Meat Hygiene and Technology, Free University of Berlin, Brümmerstr. 10, 14195 Berlin, Germany,
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Salmonella enterica subsp. enterica Serovar Heidelberg Food Isolates Associated with a Salmonellosis Outbreak Have Enhanced Stress Tolerance Capabilities. Appl Environ Microbiol 2019; 85:AEM.01065-19. [PMID: 31175193 DOI: 10.1128/aem.01065-19] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Accepted: 06/03/2019] [Indexed: 11/20/2022] Open
Abstract
Salmonella enterica serovar Heidelberg is currently the 12th most common serovar of Salmonella enterica causing salmonellosis in the United States and results in twice the average incidence of blood infections caused by nontyphoidal salmonellae. Multiple outbreaks of salmonellosis caused by Salmonella Heidelberg resulted from the same poultry processor, which infected 634 people during 2013 and 2014. The hospitalization and invasive illness rates were 38% and 15%, respectively. We hypothesized that the outbreak strains of Salmonella Heidelberg had enhanced stress tolerance and virulence capabilities. We sourced nine food isolates collected during the outbreak investigation and three reference isolates to assess their tolerance to heat and sanitizers, ability to attach to abiotic surfaces, and invasiveness in vitro We performed RNA sequencing on three isolates (two outbreak-associated isolates and a reference Salmonella Heidelberg strain) with various levels of heat tolerance to gain insight into the mechanism behind the isolates' enhanced heat tolerance. We also performed genomic analyses to determine the genetic relationships among the outbreak isolates. Ultimately, we determined that (i) six Salmonella Heidelberg isolates associated with the foodborne outbreak had enhanced heat tolerance, (ii) one outbreak isolate with enhanced heat tolerance also had an enhanced biofilm-forming ability under stressful conditions, (iii) exposure to heat stress increased the expression of Salmonella Heidelberg multidrug efflux and virulence genes, and (iv) outbreak-associated isolates were likely transcriptionally primed to better survive processing stresses and, potentially, to cause illness.IMPORTANCE This study provides a deep analysis of the intrinsic stress tolerance and virulence capabilities of Salmonella Heidelberg that may have contributed to the length and severity of a recent salmonellosis outbreak. Additionally, this study provides a comprehensive analysis of the transcriptomic response of S. enterica strains to heat stress conditions and compares baseline stationary-phase gene expression among outbreak- and non-outbreak-associated Salmonella Heidelberg isolates. These data can be used in assay development to screen isolates for stress tolerance and subsequent survival. This study adds to our understanding of the strains associated with the outbreak and informs ongoing regulatory discussions on Salmonella in poultry.
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Porto-Fett ACS, Shoyer BA, Shane LE, Osoria M, Henry E, Jung Y, Luchansky JB. Thermal Inactivation of Salmonella in Pâté Made from Chicken Liver. J Food Prot 2019; 82:980-987. [PMID: 31121105 DOI: 10.4315/0362-028x.jfp-18-423] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
HIGHLIGHTS Cooking may reduce the potential risk of salmonellosis associated with liver pâté. A 5-log reduction was achieved when inoculated pâté was cooked to an internal temperature of ≥73.8°C. A 5-log reduction was achieved when pâté was made with inoculated liver fried for >8 min at 140°C. Findings of this study may be useful for establishing cooking guidelines for liver and pâté.
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Affiliation(s)
- Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, 600 Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Bradley A Shoyer
- U.S. Department of Agriculture, Agricultural Research Service, 600 Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Laura E Shane
- U.S. Department of Agriculture, Agricultural Research Service, 600 Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Manuela Osoria
- U.S. Department of Agriculture, Agricultural Research Service, 600 Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Elizabeth Henry
- U.S. Department of Agriculture, Agricultural Research Service, 600 Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Yangjin Jung
- U.S. Department of Agriculture, Agricultural Research Service, 600 Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, 600 Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
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Jung Y, Porto-Fett ACS, Shoyer BA, Henry E, Shane LE, Osoria M, Luchansky JB. Prevalence, Levels, and Viability of Salmonella in and on Raw Chicken Livers. J Food Prot 2019; 82:834-843. [PMID: 31009249 DOI: 10.4315/0362-028x.jfp-18-430] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
We surveyed chicken livers from various sources for the presence and levels of Salmonella. The pathogen was recovered from 148 (59.4%) of 249 chicken livers purchased at retail stores in Delaware, New Jersey, and Pennsylvania over about a 9-month period. Positive samples harbored Salmonella at levels of 6.4 most probable number (MPN)/g to 2.4 log CFU/g. The percentage of Salmonella-positive livers purchased at retail outlets in New Jersey (72%, 59 of 82 livers) was significantly higher (P < 0.05) than the percentage for livers purchased in Delaware (48%, 36 of 75 livers); however, this percentage was not significantly different (P > 0.05) from that for livers purchased in Pennsylvania (57.6%, 53 of 92 livers). The pathogen was also recovered more often (P = 0.019) from livers that were packaged by retailers (81 of 121 livers, 66.9%) than from livers packaged directly by processors (67 of 128 livers, 52.3%). In related studies, 12 (5.8%) of 207 chicken livers harvested from birds on a research farm tested positive for Salmonella at levels of 0.4 to 2.2 MPN/g. The recovery rate of Salmonella was 4.4% (6 of 135 livers) from livers with the gall bladder attached and 8.3% (6 of 72 livers) from livers when the gall bladder was removed at harvest on the research farm. We also quantified the levels of a nine-strain cocktail (ca. 6.5 log CFU/g) of Salmonella strains inoculated externally onto or internally into livers both before and after extended cold storage. Storage for at least 2 days at 4°C or 15 days at -20°C resulted in a decrease of about 1.0 log CFU/g in pathogen levels. Given the relatively high recovery rate (ca. 6.0 to 60.0%) and high (possibly illness causing) levels (0.4 MPN/g to 2.4 CFU/g) of Salmonella associated with chicken livers in the present study, further interventions for processors are needed to lower the prevalence and levels of this pathogen on poultry liver.
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Affiliation(s)
- Yangjin Jung
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Bradley A Shoyer
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Elizabeth Henry
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Laura E Shane
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Manuela Osoria
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
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