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.

Determination of Thermal Lethality of Listeria monocytogenes in Fully Cooked Chicken Breast Fillets and Strips during Postcook In-Package Pasteurization

2003 ◽  
Vol 66 (4) ◽  
pp. 578-583 ◽  
Author(s):  
R. Y. MURPHY ◽  
L. K. DUNCAN ◽  
K. H. DRISCOLL ◽  
B. L. BEARD ◽  
M. B. BERRANG ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Listeria Monocytogenes ◽  
Pilot Scale ◽  
Hot Water ◽  
Chicken Breast ◽  
Poultry Products ◽  
Significant Difference ◽  
Fully Cooked ◽  
Cooked Meat

Fully cooked chicken breast fillets and strips were surface inoculated with a cocktail of Listeria monocytogenes culture. The inoculation level was 107 to 108 CFU/g meat. The inoculated products were vacuum packaged and pasteurized at 90°C with a pilot-scale steam or hot water cooker. After heat treatment, the survivors of L. monocytogenes were enumerated. No significant difference was found on survivors of L. monocytogenes between steam- and hot water–treated products. To achieve a 7-log10 (CFU/g) reduction, approximately 5, 25, and 35 min were needed for single-packaged fillets, 227-g package strips, and 454-g strips, respectively. The results from this study were subsequently verified by a computer model that could predict the thermal lethality of pathogens in fully cooked meat and poultry products during postcook in-package pasteurization.

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.

scholarly journals Retail Meat as a Potential Transmission Source of Community-Acquired Urinary Tract Infection

2017 ◽  
Vol 4 (suppl_1) ◽  
pp. S25-S26
Author(s):  
Reina Yamaji ◽  
Julia Rubin ◽  
Cindy Friedman ◽  
Patrick McDermott ◽  
Melody Hung-Fan ◽  
...  
Keyword(s):  
Meat Products ◽  
Ground Beef ◽  
Geographic Region ◽  
Urine Samples ◽  
Chicken Breast ◽  
Prevention Measures ◽  
E Coli ◽  
Poultry Products ◽  
Retail Meat ◽  
Meat Samples

Abstract Background Escherichia coli causes approximately 80% of community-acquired UTI (CA-UTI), but the sources of these uropathogenic E. coli infections are not well established. Recent studies have suggested that food, especially poultry, may serve as a source of UPEC. Here we prospectively examined E. coli isolates from patients with CA-UTI and retail meat concurrently available from the same geographic region to determine the frequency of shared genotypes. Methods Between September 2016 and May 2017, we collected urine samples from patients with UTI examined at a university-affiliated healthcare center. During the same time, we recovered E.coli from retail meat products (chicken breast, ground turkey, ground beef, and pork chops) collected as part of the National Antimicrobial Resistance Monitoring System (NARMS) FDA retail meat sampling program in Northern California. Urine samples and buffered peptone water containing meat samples were cultured on MacConkey agar. Lactose-positive and indole-positive colonies were presumptively identified as E coli. Bacterial DNA was extracted by a freeze-boil method. E. coli isolates were genotyped by multilocus sequence typing (MLST). Results Of 1020 urine samples, E. coli was isolated from 210 (21%). Five pandemic MLST genotypes (ST95, ST127, ST69, ST73, and ST131) accounted for 126 (60%) isolates. Of 200 meat samples, E. coli was isolated from 76 (38%). E. coli was isolated from 29 (73%) of 40 ground turkey samples, 34 (43%) of 80 chicken breast, 7 (18%) of 40 ground beef, and 6 (15%) of 40 pork chop. ST69 and ST131 were isolated from 3 chicken samples. Other genotypes of E. coli isolates from meat samples and CA-UTI included ST10 (3), ST38 (2), ST88 (1), ST117 (5), ST906 (1), and ST1844 (1). Eleven (32%) of 34 chicken samples contained UPEC strains, compared with 4 (14%) of 29 ground turkey samples, and 1 (17%) of 6 pork chop samples; no beef samples contained UPEC strains. Conclusion Overall, we found that nearly one-quarter of retail poultry products that we tested contained UPEC strains with the same MLST genotypes found in CA-UTI patients. Foodborne transmission may account for a substantial proportion of CA-UTI. Additional studies are needed to demonstrate transmission of these genotypes from poultry to patients and to target possible prevention measures. Disclosures All authors: No reported disclosures.

U.S. Food Safety and Inspection Service Testing for Salmonella in Selected Raw Meat and Poultry Products in the United States, 1998 through 2003: An Establishment-Level Analysis

2006 ◽  
Vol 69 (11) ◽  
pp. 2600-2606 ◽  
Author(s):  
DENISE R. EBLEN ◽  
KRISTINA E. BARLOW ◽  
ALECIA LAREW NAUGLE
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Control Point ◽  
Ground Beef ◽  
Performance Standards ◽  
The United States ◽  
Performance Standard ◽  
Critical Control Point ◽  
Poultry Products ◽  
Inspection Service

The U.S. Food Safety and Inspection Service (FSIS) pathogen reduction–hazard analysis critical control point systems final rule, published in 1996, established Salmonella performance standards for broiler chicken, cow and bull, market hog, and steer and heifer carcasses and for ground beef, chicken, and turkey meat. In 1998, the FSIS began testing to verify that establishments are meeting performance standards. Samples are collected in sets in which the number of samples is defined but varies according to product class. A sample set fails when the number of positive Salmonella samples exceeds the maximum number of positive samples allowed under the performance standard. Salmonella sample sets collected at 1,584 establishments from 1998 through 2003 were examined to identify factors associated with failure of one or more sets. Overall, 1,282 (80.9%) of establishments never had failed sets. In establishments that did experience set failure(s), generally the failed sets were collected early in the establishment testing history, with the exception of broiler establishments where failure(s) occurred both early and late in the course of testing. Small establishments were more likely to have experienced a set failure than were large or very small establishments, and broiler establishments were more likely to have failed than were ground beef, market hog, or steer-heifer establishments. Agency response to failed Salmonella sample sets in the form of in-depth verification reviews and related establishment-initiated corrective actions have likely contributed to declines in the number of establishments that failed sets. A focus on food safety measures in small establishments and broiler processing establishments should further reduce the number of sample sets that fail to meet the Salmonella performance standard.

Testing for Salmonella in Raw Meat and Poultry Products Collected at Federally Inspected Establishments in the United States, 1998 through 2000†

2002 ◽  
Vol 65 (6) ◽  
pp. 937-947 ◽  
Author(s):  
BONNIE E. ROSE ◽  
WALTER E. HILL ◽  
ROBERT UMHOLTZ ◽  
GERRI M. RANSOM ◽  
WILLIAM O. JAMES
Keyword(s):  
Process Control ◽  
Hazard Analysis ◽  
Control Point ◽  
Ground Beef ◽  
Performance Standards ◽  
The United States ◽  
Raw Meat ◽  
Critical Control Point ◽  
Poultry Products ◽  
Rule Sets

The Food Safety and Inspection Service (FSIS) issued Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems; Final Rule (the PR/HACCP rule) on 25 July 1996. To verify that industry PR/HACCP systems are effective in controlling the contamination of raw meat and poultry products with human disease–causing bacteria, this rule sets product-specific Salmonella performance standards that must be met by slaughter establishments and establishments producing raw ground products. These performance standards are based on the prevalence of Salmonella as determined from the FSIS's nationwide microbial baseline studies and are expressed in terms of the maximum number of Salmonella-positive samples that are allowed in a given sample set. From 26 January 1998 through 31 December 2000, federal inspectors collected 98,204 samples and 1,502 completed sample sets for Salmonella analysis from large, small, and very small establishments that produced at least one of seven raw meat and poultry products: broilers, market hogs, cows and bulls, steers and heifers, ground beef, ground chicken, and ground turkey. Salmonella prevalence in most of the product categories was lower after the implementation of PR/HACCP than in pre-PR/HACCP baseline studies and surveys conducted by the FSIS. The results of 3 years of testing at establishments of all sizes combined show that >80% of the sample sets met the following Salmonella prevalence performance standards: 20.0% for broilers, 8.7% for market hogs, 2.7% for cows and bulls, 1.0% for steers and heifers, 7.5% for ground beef, 44.6% for ground chicken, and 49.9% for ground turkey. The decreased Salmonella prevalences may partly reflect industry improvements, such as improved process control, incorporation of antimicrobial interventions, and increased microbial-process control monitoring, in conjunction with PR/HACCP implementation.

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.

Evaluation of Salmonella Thermal Inactivation Model Validity for Slow Cooking of Whole-Muscle Meat Roasts in a Pilot-Scale Oven

2014 ◽  
Vol 77 (11) ◽  
pp. 1897-1903 ◽  
Author(s):  
T. J. BRESLIN ◽  
M. I. TENORIO-BERNAL ◽  
B. P. MARKS ◽  
A. M. BOOREN ◽  
E. T. RYSER ◽  
...  
Keyword(s):  
Thermal Inactivation ◽  
Performance Standards ◽  
Pilot Scale ◽  
Convection Oven ◽  
State Dependent ◽  
Sublethal Injury ◽  
Dependent Model ◽  
Path Dependent ◽  
Log Linear ◽  
Whole Muscle

Sublethal heating can increase subsequent thermal resistance of bacteria, which may compromise the validity of thermal process validations for slow-roasted meats. Therefore, this research evaluated the accuracy of a traditional log-linear inactivation model, developed via prior laboratory-scale isothermal tests, and a novel path-dependent model accounting for sublethal injury, applied to pilot-scale slow cooking of whole-muscle roasts. Irradiated turkey breasts, beef rounds, and pork loins were inoculated with an eight-serovar Salmonella cocktail via vacuum tumble marination in a salt-phosphate marinade. The resulting initial Salmonella population in the geometric center (core) was 7.0, 6.3, and 6.3 log CFU/g for turkey, beef, and pork, respectively. Seven different cooking schedules representing industry practices were evaluated in a pilot-scale, moist-air convection oven. Core temperatures recorded during cooking were used to calculate lethality real-time via the log-linear model. The path-dependent model reduced the bias (mean residual) and root mean square error by 4.24 and 4.60 log CFU/g respectively, in turkey; however, the new model did not reduce the prediction error in beef or pork. Overall, results demonstrated that slow-cooked roasts, processed to a computed lethality at or near that required by the regulatory performance standards, as calculated with a state-dependent model, may be underprocessed.

scholarly journals Contemporary light sources and their impact on the discoloration and oxidation of fresh beef products

2017 ◽  
Author(s):  
◽  
Jade Victoria Cooper
Keyword(s):  
Lipid Oxidation ◽  
Meat Quality ◽  
Ground Beef ◽  
Light Sources ◽  
Fresh Meat ◽  
Led Light ◽  
Beef Products ◽  
Retail Display ◽  
The Impact ◽  
Whole Muscle

Discolored fresh meat products in a retail setting are often perceived negatively by consumers when making purchasing decisions. Prolonging fresh meat color is critical for the retail industry in regard to sales and consumer perception. Variation in retail display settings can impact meat color shelf life from both a discoloration and oxidation standpoint. Lighting technologies are known to impact meat discoloration due to light intensities and temperature variations. A growing demand for the use of energy efficient lighting sources such as light emitting diode (LED) bulbs is being adopted in the United States. Therefore, it is imperative to know the impact these new lighting technologies have on fresh meat quality. Three trials were conducted to determine the impact of LED lighting technologies in comparison to commonly used fluorescent (both low [FLO] and high - UV [HFLO]) bulbs, and no light source (DRK). In a study conducted on ground beef from the Semimembranosus (SM) (n = 20) patties at two different fat levels (5 and 25 percent) had superior a* values, oxymyoglobin concentrations (MbO2), and lipid oxidation levels (TBARS) than those treated with LED or FLO light sources over 7 days of retail display. Patties displayed under LED bulbs had higher a* values and MbO2 concentrations than patties displayed under FLO light sources. Data indicated that the use of LED bulbs on ground beef promoted greater red color retention and less oxidation than FLO bulbs in a retail display setting. To evaluate retail display settings and fresh beef cuts further, two whole muscle cuts one color labile cut (Triceps brachii [TB]) (n = 20) and steaks from the SM (n = 20), known to be moderately color stable were evaluated under HFLO, FLO, and LED light sources over 7 days of retail display. For both whole muscle cuts, the use of HFLO light sources promoted greater redness retention as indicated by MbO2 and a* values, less lipid oxidation as indicated by TBARS values, and less undesirable metmyoglobin (MMb) formation in comparison to steaks displayed under FLO or LED light treatments. The use of LED bulbs for prolonged ground beef retail display was superior to other light sources. However, ground beef is rarely displayed in retail settings for an extended period of time. The use of LED bulbs showed no advantages when displaying whole muscle cuts. Therefore, data from this study suggests while from an energy efficiency standpoint LED bulbs can be beneficial to retail settings. However, from a fresh meat quality standpoint, there is no advantage from color or oxidative standpoint for using LED lights in a retail display setting for fresh beef products.

Heterotrophic Kinetic Parameter Estimation for Enhanced Biological Phosphorus Removal Processes Operated in Conventional and Membrane-Assisted Modes

2006 ◽  
Vol 41 (1) ◽  
pp. 72-83 ◽  
Author(s):  
Zhe Zhang ◽  
Eric R. Hall
Keyword(s):  
Parameter Estimation ◽  
Phosphorus Removal ◽  
Growth Yield ◽  
Pilot Scale ◽  
Enhanced Biological Phosphorus Removal ◽  
Biological Phosphorus Removal ◽  
Nitrogen And Phosphorus ◽  
Parameter Values ◽  
The Impact ◽  
Biological Phosphorus

Abstract Parameter estimation and wastewater characterization are crucial for modelling of the membrane enhanced biological phosphorus removal (MEBPR) process. Prior to determining the values of a subset of kinetic and stoichiometric parameters used in ASM No. 2 (ASM2), the carbon, nitrogen and phosphorus fractions of influent wastewater at the University of British Columbia (UBC) pilot plant were characterized. It was found that the UBC wastewater contained fractions of volatile acids (SA), readily fermentable biodegradable COD (SF) and slowly biodegradable COD (XS) that fell within the ASM2 default value ranges. The contents of soluble inert COD (SI) and particulate inert COD (XI) were somewhat higher than ASM2 default values. Mixed liquor samples from pilot-scale MEBPR and conventional enhanced biological phosphorus removal (CEBPR) processes operated under parallel conditions, were then analyzed experimentally to assess the impact of operation in a membrane-assisted mode on the growth yield (YH), decay coefficient (bH) and maximum specific growth rate of heterotrophic biomass (µH). The resulting values for YH, bH and µH were slightly lower for the MEBPR train than for the CEBPR train, but the differences were not statistically significant. It is suggested that MEBPR simulation using ASM2 could be accomplished satisfactorily using parameter values determined for a conventional biological phosphorus removal process, if MEBPR parameter values are not available.

scholarly journals Dexamethasone-Loaded Nanostructured Lipid Carriers for the Treatment of Dry Eye Disease

Pharmaceutics ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 905
Author(s):  
Sangeeta Kumari ◽  
Madhuri Dandamudi ◽  
Sweta Rani ◽  
Elke Behaeghel ◽  
Gautam Behl ◽  
...  
Keyword(s):  
Dry Eye ◽  
Ocular Surface ◽  
Pilot Scale ◽  
Dry Eye Disease ◽  
Rapid Screening ◽  
Eye Disease ◽  
Topical Steroids ◽  
Nanostructured Lipid Carrier ◽  
The Impact ◽  
Ophthalmic Formulation

Dry eye disease (DED) or keratoconjunctivitis sicca is a chronic multifactorial disorder of the ocular surface caused by tear film dysfunction. Symptoms include dryness, irritation, discomfort and visual disturbance, and standard treatment includes the use of lubricants and topical steroids. Secondary inflammation plays a prominent role in the development and propagation of this debilitating condition. To address this we have investigated the pilot scale development of an innovative drug delivery system using a dexamethasone-encapsulated cholesterol-Labrafac™ lipophile nanostructured lipid carrier (NLC)-based ophthalmic formulation, which could be developed as an eye drop to treat DED and any associated acute exacerbations. After rapid screening of a range of laboratory scale pre-formulations, the chosen formulation was prepared at pilot scale with a particle size of 19.51 ± 0.5 nm, an encapsulation efficiency of 99.6 ± 0.5%, a PDI of 0.08, and an extended stability of 6 months at 4 °C. This potential ophthalmic formulation was observed to have high tolerability and internalization capacity for human corneal epithelial cells, with similar behavior demonstrated on ex vivo porcine cornea studies, suggesting suitable distribution on the ocular surface. Further, ELISA was used to study the impact of the pilot scale formulation on a range of inflammatory biomarkers. The most successful dexamethasone-loaded NLC showed a 5-fold reduction of TNF-α production over dexamethasone solution alone, with comparable results for MMP-9 and IL-6. The ease of formulation, scalability, performance and biomarker assays suggest that this NLC formulation could be a viable option for the topical treatment of DED.

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