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Kamal MAM, Kaoud HA, Salem HM, Alhotan RA, Hussein EO, Galik B, Saleh AA. Revolutionizing poultry hygiene: advanced electrostatic and cold fog disinfection strategies combat Mycoplasma gallisepticum in hatching eggs. Poult Sci 2024; 103:103732. [PMID: 38925079 PMCID: PMC11259725 DOI: 10.1016/j.psj.2024.103732] [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: 12/09/2023] [Revised: 02/29/2024] [Accepted: 04/01/2024] [Indexed: 06/28/2024] Open
Abstract
The incidence of chronic respiratory disease (CRD) due to Mycoplasma gallisepticum (MG) contamination in hatching eggs poses a serious threat to poultry health and hatchability. Implementing effective sanitization methods while safeguarding the hatching potential of embryos is crucial. This study aimed to explore novel techniques for sanitizing hatching-fertile eggs to prevent and manage MG-associated CRD. The primary objective was to assess the efficacy of acidic electrochemically stimulated water (ECS), focusing on MG disinfection. Additionally, the study investigated 2 application methods, 1) electrostatic disinfection (ED) and 2) cold fog (CF) disinfection, to evaluate their bactericidal effects against MG-contaminated eggs. Deliberately infected MG strains were used for the experimental design, which compared the disinfection efficacy of ECS with its acidic properties. The comparison involved ED, which applies an electrostatic charge to water particles, and CF disinfection, a cold mist technique. Both methods aimed to target MG without compromising egg-hatching potential. The results indicated a significant (p < 0.05) reduction in colony-forming units per milliliter (CFU/mL). However, both application methods demonstrated distinct bactericidal effects. Eggs treated with electrostatic disinfection showed a significant (p < 0.001) reduction in embryonic mortality during incubation (10%) compared to control untreated eggs (18%). Similarly, the CF method exhibited a significant (p < 0.001) decrease in embryonic mortality (13%). The ECS potential in reducing embryonic mortality within the pH range of 2.5 to 6.5 was noted. Both the ED and CF methods show promise for preventing MG-induced hatchery infection while maintaining egg-hatching potential. This study presents innovative techniques to control MG in hatching eggs, contributing to improved poultry health and reduced CRD incidence.
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Affiliation(s)
- Mohammed A M Kamal
- Department of Veterinary Hygiene and Management, Faculty of Veterinary Medicine, Cairo University, 12211, Egypt
| | - Hussein A Kaoud
- Department of Veterinary Hygiene and Management, Faculty of Veterinary Medicine, Cairo University, 12211, Egypt
| | - Heba M Salem
- Department of Poultry Diseases, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt
| | - Rashed A Alhotan
- Department of Animal Production, College of Food & Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | | | - Branislav Galik
- Institute of Nutrition and Genomics, Slovak University of Agriculture in Nitra, Nitra 94976, Slovakia
| | - Ahmed Ali Saleh
- Department of Poultry Production, Faculty of Agriculture, Kafrelsheikh University, 33516 Kafr El-Sheikh, Egypt.
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Zai B, Comacho-Martinez V, Hasani M, Warriner LJ, Koutchma T, Keener K, Marcone M, Warriner K. Inactivation of Salmonella Enteritidis on Hatchery and Table Eggs Using a Gas-phase Hydroxyl-Radical Process. J Food Prot 2023; 86:100189. [PMID: 37926290 DOI: 10.1016/j.jfp.2023.100189] [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: 07/26/2023] [Revised: 10/30/2023] [Accepted: 10/31/2023] [Indexed: 11/07/2023]
Abstract
Eggs represent a significant vehicle for Salmonella Enteritidis with the pathogen being transferred to chicks in the hatchery, or to consumers via table eggs. In the following, the efficacy of a gas-phase hydroxyl-radical process for decontaminating hatchery and table eggs was evaluated. Recovery of Salmonella was maximized through holding eggs in tryptic soy broth containing 20% w/v glycerol for 1 h prior to plating. By using this technique, it was possible to recover 63% of the theoretical Salmonella inoculated onto eggs. The continuous hydroxyl-radical reactor consisted of a bank of UV-C lamps (254 nm) that generated hydroxyl-radicals from the degradation of hydrogen peroxide (H2O2) mist and ozone gas. The optimal treatment was defined as that which supports a 5 log CFU/egg reduction of Salmonella without negatively affecting egg quality or leaving H2O2 residues. A process of 2% v/v H2O2 delivered at 30 mL/min with a UV-C dose of 19 mJ/cm2 and ozone (20 ppm) with a total treatment time of 10s was selected. The egg quality metrics (Haugh value, yolk index, albumin pH, yolk pH) did not negatively differ over a 35-day shelf-life at 4 or 25℃ compared to washed eggs or nontreated controls. The cuticle layer of eggs remained intact following hydroxyl-radical treatment. Fertilized eggs (n = 61) treated with the hydroxyl-radicals exhibited the same hatchery rate (75%) as nontreated controls (71-79%) with no defects (unhealed navels or red hocks) being observed. The same hydroxyl-radical treatment could be applied to table eggs to support >5 log CFU/egg reduction of Salmonella and was compatible with egg washing regimes practiced in industry. In comparison, the egg washing process based on sodium hydroxide and chlorine supported a 2.76 ± 0.38 log CFU/egg reduction of Salmonella. The hydroxyl-radical treatment represents a preventative control step to reduce the carriage of Salmonella on hatchery and table eggs.
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Affiliation(s)
- Brenda Zai
- Department of Food Science, University of Guelph, Ontario, Canada
| | | | - Mahdiyeh Hasani
- Department of Food Science, University of Guelph, Ontario, Canada
| | | | - Tatiana Koutchma
- Guelph Food Research and Development Center, AAFC, Guelph, Ontario, Canada
| | - Kevin Keener
- School of Engineering, University of Guelph, Guelph, Ontario, Canada
| | - Massimo Marcone
- Department of Food Science, University of Guelph, Ontario, Canada
| | - Keith Warriner
- Department of Food Science, University of Guelph, Ontario, Canada.
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Ricke SC, O’Bryan CA, Rothrock MJ. Listeria Occurrence in Conventional and Alternative Egg Production Systems. Microorganisms 2023; 11:2164. [PMID: 37764008 PMCID: PMC10535144 DOI: 10.3390/microorganisms11092164] [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: 07/27/2023] [Revised: 08/24/2023] [Accepted: 08/25/2023] [Indexed: 09/29/2023] Open
Abstract
Listeria continues to be a persistent foodborne pathogen that is responsible for human cases of listeriosis when contaminated food products are consumed. Human subjects considered to be most susceptible include the elderly, immunocompromised, and pregnant women. Listeria is characterized as a saprophytic organism with the capability of responding and adapting to constantly changing environments because it possesses multiple stress response mechanisms to overcome varying temperatures, salt concentrations, and pH, among others. Primary foods and food products associated with listeriosis include dairy products and ready-to-eat meats such as turkey products. Historically, chicken eggs have not been identified as a primary source of Listeria, but the potential for contamination during egg production and processing does exist. Listeria species have been isolated from egg-processing plant equipment and are presumed to occur in egg-processing plant environments. Whether Listeria is consistently disseminated onto eggs beyond the egg-processing plant is a risk factor that remains to be determined. However, research has been conducted over the years to develop egg wash solutions that generate combinations of pH and other properties that would be considered inhibitory to Listeria. Even less is known regarding the association of Listeria with alternative egg production systems, but Listeria has been isolated from pasture flock broilers, so it is conceivable, given the nature of the outdoor environments, that layer birds under these conditions would also be exposed to Listeria and their eggs become contaminated. This review focuses on the possibility of Listeria occurring in conventional and alternative egg-laying production and processing systems.
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Affiliation(s)
- Steven C. Ricke
- Meat Science and Animal Biologics Discovery Program, Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53706, USA
| | - Corliss A. O’Bryan
- Food Science Department, University of Arkansas, Fayetteville, AR 72704, USA;
| | - Michael J. Rothrock
- U.S. National Poultry Research Center, Egg Safety & Quality Research Unit, USDA-ARS, Athens, GA 30606, USA;
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Mohammadi-Aragh MK, Linhoss JE, Evans JD. Effects of various disinfectants on the bacterial load and microbiome of broiler hatching eggs using electrostatic spray. J APPL POULTRY RES 2022. [DOI: 10.1016/j.japr.2022.100278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022] Open
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Stearns R, Xue J, Freshour N, Matak K, Luo Y, Shen C. The Efficacy of Conventional Spray, Electrostatic Spray, and Dip with a Combination of Hydrogen Peroxide and Peroxyacetic Acid To Inactivate Listeria monocytogenes on Apples. J Food Prot 2022; 85:828-834. [PMID: 35146513 DOI: 10.4315/jfp-21-448] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Accepted: 02/08/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT This study aimed to evaluate the efficacy of a hydrogen peroxide (H2O2) and peroxyacetic acid (PAA) mixer delivered by conventional garden spray (GS), electrostatic spray (ES), and dip methods to inactivate Listeria monocytogenes on apples. Organic Honeycrisp, Fuji, and Pink Lady apples were dip inoculated with L. monocytogenes (two strains, serotype 1/2b), which were then kept untreated (control), sprayed with water only, or treated with the H2O2-PAA mixer (0.0064, 0.1, 0.25, and 0.50%) for 20 s via GS, ES, or dip, followed by draining (for 2 min) on aluminum foil. Surviving bacteria were recovered on modified Oxford agar. Atomic force microscopy was used to detect the structural changes of inactivation of L. monocytogenes in broth medium by the H2O2-PAA mixer solution. Data (two replicates, with six samples per replicate) were analyzed using the mixed model procedure of SAS (P = 0.05). Initial counts of L. monocytogenes on untreated apples were 6.80 to 6.90 log CFU per apple. The dip method was the most effective treatment (P < 0.05) for pathogen reductions (2.31 to 2.41 log CFU per apple), followed by GS (1.44 to 1.70 log CFU per apple) and then ES (0.84 to 1.20 log CFU per apple). Reductions of L. monocytogenes were greatest (P < 0.05) when apples were treated with H2O2-PAA mixer -0.25 and -0.50%. Atomic force microscopy analyses indicated that inactivation of L. monocytogenes cells in H2O2-PAA mixer solutions resulted from disruption of the outer membrane. The H2O2-PAA mixer-treated cells had increased width and height and decreased roughness compared with the untreated cells. Results suggested that applying a H2O2-PAA mixer by dip or GS methods is better for pathogen reduction than ES on apples. HIGHLIGHTS
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Affiliation(s)
- Rebecca Stearns
- Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, West Virginia 26506
| | - Jingyi Xue
- Department of Nutritional Sciences, University of Connecticut, Storrs, Connecticut 06269, USA
| | - Nettie Freshour
- Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, West Virginia 26506
| | - Kristen Matak
- Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, West Virginia 26506
| | - Yangchao Luo
- Department of Nutritional Sciences, University of Connecticut, Storrs, Connecticut 06269, USA
| | - Cangliang Shen
- Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, West Virginia 26506
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Nahar S, Jeong HL, Cho AJ, Park JH, Han S, Kim Y, Park SH, Ha SD. Efficacy of ficin and peroxyacetic acid against Salmonella enterica serovar Thompson biofilm on plastic, eggshell, and chicken skin. Food Microbiol 2022; 104:103997. [DOI: 10.1016/j.fm.2022.103997] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 01/21/2022] [Accepted: 01/28/2022] [Indexed: 11/04/2022]
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Wood JP, Magnuson M, Touati A, Gilberry J, Sawyer J, Chamberlain T, McDonald S, Hook D. Evaluation of electrostatic sprayers and foggers for the application of disinfectants in the era of SARS-CoV-2. PLoS One 2021; 16:e0257434. [PMID: 34591869 PMCID: PMC8483385 DOI: 10.1371/journal.pone.0257434] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Accepted: 08/31/2021] [Indexed: 11/22/2022] Open
Abstract
Although research has shown that the COVID-19 disease is most likely caused by airborne transmission of the SARS-CoV-2 virus, disinfection of potentially contaminated surfaces is also recommended to limit the spread of the disease. Use of electrostatic sprayers (ESS) and foggers to rapidly apply disinfectants over large areas or to complex surfaces has emerged with the COVID-19 pandemic. ESSs are designed to impart an electrostatic charge to the spray droplets with the goal of increasing deposition of the droplets onto surfaces, thereby promoting more efficient use of the disinfectant. The purpose of this research was to evaluate several spray parameters for different types of sprayers and foggers, as they relate to the application of disinfectants. Some of the parameters evaluated included the spray droplet size distribution, the electrostatic charge, the ability of the spray to wrap around objects, and the loss of disinfectant chemical active ingredient due to the spray process. The results show that most of the devices evaluated for droplet size distribution had an average volume median diameter ≥ 40 microns, and that four out of the six ESS tested for charge/mass produced sprays of at least 0.1 mC/kg. A minimal wrap-around effect of the spray deposition onto a cylindrical object was observed. The loss of disinfectant active ingredient to the air due to spraying was minimal for the two disinfectants tested, and concurrently, the active ingredient concentrations of the liquid disinfectants sprayed and collected 3 feet (1 meter) away from the spray nozzle do not decrease.
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Affiliation(s)
- Joseph P. Wood
- Office of Research and Development, United States Environmental Protection Agency, Research Triangle Park, North Carolina, United States of America
| | - Matthew Magnuson
- Office of Research and Development, United States Environmental Protection Agency, Cincinnati, Ohio, United States of America
| | - Abderrahmane Touati
- Jacobs Technology, Inc., Research Triangle Park, North Carolina, United States of America
| | - Jerome Gilberry
- Jacobs Technology, Inc., Research Triangle Park, North Carolina, United States of America
| | - Jonathan Sawyer
- Jacobs Technology, Inc., Research Triangle Park, North Carolina, United States of America
| | - Timothy Chamberlain
- Jacobs Technology, Inc., Research Triangle Park, North Carolina, United States of America
| | - Stella McDonald
- Jacobs Technology, Inc., Research Triangle Park, North Carolina, United States of America
| | - David Hook
- Jacobs Technology, Inc., Research Triangle Park, North Carolina, United States of America
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Inactivation of Campylobacter jejuni in moisture enhanced non-intact chicken patties by double pan-broiling as affected by cooking set-up temperature and pump rate. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109938] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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