Fermentation of raw poultry byproducts for animal nutrition1

1993 ◽  
Vol 71 (9) ◽  
pp. 2420-2426 ◽  
Author(s):  
H.A.P. Urlings ◽  
P.G.H Bijker ◽  
J. G. van Logtestijn
Keyword(s):  
Poultry Byproducts ◽  
Raw Poultry

Understanding barriers to consumers to stop washing raw poultry through in-depth interviews

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Abigail Gilman ◽  
Shauna C. Henley ◽  
Jennifer Quinlan
Keyword(s):  
Public Health ◽  
Thematic Analysis ◽  
Transtheoretical Model ◽  
Scientific Evidence ◽  
Cross Contamination ◽  
Preparation Methods ◽  
Content Type ◽  
Raw Poultry ◽  
Depth Interviews ◽  
Health Messaging

PurposeFoodborne illness from poultry may be associated with improper handling that results in cross contamination. Washing of raw poultry is one practice that can lead to cross contamination. Some consumers continue to wash raw poultry after learning that not washing raw poultry is the safe behavior. There is a need to better understand why some consumers continue this practice and identify barriers to them adopting the correct behavior.Design/methodology/approachThis research utilized qualitative, in-depth interviews to understand some consumer's barriers to adopting the behavior of not washing raw poultry. The interview questioning route was iteratively developed and designed to allow both structure and flexibility. Questions were anchored in the Transtheoretical Model of Behavior Change. Interviews (N = 23) were conducted over Zoom. Thematic analysis identified themes around consumers' resistance to adopting the correct behavior for handling raw poultry.FindingsResults from the thematic analysis indicate that chicken preparation methods were primarily influenced by family. A desire to control the process of preparing food, lack of trust in chicken processing, and the habitual nature of the behavior all contributed to the continuation of washing raw poultry. Over half of the participants (61%) expressed interest in changing behaviors in the future. Needing supporting scientific evidence, and an alternative behavior to replace washing were two key factors to support the development of future public health messaging.Originality/valueThis study investigates the barriers to safe raw poultry handling utilizing in-depth interviews and contributes to the development of more effective public health messaging.

Modeling the Growth of Salmonella in Cut Red Round Tomatoes as a Function of Temperature

2010 ◽  
Vol 73 (8) ◽  
pp. 1502-1505 ◽  
Author(s):  
WENJING PAN ◽  
DONALD W. SCHAFFNER
Keyword(s):  
Mathematical Model ◽  
Growth Rates ◽  
Low Temperatures ◽  
Safety Concern ◽  
Time Intervals ◽  
Salmonella Serotypes ◽  
Increasing Temperature ◽  
Incubation Temperatures ◽  
Raw Poultry ◽  
The Relationship

Tomato-associated Salmonella outbreaks have recently become a significant food safety concern. Temperature abuse of cut tomatoes may have played a role in some of these outbreaks. The purpose of this study was to develop a mathematical model to describe the growth of Salmonella on cut tomatoes at various temperatures. Four Salmonella serotypes (Typhimurium, Newport, Javiana, and Braenderup) obtained from previous tomato-linked cases of salmonellosis were used in this study. These four serotypes were cultured separately, combined into a cocktail, and inoculated onto whole red round tomatoes and allowed to dry overnight. The tomatoes were then cut into pieces and incubated at a predetermined range of temperatures (10, 12.5, 15, 17.5, 20, 22.5, 25, 27.5, 30, and 35°C). Salmonella concentration was measured at specified time intervals to determine the growth curve for Salmonella on cut tomatoes at each temperature. The growth rates were calculated using DMFit and used to build a mathematical model to illustrate the relationship between the growth rates of Salmonella on tomatoes and incubation temperatures from 10 to 35°C. The resulting model compared favorably with a Salmonella growth model for raw poultry developed by our laboratory. The Pathogen Modeling Program underpredicted growth at low temperatures and overpredicted growth at high temperatures. ComBase predicted consistently slower growth rates than were observed in tomatoes but showed parallel increases in growth rate with increasing temperature.

Prevalence of Salmonella on Raw Poultry at Retail Markets in China

2011 ◽  
Vol 74 (10) ◽  
pp. 1724-1728 ◽  
Author(s):  
BAOWEI YANG ◽  
MEILI XI ◽  
XIN WANG ◽  
SHENGHUI CUI ◽  
TIANLI YUE ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Agricultural Practices ◽  
Shaanxi Province ◽  
Poultry Production ◽  
Department Of Agriculture ◽  
Retail Markets ◽  
Critical Control Point ◽  
Inspection Service ◽  
Raw Poultry

Data regarding Salmonella on raw poultry are very limited in China. The objective of this study was to determine the prevalence of Salmonella on raw poultry at the retail level in six provinces and two national cities in China. Whole chicken carcasses (n = 1,152) were collected from three types of retail markets (large, small, and wet). All samples were analyzed for the presence of Salmonella by using the U.S. Department of Agriculture, Food Safety Inspection Service method. Of 1,152 chicken samples, overall Salmonella prevalence was 52.2%. The highest prevalence was observed in Guangxi Province (65.3%), next in Guangdong Province (64.6%), and then in Beijing (63.9%), Shaanxi Province (50.7%), Henan Province (47.9%), Shanghai (44.4%), and Fujian Province (42.4%), and lowest prevalence was observed in Sichuan Province (38.9%). Salmonella prevalence was significantly different among the six provinces and two national cities. Salmonella prevalence was highest in the wet markets (54.4%) compared with the large markets (50.3%) and the small markets (52.1%), but differences were not significant (P > 0.05). Good manufacturing practices, good agricultural practices, and hazard analysis critical control point systems for Salmonella control in poultry production at the farm, processing, and retail level should be implemented.

Modeling the Growth of Salmonella in Raw Poultry Stored under Aerobic Conditions

2008 ◽  
Vol 71 (12) ◽  
pp. 2429-2435 ◽  
Author(s):  
SILVIA A. DOMINGUEZ ◽  
DONALD W. SCHAFFNER
Keyword(s):  
Growth Rate ◽  
Growth Rates ◽  
Storage Temperature ◽  
Inoculum Size ◽  
Antibiotic Resistant ◽  
Aerobic Conditions ◽  
Root Model ◽  
Fail Safe ◽  
Spoilage Microflora ◽  
Raw Poultry

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 tender-loins. Chicken was inoculated at two levels (103 CFU/cm2 and ≤ 10 CFU/cm2) and incubated at temperatures ranging from 10 to 37°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°C but slightly slower growth rates than those observed between 30 and 37°C. Slightly negative bias factors were obtained in every case (−5to −3%); however, application of the model may be considered fail-safe for storage temperatures below 28°C.

scholarly journals Ecology ofListeria monocytogenesin the environment of raw poultry meat and raw pork meat processing plants

2002 ◽  
Vol 210 (2) ◽  
pp. 271-275 ◽  
Author(s):  
Elise Chasseignaux ◽  
Pascale Gérault ◽  
Marie-Thérèse Toquin ◽  
Gilles Salvat ◽  
Pierre Colin ◽  
...  
Keyword(s):  
Poultry Meat ◽  
Pork Meat ◽  
Meat Processing ◽  
Processing Plants ◽  
Raw Poultry

Validation of Thermal Lethality against Salmonella enterica in Poultry Offal during Rendering

2017 ◽  
Vol 80 (9) ◽  
pp. 1422-1428 ◽  
Author(s):  
Amie-Marie Jones-Ibarra ◽  
Gary R. Acuff ◽  
Christine Z. Alvarado ◽  
T. Matthew Taylor
Keyword(s):  
Food Safety ◽  
Salmonella Enterica ◽  
Thermal Inactivation ◽  
Companion Animal ◽  
Avian Pathogen ◽  
Pathogen Control ◽  
Heat Application ◽  
D Values ◽  
Raw Poultry ◽  
Sanitary Conditions

ABSTRACT Recent outbreaks of human disease following contact with companion animal foods cross-contaminated with enteric pathogens, such as Salmonella enterica, have resulted in increased concern regarding the microbiological safety of animal foods. Additionally, the U.S. Food and Drug Administration Food Safety Modernization Act and its implementing rules have stipulated the implementation of current good manufacturing practices and food safety preventive controls for livestock and companion animal foods. Animal foods and feeds are sometimes formulated to include thermally rendered animal by-product meals. The objective of this research was to determine the thermal inactivation of S. enterica in poultry offal during rendering at differing temperatures. Raw poultry offal was obtained from a commercial renderer and inoculated with a mixture of Salmonella serovars Senftenberg, Enteritidis, and Gallinarum (an avian pathogen) prior to being subjected to heating at 150, 155, or 160°F (65.5, 68.3, or 71.1°C) for up to 15 min. Following heat application, surviving Salmonella bacteria were enumerated. Mean D-values for the Salmonella cocktail at 150, 155, and 160°F were 0.254 ± 0.045, 0.172 ± 0.012, and 0.086 ± 0.004 min, respectively, indicative of increasing susceptibility to increased application of heat during processing. The mean thermal process constant (z-value) was 21.948 ± 3.87°F. Results indicate that a 7.0-log-cycle inactivation of Salmonella may be obtained from the cumulative lethality encountered during the heating come-up period and subsequent rendering of raw poultry offal at temperatures not less than 150°F. Current poultry rendering procedures are anticipated to be effective for achieving necessary pathogen control when completed under sanitary conditions.

Hydrophobic Grid Membrane Filter Method for Aerobic Plate Count in Foods: Collaborative Study

1986 ◽  
Vol 69 (4) ◽  
pp. 671-676 ◽  
Author(s):  
Phyllis Entis ◽  
◽  
J Allen ◽  
A Bhatnagar ◽  
A Brouwer ◽  
...  
Keyword(s):  
Membrane Filter ◽  
Collaborative Study ◽  
Raw Milk ◽  
Plate Count ◽  
Filter Method ◽  
Membrane Filter Method ◽  
Aerobic Plate Count ◽  
Egg Powder ◽  
Raw Poultry ◽  
Whole Egg

Abstract Twenty-one laboratories participated in a collaborative study to validate a hydrophobic grid membrane filter (HGMF) method for aerobic plate count by comparing its performance against the AOAC/APHA pour plate method. Raw milk, raw poultry, whole egg powder, flours, and spices were included in the study. Counts obtained by the HGMF and pour plate methods did not differ significantly, except in the case of whole egg powder, for which the HGMF method produced significantly higher counts. The hydrophobic grid membrane filter method for aerobic plate count in foods has been adopted official first action.

scholarly journals Effects of Olive Leaf Extracts as Natural Preservative on Retailed Poultry Meat Quality

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1017 ◽  
Author(s):  
Ebeed Saleh ◽  
Alaa Eldin Morshdy ◽  
Eman El-Manakhly ◽  
Sarah Al-Rashed ◽  
Helal F. Hetta ◽  
...  
Keyword(s):  
Microbial Growth ◽  
Microbiological Quality ◽  
Economic Loss ◽  
Sensory Attributes ◽  
Poultry Meat ◽  
Control Group ◽  
Olive Leaf ◽  
Leaf Extracts ◽  
Chilling Period ◽  
Raw Poultry

Poultry meat is commonly marketed at refrigerated temperatures (2–5 °C). The major concern for retailers and consumers is the quality and safety of refrigerated poultry meat. During the chilling period, poultry meat undergoes too many undesirable changes due to microbial growth that leads to spoilage and economic loss. Therefore, this study was conducted to assess the effects of olive leaf extracts (OLE) used at three concentrations (0.25, 0.5, and 1%) on the sensory attributes, as well as the chemical and microbiological quality of raw poultry meat stored at 4 ± 1 °C for 15 days. The results revealed that the OLE addition reduced microbial growth successfully, and maintained the chemical quality and sensory attributes of poultry meat. Moreover, OLE extended the shelf-life of the poultry meat that held under proper refrigeration conditions up to 15 days compared to the control group, that was completely spoiled by the sixth day of storage. This study concludes that OLE could be used both as a natural antioxidant and an antimicrobial preservative for chilled poultry meat held at refrigerated temperature.

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