Testing a Nonpathogenic Surrogate Microorganism for Validating Desiccation-Adapted Salmonella Inactivation in Physically Heat-Treated Broiler Litter

2018 ◽  
Vol 81 (9) ◽  
pp. 1418-1424
Author(s):  
HONGYE WANG ◽  
ZHAO CHEN ◽  
MENGZHE LI ◽  
ANNEL K. GREENE ◽  
XIUPING JIANG ◽  
...  
Keyword(s):  
Thermal Processing ◽  
Heat Exposure ◽  
Poultry Litter ◽  
Safety Margin ◽  
Broiler Litter ◽  
Log Reduction ◽  
Moisture Contents ◽  
Heat Treated ◽  
Practical Tool ◽  
Salmonella Senftenberg

ABSTRACT Thermal resistance of desiccation-adapted Salmonella Senftenberg 775W was compared with that of Enterococcus faecium NRRL B-2354 in aged broiler litter. Aged broiler litter with 20, 30, and 40% moisture contents was inoculated separately with desiccation-adapted Salmonella Senftenberg 775W and E. faecium NRRL B-2354 at ca. 5 to 6 log CFU/g and then heat treated at 75, 85, and 150°C. At all tested temperatures, desiccation-adapted E. faecium NRRL B-2354 was more heat resistant than desiccation-adapted Salmonella Senftenberg 775W (P < 0.05). During the treatments at 75 and 85°C, E. faecium NRRL B-2354 in aged broiler litter with all moisture contents was reduced by 2.89 to 4.12 log and was above the detection limit of direct plating (1.30 log CFU/g), whereas Salmonella Senftenberg 775W could not be detected by enrichment (>5-log reduction) during holding time at these temperatures. At 150°C, E. faecium NRRL B-2354 in aged broiler litter with 20 and 30% moisture contents was still detectable by enrichment after heat exposure for up to 15 min, whereas Salmonella Senftenberg 775W in aged broiler litter with all moisture contents could not be detected throughout the entire treatment. Our results revealed that E. faecium NRRL B-2354 can be used as a surrogate for Salmonella to validate the thermal processing of poultry litter by providing a sufficient safety margin. This study provides a practical tool for poultry litter processors to evaluate the effectiveness of their thermal processing.

scholarly journals Thermal Inactivation of Desiccation-Adapted Salmonella spp. in Aged Chicken Litter

2013 ◽  
Vol 79 (22) ◽  
pp. 7013-7020 ◽  
Author(s):  
Zhao Chen ◽  
Junshu Diao ◽  
Muthu Dharmasena ◽  
Claudia Ionita ◽  
Xiuping Jiang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Thermal Processing ◽  
Thermal Inactivation ◽  
Cross Tolerance ◽  
Salmonella Spp ◽  
Content Type ◽  
Log Reduction ◽  
Moisture Contents ◽  
Chicken Litter ◽  
Time Required

ABSTRACTThermal inactivation of desiccation-adaptedSalmonellaspp. in aged chicken litter was investigated in comparison with that in a nonadapted control to examine potential cross-tolerance of desiccation-adapted cells to heat treatment. A mixture of fourSalmonellaserovars was inoculated into the finished compost with 20, 30, 40, and 50% moisture contents for a 24-h desiccation adaptation. Afterwards, the compost with desiccation-adapted cells was inoculated into the aged chicken litter with the same moisture content for heat treatments at 70, 75, 80, 85, and 150°C. Recovery media were used to allow heat-injured cells to resuscitate. A 5-log reduction in the number of the desiccation-adapted cells in aged chicken litter with a 20% moisture content required >6, >6, ∼4 to 5, and ∼3 to 4 h of exposure at 70, 75, 80, and 85°C, respectively. As a comparison, a 5-log reduction in the number of nonadapted control cells in the same chicken litter was achieved within ∼1.5 to 2, ∼1 to 1.5, ∼0.5 to 1, and <0.5 h at 70, 75, 80, and 85°C, respectively. The exposure time required to obtain a 5-log reduction in the number of desiccation-adapted cells gradually became shorter as temperature and moisture content were increased. At 150°C, desiccation-adaptedSalmonellacells survived for 50 min in chicken litter with a 20% moisture content, whereas control cells were detectable by enrichment for only 10 min. Our results demonstrated that the thermal resistance ofSalmonellain aged chicken litter was increased significantly when the cells were adapted to desiccation. This study also validated the effectiveness of thermal processing being used for producing chicken litter free ofSalmonellacontamination.

scholarly journals Broiler recycled litter treatments against Clostridium perfringens and enterobacteria in conventional and dark house systems

2021 ◽  
Vol 56 ◽  
Author(s):  
João Paulo Benedet ◽  
Fernanda Felicetti Perosa ◽  
Isabela Gimenes da Silva ◽  
Marcella Zampoli Troncarelli ◽  
Ricardo Hummes Rauber ◽  
...  
Keyword(s):  
Clostridium Perfringens ◽  
Bacterial Load ◽  
Combined Treatment ◽  
Poultry Litter ◽  
Microbiological Analysis ◽  
Broiler Litter ◽  
Subsequent Application ◽  
Conventional Systems ◽  
Broiler House

Abstract: The objective of this work was to evaluate the effectiveness of quicklime and shallow fermentation applications on the reduction of Clostridium perfringens and enterobacteria in recycled poultry litter, in dark house and conventional systems. Eighty litter samples were evaluated, being divided into four groups: litter treated with quicklime in dark house; litter treated with shallow fermentation and quicklime in dark house; and litter treated with quicklime in conventional broiler house; litter treated with shallow fermentation and quicklime in conventional broiler house. Samples were collected one day before slaughter and five days after litter treatment and were subjected to the quantitative microbiological analysis of enterobacteria and C. perfringens. The bacterial load in pre-treated litter was similar between the dark house and conventional systems. The groups treated only with quicklime showed a significant reduction of enterobacteria in both systems. The reduction of C. perfringens was only observed in the litter group treated with shallow fermentation and quicklime, in conventional broiler house. The use of 500 g m-2 quicklime is the most effective method to reduce enterobacteria load in broiler litter both in the dark house and conventional broiler house systems. The combined treatment of shallow fermentation for seven days with the subsequent application of 500 g m-2 quicklime is efficient for the reduction of C. perfringens in broiler litter, in conventional broiler house.

scholarly journals Influencing Factors and Control Strategies of Heat Treatment Deformation of Metal Materials

2018 ◽  
Vol 1 (1) ◽  
Author(s):  
Qiang Li ◽  
Yutao Wang
Keyword(s):  
Heat Treatment ◽  
Influencing Factors ◽  
Thermal Processing ◽  
Control Strategies ◽  
Mechanical Parts ◽  
Performance Requirements ◽  
Heat Treated ◽  
Metal Materials ◽  
And Control

In the thermal processing of metal materials, the performance of thematerial is more stable, and the heat-treated materials are processed into parts to make the performance more excellent and more in line with the performance requirements of mechanical parts. However, in thermal processing, metal materials are prone to problems, such as deformation, deformation of the appearance of metal materials, and fatal effects on the processing of mechanical parts. Therefore, this paper focuses on solving the causes of deformation in the thermal processing of metal materials, as well as solutions to improve the problems in the processing of metal materials.

Differential Survival of Generic E. coli and Listeria spp. in Northeastern U.S. Soils Amended with Dairy Manure Compost, Poultry Litter Compost, and Heat-Treated Poultry Pellets and Fate in Raw Edible Radish Crops

2021 ◽  
Author(s):  
Marie Limoges ◽  
Deborah A. Neher ◽  
Thomas R. Weicht ◽  
Patricia D. Millner ◽  
Manan Sharma ◽  
...  
Keyword(s):  
Fresh Produce ◽  
Poultry Litter ◽  
Dairy Manure ◽  
Animal Origin ◽  
Most Probable Number ◽  
Post Inoculation ◽  
Probable Number ◽  
E Coli ◽  
Manure Compost ◽  
Heat Treated

Composted or heat-treated Biological Soil Amendments of Animal Origin (BSAAO) can be added to soils to provide nutrients for fresh produce. These products lower the risk of pathogen contamination of fresh produce when compared with use of untreated BSAAO; however, meteorological conditions, geographic location, and soil properties can influence the presence of pathogenic bacteria, or their indicators (e.g., generic E. coli) and allow potential for produce contamination. Replicated field plots of loamy or sandy soils were tilled and amended with dairy manure compost (DMC), poultry litter compost (PLC), or no compost (NoC) over two different field seasons, and non-composted heat-treated poultry pellets (HTPP) during the second field season. Plots were inoculated with a three-strain cocktail of rifampicin-resistant E. coli (rE.coli) at levels of 8.7 log CFU/m2. Direct plating and most probable number (MPN) methods measured the persistence of rE.coli and Listeria spp. in plots through 104 days post-inoculation. Greater survival of rE. coli was observed in PLC plots in comparison to DMC plots and NoC plots during year 1 (P &lt; 0.05). Similar trends were observed for year 2, where rE. coli survival was also greater in HTPP amended plots (P &lt; 0.05). Survival of rE. coli was dependent on soil type, where water potential and temperature were significant covariables. Listeria spp. were found in NoC plots, but not in plots amended with HTPP, PLC or DMC. Radish data demonstrate that PLC treatment promoted the greatest level of rE.coli translocation when compared to DMC and NoC treatments (P  &lt; 0.05). These results are consistent with findings from studies conducted in other regions of the US and informs Northeast produce growers that composted and non-composted poultry-based BSAAO supports greater survival of rE. coli in field soils. This result has the potential to impact the food safety risk of edible produce grown in BSAAO amended soils as a result of pathogen contamination.

Use of UV Light for the Inactivation of Listeria monocytogenes and Lactic Acid Bacteria Species in Recirculated Chill Brines

2008 ◽  
Vol 71 (3) ◽  
pp. 629-633 ◽  
Author(s):  
K. M. GAILUNAS ◽  
K. E. MATAK ◽  
R. R. BOYER ◽  
C. Z. ALVARADO ◽  
R. C. WILLIAMS ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Thermal Processing ◽  
Uv Light ◽  
Light Exposure ◽  
Meat Products ◽  
Uv Treatment ◽  
Bacterial Populations ◽  
Log Reduction

Ready-to-eat meat products have been implicated in several foodborne listeriosis outbreaks. Microbial contamination of these products can occur after thermal processing when products are chilled in salt brines. The objective of this study was to evaluate UV radiation on the inactivation of Listeria monocytogenes and lactic acid bacteria in a model brine chiller system. Two concentrations of brine (7.9% [wt/wt] or 13.2% [wt/wt]) were inoculated with a ~6.0 log CFU/ml cocktail of L. monocytogenes or lactic acid bacteria and passed through a UV treatment system for 60 min. Three replications of each bacteria-and-brine combination were performed and resulted in at least a 4.5-log reduction in microbial numbers in all treated brines after exposure to UV light. Bacterial populations were significantly reduced after 5 min of exposure to UV light in the model brine chiller compared with the control, which received no UV light exposure (P &lt; 0.05). The maximum rate of inactivation for both microorganisms in treated brines occurred between minutes 1 and 15 of UV exposure. Results indicate that in-line treatment of chill brines with UV light reduces the number of L. monocytogenes and lactic acid bacteria.

Growth of Listeria spp. in Shredded Cabbage Is Enhanced by a Mild Heat Treatment

2010 ◽  
Vol 73 (3) ◽  
pp. 425-433 ◽  
Author(s):  
TIMOTHY C. ELLS ◽  
LISBETH TRUELSTRUP HANSEN
Keyword(s):  
Thermal Processing ◽  
Fruits And Vegetables ◽  
Storage Period ◽  
Thermal Treatments ◽  
Organoleptic Properties ◽  
Maximum Increase ◽  
Safety Issues ◽  
Heat Treated ◽  
Survival And Growth ◽  
Growth Inhibiting

Mild thermal processing can enhance the shelf life of cut fruits and vegetables by delaying the onset of spoilage and preserving the organoleptic properties of shredded cabbage. However, food safety issues related to this process have not been fully investigated. Therefore, the survival and growth of Listeria spp. on cabbage treated in this manner was examined. Experimentally, 24 strains of Listeria spp. (including L. monocytogenes) were inoculated onto cut and intact cabbage tissues and stored at 5°C. All strains on intact tissues exhibited a moderate decline in numbers (up to 1.0 log CFU/cm2) over the 28-day storage period. Conversely, cut tissue supported growth of most strains during the first 7 to 14 days of incubation with maximum increases of 1.2 log CFU/cm2. Subsequently, the survival or growth on heat-treated (50°C for 3 min) and untreated shredded cabbage of four L. monocytogenes and four nonpathogenic Listeria spp. strains were compared during storage for 21 days at 5°C. Growth on untreated shred for all strains was similar to the results observed on cut tissue with a maximum increase of approximately 1.0 log CFU/g. However, in the heat-treated cabbage shred all strains displayed a rapid increase in growth (up to 2.5 log CFU/g) during the first 7 days of incubation, which may be indicative of the destruction of an endogenous growth-inhibiting compound within the cabbage. In conclusion, this study shows that mild thermal treatments of cut cabbage may promote pathogen growth if other inimical barriers are not implemented downstream of the thermal treatment.

Modification of Banding in Dual-Phase Steels via Thermal Processing

2014 ◽  
Vol 783-786 ◽  
pp. 1067-1072 ◽  
Author(s):  
K. Mukherjee ◽  
L.S. Thomas ◽  
C. Bos ◽  
David K. Matlock ◽  
John G. Speer
Keyword(s):  
Heating Rate ◽  
Thermal Processing ◽  
Thermomechanical Processing ◽  
Rolled Sheet ◽  
Dual Phase ◽  
Heating And Cooling ◽  
Heat Treated ◽  
Cold Rolled ◽  
Dp780 Steel ◽  
Microscopic Techniques

The potential to utilize controlled thermal processing to minimize banding in a DP780 steel with 2 wt pct Mn was evaluated on samples processed on a Gleeble® 3500 thermomechanical processing simulator. All processing histories were selected to result in final dual-phase steel microstructures simulating microstructures achievable during annealing of initially cold rolled sheet. Strip samples were processed to evaluate the effects of heating rate, annealing time, annealing temperature, and cooling rate. The degree of banding in the final microstructures was evaluated with standard light optical microscopic techniques. Results are presented to illustrate that the extent of banding depended on control of both heating and cooling rates, and a specific processing history based on a two-stage heating rate can be used to minimize visible banding in selected final heat treated products.

Influence of Poultry Litter Amendment Type and Irrigation Events on Survival and Persistence of Salmonella Newport

2020 ◽  
Vol 83 (5) ◽  
pp. 821-828
Author(s):  
JUNE TEICHMANN ◽  
PUSHPINDER KAUR LITT ◽  
MANAN SHARMA ◽  
ESMOND NYARKO ◽  
KALMIA E. KNIEL
Keyword(s):  
Poultry Litter ◽  
Foodborne Pathogen ◽  
Dry Weight ◽  
Soil Samples ◽  
Salmonella Newport ◽  
Heat Treated ◽  
Student’S T ◽  
Raw Poultry ◽  
Determine Moisture Content ◽  
Amended Soil

ABSTRACT Salmonella enterica subsp. enterica serovar Newport is a bacterial foodborne pathogen isolated from several environmental reservoirs on the Delmarva Peninsula and has been associated with several produce-related outbreaks. However, little is known about specific interactions between Salmonella Newport and soil amendments used as fertilizers. The purpose of this study was to determine Salmonella Newport persistence and resuscitation in raw poultry litter (PLR), a common biological soil amendment, and in soils containing poultry litter–based (heat-treated poultry pellets [HTPP]) or chemical fertilizer (urea [U]) amendments to provide equivalent levels of nitrogen to the soil. Inoculated samples were stored in a growth chamber and irrigated regularly over 4 weeks. Soil samples were collected every week for 4 weeks to determine moisture content and surviving Salmonella Newport populations (log CFU per gram dry weight). Data were analyzed by using a one-way analysis of variance and Student's t test. The PLR supported significantly higher (5.07 log CFU/g dry weight [gdw]) populations of Salmonella Newport than HTPP only (1.70 log CFU/gdw). However, PLR-amended (PLRA) soil (2.5 log CFU/gdw) samples had significantly (P &lt; 0.05) lower Salmonella Newport populations compared with HTPP-amended (4.5 log CFU/gdw) and U-amended (4.0 log CFU/gdw) soil samples. The effect of irrigation on Salmonella Newport population levels in PLRA soils was significant, and in a comparative study, the overall increase in the pathogen levels in U-amended soil (mean = 1.12 log CFU/gdw) was significantly greater than that in PLRA soil (mean = 0.54 log CFU/gdw), whereas that in HTPP-amended soil (0.80 log CFU/gdw) was not significantly different from PLRA soil. HIGHLIGHTS

Thermal Lethality of Salmonella Senftenberg and Listeria innocua in Fully Cooked and Packaged Chicken Breast Strips via Steam Pasteurization

2001 ◽  
Vol 64 (12) ◽  
pp. 2083-2087 ◽  
Author(s):  
R. Y. MURPHY ◽  
L. K. DUNCAN ◽  
E. R. JOHNSON ◽  
M. D. DAVIS ◽  
R. E. WOLFE ◽  
...  
Keyword(s):  
Continuous Process ◽  
Meat Products ◽  
Batch Process ◽  
Cooking Time ◽  
Listeria Innocua ◽  
Batch Processes ◽  
Chicken Breast ◽  
Log Reduction ◽  
Fully Cooked ◽  
Salmonella Senftenberg

Fully cooked chicken breast strips were surface inoculated to contain 9 log10 (CFU/g) Salmonella Senftenberg or Listeria innocua. The inoculated products were vacuum packaged in 0.2-mm-thick barrier bags (241 by 114 mm), then steam pasteurized at 88°C in a continuous process for 26 to 40 min or in a batch process for 33 to 41 min. After the treatments, the products were analyzed for the survivors of Salmonella or Listeria. The models were developed to correlate the surviving rate of Salmonella and Listeria with cooking time for both continuous and batch processes. A cooking time of 34 min was needed to achieve 7 logs of the reduction in a batch process. To achieve the same log reduction, a longer (6 min) cooking time was needed in a batch process than in a continuous process. The results from this study will be useful for processors to evaluate postcooking treatment procedures for ready-to-eat meat products.

scholarly journals Effect of Heat Stress on Behavior, Physiological and Blood Parameters of Goat

2013 ◽  
Vol 22 (1-2) ◽  
pp. 37-45 ◽  
Author(s):  
MM Alam ◽  
MA Hashem ◽  
MM Rahman ◽  
MM Hossain ◽  
MR Haque ◽  
...  
Keyword(s):  
Heat Stress ◽  
Heat Exposure ◽  
Blood Parameters ◽  
Experimental Animals ◽  
Treatment Groups ◽  
Exposure Temperature ◽  
Heat Treated ◽  
Significant Difference ◽  
Humidity Index ◽  
Severe Heat Stress

The research was conducted to study the effect of heat stress on behavior, some physiological and blood parameters with nine goats of almost similar in age, sex and weight into three groups. Three groups were divided as zero hour (T0), four hours (T4) and eight hours (T8) heat exposure. Temperature–humidity index (THI) value was calculated as 28.17 which indicate the experimental animals were in extreme severe heat stress. Skin and rectal temperature had no significant differences among the treatment groups but respiration/panting and pulse rate were increased with the increased of heat stress from T0 to T8 group (P<0.01).  Significant difference was found in standing time and lying time (P<0.01) in experimental groups. There were significant changes (P<0.01) in number of urination and defecation per hour but no significant changes was found in duration per urination in heat treated groups. The amount of RBC, PCV%, Hb%, WBC were increased with the increased of heat stress (P<0.01). Neutrophil, eosinophil, lymphocyte and monocyte numbers increased significantly (P<0.01) in heat treated groups.  It can be concluded that heat stress had significant changes on some behavioral, physiological and blood parameters of goat.DOI: http://dx.doi.org/10.3329/pa.v22i1-2.16465 Progress. Agric. 22(1 & 2): 37 - 45, 2011  

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