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Poult Sci. 2016 Nov 1;95(11):2640-2646. Epub 2016 Jul 27.

Predicting Salmonella Typhimurium reductions in poultry ground carcasses.

Author information

1
Department of Population Health and Reproduction, School of Veterinary Medicine Extension, University of California, Davis Division of Agriculture and Natural Resources, University of California Cooperative Extension, Davis pkpandey@ucdavis.edu.
2
Department of Population Health and Reproduction, School of Veterinary Medicine Extension, University of California, Davis Department of Biological and Agricultural Engineering, University of California, Davis.
3
Department of Population Health and Reproduction, School of Veterinary Medicine Extension, University of California, Davis.

Abstract

To improve understanding of Salmonella Typhimurium LT2 inactivation in ground poultry carcasses, a series of experiments were carried out at multiple temperatures. Subsequently, a non-linear model was developed to predict Salmonella inactivation at composting and low rendering temperatures. The Salmonella inactivation study was conducted using bench-top experiments at 38, 48, 55, 62.5, 70, and 78°C in mixed and non-mixed reactors using ground poultry carcasses as a feedstock. Subsequently, these observations were used for developing a non-linear model. The model predictions were compared with the observations of a different set of experiments. The comparisons among predictions and observations showed that the model predictions are reasonable and can be useful to determine the time required for Salmonella inactivation in poultry carcasses at multiple temperatures. Results showed that at composting conditions, when temperature varies between 48 and 62.5°C, Salmonella survival can prolong between 10,000 and 25,000 min (7 to 17 d). If ambient temperature is maintained at low temperature rendering range (70 to 78°C), then Salmonella survival can last for 90 to 120 minutes. We anticipate that this study will help in improving the existing understanding of Salmonella survival in poultry carcasses.

KEYWORDS:

ground poultry carcass; modelling; pathogen; thermal inactivation

PMID:
27466432
DOI:
10.3382/ps/pew242
[Indexed for MEDLINE]

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