Life Sciences Commons^™

Prevalence And Antimicrobial Resistance Patterns Of Salmonella Isolated From Poultry Farms, Carmen G. Velasquez Moreno

Open Access Theses

Antimicrobial agents are used in human medicine to treat infections by inhibiting the growth of bacteria. The same or similar drugs are used in in food-producing animals for therapeutic and sub-therapeutic purposes. Antimicrobial resistant bacteria that develop on farms are a public health risk as these organisms may contribute to treatment failures in infected humans. The main objective of this study was to determine the prevalence of Salmonella isolated from poultry farms in two different seasons to evaluate the effect of recommended biosecurity practices. Specifically, we identified Salmonella serotypes, measured antimicrobial resistance (AMR), and characterized AMR patterns. We hypothesized that …

Evaluation Of Thermal Process Lethality In Meat For Non-Pathogenic Escherichia Coli As A Surrogate For Salmonella, Morgan Alyse Redemann

Open Access Theses

Non-typhoidal Salmonella is the leading cause of foodborne illness in the United States, resulting in about 20,000 hospitalizations and nearly 380 deaths annually. The meat processing industry has been especially plagued by Salmonella, from meat-inherent sources and more alarmingly, cross-contamination. For ready-to-eat (RTE) meat products specifically, this can cause significant problems in processing facilities ensuring safe product for consumption, resulting in foodborne illness.

The development of standard lethality compliance guidelines by the United States Department of Agriculture Food Safety and Inspection Service (USDA-FSIS) within Appendix A assists processors in confirming that Salmonella is inactivated in RTE beef and poultry products, …

Investigation Of In-Package Ozonation: The Effectiveness Of Ozone To Inactive Salmonella Enteritidis On Raw, Shell Eggs, Austin Donner

The Journal of Purdue Undergraduate Research

Food production, handling, and distribution practices pose a constant threat to the quality and safety of food products. The objective of this research is to evaluate an innovative in-package ozonation process to reduce Salmonella enteritidis on raw, shell eggs. Previous research has shown that in-package ozonation eliminates contaminants from outside sources, reduces pathogens, and extends shelf life. In this study, raw, shell eggs were inoculated with Salmonella enteritidis and exposed to ozonation treatment. Microbial recoveries were then tested to determine bacterial reductions. Measurements included: relative humidity (34 percent at 5^oC), surface temperatures (^oC), ozone concentrations, bacterial …