Assessment of Salmonella Contamination in Poultry–Past, Present, and Future

Dubbert, William H.

doi:10.3382/ps.0670944

Cited by 9 publications

(5 citation statements)

References 1 publication

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“…Pasteurization of feed ingredients containing meat by-products (Dubbert, 1988), improved sanitation during hatching (Cox et al, 1990), use of Nurmi cultures (Nurmi and Rantala, 1973), feed withdrawal prior to transport (Rigby and Pettit, 1981), and use of feed components to change the volatile fatty acid composi-Received for publication February 3, 1994. Accepted for publication October 25, 1994.…”

Section: Introductionmentioning

confidence: 99%

Effect of Type of Defeathering System on Salmonella Cross-Contamination During Commercial Processing

et al. 1995

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The cross-contamination effects of three commercial defeathering systems were compared using turkeys from a single Salmonella-positive flock (< or = 15% cloacal-positive). Single or "common" flocks were used to control flock-to-flock variability. Thirty birds were mechanically defeathered in each system as the first flock of the day and compared with 30 hand-defeathered (control) birds. Three trials, each using a different common flock, were completed. In Trial 1, the incidence of Salmonella-positive birds decreased following mechanical defeathering at all three processors. The incidence of Salmonella-positive carcasses in test flocks increased following steam-spray (approximately 100%) and kosher (approximately 50%) defeathering in Trials 2 and 3, whereas no increase in Salmonella-positive carcasses resulted from conventional defeathering. The decrease in the number of Salmonella-positive birds as a result of defeathering observed in Trial 1, as compared to increases observed in Trials 2 and 3, may be related to the selection of feather-contaminated (Trial 1) vs intestinal-colonized (Trials 2 and 3) turkeys. Surface temperature of the carcasses and length of time required to defeather were monitored within each system. It is hypothesized that the increases in the number of Salmonella-positive birds following steam-spray and kosher defeathering in Trials 2 and 3 were a result of skin surface changes occurring during the defeathering process, which allowed increased adherence or entrapment of Salmonella spp. on or within remaining skin layers.

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Section: Introductionmentioning

confidence: 99%

Effect of Type of Defeathering System on Salmonella Cross-Contamination During Commercial Processing

et al. 1995

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“…Salmonella spp. have been isolated from retail meat products (Lammerding et al 1988;Dubbert 1988), and in some instances, Salmonella strains responsible for human outbreaks have been traced back to a particular infected herd or animal (Holmberg et al 1984;Spika et al 1987). In most instances, however, contamination of meat occurs during postmortem processing or handling, with transfer of pathogens from skin, feathers, hair, or intestinal contents to equipment and carcasses (Stolle 1987).…”

Section: Introductionmentioning

confidence: 99%

ATTACHMENT AND REMOVAL OF SALMONELLA SPP. ON MEAT AND POULTRY TISSUES

Benedict

Schultz

Jones

1990

Journal of Food Safety

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Muscle pieces from beef, pork, and chicken were exposed to Salmonella strains in various aqueous solutions to determine mechanisms of microbial attachment and release. Binding was measured by scanning electron microscopy and by bacteriological methods. Bacteria appear to attach preferentially to connective tissue fibers, rather than to myofibrils. Muscle fiber swelling and shrinkage during processing permits some microbial entrapment between muscle bundles. Mannose and salt solutions were examined as potential inhibitors of attachment or as removal agents. Mannose inhibited attachment slightly and isotonic saline rinses removed some attached cells, but either method effected only about a one log reduction (90%). Application of 41 rinsings only effected a 4 log reduction. The apparent variety of attachment mechanisms by Salmonella hinders complete removal from meat tissues by simple rinsing procedures.

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“…Thirty-five percent of the chicken carcasses processed in the United States are suspected of being contaminated with Salmonella spp. (5). The use of ionizing irradiation has been suggested as a method for eliminating or reducing contamination of foods by pathogens, such as Salmonella and Campylobacter spp.…”

mentioning

confidence: 99%

Mechanism by which gamma irradiation increases the sensitivity of Salmonella typhimurium ATCC 14028 to heat

Kim

Thayer

1996

Appl Environ Microbiol

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Effects of irradiation and heating on survival of Salmonella typhimurium ATCC 14028 were examined by measuring DNA damage and the integrity of the cytoplasmic membrane. S. typhimurium cells fell into two distinct groups following heating: (i) heat-sensitive cells, which were rapidly inactivated at 65؇C and (ii) heat-resistant cells, which were only slowly inactivated at 65؇C. Radiation sensitivity of S. typhimurium was greater in the presence of air than in the presence of N 2 gas (radiation doses required to inactivate 90% of the cells, 0.394 ؎ 0.029 in air and 0.561 ؎ 0.035 in N 2). Recovery of the covalently closed circular form of plasmid pBR322 from S. typhimurium transformants (Amp r Tet r) was decreased by irradiation but not by heating. Heating prior to irradiation significantly decreased the recovery of plasmid DNA without affecting survival of S. typhimurium. Transformability of the recovered plasmid pBR322 was affected by neither irradiation nor heating, and mutation of antibiotic resistance genes was not detected in S. typhimurium. Heating, but not irradiation, caused destabilization of the cytoplasmic membrane, allowing penetration of hydrophobic dye. These results suggest that lethality of heating followed by irradiation for S. typhimurium was additive, reflecting irradiation-induced DNA damage and heat-induced membrane destabilization. When irradiation preceded heating in the absence of air, more cells were inactivated than was expected, because of heat-inactivating radiation-damaged DNA.

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Assessment of Salmonella Contamination in Poultry–Past, Present, and Future

Cited by 9 publications

References 1 publication

Effect of Type of Defeathering System on Salmonella Cross-Contamination During Commercial Processing

Effect of Type of Defeathering System on Salmonella Cross-Contamination During Commercial Processing

ATTACHMENT AND REMOVAL OF SALMONELLA SPP. ON MEAT AND POULTRY TISSUES

Mechanism by which gamma irradiation increases the sensitivity of Salmonella typhimurium ATCC 14028 to heat

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