The effects of steam conditioning and antimicrobial inclusion on feed manufacturing and inactivation of Enterococcus faecium, a Salmonella surrogate

Boney, J.W.; Jaczynski, Jacek; Weidhaas, Jennifer; Bergeron, A.N.; Moritz, J. S.

doi:10.3382/japr/pfy052

Cited by 16 publications

(13 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Therefore, with evolving consumer demands and regulatory regimens, the quality of feed is no longer appreciated only in terms of supplying nutrients, but also in terms of hygienic status, direct effects on animal health and food safety. Understanding how feed manufacturing strategies affect bacteria inactivation in feedstuffs and/or gut microbial activity may become an important aspect of efficient animal production without antibiotics (22, 28, 75).…”

Section: Hydrothermal Processingmentioning

confidence: 99%

“…Currently, there are no regulations dictating techniques related to microbial control in feed processing. Consequently, feed manufacturing techniques differ based on throughput demands, geographical and climate restrictions, ambient conditions, diet formulation, ingredient availability, and various feed processing equipment (75). There are numerous studies indicating HTP significantly reduces microbial load in feed (22).…”

Section: Hydrothermal Processing and Microbial Status In The Feed Andmentioning

confidence: 99%

See 1 more Smart Citation

Role of Feed Processing on Gut Health and Function in Pigs and Poultry: Conundrum of Optimal Particle Size and Hydrothermal Regimens

Kiarie

Mills

2019

Front. Vet. Sci.

View full text Add to dashboard Cite

The aim is to give an overview of available literature data on the role of feed processing on gut health and function with specific focus on particle size and hydrothermal processing. In addition, influence of feed processing on efficacy of exogenous feed enzymes will be discussed. The current feed processing technologies are such that ingredient choices and diet form are refined to improve feed intake and nutrient utilization efficiency. Finer feed particle size enables optimal nutrient utilization and enhances animal performance due to increased surface area allowing better contact with digestive enzymes. Moreover, adequate diminution of feed ingredients is beneficial to feed manufacturing processes such as mixing and hydrothermal treatments including pelleting, extrusion, and expansion. However, emerging trends in consumer and regulatory demands for restriction or cessation of animal production practices such as use of antimicrobial growth promoters are challenging current approaches to feed processing. There is limit as to the fineness of the particle size, as very fine particles negatively affect gut health due to higher incidences of stomach ulceration in pigs and gizzard dysfunction in poultry. Coarse particle size increases stomach and hindgut acidification which may be beneficial in controlling proliferation of enteric pathogens such as salmonella and E. coli . Optimal particle size could be designed in the grinding process using roller or hammer mill. However, since most commercial pigs and poultry diets are subjected to hydrothermal processes, additional reduction of feed particle size is inevitable. The need to achieve high physical quality and to reduce potential levels of feed-borne pathogens such as Salmonella has led to the application of relatively high conditioning temperatures during conventional hydrothermal processes, a practice that does not favor high nutrient utilization and stability of heat sensitive feed additives such as feed enzymes. Therefore, with evolving pig and poultry production practices, the regimens for feed processing will no longer be appreciated only in terms of optimizing nutrients utilization, but also in terms of impact on feed hygienic status, efficacy of feed additives, animal health, and food safety.

show abstract

Section: Hydrothermal Processingmentioning

confidence: 99%

Section: Hydrothermal Processing and Microbial Status In The Feed Andmentioning

confidence: 99%

Role of Feed Processing on Gut Health and Function in Pigs and Poultry: Conundrum of Optimal Particle Size and Hydrothermal Regimens

Kiarie

Mills

2019

Front. Vet. Sci.

View full text Add to dashboard Cite

show abstract

“…The use of a pathogen surrogate is a possible valid approach, and the target surrogate needs to be validated in laboratory conditions first (Hu and Gurtler, 2017). Enterococcus faecium, a Grampositive chain-shaped cocci, has been studied on our WVU poultry farm as a safer alternative for Salmonella during steam conditioning, antimicrobial inclusion, and standard/thermal aggressive pelleting during broiler feed manufacturing (Boney et al, 2018;Boltz et al, 2019). Enterococcus faecium has also been validated as a surrogate for Salmonella in almond pasteurization (Jeong et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Comparing the Efficacy of Two Triple-Wash Procedures With Sodium Hypochlorite, a Lactic–Citric Acid Blend, and a Mix of Peroxyacetic Acid and Hydrogen Peroxide to Inactivate Salmonella, Listeria monocytogenes, and Surrogate Enterococcus faecium on Cucumbers and Tomatoes

Chiu

Jiang

et al. 2020

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

This study was designed to evaluate two triple-wash procedures with commercial antimicrobials to inactivate foodborne pathogens and surrogate bacteria on cucumbers and tomatoes. Fresh, West Virginia locally grown cucumbers and tomatoes were dip-inoculated with Salmonella Typhimurium and Tennessee, Listeria monocytogenes (3-strain), and Enterococcus faecium. Produce was washed through two triple-wash steps (10 s each) including water dip, antimicrobial dip, and water dip (WAW), or water dip, water dip, and antimicrobial dip (WWA), followed by draining (2 min) on aluminum foil. A triple-water (WWW) process was also included as a water-only control. Tested treatments were (1) water; (2) sodium hypochlorite (SH, 100 ppm, pH 8.2); (3) acidified sodium hypochlorite (ASH, 100 ppm, pH 6.8 adjusted by citric acid); (4) lactic and citric acid blend (LCA, 2.5%); and (5) a H 2 O 2-peroxyacetic acid mix [SaniDate-5.0 (SD) 0.0064, 0.25, and 0.50%]. Surviving bacteria were recovered on xylose lysine tergitol-4 (XLT-4, Salmonella), Modified Oxford (MOX, L. monocytogenes), and bile esculin agar (E. faecium). Data (two replicates, four samples/replicate) were analyzed using the mixed model procedure of SAS (P = 0.05). Counts of Salmonella, L. monocytogenes, and E. faecium on unwashed cucumbers and tomatoes were 5.42-6.23, 6.31-6.92, and 6.05 log colony-forming units (CFU)/produce, respectively. Triple-wash with water only reduced all three tested bacteria by 0.45-1.36 log CFU/fruit. Triple-wash by WWA with antimicrobials achieved additional reductions [least squares means (LsMeans)] of 0.38 log CFU/cucumber (Salmonella), 0.56 log CFU/cucumber (E. faecium), 1.48 log CFU/tomato (Salmonella), 1.09 log CFU/tomato (L. monocytogenes), and 0.71 log CFU/tomato more than the WAW procedure. Applying SD-0.25 and SD-0.50% solutions Li et al. Triple-Wash on Cucumbers and Tomatoes in triple-washing cucumbers and tomatoes resulted in reductions (P > 0.05) similar to ASH and greater reductions (P < 0.05) than SH and LCA. E. faecium was less susceptible (P < 0.05) or there was no difference (P > 0.05) in comparison with Salmonella in most cases, except for tomatoes treated with WWA. The results of this study indicate that SD could be used as an alternative antimicrobial agent for chlorine water in triple-wash processing at local small produce plants. Future pilot plant validation studies and cost-effectiveness analyses are needed for applying SD solutions in triple-wash by WV local small produce growers.

show abstract

“…Later it was demonstrated that pelleting at 80°C showed to reduce most Salmonella and other coliforms, while pelleting over 90°C was not a lethal temperature for spore forming bacteria [64][65][66][67][68]. Boney et al found that mitigation potential was apparent with short term steam conditioning for 30 seconds was applied to a mash that was inoculated with an appropriate Salmonella surrogate at 71°C, and that potential increased with increased temperature to 81°C and 88°C [69]. Other pieces of equipment like expanders, have been shown to reduce the pathogen load in feed around 10 5 to 10 6 cfu/g utilizing temperatures between 115°C and 125°C, pressures up to 1,200 psi and exposure times of 10 to 20 seconds [70].…”

Section: Salmonella Reductionmentioning

confidence: 99%

“…Using a minimum temperature of 73°C has demonstrated to be able to produce a 5-log reduction in ATCC 8459 counts, while temperatures above 80°C resulted in no detectable levels of the organism to be counted [79]. Studies in the feed mill environment using short-term steam conditioning of 10 seconds demonstrated a 3-log reduction in a surrogate E. faecium, while long-term steam conditioning of 60 seconds resulted in a 4-log reduction in E. faecium [69]. Another surrogate that could be considered is Pediococcus acidilactici (P. acidilactici), which has been used in lowmoisture pet food testing, which is comparable to poultry feeds as these are low moisture.…”

Section: Surrogatesmentioning

confidence: 99%

The Effect of Feed Manufacture Techniques on Pathogen Reduction and Feed Nutrient Value

Boltz¹

View full text Add to dashboard Cite

The effects of steam conditioning and antimicrobial inclusion on feed manufacturing and inactivation of Enterococcus faecium, a Salmonella surrogate

Cited by 16 publications

References 22 publications

Role of Feed Processing on Gut Health and Function in Pigs and Poultry: Conundrum of Optimal Particle Size and Hydrothermal Regimens

Role of Feed Processing on Gut Health and Function in Pigs and Poultry: Conundrum of Optimal Particle Size and Hydrothermal Regimens

Comparing the Efficacy of Two Triple-Wash Procedures With Sodium Hypochlorite, a Lactic–Citric Acid Blend, and a Mix of Peroxyacetic Acid and Hydrogen Peroxide to Inactivate Salmonella, Listeria monocytogenes, and Surrogate Enterococcus faecium on Cucumbers and Tomatoes

The Effect of Feed Manufacture Techniques on Pathogen Reduction and Feed Nutrient Value

Contact Info

Product

Resources

About