Development and validation of growth model for Yersinia enterocolitica in cooked chicken meats packaged under various atmosphere packaging and stored at different temperatures

Mapping foodborne pathogen contamination throughout the conventional and alternative poultry supply chains

Recently, there has been a consumer push for natural and organic food products. This has caused alternative poultry production, such as organic, pasture, and free-range systems, to grow in popularity. Due to the stricter rearing practices of alternative poultry production systems, different types of levels of microbiological risks might be present for these systems when compared to conventional production systems. Both conventional and alternative production systems have complex supply chains that present many different opportunities for flocks of birds or poultry meat to be contaminated with foodborne pathogens. As such, it is important to understand the risks involved during each step of production. The purpose of this review is to detail the potential routes of foodborne pathogen transmission throughout the conventional and alternative supply chains, with a special emphasis on the differences in risk between the two management systems, and to identify gaps in knowledge that could assist, if addressed, in poultry risk-based decision making.

A model for the influences of soluble and insoluble solids, and treated volume on the ultraviolet-C resistance of heat-stressed Salmonella enterica in simulated fruit juices

This study was conducted to determine the effects of intrinsic juice characteristics namely insoluble solids (IS, 0-3 %w/v), and soluble solids (SS, 0-70 °Brix), and extrinsic process parameter treated volume (250-1000 mL) on the UV-C inactivation rates of heat-stressed Salmonella enterica in simulated fruit juices (SFJs). A Rotatable Central Composite Design of Experiment (CCRD) was used to determine combinations of the test variables, while Response Surface Methodology (RSM) was used to characterize and quantify the influences of the test variables on microbial inactivation. The heat-stressed cells exhibited log-linear UV-C inactivation behavior (R² 0.952 to 0.999) in all CCRD combinations with D_UV-C values ranging from 10.0 to 80.2 mJ/cm². The D_UV-C values obtained from the CCRD significantly fitted into a quadratic model (P < 0.0001). RSM results showed that individual linear (IS, SS, volume), individual quadratic (IS² and volume²), and factor interactions (IS × volume and SS × volume) were found to significantly influence UV-C inactivation. Validation of the model in SFJs with combinations not included in the CCRD showed that the predictions were within acceptable error margins.

A refrigeration temperature of 4 degrees C does not prevent static growth of Yersinia pestis in heart infusion broth

Multiple barriers such as inspections, testing, and proper storage conditions are used to minimize the risk of contaminated food. Knowledge of which barriers, such as refrigeration, are effective in preventing pathogen growth and persistence, can help direct the focus of efforts during food sampling. In this study, the doubling times were evaluated for 10 strains of Yersinia pestis of different genetic background cultured in heart infusion broth (HIB) kept at 4 degrees C +/- 1 degrees C under static conditions. Nine out of the 10 strains were able to grow at 4 degrees C +/- 1 degrees C. Apparent doubling times for 7 of the strains ranged from 41 to 50 h. Strain Harbin and strain D1 had apparent doubling times of 65 and 35 h, respectively, and strain O19 Ca-6 did not grow at all. Analysis of variance showed that the averaged growth data (colony forming units per mL) between strains that grew were not significantly different. The data presented here demonstrate that refrigeration alone is not an effective barrier to prevent static growth of Y. pestis in HIB. These findings provide the preliminary impetus to investigate Y. pestis growth in a variety of food matrices that may provide a similar environment as HIB.

Modeling the growth of Salmonella in raw poultry stored under aerobic conditions

The presence of Salmonella in raw poultry is a well-recognized risk factor for foodborne illness. The objective of this study was to develop and validate a mathematical model that predicts the growth of Salmonella in raw poultry stored under aerobic conditions at a variety of temperatures. One hundred twelve Salmonella growth rates were extracted from 12 previously published studies. These growth rates were used to develop a square-root model relating the growth rate of Salmonella to storage temperature. Model predictions were compared to growth rate measurements collected in our laboratory for four poultry-specific Salmonella strains (two antibiotic-resistant and two nonresistant strains) inoculated onto raw chicken tenderloins. Chicken was inoculated at two levels (10(3) CFU/cm2 and < or = 10 CFU/cm2) and incubated at temperatures ranging from 10 to 37 degrees C. Visual inspection of the data, bias and accuracy factors, and comparison with two other published models were used to analyze the performance of the new model. Neither antibiotic resistance nor inoculum size affected Salmonella growth rates. The presence of spoilage microflora did not appear to slow the growth of Salmonella. Our model provided intermediate predicted growth rates when compared with the two other published models. Our model predicted slightly faster growth rates than those observed in inoculated chicken in the temperature range of 10 to 28 degrees C but slightly slower growth rates than those observed between 30 and 37 degrees C. Slightly negative bias factors were obtained in every case (-5 to -3%); however, application of the model may be considered fail-safe for storage temperatures below 28 degrees C.

Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes

This study evaluated the effect of modified atmosphere packaging on shelf-life extension of a precooked chicken meat product stored at 4 degrees C using microbiological, physico-chemical and sensory analyses. The following gas mixtures were used: M1: 30%/70% (CO2/N2), M2: 60%/40% (CO2/N2) and M3: 90%/10% (CO2/N2). Identical chicken samples were aerobically packaged and used as control samples. Sampling was carried out at predetermined time intervals namely: 0, 4, 8, 12, 16 and 20 days. Total viable counts (TVC), Lactic acid bacteria (LAB), Brochothrix thermosphacta, pseudomonads, yeasts and molds, and Enterobacteriaceae were monitored. TVC of precooked chicken product reached 7 log cfu/g, after days 12 and 16 of storage (air and M1 samples), respectively. The M2 and M3 gas mixture packaged samples did not reach this value throughout the 20 days storage period under refrigeration. LAB and to a lesser degree B. thermosphacta, constituted part of the natural microflora of precooked chicken samples stored in air and under MAP reaching 7.0-8.1 log cfu/g at the end of storage period. Of the remaining bacterial species monitored, both pseudomonads and yeasts/molds were significantly higher (P<0.05) for chicken samples stored in air than under MAP (M1, M2, M3) throughout the entire storage period under refrigeration. Finally, counts of Enterobacteriaceae were low (<2 log cfu/g) in all chicken samples irrespective of the packaging conditions throughout the entire storage period. Of the chemical indices determined, thiobarbituric (TBA) values in all cases remained low, equal or lower than 3.0 mg malonaldehyde (MA)/kg during the entire storage period. Results of the present work show that the limit of sensory acceptability was only reached for the aerobically stored and M1 gas mixture chicken samples somewhat before days 16 and 20 of storage, respectively. This limit coincided with high TVC and LAB populations (>6.8 log cfu/g), increased lipid oxidation (aerobic storage only) and apparent growth of yeasts/moulds on the surface of chicken samples. The use of MAP as shown in the present study, resulted in an extension of shelf-life of precooked chicken by ca. 4 days (M1 gas mixture), and by more than 6 days (M2 and M3 gas mixtures), respectively. Precooked chicken meat was better preserved under M2 and M3 mixtures maintaining desirable odor/taste attributes even on final day of storage tested.

The effect of abrupt osmotic shifts on the lag phase duration of foodborne bacteria

The effects of osmotic environment and inoculum history on lag times were examined. Abrupt osmotic shifts of cultures were found to induce lag phases in a variety of foodborne bacteria. Relative lag times (RLT; the ratio of lag time to generation time) were used to differentiate the effects of the shift from those of the outgrowth environment. In general, osmotic downshifts induced larger RLTs than equivalent upshifts. An observed reduction in RLT at very low a(w), however, was unexpected. For an osmotic downshift, differences were observed in the RLT response of the Gram-negative and -positive strains tested. RLTs were usually extended for Gram-negative organisms as conditions became less favourable for growth. In comparison, RLT remained relatively unaffected for Gram-positive organisms. The observations reported in this study demonstrate that lag time can be understood in terms of the amount of work to be done to adjust to new environmental conditions and the rate at which that work is done, and are consistent with known strategies for osmoregulation employed by the various organisms studied.

Modeling microbial growth within food safety risk assessments

Risk estimates for food-borne infection will usually depend heavily on numbers of microorganisms present on the food at the time of consumption. As these data are seldom available directly, attention has turned to predictive microbiology as a means of inferring exposure at consumption. Codex guidelines recommend that microbiological risk assessment should explicitly consider the dynamics of microbiological growth, survival, and death in foods. This article describes predictive models and resources for modeling microbial growth in foods, and their utility and limitations in food safety risk assessment. We also aim to identify tools, data, and knowledge sources, and to provide an understanding of the microbial ecology of foods so that users can recognize model limits, avoid modeling unrealistic scenarios, and thus be able to appreciate the levels of confidence they can have in the outputs of predictive microbiology models. The microbial ecology of foods is complex. Developing reliable risk assessments involving microbial growth in foods will require the skills of both microbial ecologists and mathematical modelers. Simplifying assumptions will need to be made, but because of the potential for apparently small errors in growth rate to translate into very large errors in the estimate of risk, the validity of those assumptions should be carefully assessed. Quantitative estimates of absolute microbial risk within narrow confidence intervals do not yet appear to be possible. Nevertheless, the expression of microbial ecology knowledge in "predictive microbiology" models does allow decision support using the tools of risk assessment.