scholarly journals A Review of Salmonella and Campylobacter in Broiler Meat: Emerging Challenges and Food Safety Measures

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 776
Author(s):  
Hudson T. Thames ◽  
Anuraj Theradiyil Sukumaran
Keyword(s):  
United States ◽  
Cetylpyridinium Chloride ◽  
Control Point ◽  
The United States ◽  
Local Network ◽  
Sodium Chlorite ◽  
Primary Concern ◽  
Broiler Meat ◽  
Critical Control Point ◽  
Poultry Processing

Poultry is one of the largest sources of animal-based protein in the United States. Poultry processing has grown from a small local network of plants to nearly 500 plants nationwide. Two of the most persistent bacteria in poultry processing are Salmonella and Campylobacter. It was not until the introduction of Hazard Analysis and Critical Control Point systems in 1996 that major efforts to reduce bacterial contamination were developed. Traditionally, chlorine has been the industry standard for decontaminating chicken meat. However, antimicrobials such as peracetic acid, cetylpyridinium chloride, and acidified sodium chlorite have replaced chlorine as primary antimicrobials. Despite current interventions, the emergence of stress-tolerant and biofilm-forming Salmonella and Campylobacter is of primary concern. In an effort to offset growing tolerance from microbes, novel techniques such as cold plasma treatment, electrostatic spraying, and bacteriophage-based applications have been investigated as alternatives to conventional treatments, while new chemical antimicrobials such as Amplon and sodium ferrate are investigated as well. This review provides an overview of poultry processing in the United States, major microbes in poultry processing, current interventions, emerging issues, and emerging technologies in antimicrobial treatments.

Pathogenic Microorganisms Associated with Fresh Produce

1996 ◽  
Vol 59 (2) ◽  
pp. 204-216 ◽  
Author(s):  
LARRY R. BEUCHAT
Keyword(s):  
United States ◽  
Fresh Produce ◽  
Control Point ◽  
The United States ◽  
Enterotoxigenic Escherichia Coli ◽  
Pathogenic Microorganisms ◽  
Critical Control Point ◽  
Fresh Vegetables ◽  
Spoilage Bacteria ◽  
Salad Vegetables

The presence of numerous genera of spoilage bacteria, yeasts and molds, and an occasional pathogen on fresh produce has been recognized for many years. Several outbreaks of human gastroenteritis have been linked to the consumption of contaminated fresh vegetables and, to a lesser extent, fruits. Salads containing raw vegetables have been identified as vehicles of traveler's diarrhea, an illness sometimes experienced by visitors to developing countries. Enterotoxigenic Escherichia coli is the most common cause of this illness. Enterohemorrhagic E. coli, specifically serotype O157:H7, has been implicated as the causative agent in an outbreak of gastroenteritis resulting from the consumption of cantaloupes. Outbreaks of salmonellosis in humans have been attributed to consumption of contaminated tomatoes, mustard cress, bean sprouts, cantaloupe, and watermelon. An onion-associated outbreak of Shigella flexneri gastroenteritis has recently been reported in the United States. Outbreaks of human listeriosis have been epidemiologically linked to the consumption of fresh cabbage and lettuce. Gastrointestinal illness caused by the consumption of raw vegetable seed sprouts contaminated by Bacillus cereus has been documented. The ability of Aeromonas hydrophila and Aeromonas sobria to produce several virulence factors has been documented and their fairly common occurrence in water raises concern over public health risks that may be associated with the consumption of salad vegetables, although their role as agents in foodborne illness has not been fully confirmed. Viruses are not likely to grow on contaminated vegetables and fruits but can survive long enough to cause life-threatening illness in humans. An increased per capita consumption of fresh and lightly processed produce in the United States and other countries, coupled with an increase in importation of produce to these countries from regions where standards for growing and handling produce may be compromised, has resulted in heightened interest in outbreaks of human gastroenteritis that may be attributed to contaminated fresh produce, particularly salad vegetables. Likewise methods of handling, processing, packaging, and distribution of fresh produce on a regional or local scale within countries are receiving attention in terms of identifying and controlling microbiological hazards. Hazard analysis critical control point (HACCP) programs are being developed in an effort to minimize the risk of illness associated with consumption of fresh produce. Examples of pathogenic microorganisms associated with fresh produce as well as procedures that can be used to reduce their incidence at the point of consumption are discussed.

scholarly journals Influence of Sampling Methodology on Reported Incidence of Salmonella in Poultry

2006 ◽  
Vol 89 (2) ◽  
pp. 512-516 ◽  
Author(s):  
Daniel L Fletcher
Keyword(s):  
United States ◽  
Hazard Analysis ◽  
Control Point ◽  
The United States ◽  
Research Activity ◽  
Department Of Agriculture ◽  
Sampling Methodology ◽  
Critical Control Point ◽  
Regulatory Standards ◽  
Human Illness

Abstract Salmonella is a major pathogen associated with poultry food products. Over the past 20 years, pressure to reduce human illness from poultryrelated salmonellosis has resulted in intensive research activity as well as stronger regulatory standards in Europe, North America, and, because of international trade policies, throughout the world. In the United States, implementation of a Hazard Analysis Critical Control Point-based inspection program has been credited with reducing the incidence of Salmonella-positive carcasses from approximately 20 to 10. Since 1998, however, the reported incidence of Salmonella in retail poultry from 12 countries implementing similar pathogen reduction programs, including the United States, has averaged 29 positive for Salmonella. Although these reports examined products at retail outlets and used a variety of sampling methodologies, these results appear to contradict the U.S. Department of Agriculture claims for Salmonella reduction. The purpose of this review is to examine this contradiction with a focus on the potential impact of sampling methodology on reported incidences of Salmonella.

Juice-Associated Outbreaks of Human Illness in the United States, 1995 through 2005

2008 ◽  
Vol 71 (2) ◽  
pp. 356-364 ◽  
Author(s):  
JAZMIN D. VOJDANI ◽  
LARRY R. BEUCHAT ◽  
ROBERT V. TAUXE
Keyword(s):  
Fruit Juice ◽  
Hazard Analysis ◽  
Control Point ◽  
Public Health Problem ◽  
The United States ◽  
Control Measures ◽  
E Coli ◽  
Critical Control Point ◽  
Control And Prevention ◽  
Human Illness

Outbreaks of illness associated with consumption of fruit juice have been a growing public health problem since the early 1990s. In response to epidemiologic investigations of outbreaks in which juice was implicated, the U.S. Food and Drug Administration implemented process control measures to regulate the production of fruit juice. The final juice regulation, which became effective in 2002, 2003, and 2004, depending on the size of the business, requires that juice operations comply with a hazard analysis critical control point (HACCP) plan. The Centers for Disease Control and Prevention (CDC) receives reports of food-associated outbreaks of illness. We reviewed fruit juice–associated outbreaks of illness reported to the CDC's Foodborne Outbreak Reporting System. From 1995 through 2005, 21 juice-associated outbreaks were reported to CDC; 10 implicated apple juice or cider, 8 were linked to orange juice, and 3 involved other types of fruit juice. These outbreaks caused 1,366 illnesses, with a median of 21 cases per outbreak (range, 2 to 398 cases). Among the 13 outbreaks of known etiology, 5 were caused by Salmonella, 5by Escherichia coli O157:H7, 2 by Cryptosporidium, and one by Shiga toxin–producing E. coli O111 and Cryptosporidium. Fewer juice-associated outbreaks have been reported since the juice HACCP regulation was implemented. Some juice operations that are exempt from processing requirements or do not comply with the regulation continue to be implicated in outbreaks of illness.

The Revolution and Mexican Foreign Policy

1969 ◽  
Vol 11 (4) ◽  
pp. 518-532 ◽  
Author(s):  
James F. Engel
Keyword(s):  
United States ◽  
Foreign Policy ◽  
Latin America ◽  
Mexican Revolution ◽  
Political Stability ◽  
The United States ◽  
Developing Nations ◽  
Primary Concern ◽  
Shed Light ◽  
The Revolution

In recent years the foreign policy of Mexico has often been criticized in the United States. The reaction of Mexico to steps taken by the United States in Latin America—in Cuba, the Dominican Republic, and elsewhere—has led to statements about Mexican foreign policy that indicate little understanding of Mexican mentality, history, and approach to international problems. Of primary concern in any attempt to shed light on the foreign policy of Mexico is the place of the Mexican Revolution in shaping the nation's approach to international problems.The Mexican Revolution has had profound effects on the development of the country. Since the beginning of the Revolution in 1910, Mexico has followed a path to political stability unique in Latin America. The Revolution and its effects on subsequent Mexican attitudes have been studied by many scholars in attempts to learn lessons for the other developing nations of the hemisphere.

scholarly journals The Implementation of Hazard Analysis Critical Control Point (HACCP) Plan for Chicken Nugget Plant

2021 ◽  
pp. 11-24
Author(s):  
Md. Asaduzzaman
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Raw Material ◽  
Processing Plant ◽  
Manufacturing Plant ◽  
Record Keeping ◽  
Critical Control Point ◽  
Chicken Nugget ◽  
Critical Control Points ◽  
Poultry Processing

Hazard Analysis Critical Control Point (HACCP) is a protective approach alarmed with not only food manufacturing but also storage safety. Now-a-days this system has become vital tool for dealings involving different types and kinds of foodstuffs. This perseverance was to established exact HACCP proposal for Bangladeshi chicken nugget manufacturing plant in a current poultry processing plant in Kishoreganj, Dhaka. A precise broad HACCP model was established to develop consumption security and quality of chicken nugget processed in this manufacturing plant. This study was based on genuine circumstances in the chicken nugget manufacturing plant, HACCP’s seven principles and several current general models such as Bangladesh Standards & Testing Institution (BSTI), HALAL, ISO 9001:2015, and ISO 22000, YUM Quality Systems Audit of HACCP utilize through investigation which is also known as qualitative methodology. Under taking the consideration all factors of HACCP such as flow-chart, corrective action, verification procedures, Critical control point monitoring requirements and record-keeping were originated, a HACCP team established in the factory. Three Critical control points (CCP) were acknowledged in the manufacture of chicken nugget in this processing plant. The most important identified CCPs were Supply of ingredients and raw material; packaging material; Proper temperature and time for oil frying and proper examination during packing for foreign and unwanted materials of final product. Therefore, HACCP system should be established in each and every poultry processing facilities, recommended by author.

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