Food Processing Commons^™

Controlling Salmonella: Strategies For Feed, The Farm, And The Processing Plant, Tomi Obe, Timothy Boltz, Mike Kogut, Steven C. Ricke, Lasheda A. Brooks, Ken Macklin, Ashley Peterson

Poultry Science Faculty Publications and Presentations

Controlling Salmonella in poultry is an ongoing food safety measure and while significant progress has been made, there is a need to continue to evaluate different strategies that include understanding Salmonella-poultry interaction, Salmonella-microbiota interactions, Salmonella genetics and response to adverse conditions, and preharvest and postharvest parameters that enable persistence. The purpose of this symposium is to discuss different strategies to consider from feed milling to the farm to the processing environment. This Poultry Science Association symposium paper is divided into 5 different sections that covers 1) immunological aspects of Salmonella control, 2) application of Salmonella genetics for targeted …

A New Method For Reducing Salmonella In Poultry Meat, Regis Yizerwe

Honors Program: Senior Projects (Public)

An important approach to decreasing the transmission of Salmonella into the food chain is to treat raw chicken after processing. This can be, and has been done, by using antibiotics and chemical disinfectants. Using antibiotics is not a viable option due to the issue of antimicrobial resistance. Although some chemical disinfectants have been used effectively, they are restricted due to the amounts that can be used safely, the acceptance of their use and resistance to implementation in various parts of the world. This study has revealed that using a naturally occurring saponin–Quillaja Saponaria– in small concentrations under certain conditions of …

Impacts Of Temperature And Salt Concentrations For Thermal Inactivation Of Salmonella In Moisture Enhanced Reconstructed Chicken Patties, Alik D. Browning

Graduate Theses, Dissertations, and Problem Reports (ETD)

The purpose of this experiment is to determine the thermal kinetic parameters of Salmonella in moisture-enhanced, reconstructed ground chicken patties as affected by temperatures and salt concentrations. Salmonella is responsible for 35% of the foodborne illnesses associated with poultry products (Batz et al., 2011). Nonintact reconstructed chicken meat is mixed with brine solutions containing various salt and polyphosphate concentrations to increase water-holding capacity, decrease cooking losses, improve sensory tasting scores, and maintain the good quality of completed chicken products (Gill et al., 2004). Increasing salt concentrations within meats can increase the thermal inactivation of pathogens. In this study, Salmonella Typhimurium …

Broiler Efficiency As Affected By Dietary Protein Supply And Grain Source, Victoria Reid

Animal Science Undergraduate Honors Theses

This experiment was conducted to compare the effects of different diet compositions on performance and carcass yield of male broilers from 15 to 36 days of age. In total, 593 male birds were divided across a randomized design that consisted of 6 dietary treatments, each with 8 replications. The treatments included pelleted diets that varied in grain type and crude protein (CP) value: 3 sorghum-based diets at 20%, 18.75%, and 17.5% CP and 3 corn-sorghum blended diets at the same CP levels. CP amounts impacted only body weight gain and feed conversion rate while feed intake only differed with grain …

The Use Of Inorganic And Organic Acids As Short Duration Antimicrobial Dips On Mitigating Pathogens Present On Commercial Chicken During Peri-Harvest, Dana Kristen Dittoe

Graduate Theses and Dissertations

With poultry being the most consumed meat in the United States, poultry processors must provide consumers with safe, wholesome products. As a consequence, poultry processors are faced with the challenge of reducing the presence of foodborne pathogens such as Salmonella spp. and Campylobacter jejuni among raw poultry products. Though multi-hurdle approaches using antimicrobials are placed throughout processing to reduce these pathogens, Salmonella and C. jejuni still persist among raw poultry. Thus, it was the objective of the current dissertation to investigate various antimicrobials, organic and inorganic acids, as short duration dips and sprays as means to reduce common pathogens (Salmonella, …

Fate And Dissemination Of Salmonella Reading In Market-Age Turkeys At Processing Using Oral Gavage Challenge Model, Aaron Ashcraft

Graduate Theses and Dissertations

This study aimed to evaluate the fate and dissemination of Salmonella Reading (SR) in market-age turkeys using an oral gavage challenge model. One hundred twenty-eight-week-old commercial turkey hens were moved from commercial production to research facilities. Upon arrival, a combination of enrofloxacin, 10 mg/kg, and florfenicol, 20 mg/kg, were orally administered sequentially before comingled placement on fresh pine shavings. Turkeys were challenged with 108 cfu SR by oral gavage on days 4 and 7 post-placement. Subsets were subjected to simulated commercial processing on days 14 (n=40), 21 (n=40) and 28 (n=32) post-placement (corresponding to 10, 11, and 12 weeks of …

Microbiota Characterization Of Poultry Processing Systems And Associated Microbiological Sampling Materials Collected At Commercial Processing Facilities, Jennifer A. Wages

Graduate Theses and Dissertations

The poultry industry and associated regulatory bodies use whole bird carcass (WBC) rinsates to evaluate different stages of broiler processing systems for the prevalence of food-borne pathogens, including Salmonella spp. and Campylobacter spp. Within industry and research groups, the same sample collections are enumerated to determine E. coli, Enterobacteriaceae (EB), and Aerobic Plate Count (APC) microorganisms. Analysis of these indicator microorganisms provides numerical data that can be used to demonstrate the effects of specific process control steps where low occurrences of target pathogens hinder the exclusive use of prevalence data. With the utilization of next generation sequencing (NGS), including analysis …

Detection Of Woody Breast Condition In Broiler Carcasses And Product Utilization In Further Processing, Juan Pablo Caldas Cueva

Graduate Theses and Dissertations

Woody Breast (WB) myopathy causes significant economic losses to the global poultry industry and the lack of objective, non-invasive and rapid methods for its detection as well as profitable alternatives for its utilization are contributing factors. This dissertation is divided into two main areas. The first area aimed to determine if there are carcass conformation changes that can be used to identify WB characteristics in commercial broilers using image analysis. In the first experiment, images of broiler carcasses were captured before evisceration to obtain and evaluate carcass measurements from the breast region. Eight image measurements and four ratios were used …

Feeding The Future Meat Doesn’T Come Cheap, Lukas C. Southard

Capstones

Cultured – or as it is referred to by companies innovating the technology clean – meat is expected to be the next innovation to change the way the world gets its animal protein. Meat from animal cells grown in a lab seems like science fiction but it is around the corner from hitting your supermarket shelves. The technology has been developed but how these companies intend on scaling up their production to meet retail demands remains a mystery. So far companies have relied on seed and early stage investment from venture capital companies and private sources to fund research. Predictions …

Evaluation Of Chilling Efficiency, Meat Tenderness, And Microbial Analysis Of Broiler Carcasses Using Sub-Zero Saline Solutions, Samira Viliani

Master's Theses

The poultry industry is seeking an advanced chilling system that can improve chilling efficiency, microbial safety, and water consumption without compromising meat quality. The objective of this study was to evaluate the effects of sub-zero saline chilling methods on chilling efficiency, breast fillet tenderness and microbial reduction of broiler carcasses. Following evisceration and rinsing, broiler carcasses were randomly assigned to one of three chilling solutions: 1) 0% salt or ice water control (0% NaCl/0.5^oC), 2) 3% salt (3% NaCl/-1.8^oC), and 3) 4% salt (4% NaCl/-2.41^oC) solutions. Broiler carcasses in sub-zero saline solutions reached the …

A Simulation Tool For Evaluating The Environmental Impacts Of Management Scenarios For Modern Broiler Production Systems, Martin Andrew Christie

Graduate Theses and Dissertations

The purpose of this work is to provide a simulation tool that allows broiler production practitioners and researchers to simulate the effects of farm design and management practices on resource consumption and environmental impacts. This tool allows the user to design unique farms and simulates on farm processes required to raise broiler chicks to a marketable age. The use can input data such as farm location, broiler breed, flock size, ration type, barn dimensions, and climate control equipment specifications. The algorithms used to simulate broiler breed specific feed intake, broiler weight gain, and other on farm processes such as heating, …

Efficacy Of Natural Compounds With Novel Carrier Systems For Controlling Campylobacter Jejuni In Post-Harvest Poultry, Sandip Shrestha

Graduate Theses and Dissertations

Campylobacter jejuni, a leading cause of bacterial gastroenteritis worldwide, is strongly associated with the consumption and/or mishandling of raw contaminated poultry products. Thus, interventions aiming to reduce C. jejuni counts on poultry products could greatly reduce the incidence of human campylobacteriosis. In the first study, the efficacy of a generally recongnized as safe (GRAS) compound, carvacrol (CR; derived from oregano oil), as an antimicrobial wash treatment to reduce C. jejuni on chicken skin was evaluated. Three delivery systems of CR: suspension, emulsion and nanoemulsion were used. C. jejuni counts were reduced up to 4 log10 cfu/sample by 2% dose of …

Investigating The Potential Of Plant-Derived Antimicrobials For Controlling Campylobacter Jejuni In Poultry And Poultry Products, Basanta Raj Wagle

Graduate Theses and Dissertations

Campylobacter jejuni infection in humans is strongly associated with the handling and consumption of contaminated poultry products. Interventions reducing C. jejuni contamination in poultry would reduce the risk of subsequent human infections. In the first study, the efficacy of a Generally Recognized as Safe (GRAS) compound, eugenol (EG; derived from cloves), as an antimicrobial dip treatment to reduce C. jejuni in postharvest poultry was evaluated. The antimicrobial efficacy of EG was studied in suspension, emulsion and nanoemulsion delivery systems. EG suspension reduced C. jejuni counts with the greatest reduction of >2.0 Log CFU/sample for the 2% dose of EG (P

Experimental Approaches To Understand And Control Salmonella Infection In Poultry, Yichao Yang

Graduate Theses and Dissertations

Salmonella is a major foodborne pathogen around the world and chickens are the major reservoir to transmit Salmonella into the human food chain. For decreasing the infection of Salmonella, we developed six attenuated live vaccines based on Salmonella Enteritidis (SE) and Typhimurium (ST) for testing the cross-serovar and cross-serogroup protection from the challenge of Salmonella Heidelberg and Campylobacter jejuni. One of the constructed vaccine strain showed ability to protect against challenge from Salmonella Heidelberg. Even though some preventive approaches are able to decrease Salmonella colonization in the gastrointestinal tract of chickens or other farm animals, Salmonella transmission mechanisms remain unclear. …

The Recovery Of Protein From Egg Yolk Protein Extraction Granule Byproduct, Irene Jennifer Kaufman

Master's Theses

In addition to proving an excellent source of nutrients, eggs are used in the food, cosmetic, and biotechnology industries for their rheological and bioactive properties. Much of the potential for the added value is in individual components of the egg, rather than the whole egg. At low speed centrifugation, yolk separates into two distinct fractions—granules and plasma. It is becoming increasingly popular in the industry to remove the plasma fraction of the egg yolk to use for its livetins, particularly immunoglobulin Y, leaving behind a granule by-product (“yellow cake”). Previous research has shown potential added-value from the granule fraction, especially …

Evaluation Of Different Probiotic Strains Supplemented In Commercial Broiler Rations And Their Influences On Performance, Yield, And Intestinal Microbiota., Justin M. Glasscock

Electronic Theses and Dissertations

The objective of this study was to evaluate Bacillus megaterium, Bacillus licheniformis, and Bacillus subtilis, as probiotic strains compared to Bacitracin Methylene Disalicylate (BMD) 50 as the antibiotic growth promotor, supplemented in commercial broiler rations and their influences on performance, yield, and intestinal microbiota. This trial was completed as a randomized-block design with 4,800 birds split into 96, 5’x10’ pens, and randomly assigned to one of eight treatment groups. The birds were placed at a stocking density of 1.00 ft²/bird, (50 birds/pen), and reared on used pine shaving for 55 days. Throughout the study, bird …

Use Of A Blunt Version Of Meullenet-Owens Razor Shear To Analyze Meat Qualities Of Broilers With Woody Breast Myopathy And Reared To Various Ages, Famous Lue Yang

Graduate Theses and Dissertations

Broiler breast meat tenderness is an important meat quality attribute. There has been an increase in incidences of woody breast along with white striping as meat quality defects. These defects have been found to negatively impact meat qualities of broiler breast fillets. Woody breast can be classified by the degree of hardness into normal (NORM) and severe (SEV). The Meullenet-Owens Razor Shear (MORS) method was developed to assess broiler meat tenderness and a blunt version (BMORS) has been reported to be more sensitive at higher degrees of toughness. The present study was intended to determine the effect of age, debone …

High Throughput Genomic Sequencing Of Bioaerosols In Broiler Chicken Production Facilities, Kate M. O’Brien, Michael S. Chimenti, Morgan Farnell, Tom Tabler, Thomas Bair, Joey Lynn Bray, Matthew W. Nonnenmann

Faculty Publications

Chronic inhalation exposure to agricultural dust promotes the development of chronic respiratory diseases among poultry workers. Poultry dust is composed of dander, chicken feed, litter bedding and microbes. However, the microbial composition and abundance has not been fully elucidated. Genomic DNA was extracted from settled dust and personal inhalable dust collected while performing litter sampling or mortality collection tasks. DNA libraries were sequenced using a paired-end sequencing-by-synthesis approach on an Illumina HiSeq 2500. Sequencing data showed that poultry dust is predominantly composed of bacteria (64–67%) with a small quantity of avian, human and feed DNA (< 2% of total reads). Staphylococcus sp. AL1, Salinicoccus carnicancri and Lactobacillus crispatus were the most abundant bacterial species in personal exposure samples of inhalable dust. Settled dust had a moderate relative abundance of these species as well as Staphylococcus lentus and Lactobacillus salivarius. There was a statistical difference between the microbial composition of aerosolized and settled dust. Unlike settled dust composition, aerosolized dust composition had little variance between samples. These data provide an extensive analysis of the microbial composition and relative abundance in personal inhalable poultry dust and settled poultry dust.

Identification Of Species In Ground Meat Products Sold On The U.S. Commercial Market Using Dna-Based Methods, Dawn Kane, Rosalee S. Hellberg

Food Science Faculty Articles and Research

The objective of this study was to test a variety of ground meat products sold on the U.S. commercial market for the presence of potential mislabeling. Forty-eight ground meat samples were purchased from online and retail sources, including both supermarkets and specialty meat retailers. DNA was extracted from each sample in duplicate and tested using DNA barcoding of the cytochrome c oxidase I (COI) gene. The resulting sequences were identified at the species level using the Barcode of Life Database (BOLD). Any samples that failed DNA barcoding went through repeat extraction and sequencing, and due to the possibility of a …

Identification Of Species In Ground Meat Products Sold On The U.S. Commercial Market Using Dna-Based Methods, Dawn Kane

Food Science (MS) Theses

Mislabeling of ground meat products is a form of food fraud that can lead to economic deception and interfere with dietary restrictions related to allergens or religious beliefs. In various parts of the world, including Ireland, Mexico and Turkey, high levels of meat mislabeling have been reported between 2000-2015. However, there is currently a lack of information regarding this practice in the United States. Therefore, the objective of this study was to test a variety of ground meat products sold on the U.S. commercial market for the presence of potential mislabeling. Forty-eight ground meat samples were purchased from online and …

An Educational Video And Research Experiment On The Longevity Of Chicken Eggs, Kyle Patrick Mcdonald

Agricultural Education and Communication

The purpose of this project was to create a video designed to educate the public about chicken egg storage and refrigeration. The information in the video was based on a research experiment performed by the author, which was designed to measure the chronological decline of internal egg quality over a ten-week period. By creating an educational video about the longevity of chicken eggs, it is hoped that consumers will learn to keep their eggs past their sell-by dates. This project includes an educational video as well as an outline for a research project.

Characterization And Consumer Acceptance Of White Striping In Broiler Breast Fillets, Vivek Ayamchirakkunnel Kuttappan

Graduate Theses and Dissertations

White striping is an emerging issue in the broiler meat industry which causes concerns among the producers. The condition is characterized by the occurrence of white striations, parallel to the direction of muscle fibers, mainly in broiler breast fillets and thighs. Fillets can be categorized as NORM (normal or no striping), MOD (moderate) and SEV (severe) depending on the degree of white striping. As a result of few previous research studies on the condition, there is no information available on the impact of white striping on the consumer acceptance and various meat quality attributes. Our hypothesis was that the occurrence …

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 …

Letter From The Dean, Lalit Verma

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

The Effect Of Seaweed Meal On Yolk Colour, B R. Vale, P. Smetana

Journal of the Department of Agriculture, Western Australia, Series 4

Could seaweed, plentiful on local beaches, be used to improve egg yolk colour?

This article gives the results of experiments at the Department's Poultry Research Station.