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Predicting Salmonella Typhimurium reductions in poultry ground carcasses
1Department of Population Health and Reproduction, School of Veterinary Medicine Extension, University of California, Davis Division of Agriculture and Natural Resources, University of California Cooperative Extension, Davis pkpandey@ucdavis.edu.
Poultry Science
|July 29, 2016
Summary
Salmonella Typhimurium LT2 inactivation in ground poultry carcasses was studied at various temperatures. A predictive model shows Salmonella can survive for weeks at composting temperatures but only minutes at low rendering temperatures.
Area of Science:
- Food Safety
- Microbiology
- Process Engineering
Background:
- Salmonella Typhimurium LT2 poses a significant risk in poultry products.
- Understanding Salmonella inactivation kinetics is crucial for food safety protocols.
Purpose of the Study:
- To investigate Salmonella Typhimurium LT2 inactivation in ground poultry carcasses across a range of temperatures.
- To develop a non-linear model for predicting Salmonella inactivation at composting and low rendering temperatures.
Main Methods:
- Bench-top experiments were conducted using ground poultry carcasses at temperatures from 38°C to 78°C.
- Mixed and non-mixed reactors were utilized to simulate different processing conditions.
- A non-linear regression model was developed based on experimental inactivation data.
Main Results:
- Salmonella survival varied significantly with temperature, ranging from minutes to weeks.
- At composting temperatures (48-62.5°C), Salmonella survival extended to 7-17 days.
- At low rendering temperatures (70-78°C), Salmonella inactivation occurred within 90-120 minutes.
Conclusions:
- The developed non-linear model provides reasonable predictions for Salmonella inactivation times.
- The findings highlight the importance of temperature control in poultry processing for effective Salmonella mitigation.
- This study enhances the understanding of Salmonella survival dynamics in poultry carcasses under different thermal conditions.
