Validation of a Tertiary Model for Predicting Variation of Salmonella Typhimurium DT104 (ATCC 700408) Growth from a Low Initial Density on Ground Chicken Breast Meat with a Competitive Microflora†

Growth of a multiple antibiotic–resistant strain (ATCC 700408) of Salmonella Typhimurium definitive phage type 104 (DT104) from a low initial density (100.6 most probable number [MPN] or CFU/g) on ground chicken breast meat with a competitive microflora was investigated and modeled as a function of time and temperature (10 to 40°C). MPN and viable counts (CFU) on a selective medium with four antibiotics enumerated the pathogen. Data from five replicate challenge studies per temperature were combined and fit to a primary model to determine maximum specific growth rate (μ), maximum population density (Nmax), and the 95% prediction interval (PI). Nonlinear regression was used to obtain secondary models as a function of temperature for μ, Nmax, and PI, which ranged from 0.04 to 0.4 h−1, 1.6 to 9.4 log MPN or CFU/g, and 1.4 to 2.4 log MPN or CFU/g, respectively. Secondary models were combined with the primary model to create a tertiary model for predicting variation (95% PI) of pathogen growth among batches of ground chicken breast meat with a competitive microflora. The criterion for acceptable model performance was that 90% of observed MPN or CFU data had to be in the 95% PI predicted by the tertiary model. For data (n = 344) used in model development, 93% of observed MPN and CFU data were in the 95% PI predicted by the tertiary model, whereas for data (n = 236) not used in model development but collected using the same methods, 94% of observed MPN and CFU data were in the 95% PI predicted by the tertiary model. Thus, the tertiary model was successfully verified against dependent data and validated against independent data for predicting variation of Salmonella Typhimurium DT104 growth among batches of ground chicken breast meat with a competitive microflora and from a low initial density.

Download Full-text

Changes in thermo-tolerance and survival under simulated gastrointestinal conditions of Salmonella Enteritidis PT4 and Salmonella Typhimurium PT4 in chicken breast meat after exposure to sequential stresses

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2017.03.022 ◽

2017 ◽

Vol 251 ◽

pp. 15-23 ◽

Cited By ~ 16

Author(s):

Adma Nadja Ferreira de Melo ◽

Geany Targino de Souza ◽

Donald Schaffner ◽

Tereza C. Moreira de Oliveira ◽

Janeeyre Ferreira Maciel ◽

...

Keyword(s):

Salmonella Typhimurium ◽

Salmonella Enteritidis ◽

Chicken Breast ◽

Breast Meat ◽

Gastrointestinal Conditions ◽

Chicken Breast Meat

Download Full-text

The Antimicrobial Properties of A Vinegar-based Ingredient on Salmonella Typhimurium and Psychrotrophs Inoculated in Ground Chicken Breast Meat and Stored at 3±1°C for 7 days

The Journal of Applied Poultry Research ◽

10.3382/japr/pfy048 ◽

2019 ◽

Vol 28 (1) ◽

pp. 118-123 ◽

Cited By ~ 1

Author(s):

C.M. Harris ◽

S.K. Williams

Keyword(s):

Salmonella Typhimurium ◽

Antimicrobial Properties ◽

Chicken Breast ◽

Breast Meat ◽

Chicken Breast Meat

Download Full-text

Development and Validation of Primary, Secondary, and Tertiary Models for Growth of Salmonella Typhimurium on Sterile Chicken†

Journal of Food Protection ◽

10.4315/0362-028x-68.12.2606 ◽

2005 ◽

Vol 68 (12) ◽

pp. 2606-2613 ◽

Cited By ~ 50

Author(s):

T. P. OSCAR

Keyword(s):

Salmonella Typhimurium ◽

Goodness Of Fit ◽

Model Development ◽

Initial Density ◽

Model Performance ◽

Growth Parameter ◽

Zone Method ◽

Validation Data ◽

Primary Model ◽

Acceptable Model

Models are used in the food industry to predict pathogen growth and to help assess food safety. However, criteria are needed to determine whether models provide acceptable predictions. In the current study, primary, secondary, and tertiary models for growth of Salmonella Typhimurium (104.8 CFU/g) on sterile chicken were developed and validated. Kinetic data obtained at 10 to 40°C were fit to a primary model to determine initial density (N0), lag time (λ), maximum specific growth rate (μmax), and maximum population density (Nmax). Secondary models for N0, λ, μmax, and Nmax as a function of temperature were developed and combined with the primary model to create a tertiary model that predicted pathogen density (N) at times and temperatures used and not used in model development. Performance of models was evaluated using the acceptable prediction zone method in which experimental error associated with growth parameter determinations was used to set criteria for acceptable model performance. Models were evaluated against dependent and independent (validation) data. Models with 70% prediction or relative errors (RE) in an acceptable prediction zone from −0.3 to 0.15 for μmax, −0.6 to 0.3 for λ, and −0.8 to 0.4 for N, N0, and Nmax were classified as acceptable. All secondary models had acceptable goodness of fit and were validated against independent (interpolation) data. Percent RE in the acceptable prediction zone for the tertiary model was 90.7 for dependent data and 97.5 for independent (interpolation) data. Although the tertiary model was validated for interpolation, an unacceptable %RE of 2.5 was obtained for independent (extrapolation) data obtained with a lower N0 (100.8 CFU/g). The tertiary model provided overly fail-dangerous predictions of N from a lower N0. Because Salmonella concentrations on chicken are closer to 100.8 than 104.8 CFU/g, the tertiary model should not be used to help assess chicken safety.

Download Full-text

Antioxidant Activity of a Methanolic Extract from Prunus mume Byproduct in Cooked Chicken Breast Meat

Preventive Nutrition and Food Science ◽

10.3746/jfn.2005.10.4.311 ◽

2005 ◽

Vol 10 (4) ◽

pp. 311-315 ◽

Cited By ~ 1

Author(s):

Seong-Chun Jo ◽

Ki-Chang Nam ◽

Byoung-Rok Min ◽

Dong-Uk Ahn ◽

Sung-Hwan Cho ◽

...

Keyword(s):

Antioxidant Activity ◽

Methanolic Extract ◽

Chicken Breast ◽

Prunus Mume ◽

Breast Meat ◽

Chicken Breast Meat

Download Full-text

Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast

Animals ◽

10.3390/ani11020513 ◽

2021 ◽

Vol 11 (2) ◽

pp. 513

Author(s):

Rodrigo Fortunato de Oliveira ◽

Maísa Santos Fávero ◽

Juliana Lolli Malagoli de Mello ◽

Fábio Borba Ferrari ◽

Erika Nayara Freire Cavalcanti ◽

...

Keyword(s):

Protein Concentration ◽

Chicken Breast ◽

Moderate Degree ◽

Breast Meat ◽

Moisture Concentration ◽

Severe Degree ◽

Wooden Breast ◽

Taste And Smell ◽

Chicken Breast Meat

The aim of this study was to examine the effects of storage on the quality of sausages made with breast from chickens affected by wooden breast myopathy (WBM). Breast samples from male broilers slaughtered at 48 days old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree samples (hardness over the entire length of the breast) were processed into sausages and evaluated prior to storage and after being vacuum-packed and stored for 7, 14, 21 and 28 days at 4 °C. There was a decrease (p < 0.001) in pH and an increase (p < 0.001) in cooking weight loss in samples of sausages, regardless of the myopathy, after 28 days of storage. Sausages produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) moisture concentration (72% for the severe degree) and higher (p = 0.0224) protein concentration (17.27% and 17.36%, respectively, for the moderate and severe degrees) than sausages made of normal samples (70.72% and 14.32%, respectively). The results indicate that sausages produced with meat from birds moderately and severely affected by the myopathy show higher oxidative stability. Fresh sausages produced with breast meat from birds affected by wooden breast syndrome may be stored (4 °C) for up to 28 days without exhibiting the characteristic rancid taste and smell. In sensory analysis, no differences were observed between the formulations, which suggests that the consumers approved the samples regardless of the disease severity in the meat used for the making of the sausages. The current results show that chicken meat affected by wooden breast myopathy can be used for producing fresh sausages in the industry.

Download Full-text

The effect of high pressure treatment on the quality of chicken breast meat

Hrvatski časopis za prehrambenu tehnologiju biotehnologiju i nutricionizam ◽

10.31895/hcptbn.14.3-4.6 ◽

2020 ◽

Vol 14 (3-4) ◽

pp. 76-81

Author(s):

Nives Marušić Radovčić ◽

Damir Ježek ◽

Ksenija Markov ◽

Jadranka Frece ◽

Duška Ćurić ◽

...

Keyword(s):

High Pressure ◽

Treatment Time ◽

Elevated Pressure ◽

Quality Parameters ◽

High Pressure Processing ◽

Chicken Breast ◽

Moisture Uptake ◽

Breast Meat ◽

Chicken Breast Meat ◽

Cooking Yield

In the present work, the effect of high pressure processing (HPP) (0, 100, 200 and 300 MPa) and different treatment time (5 and 10 minutes) on the moisture uptake, cooking yield, colour and texture, as well as microbial population of chicken breast fillets was investigated. The application of high hydrostatic pressure resulted in a modification of quality parameters of chicken breast meat. By increasing pressure and time of the treatment the moisture uptake was reduced: samples treated with 300 MPa for 10 min had the lowest moisture uptake values. Cooking yield was not affected by HPP treatments. Increased pressure affected the colour by increasing L*, a* and b* values (only HPP treatment of 100 MPa in duration of 5 and 10 minutes did not affect colour of chicken breast meat). Lower pressures (100 and 200 MPa) tenderized, whereas elevated pressure (300 MPa) increased hardness in chicken breast fillets. Higher level of pressure (300 MPa) reduced bacteria count by about 3.0 – 5.3 log (CFU/g), depending on the microorganism and duration of the process.

Download Full-text