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Risk factors influencing the growth and survival of Salmonella on poultry products
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Risk factors influencing the growth and survival of Salmonella on poultry products
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ETD_1928
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http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051806
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eng
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theses
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Food Science
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Salmonella infections in poultry
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Salmonella--Effect of temperature on
Abstract
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.
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.
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xiii, 126 p. : ill.
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Ph.D.
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Includes bibliographical references (p. 115-125)
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by Silvia A. Dominguez Risco
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Dominguez Risco
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Silvia A.
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1979-
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Silvia A. Dominguez Risco
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Donald
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Donald W Schaffner
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Matthews
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Karl
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Karl Matthews
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Karwe
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Mukund Karwe
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Meng
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Jianghong
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Jianghong Meng
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Rutgers University
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Graduate School - New Brunswick
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2009
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2009-10
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xx
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Rutgers University Electronic Theses and Dissertations
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Graduate School - New Brunswick Electronic Theses and Dissertations
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doi:10.7282/T3NV9JFG
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ETD doctoral
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Open
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Dominguez Risco
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Silvia
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Silvia Dominguez Risco
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I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
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