Risk Factors Influencing the Growth and Survival of Salmonella on Poultry Products PDF Download
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Author: Silvia A. Dominguez Risco
Publisher:
ISBN:
Category : Salmonella
Languages : en
Pages : 126
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Book Description
Salmonella bacteria are commonly found in poultry carcasses and their presence after processing may lead to foodborne disease outbreaks. Consumption of frozen chicken products containing raw poultry has been recently identified as a risk factor for salmonellosis. Survival of the pathogen after freezing and frozen storage may lead to infection if the food product is insufficiently cooked when, for example, using a microwave oven. In this dissertation, we have studied three scenarios that affect the risk of salmonellosis on poultry products: the effect of storage temperature on the growth of Salmonella on raw poultry, the survival of Salmonella during frozen storage in processed poultry products, and the efficacy of microwave cooking on the destruction of Salmonella in frozen chicken entrées. Our results show that (1) a model can be used to predict the growth of Salmonella on raw poultry as a function of storage temperature; (2) Salmonella are able to survive frozen storage on processed chicken products with structural injury as a consequence; (3) neither lipopolysaccharide nor porin defects hindered the survival of Salmonella during storage at -20°C; and (4) cooking of frozen entrées following the product's label instructions using a low-wattage (500W) microwave oven resulted in nonlethal heating profiles and Salmonella survival. A quantitative microbial risk model was also developed in order to assess the risk of salmonellosis associated with consumption of raw, frozen chicken products cooked in low-wattage microwave ovens. A 2005 salmonellosis outbreak in Minnesota linked to raw, frozen chicken entrees was simulated 100 times using our model. Despite certain limitations in availability of data, model predictions (5-7 reported illnesses) were in close agreement with the actual outbreak outcome (4 reported illnesses). The risk assessment model developed may provide useful quantitative data relevant for risk management initiatives, ultimately aiming at controlling the risk of salmonellosis from raw, frozen chicken products.
Author: Silvia A. Dominguez Risco
Publisher:
ISBN:
Category : Salmonella
Languages : en
Pages : 126
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Book Description
Salmonella bacteria are commonly found in poultry carcasses and their presence after processing may lead to foodborne disease outbreaks. Consumption of frozen chicken products containing raw poultry has been recently identified as a risk factor for salmonellosis. Survival of the pathogen after freezing and frozen storage may lead to infection if the food product is insufficiently cooked when, for example, using a microwave oven. In this dissertation, we have studied three scenarios that affect the risk of salmonellosis on poultry products: the effect of storage temperature on the growth of Salmonella on raw poultry, the survival of Salmonella during frozen storage in processed poultry products, and the efficacy of microwave cooking on the destruction of Salmonella in frozen chicken entrées. Our results show that (1) a model can be used to predict the growth of Salmonella on raw poultry as a function of storage temperature; (2) Salmonella are able to survive frozen storage on processed chicken products with structural injury as a consequence; (3) neither lipopolysaccharide nor porin defects hindered the survival of Salmonella during storage at -20°C; and (4) cooking of frozen entrées following the product's label instructions using a low-wattage (500W) microwave oven resulted in nonlethal heating profiles and Salmonella survival. A quantitative microbial risk model was also developed in order to assess the risk of salmonellosis associated with consumption of raw, frozen chicken products cooked in low-wattage microwave ovens. A 2005 salmonellosis outbreak in Minnesota linked to raw, frozen chicken entrees was simulated 100 times using our model. Despite certain limitations in availability of data, model predictions (5-7 reported illnesses) were in close agreement with the actual outbreak outcome (4 reported illnesses). The risk assessment model developed may provide useful quantitative data relevant for risk management initiatives, ultimately aiming at controlling the risk of salmonellosis from raw, frozen chicken products.
Author: Steven Ricke
Publisher: Academic Press
ISBN: 0128026774
Category : Technology & Engineering
Languages : en
Pages : 462
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Book Description
Producing Safe Eggs: Microbial Ecology of Salmonella takes the unique approach of interfacing problems of Salmonella and microbial contamination with commercial egg production. It presents in-depth information on microbial contamination, safety and control, physiology, immunology, neurophysiology, and animal welfare, which makes this book a complete reference for anyone involved in the safe production of eggs and egg products in the food industry. This book discusses management and risk factors across the entire egg production process, including practical applications to decrease disease and contaminated food products in poultry houses, processing plants and retail businesses. It is an integral reference for food scientists, food safety and quality professionals, food processors, food production managers, and food business owners, as well as students in food science, safety, microbiology, and animal science. Includes pre- and post-harvest control measures to reduce microbial contamination and salmonella risks Presents hot topics regarding vaccination, egg-in-shell pasteurization, and other new technologies currently under development Provides risk assessment strategies for implementation in business operations Discusses management and risk factors across the entire egg production process, including practical applications to decrease disease and contaminated food products in poultry houses, processing plants, and retail businesses Offers a complete reference for anyone involved in the safe production of eggs and egg products in the food industry
Author: Allan Denver Russell
Publisher: Ellis Horwood Limited
ISBN: 9780131248274
Category : Medical
Languages : en
Pages : 292
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Book Description
Author: World Health Organization
Publisher: World Health Organization
ISBN: 9241547901
Category : Medical
Languages : en
Pages : 67
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Book Description
Salmonellosis and campylobacteriosis are among the most frequently reported foodborne diseases worldwide. While numerous potential vehicles of transmission exist, commercial chicken meat has been identified as one of the most important food vehicles for these organisms. As a result, the Codex Alimentarius Commission agreed that guidelines for the control of Salmonella and Campylobacter in poultry was a priority and initiated their development in 2007.
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309259363
Category : Medical
Languages : en
Pages : 418
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Book Description
Globalization of the food supply has created conditions favorable for the emergence, reemergence, and spread of food-borne pathogens-compounding the challenge of anticipating, detecting, and effectively responding to food-borne threats to health. In the United States, food-borne agents affect 1 out of 6 individuals and cause approximately 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year. This figure likely represents just the tip of the iceberg, because it fails to account for the broad array of food-borne illnesses or for their wide-ranging repercussions for consumers, government, and the food industry-both domestically and internationally. A One Health approach to food safety may hold the promise of harnessing and integrating the expertise and resources from across the spectrum of multiple health domains including the human and veterinary medical and plant pathology communities with those of the wildlife and aquatic health and ecology communities. The IOM's Forum on Microbial Threats hosted a public workshop on December 13 and 14, 2011 that examined issues critical to the protection of the nation's food supply. The workshop explored existing knowledge and unanswered questions on the nature and extent of food-borne threats to health. Participants discussed the globalization of the U.S. food supply and the burden of illness associated with foodborne threats to health; considered the spectrum of food-borne threats as well as illustrative case studies; reviewed existing research, policies, and practices to prevent and mitigate foodborne threats; and, identified opportunities to reduce future threats to the nation's food supply through the use of a "One Health" approach to food safety. Improving Food Safety Through a One Health Approach: Workshop Summary covers the events of the workshop and explains the recommendations for future related workshops.
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309175771
Category : Medical
Languages : en
Pages : 276
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Book Description
The use of drugs in food animal production has resulted in benefits throughout the food industry; however, their use has also raised public health safety concerns. The Use of Drugs in Food Animals provides an overview of why and how drugs are used in the major food-producing animal industriesâ€"poultry, dairy, beef, swine, and aquaculture. The volume discusses the prevalence of human pathogens in foods of animal origin. It also addresses the transfer of resistance in animal microbes to human pathogens and the resulting risk of human disease. The committee offers analysis and insight into these areas: Monitoring of drug residues. The book provides a brief overview of how the FDA and USDA monitor drug residues in foods of animal origin and describes quality assurance programs initiated by the poultry, dairy, beef, and swine industries. Antibiotic resistance. The committee reports what is known about this controversial problem and its potential effect on human health. The volume also looks at how drug use may be minimized with new approaches in genetics, nutrition, and animal management.
Author: Carolyn Dimitri
Publisher: DIANE Publishing
ISBN: 1437924441
Category : Technology & Engineering
Languages : en
Pages : 36
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Book Description
Organic foods occupy prominent shelf space in the produce and dairy aisles of most U.S. food retailers. Retail sales of organic foods increased to $21.1 billion in 2008 from $3.6 billion in 1997. This increase has been spearheaded by: an expanding number of retailers are selling a wider variety of foods, the development of private-label product lines by many supermarkets, and the widespread intro. of new products. Organic handlers, who purchase products from farmers and often supply them to retailers, sell more organic products to conventional retailers and club stores than ever before. But, organic farms have struggled at times to produce sufficient supply to keep up with the growth in demand, leading to periodic shortages of organic products. Illus.
Author: Allan Denver Russell
Publisher: Blackwell Publishing
ISBN: 9780632041947
Category : Medical
Languages : en
Pages : 826
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Book Description
The impact of micro-organisms on the human world is enormous: they pose a threat to human health in many settings such as food manufacturing, drug laboratories, hospitals and swimming pools, and are also responsible for damage to a wide variety of manufactured products including paper, textiles, wood, leather, fuel, lubricants, cosmetics and construction materials. This book explains the basic scientific principle involved in disinfection, preservation and sterilisation and describes in detail how they are applied in practice. As such, it is an invaluable reference for all those involved in the fight against micro-organisms, whether in hospitals, catering, manufacturing industry, food and recreation industry, or public services. Since the publication of the second edition, there has been a great deal of interest in the field of virucidal agents, particularly in hospitals. As a result, Chapter 6 has been enlarged and updated to reflect this keen interest.
Author: Mihai Mares
Publisher: BoD – Books on Demand
ISBN: 953513065X
Category : Medical
Languages : en
Pages : 285
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Book Description
The genus Salmonella comprises an important number of bacterial species able to colonize and infect numerous animal species and humans. Although more than a hundred years passed since its discovery, Salmonella still represents a redoubtable and successful microorganism, difficult to deal with. Whether we discuss about typhoid fever or food poisoning, the public health and financial consequences are practically incalculable. The costs attributable to Salmonella contamination of meat, eggs, and vegetables are also very high worldwide. Antimicrobial resistance in Salmonella isolates is an emerging threat not only in humans, and special measures should be addressed to this global problem. The book Current Topics in Salmonella and Salmonellosis contains a series of reviews about all-important issues concerning these subjects. It comprises 14 chapters grouped in 4 sections emphasizing new insights into pathogenesis, bacterial detection and antibiotic resistance, infections in animals, risk factors, and control strategies. The new genomic data and the exhaustive presentation of molecular pathogenesis bring novelty to the book and can help to improve our knowledge about Salmonella-induced diseases.
Author: Scott M. Russell, Ph.D.
Publisher: CRC Press
ISBN: 1439821100
Category : Technology & Engineering
Languages : en
Pages : 313
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Book Description
Salmonella is a major pathogen that can result in deadly foodborne illness. The Centers for Disease Control and Prevention (CDC) estimates that there are 1.4 million cases of Salmonella poisoning each year in the United States from a variety of causes, with undercooked poultry and eggs being the prime culprits. Therefore, intervention strategies are vital to reducing its occurrence. Controlling Salmonella in Poultry Production and Processing provides a complete analysis of the challenges faced in controlling Salmonella in this industry and keeping the public safe from this threat. Author Scott M. Russell, Ph.D., works closely with the poultry industry throughout the United States and Canada and with companies in Central and South America, Europe, and China. In this volume, he explores: The origin of Salmonella in poultry Intervention strategies for controlling Salmonella during breeding, hatching, grow-out, transportation, and processing How to design a processing plant to eliminate Salmonella How to verify intervention strategies to ensure they are working Increasing yield during processing while controlling Salmonella New regulations being proposed by USDA-FSIS and their impact on poultry companies regarding competition and international exportation of products The differences between the EU and the U.S. with regard to Salmonella control Providing readers with numerous examples of real-world experiences, Dr. Russell offers knowledge gleaned from traveling to poultry plants throughout the world over an 18-year period, assisting processors with identifying the sources of Salmonella in their operations, and developing successful intervention strategies.
