Modeling thermal inactivation of Salmonella Typhimurium in mash broiler feed

SUMMARY: Feed hygienics is of increasing concern for poultry producers. This project included 2 studies to investigate kinetic parameters for inactivation of Salmonella Typhimurium in mash broiler feed heated at various temperatures. In study one, 2- and 5-g feed samples, contained in a sample bag,...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	T.P. Boltz, J.S. Moritz, V.E. Ayres, C.L. Showman, J. Jaczynski, C. Shen
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Salmonella feed thermal inactivation feed manufacture feed microbiology Animal culture SF1-1100 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/8504a135032c483c8fa60f0e268d6343
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:8504a135032c483c8fa60f0e268d6343
record_format	dspace
spelling	oai:doaj.org-article:8504a135032c483c8fa60f0e268d63432021-11-22T04:19:22ZModeling thermal inactivation of Salmonella Typhimurium in mash broiler feed1056-617110.1016/j.japr.2021.100208https://doaj.org/article/8504a135032c483c8fa60f0e268d63432021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S1056617121000714https://doaj.org/toc/1056-6171SUMMARY: Feed hygienics is of increasing concern for poultry producers. This project included 2 studies to investigate kinetic parameters for inactivation of Salmonella Typhimurium in mash broiler feed heated at various temperatures. In study one, 2- and 5-g feed samples, contained in a sample bag, were inoculated with S. Typhimurium and submerged in a water bath heated to 90°C until internal temperatures of 75°, 80°, and 85°C were reached. In study two, 2-g of sample were inoculated with S. Typhimurium and submerged into a water bath set at 75°, 80°, 85°, 90°, and 95°C heated for 0 to 180 s. Feed sample and water bath temperature were monitored by thermocouples. Thermocouple data demonstrated 2- and 5-g samples achieved a 5-log reduction of S. Typhimurium when internal temperature of feed reached 80°C and 85°C, respectively. D-values for linear and Weibull models were calculated for the 5 temperatures. D-values of the linear model were 6.70, 8.83, 12.05, 13.91, and 24.40 s, and D-values for the Weibull model were 2.27, 3.67, 3.95, 4.68, and 7.63 s when heated to 95°, 90°, 85°, 80°, and 75°C. Individual temperature datasets were further analyzed using GinaFit software. As heating temperature decreased, Double-Weibull and Biphasic models fit all the thermal data, indicating that Salmonella could have generated 2 subpopulations with different thermoresistance. Similar to other thermal inactivation models, this study demonstrates that linear, Weibull, Double-Weibull, and Biphasic models could be used to predict thermal inactivation of Salmonella in mash broiler feed. These data may contribute to establishing feed mill microbiological safety standards and reducing Salmonella contamination in broiler feed.T.P. BoltzJ.S. MoritzV.E. AyresC.L. ShowmanJ. JaczynskiC. ShenElsevierarticleSalmonellafeedthermal inactivationfeed manufacturefeed microbiologyAnimal cultureSF1-1100Food processing and manufactureTP368-456ENJournal of Applied Poultry Research, Vol 30, Iss 4, Pp 100208- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Salmonella feed thermal inactivation feed manufacture feed microbiology Animal culture SF1-1100 Food processing and manufacture TP368-456
spellingShingle	Salmonella feed thermal inactivation feed manufacture feed microbiology Animal culture SF1-1100 Food processing and manufacture TP368-456 T.P. Boltz J.S. Moritz V.E. Ayres C.L. Showman J. Jaczynski C. Shen Modeling thermal inactivation of Salmonella Typhimurium in mash broiler feed
description	SUMMARY: Feed hygienics is of increasing concern for poultry producers. This project included 2 studies to investigate kinetic parameters for inactivation of Salmonella Typhimurium in mash broiler feed heated at various temperatures. In study one, 2- and 5-g feed samples, contained in a sample bag, were inoculated with S. Typhimurium and submerged in a water bath heated to 90°C until internal temperatures of 75°, 80°, and 85°C were reached. In study two, 2-g of sample were inoculated with S. Typhimurium and submerged into a water bath set at 75°, 80°, 85°, 90°, and 95°C heated for 0 to 180 s. Feed sample and water bath temperature were monitored by thermocouples. Thermocouple data demonstrated 2- and 5-g samples achieved a 5-log reduction of S. Typhimurium when internal temperature of feed reached 80°C and 85°C, respectively. D-values for linear and Weibull models were calculated for the 5 temperatures. D-values of the linear model were 6.70, 8.83, 12.05, 13.91, and 24.40 s, and D-values for the Weibull model were 2.27, 3.67, 3.95, 4.68, and 7.63 s when heated to 95°, 90°, 85°, 80°, and 75°C. Individual temperature datasets were further analyzed using GinaFit software. As heating temperature decreased, Double-Weibull and Biphasic models fit all the thermal data, indicating that Salmonella could have generated 2 subpopulations with different thermoresistance. Similar to other thermal inactivation models, this study demonstrates that linear, Weibull, Double-Weibull, and Biphasic models could be used to predict thermal inactivation of Salmonella in mash broiler feed. These data may contribute to establishing feed mill microbiological safety standards and reducing Salmonella contamination in broiler feed.
format	article
author	T.P. Boltz J.S. Moritz V.E. Ayres C.L. Showman J. Jaczynski C. Shen
author_facet	T.P. Boltz J.S. Moritz V.E. Ayres C.L. Showman J. Jaczynski C. Shen
author_sort	T.P. Boltz
title	Modeling thermal inactivation of Salmonella Typhimurium in mash broiler feed
title_short	Modeling thermal inactivation of Salmonella Typhimurium in mash broiler feed
title_full	Modeling thermal inactivation of Salmonella Typhimurium in mash broiler feed
title_fullStr	Modeling thermal inactivation of Salmonella Typhimurium in mash broiler feed
title_full_unstemmed	Modeling thermal inactivation of Salmonella Typhimurium in mash broiler feed
title_sort	modeling thermal inactivation of salmonella typhimurium in mash broiler feed
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/8504a135032c483c8fa60f0e268d6343
work_keys_str_mv	AT tpboltz modelingthermalinactivationofsalmonellatyphimuriuminmashbroilerfeed AT jsmoritz modelingthermalinactivationofsalmonellatyphimuriuminmashbroilerfeed AT veayres modelingthermalinactivationofsalmonellatyphimuriuminmashbroilerfeed AT clshowman modelingthermalinactivationofsalmonellatyphimuriuminmashbroilerfeed AT jjaczynski modelingthermalinactivationofsalmonellatyphimuriuminmashbroilerfeed AT cshen modelingthermalinactivationofsalmonellatyphimuriuminmashbroilerfeed
_version_	1718418232930467840

Modeling thermal inactivation of Salmonella Typhimurium in mash broiler feed

Ejemplares similares