Survival and Growth of Salmonella and Listeria in the Chicken Breast Patties Subjected to Time and Temperature Abuse under Varying Conditions

2001 ◽  
Vol 64 (1) ◽  
pp. 23-29 ◽  
Author(s):  
R. Y. MURPHY ◽  
E. R. JOHNSON ◽  
J. A. MARCY ◽  
M. G. JOHNSON
Keyword(s):  
Storage Temperature ◽  
Pilot Scale ◽  
Chicken Breast ◽  
Air Velocity ◽  
Bacteria Growth ◽  
Convection Oven ◽  
Low Humidity ◽  
Temperature Time ◽  
Salmonella Senftenberg ◽  
Chicken Patties

Chicken breast patties were inoculated with a mixture of Salmonella Senftenberg, Salmonella Typhimurium, Salmonella Heidelberg, Salmonella Mission, Salmonella Montevideo, Salmonella California, and Listeria innocua. The initial inoculation of bacteria was approximately 107 log10 CFU/g. The inoculated patties were processed in a pilot-scale air convection oven at an air temperature of 177°C, an air velocity of 9.9 m3/min, and a low (a wet bulb temperature of 48°C) or high (a wet bulb temperature of 93°C) humidity condition. The patties were processed to a final center temperature of 65 to 75°C. The survivors of Salmonella and Listeria in the processed patties were evaluated. Processing humidity affected the survivors of bacteria. More survivors of Salmonella and Listeria (>2 logs) were obtained for the patties cooked at low humidity than at high humidity. After thermal processing, the patties were stored under air, vacuum, or CO2 at refrigerated (4°C) or thermally abused (8 to 15°C) temperatures. Storage temperature, time, and gas environment affected the bacteria growth. Higher storage temperature and longer storage time correlated to an increased growth of bacteria in the cooked chicken patties. Less Salmonella (2 logs) and Listeria (0.5 to 1 log) cells were obtained in the patties stored under vacuum than in air. Storing the patties in 30% CO2 reduced the growth of Salmonella more than 2 log10 CFU/g. At a CO2 level of 15%, 1 log10 CFU/g of reduction was obtained for Listeria in cooked chicken patties.

Process Lethality and Product Yield for Chicken Patties Processed in a Pilot-Scale Air-Steam Impingement Oven

2001 ◽  
Vol 64 (10) ◽  
pp. 1549-1555 ◽  
Author(s):  
R. Y. MURPHY ◽  
L. K. DUNCAN ◽  
E. R. JOHNSON ◽  
M. D. DAVIS
Keyword(s):  
Product Yield ◽  
Pilot Scale ◽  
Chicken Breast ◽  
Strongly Correlated ◽  
Air Velocity ◽  
Salmonella Spp ◽  
Product Temperature ◽  
Total Process ◽  
Chicken Patties ◽  
Cooking Conditions

Chicken breast patties were processed in a pilot-scale air-steam impingement oven to a patty center temperature of 55 to 80°C. Thermal processing was conducted at an air temperature of 149°C, an air velocity of 7 to 13 m3/min, and a wet bulb temperature of 39 to 98°C. From thermal histories, the total process lethality of the patties was calculated for Salmonella spp. and Listeria innocua using the previously published z-values. The effect of product temperature, wet bulb temperature, and air velocity on process lethality was analyzed using a regression model. The process lethality of Salmonella spp. and L. innocua in the cooked chicken patties was correlated to the patty center temperatures and cooking conditions. The process lethality was strongly correlated to product temperature and was affected by cooking conditions. Process lethality started to increase rapidly at the product temperature around 67°C. Regression analysis was used to correlate the product yield with cooking conditions. Depending on air velocity, product yield decreased 10 to 14% with increasing endpoint temperature from 55 to 80°C and increased 2 to 9% with increasing wet bulb temperature from 39 to 98°C. The effect of air velocity on the yield interacted with product temperature and wet bulb temperature.

Process Humidity Affects Salmonella Lethality at the Surface and Core of Impingement-Cooked Meat and Poultry Products

2021 ◽  
Author(s):  
Ian M. Hildebrandt ◽  
Nicole O Hall ◽  
Michael K. James ◽  
Elliot T. Ryser ◽  
Bradley Marks
Keyword(s):  
Ground Beef ◽  
Performance Standards ◽  
Pilot Scale ◽  
Chicken Breast ◽  
Poultry Products ◽  
Surface Samples ◽  
Air Impingement ◽  
The Impact ◽  
Whole Muscle ◽  
Chicken Patties

Recent revisions to USDA FSIS compliance and safe harbor guidelines for ready-to-eat meat and poultry products addressed process humidity requirements. Given the lack of prior data for impingement-cooked products, this project aimed to evaluate the impact of process humidity on Salmonella lethality at the product core and surface, and compliance of the results with USDA FSIS lethality performance standards. Whole muscle beef strips, ground beef patties, whole muscle chicken breast fillets, and breaded ground chicken patties were inoculated with an 8-serovar cocktail of Salmonella. Beef and chicken samples were cooked in a pilot-scale moist-air impingement oven to a core temperature of 70.0 or 72.8°C, respectively, immediately quenched in liquid nitrogen, and dissected to obtain core and surface samples. Variables included oven temperature (218, 232°C), air velocity (0.7 and 2.8 m/s), and oven humidity (0.7, 15, 30, or 70% moisture by volume (% v/v)). Additional treatments were performed to examine the impact of supplemental critical control processes, such as increased endpoint temperature, post-oven carryover time, and pre- or post-oven steam treatments. Salmonella reductions of >7 log were reliably achieved in chicken patties regardless of the processing variables; however, none of the treatments reliably ensured >6.5 log reductions of Salmonella in ground beef. A majority of whole-muscle samples failed to meet the required performance lethality when processed at 0.7% v/v; however, Salmonella inactivation was significantly improved (P < 0.05) at oven humidities of > 30% v/v. Dry oven conditions achieved greater Salmonella lethality at the core than at the surface for multiple products (P < 0.05). The efficacies of minimal and supplemental critical controls were product-, process-, and humidity-dependent (P < 0.05). Overall, process humidity and product variability should be considered in regulatory requirements and process validations.

scholarly journals Changes of Physicochemical Properties of Starch Syrups Recommended for Winter Feeding of Honeybees during Storage

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 374
Author(s):  
Teresa Szczęsna ◽  
Ewa Waś ◽  
Piotr Semkiw ◽  
Piotr Skubida ◽  
Katarzyna Jaśkiewicz ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Physicochemical Parameters ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Different Temperatures ◽  
And Storage ◽  
Bee Colonies ◽  
Temperature Time ◽  
Winter Feeding

The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syrups (immediately after purchase) and syrups after 3, 6, 9, 12, 15, 18, 21, and 24 months of storage at the abovementioned temperatures were measured. It was observed that the rate of unfavorable changes in chemical composition of starch syrups and the inverted saccharose syrup, mainly the changes in the 5-hydroxymethylfurfural (HMF) content, depended on the type of a syrup and storage conditions (temperature, time). Properties of tested starch syrups intended for winter feeding of bees stored at ca. 20 °C maintained unchanged for up to 6 months, whereas the same syrups stored at lower temperatures (10–14 °C) maintained unchanged physicochemical parameters for about 12 months. In higher temperatures, the HMF content increased. To date, the influence of this compound on bees has not been thoroughly investigated.

scholarly journals Atmospheric conditions affecting the transmission of COVID-19 virus

2021 ◽  
Vol 8 (3) ◽  
pp. 1487
Author(s):  
Purva Shoor ◽  
Gagan Deep Kaur ◽  
Amanjot Kaur Chauhan
Keyword(s):  
Air Pollution ◽  
Indoor Air ◽  
Respiratory Infections ◽  
Fine Particulate Matter ◽  
Air Pollution Control ◽  
Atmospheric Conditions ◽  
Contributing Factors ◽  
Air Velocity ◽  
Fine Particulate ◽  
Low Humidity

The physical environment plays an important role in the transmission of respiratory infections like COVID-19. Atmospheric conditions associated to diseases like influenza, adenovirus infections, parainfluenza, common cold viruses and so on. But we are still lacking in evidence to support the influence of meteorological conditions in spreading COVID-19. We have discussed air pollution, smoking, low air temperature, and proximity to equator, low humidity and air velocity as contributing factors in the spread of SARS-CoV-2 through this narrative synthesis. Bio-aerosol or ultra-fine particulate matter seems to be the most promising mode of transmission of COVID-19. Other methods are direct contact and droplet infection. Air pollution control can prevent priming of respiratory system which shall further protect from pulmonary infections. Air sanitization and humidifiers can be considered to modify the indoor air and prevent contracting infection at workplaces, schools and other gatherings.

scholarly journals Municipal Wastewater Treatment Using a Packed Bio-tower Approach

2020 ◽  
pp. 42-50
Author(s):  
Klaus Doelle ◽  
Qian Wang
Keyword(s):  
Wastewater Treatment ◽  
Flow Rate ◽  
Municipal Wastewater ◽  
Oxygen Demand ◽  
Pilot Scale ◽  
Continuous Operation ◽  
Growth Media ◽  
Municipal Wastewater Treatment ◽  
Bacteria Growth ◽  
Tower System

The study tested a designed and built pilot scale packed bio-tower system under continuous operation using pre-clarified municipal wastewater. Performance was evaluated by measuring the removal of chemical oxygen demand and nitrogen ammonia. The pilot scale packed bio-tower system had a diameter of 1209 mm (4 ft.) and a height of 3,962 mm (13 ft.) and contained Bentwood CF-1900 bacteria growth media with a surface area of 6,028.80 ft² (560.09 m²). The municipal residential sewage was fed into a 1,481 l (375 gal.) recirculation reservoir at a temperature of 15°C (59.0°F) and a flow rate between 7,571 l/d (2000 gal/d) and 90,850 l/d (24,000 gal/d) and recirculated through the bio-tower with a fixed recirculation rate of 75.7 l/min (20 gal/min). The influent COD value reduction achieved is between 63.4% and 84.8%, whereas the COD influent value varied between 87 mg/l and 140 mg/l. The influent NH3-N reduction achieved was between 99.8% and 91.8% whereas the influent NH3-N value was between 28.8 mg/l and 18.6 mg/l  at a flow rate between 7571 l/d (2000 gal/d) and 90,850 l/d (24,000 gal/d).

STUDIES OF THE AGING OF CONIDIA OF MONILINIA FRUCTICOLA (WINT.) HONEY: I.GERMINATION RATES AND LONGEVITY

1957 ◽  
Vol 35 (5) ◽  
pp. 635-645 ◽  
Author(s):  
S. H. Z. Naqvi ◽  
H. M. Good
Keyword(s):  
Relative Humidity ◽  
Storage Temperature ◽  
Potato Dextrose Agar ◽  
Monilinia Fructicola ◽  
High Humidity ◽  
Percentage Germination ◽  
Low Humidity ◽  
Nutrient Solutions

Conidia of Monilinia fructicola (Wint.) Honey were stored 1–10 months at temperatures of 5°, 25°, and 35 °C. and at constant relative humidities approximating 0, 15, 45, 75, and 90%. The germination of these spores was tested on potato dextrose agar containing 6% glucose, and curves of the percentage germination against time are given for representative samples.A pronounced delay in germination developed under all conditions of storage. The rate at which this delay developed was virtually independent of the storage temperature. All spore samples gave 100% germination after 3 months but only those at 5 °C. gave; any germination after 10 months. Storage in a relative humidity of 75% gave the best preservation of spore vigor, there being evidence in other conditions of either high humidity or low humidity injury. Of the nutrient solutions tested, glucose was the only one which gave substantially better germination than water, the effect being most marked on spores stored for some months at high humidity. With glucose, such spores sometimes germinated faster than those stored at intermediate humidities.

Effect of Irradiation, Packaging, and Postirradiation Cooking on the Thiamin Content of Chicken Meat

1999 ◽  
Vol 62 (11) ◽  
pp. 1303-1307 ◽  
Author(s):  
SABINE VAN CALENBERG ◽  
BEN PHILIPS ◽  
WIM MONDELAERS ◽  
OSWALD VAN CLEEMPUT ◽  
ANDRE HUYGHEBAERT
Keyword(s):  
Storage Temperature ◽  
Electron Beams ◽  
Vacuum Packaging ◽  
Chicken Meat ◽  
Chicken Breast ◽  
X Rays ◽  
Breast Meat ◽  
The Mean ◽  
And Storage ◽  
Chicken Breast Meat

The effect of irradiation with X rays or electrons, irradiation and storage temperature, and postirradiation cooking on the thiamin content of vacuum- or air-packaged minced chicken meat was examined. Samples irradiated with 3-kGy X rays (50 Gy/min) or electrons (5 kGy/min) contained less thiamin than the control specimens, but no differences between both irradiation methods were detected. The thiamin content in samples stored and/or irradiated at 5°C was between 13 and 24 μg per 100-g product lower than in samples stored and/or ionized at −18°C. The same difference in thiamin content was found for specimens packaged in a vacuum or air package, respectively. Vacuum packaging lead to a greater loss of drip than air-packaged samples. The biggest loss of thiamin, 31.1 and 28.0% for X rays and electron beams, respectively, was measured for vacuum-packaged specimens stored and irradiated at 5°C. Compared with the cooked minced chicken breast meat, a higher thiamin content (6 to 17 μgof thiamin per 100-g product) was obtained for the raw samples. When irradiation and vacuum packaging were compared as two separate preservation techniques, the two methods had approximately the same effect on the thiamin content of the minced chicken meat. The mean temperature of the samples after cooking was 87.2 ± 4.9°C. However, significant differences in internal temperature after cooking of the samples were measured between air- and vacuum-packaged samples.

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