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Lachapelle V, Comeau G, Quessy S, Zanabria R, Rhouma M, van Vonderen T, Snelgrove P, Kashi D, Bosch ML, Smillie J, Holley R, Brockhoff E, Costa M, Gaucher ML, Chorfi Y, Racicot M. The Development of a Risk Assessment Model for Inedible Rendering Plants in Canada: Identifying and Selecting Feed Safety-Related Factors. Animals (Basel) 2024; 14:1020. [PMID: 38612259 PMCID: PMC11011131 DOI: 10.3390/ani14071020] [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: 02/02/2024] [Revised: 03/14/2024] [Accepted: 03/16/2024] [Indexed: 04/14/2024] Open
Abstract
The Canadian Food Inspection Agency (CFIA) is developing an establishment-based risk assessment model to categorize rendering plants that produce livestock feed ingredients (ERA-Renderer model) according to animal and human health risks (i.e., feed safety risks) and help in determining the allocation of inspection resources based on risk. The aim of the present study was to identify and select feed-safety-related factors and assessment criteria for inclusion in the ERA-Renderer model. First, a literature review was performed to identify evidence-based factors that impact the feed safety risk of livestock feed during its rendering processes. Secondly, a refinement process was applied to retain only those that met the inclusion conditions, such as data availability, lack of ambiguity, and measurability. Finally, an expert panel helped in selecting factors and assessment criteria based on their knowledge and experience in the rendering industry. A final list of 32 factors was developed, of which 4 pertained to the inherent risk of a rendering plant, 8 were related to risk mitigation strategies, and 20 referred to the regulatory compliance of a rendering plant. A total of 179 criteria were defined to assess factors based on practices in the Canadian rendering industry. The results of this study will be used in the next step of the model development to estimate the relative risks of the assessment criteria considering their impact on feed safety. Once implemented, the CFIA's ERA-Renderer model will provide an evidence-based, standardized, and transparent approach to help manage the feed safety risks in Canada's rendering sector.
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Affiliation(s)
- Virginie Lachapelle
- Canadian Food Inspection Agency, 3200 Sicotte, St-Hyacinthe, QC J2S 2M2, Canada; (G.C.); (M.R.)
| | - Geneviève Comeau
- Canadian Food Inspection Agency, 3200 Sicotte, St-Hyacinthe, QC J2S 2M2, Canada; (G.C.); (M.R.)
| | - Sylvain Quessy
- Faculty of Veterinary Medicine, Université de Montréal, 3200 Sicotte, St-Hyacinthe, QC J2S 2M2, Canada; (S.Q.); (M.R.); (M.C.); (M.-L.G.); (Y.C.)
| | - Romina Zanabria
- Canadian Food Inspection Agency, 1400 Merivale, Ottawa, ON K1A 0Y9, Canada;
| | - Mohamed Rhouma
- Faculty of Veterinary Medicine, Université de Montréal, 3200 Sicotte, St-Hyacinthe, QC J2S 2M2, Canada; (S.Q.); (M.R.); (M.C.); (M.-L.G.); (Y.C.)
| | - Tony van Vonderen
- Canadian Food Inspection Agency, 59 Camelot Drive, Ottawa, ON K1A 0Y9, Canada; (T.v.V.); (P.S.)
| | - Philip Snelgrove
- Canadian Food Inspection Agency, 59 Camelot Drive, Ottawa, ON K1A 0Y9, Canada; (T.v.V.); (P.S.)
| | - Djillali Kashi
- Sanimax, 2001 Av. de La Rotonde, Lévis, QC G6X 2L9, Canada;
| | - My-Lien Bosch
- Animal Nutrition Association of Canada, 300 Sparks St., Suite 1301, Ottawa, ON K1R 7S3, Canada;
| | - John Smillie
- College of Agriculture and Bioresources, University of Saskatchewan, Agriculture Building 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada;
| | - Rick Holley
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
| | - Egan Brockhoff
- Canadian Pork Council, 900-220 Laurier Ave. W., Ottawa, ON K1P 5Z9, Canada;
| | - Marcio Costa
- Faculty of Veterinary Medicine, Université de Montréal, 3200 Sicotte, St-Hyacinthe, QC J2S 2M2, Canada; (S.Q.); (M.R.); (M.C.); (M.-L.G.); (Y.C.)
| | - Marie-Lou Gaucher
- Faculty of Veterinary Medicine, Université de Montréal, 3200 Sicotte, St-Hyacinthe, QC J2S 2M2, Canada; (S.Q.); (M.R.); (M.C.); (M.-L.G.); (Y.C.)
| | - Younes Chorfi
- Faculty of Veterinary Medicine, Université de Montréal, 3200 Sicotte, St-Hyacinthe, QC J2S 2M2, Canada; (S.Q.); (M.R.); (M.C.); (M.-L.G.); (Y.C.)
| | - Manon Racicot
- Canadian Food Inspection Agency, 3200 Sicotte, St-Hyacinthe, QC J2S 2M2, Canada; (G.C.); (M.R.)
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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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Volpato JA, Ribeiro LB, Torezan GB, da Silva IC, Martins IDO, Genova JL, de Oliveira NTE, Carvalho ST, Carvalho PLDO, Vasconcellos RS. Characterization of the variations in the industrial processing and nutritional variables of poultry by-product meal. Poult Sci 2022; 101:101926. [PMID: 35679677 PMCID: PMC9189228 DOI: 10.1016/j.psj.2022.101926] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 04/04/2022] [Accepted: 04/15/2022] [Indexed: 11/26/2022] Open
Abstract
The study aimed to measure variations in industrial process and nutritional variables of poultry by-product meal (PBM) in rendering plants from batch cookers. A total of 200 samples of low ash PBM with mineral matter (MM) content of 11% (LA, n = 104) or high ash with MM above 11% (HA, n = 96) were collected from 5 industrial processing plants. The highest coefficients of variation in chemical composition were for MM (LA - 19.70%; HA - 19.59%), ether extract (LA - 20.72%; HA - 14.86%), collagen (LA - 21.16%; HA - 30.00%) and water activity (LA - 24.54%; HA - 25.89%). However, the crude protein (LA - 5.07%; HA - 7.39%), dry matter (LA - 1.75%; HA - 2.90%) and organic matter digestibility (LA - 4.81%; HA - 6.78%) were lower. The variability of the data related to the process of PBM was: maximum process temperature (LA - 3.91%; HA - 3.56%), average process temperature (LA - 3.73%; HA - 4.71%), and processing time (LA - 27.37%; HA - 37.59%). This study evidenced that the corrective measures by limiting the amount of bones in the raw material, optimizing the pressing step for the poultry fat extraction, and also controlling the processing time of PBM may favor the production of more standardized PBM in terms of chemical composition and quality.
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Validating Thermal Lethality to Salmonella enterica in Chicken Blood by Simulated Commercial Rendering. Microorganisms 2020; 8:microorganisms8122009. [PMID: 33339311 PMCID: PMC7765806 DOI: 10.3390/microorganisms8122009] [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] [Received: 11/12/2020] [Revised: 12/08/2020] [Accepted: 12/14/2020] [Indexed: 11/16/2022] Open
Abstract
The U.S. rendering industry produces materials for use in further processed animal foods and feeds and is required to scientifically validate food safety hazard control. This study aimed to provide lethality validation for Salmonella enterica during simulated commercial rendering of whole chicken blood. Chicken blood was inoculated with a blend of multiple serovars of the pathogen (S. Heidelberg, Typhimurium, Senftenberg) and subjected to heating at 82.2, 87.8, or 93.3 °C; surviving cells were enumerated incrementally up to 5.0 min. Survivor data were modeled using the GInaFiT 1.7 freeware package. D-values and t7D (time to a 7.0 log10-cycle inactivation) values were generated from best-fit model parameters. Predictive modeling analysis revealed that the survival curves of Salmonella possessed log-linear components but also possessed shoulder and/or tail components. Mean D-values declined from 0.61 to 0.12 min as heating temperature was raised from 82.2 to 93.3 °F, respectively, differing by heating temperature (p = 0.023). t7D values differed significantly by heating temperature (p = 0.001), as was also the case for shoulder length (SL) (p = <0.0001), where, at lower temperatures, a shoulder was observed versus heating at 93.3 °F. These data aid scientific validation of Salmonella enterica inactivation during thermal rendering of poultry blood for use in further processed animal foods.
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Ribeiro LB, Bankuti FI, da Silva MU, Ribeiro PM, Silva JM, Sato J, Bortolo M, Vasconcellos RS. Oxidative stability and nutritional quality of poultry by-product meal: An approach from the raw material to the finished product. Anim Feed Sci Technol 2019. [DOI: 10.1016/j.anifeedsci.2019.114226] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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