Thermal inactivation of desiccation-adapted Salmonella spp. 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 four Salmonella serovars 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, ϳ4 to 5, and ϳ3 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 ϳ1.5 to 2, ϳ1 to 1.5, ϳ0.5 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-adapted Salmonella cells 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 of Salmonella in 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 of Salmonella contamination. Chicken litter is a waste by-product of poultry production and is comprised of feces, wasted feeds, bedding materials, and feathers (1). More than 14 million tons of chicken litter is produced annually in the United States (2). Chicken litter is usually recycled as an organic fertilizer or soil amendment for direct application to agricultural land (3). However, chicken litter may contain loads of human pathogens, such as Salmonella spp., that have great potential to directly or indirectly contaminate fresh produce and cause food-borne disease outbreaks (1). Currently, high-temperature processing is the most commonly applied method to reduce or eliminate potential pathogens in chicken litter (1, 4).Some microorganisms become acclimatized to desiccation stress in a dry environment, and induction of the desiccation stress response in bacterial cells makes them more resistant to the dry condition in which they are present (5). Most importantly, exposure to a single stress is found to be associated with the development of cross-tolerance to multiple unrelated stresses (6). Using laboratory models, various researchers have demonstrated that the desiccated cells exhibit increased thermal resistance (6-8). Previous thermal-inactivation studies on bacterial pathogens in chicken litter have used only nonstressed cells (1, 4). Therefore, to si...

One hundred and eight strains of lactic acid bacteria (LAB) were screened for bacteriocin production by the modified deferred antagonism and agar well diffusion methods. When the modified deferred antagonism method was employed, 82 LAB strains showed inhibitory action against Listeria monocytogenes v7 ½a, whereas 26 LAB strains expressed no inhibition. Only 12 LAB strains exhibited inhibitory activity when the agar well diffusion method was used, 11 of which had been previously recognized as bacteriocin production positive (Bac(+)). Lactobacillus viridescens NRRL B-1951 was determined, for the first time, to produce an inhibitory compound with a proteinaceous nature. The inhibitory activity was observed in the presence of lipase, α-chymotrypsin, and trypsin, but no inhibition zone could be detected in the presence of proteinase K, indicating the proteinaceous nature of the inhibitory compound. The inhibitory compound was active against Lact. sake ATCC 15521 and Lact. plantarum NCDO 995. Bacteriocin production by the Bac(+) LAB strains was assessed in Lactobacillus MRS Broth as well as in dairy-based media such as nonfat milk, demineralized whey powder, and cheddar cheese whey supplemented with complex nutrient sources that are rich in nitrogen. Lact. sake ATCC 15521 and L. monocytogenes CWD 1002, CWD 1092, CWD 1157, CWD 1198, and v7 ½a were used as indicators. The inhibitory activities of the bacteriocins varied depending on the indicator strains and the growth media used. The LAB indicator strains were found to be more sensitive to inhibition by bacteriocins when compared to the listerial indicator strains. Among the listerial indicators, L. monocytogenes CWD 1002 and CWD 1198 were the most sensitive strains to the bacteriocins investigated in this study. Media composition had a significant influence on bacteriocin production and activity. When compared to demineralized whey powder medium and cheddar cheese whey medium supplemented with whey protein concentrate, cheddar cheese whey medium supplemented with complex nutrient sources such as yeast extract, polypeptone, proteose peptone nr. 3, or soytone appeared to be more supportive of bacteriocin production.

Broiler chicken litter was kept as a stacked heap on a poultry farm, and samples were collected up to 9 months of storage. Chicken litter inoculated with desiccation-adapted Salmonella cells was heat-treated at 75, 80, 85, and 150°C. Salmonella populations decreased in all these samples during heat treatment, and the inactivation rates became lower in chicken litter when storage time was extended from 0 to 6 months. There was no significant difference (P > 0.05) in thermal resistance of Salmonella in 6-and 9-month litter samples, indicating that a threshold for thermal resistance was reached after 6 months. Overall, the thermal resistance of Salmonella in chicken litter was affected by the storage time of the litter. The changes in some chemical, physical, and microbiological properties during storage could possibly contribute to this difference. Moisture and ammonia could be two of the most significant factors influencing the thermal resistance of Salmonella cells in chicken litter. Our results emphasize the importance of adjusting time and temperature conditions for heat processing chicken litter when it is removed from the chicken house at different time intervals. Chicken litter is a waste by-product of poultry industry, which consists of feces, bedding materials, wasted feed, and feathers (1). More than 14 million tons of chicken litter are produced every year in the United States, most of which is spread onto arable land as organic fertilizer or soil amendment (2). Chicken litter is known to potentially harbor a variety of human pathogens, such as Salmonella (3). Therefore, the direct application of chicken litter to agricultural land can possibly be harmful to the environment and also the food supply (4).Chicken litter is introduced into arable land either immediately after its removal from chicken houses, after being stockpiled for an extended period of time, or after going through a composting process (5). Agricultural practices for handling chicken litter vary widely among farms and also among economic crops grown on an individual farm. Chicken litter cleanout does not always coincide with availability of agricultural land or with suitable field conditions that allow operation of equipment or desirable nutrient uptake. Temporary storage should thus be provided until conditions are proper for direct application on land or until the litter can be composted or further heat processed. Notably, chicken litter is a heterogeneous waste product with variable compositions and differences in physical, chemical, and microbiological properties, which can be affected by storage time and other factors (6). In addition to composting, physical dry-heat treatment after composting or without composting is one of the most commonly used methods to eliminate potential pathogens in chicken litter (6). The storage time of chicken litter may, to some extent, affect the thermal inactivation of food-borne pathogens. Based on the study by Kim et al. (6), Salmonella survived much longer in dry or aged chicken litter than in wet o...

Six lactic acid bacteria (LAB) strains, Lactococcus lactis BFE 920, L. lactis subsp. lactis ATCC 11454, L. lactis subsp. cremoris ATCC 14365, Lactobacillus curvatus L442, Lact. curvatus LTH 1174, and Lact. bavaricus MN, were grown in cheddar cheese whey supplemented with complex nutrient sources. Cell-free culture supernatants were freeze-dried, and the resulting bacteriocin-containing powders were applied on the surface of hot dogs that were inoculated (~4 log cfu/hot dog) with a five-strain Listeria monocytogenes cocktail. Hot dogs were vacuum-sealed and stored at 4 °C for 4 weeks. L. monocytogenes was enumerated, using both tryptic soy agar (TSA) and oxford listeria agar (OXA), on day 0 and at 1, 2, 3, and 4 weeks of the refrigerated storage. In hot dogs containing only the L. monocytogenes inoculum, L. monocytogenes counts increased from 4 up to 7 log cfu/hot dog. All samples containing freeze-dried bacteriocin-containing powders exhibited significantly lowered (P < 0.05) L. monocytogenes populations on the surface of hot dogs throughout the 4-week study except for bavaricin MN powder. Bacterial counts on hot dogs packed without any powder were statistically equal on day 0 when enumerated on OXA. Freeze-dried bacteriocin-containing powders from Lact. curvatus L442 and L. lactis subsp. cremoris ATCC 14365 decreased L. monocytogenes populations on the surface of hot dogs by greater than 2 log cfu/hot dog throughout the 4-week study. For the powdered bacteriocin preparations from L. lactis BFE 920, L. lactis subsp. lactis ATCC 11454, and Lact. curvatus LTH 1174, L. monocytogenes populations were determined to be approximately 3-log cfu/hot dog after 4 weeks of storage.