Classification and Feature Extraction Using Supervised and Unsupervised Machine Learning Approach for Broiler Woody Breast Myopathy Detection.

Bioelectrical impedance analysis (BIA) was established to quantify diverse cellular characteristics. This technique has been widely used in various species, such as fish, poultry, and humans for compositional analysis. This technology was limited to offline quality assurance/detection of woody breast (WB); however, inline technology that can be retrofitted on the conveyor belt would be more helpful to processors. Freshly deboned (n = 80) chicken breast fillets were collected from a local processor and analyzed by hand-palpation for different WB severity levels. Data collected from both BIA setups were subjected to supervised and unsupervised learning algorithms. The modified BIA showed better detection ability for regular fillets than the probe BIA setup. In the plate BIA setup, fillets were 80.00% for normal, 66.67% for moderate (data for mild and moderate merged), and 85.00% for severe WB. However, hand-held BIA showed 77.78, 85.71, and 88.89% for normal, moderate, and severe WB, respectively. Plate BIA setup is more effective in detecting WB myopathies and could be installed without slowing the processing line. Breast fillet detection on the processing line can be significantly improved using a modified automated plate BIA.

Acceptability of Artificial Intelligence in Poultry Processing and Classification Efficiencies of Different Classification Models in the Categorisation of Breast Fillet Myopathies.

Breast meat from modern fast-growing big birds is affected with myopathies such as woody breast (WB), white striping, and spaghetti meat (SM). The detection and separation of the myopathy-affected meat can be carried out at processing plants using technologies such as bioelectrical impedance analysis (BIA). However, BIA raw data from myopathy-affected breast meat are extremely complicated, especially because of the overlap of these myopathies in individual breast fillets and the human error associated with the assignment of fillet categories. Previous research has shown that traditional statistical techniques such as ANOVA and regression, among others, are insufficient in categorising fillets affected with myopathies by BIA. Therefore, more complex data analysis tools can be used, such as support vector machines (SVMs) and backpropagation neural networks (BPNNs), to classify raw poultry breast myopathies using their BIA patterns, such that the technology can be beneficial for the poultry industry in detecting myopathies. Freshly deboned (3-3.5 h post slaughter) breast fillets (n = 100 × 3 flocks) were analysed by hand palpation for WB (0-normal; 1-mild; 2-moderate; 3-Severe) and SM (presence and absence) categorisation. BIA data (resistance and reactance) were collected on each breast fillet; the algorithm of the equipment calculated protein and fat index. The data were analysed by linear discriminant analysis (LDA), and with SVM and BPNN with 70::30: training::test data set. Compared with the LDA analysis, SVM separated WB with a higher accuracy of 71.04% for normal (data for normal and mild merged), 59.99% for moderate, and 81.48% for severe WB. Compared with SVM, the BPNN training model accurately (100%) separated normal WB fillets with and without SM, demonstrating the ability of BIA to detect SM. Supervised learning algorithms, such as SVM and BPNN, can be combined with BIA and successfully implemented in poultry processing to detect breast fillet myopathies.

Evaluation of Simulated Shelf-Life Conditions for Food Service Applications on Chicken Tenderloins.

The objective of this study was to validate the shelf-life of marinated and frozen chicken tenderloins. Treatments were randomly assigned to the age of the tenderloins post-harvest, days aged (DA): DA4, DA5, DA6, DA7, and DA8. Microbial analyses were used to analyze the growth of aerobic, psychotropic, and lactobacilli bacteria to assess the shelf-life of bulk-packaged chicken tenderloins. Tenderloins were sampled fresh, then vacuum tumbled in a marinade. After marination, the tenderloins were sampled with the remaining tenderloins packaged and frozen (-25 °C). After freezing the chicken tenderloins were slacked in a refrigerated cooler (2.2 °C) for up to 132 h (h) and sampled at 36 h, then every 24 h following. After marination, each treatment significantly (p < 0.05) decreased in aerobic and psychotropic counts except DA4. During slacking, no treatment crossed the threshold of 106 CFU/mL (Log 6) set for this study. Though none crossed the threshold, treatments DA4, DA5, and DA6 had significant (p < 0.05) increases in aerobic bacteria after 7 days of age. The psychotropic bacteria continuously grew at each sampling period, with DA4 and DA5 surpassing the other treatments (p < 0.05) at 108 h and 132 h reaching 105 CFU/mL. Every treatment remained below the spoilage threshold, suggesting that this method of storage is suitable for chicken tenderloin shelf-life.

Hepatic Perisinusoidal Myofibroblast Proliferation and Systemic Inflammatory Response Precedes Sep/Tox Hepatitis in Broilers.

Septicemia-toxemia (sep/tox) falls under U.S. Department of Agriculture (USDA) food safety Category 1 and is the most common and economically significant cause of broiler carcass condemnations. Hepatic lesions are considered a possible consequence of septicemia and associated bacterial contamination of the carcass. Thus, these lesions are considered an indicator of sep/tox (sep/tox hepatitis). This study was undertaken to analyze the histologic lesions preceding grossly visible liver lesions leading to condemnation because of sep/tox at the processing plant. Livers from carcasses of broilers condemned by USDA inspectors for sep/tox were used to establish microscopic and gross criteria of end-stage sep/tox hepatitis. Following the characterization of sep/tox hepatitis, broilers from a farm with a history of sep/tox condemnations were submitted for postmortem examination and bacteriologic investigation at four intervals during the final 20 days of production. Five healthy and five clinically ill chickens were submitted from four houses at 18, 25, 32, and 38 days of production (160 total). Microscopic lesions representing hepatic perisinusoidal myofibroblast proliferation (HPMP), periportal extramedullary granulopoiesis (PEMG), splenic follicular histiocytosis, and bone marrow cellularity (BMC) were graded subjectively for each bird, and subjective grading was evaluated with digital quantitative techniques. Perisinusoidal hepatic stellate cell morphology and progressive transformation of these cells into myofibroblasts was confirmed by immunohistochemistry for smooth muscle actin and desmin. Aerobic cultures of livers and gall bladders from sep/tox birds yielded no growth of bacteria associated with septicemia. Mild to severe HPMP was observed in all age groups, representing 28% of examined birds. Increases in inflammatory cells observed by PEMG and BMC were positively correlated with progressive HPMP and end-stage sep/tox hepatitis in broiler chickens.

Artículo regular­Proliferación de miofibroblastos perisinusoidales hepáticos y respuesta inflamatoria sistémica que precede a la hepatitis por septicemia y toxemia (sep/tox) en pollos de engorde. La septicemia-toxemia (sep/tox) se incluye en la Categoría 1 de seguridad alimentaria del Departamento de Agricultura de los Estados Unidos. (USDA) y es la causa más común y económicamente significativa de decomisos de canales de pollos de engorde. Las lesiones hepáticas se consideran una posible consecuencia de la septicemia y de la contaminación bacteriana asociada con la canal. Por lo tanto, estas lesiones se consideran un indicador de septicemia/toxemia (hepatitis sep/tox). Este estudio se llevó a cabo para analizar las lesiones histológicas que preceden a las lesiones hepáticas muy visibles que conducen a los decomisos debido a septicemia/toxemia en la planta de procesamiento. Se utilizaron hígados de canales de pollos de engorde decomisados por los inspectores del USDA por septicemia/toxemia para establecer criterios microscópicos y generales de hepatitis en etapa terminal de la septicemia/toxemia. Después de la caracterización de la hepatitis por septicemia/toxemia, los pollos de engorde de una granja con un historial de decomisos por septicemia/toxemia se sometieron a examen post mortem e investigación bacteriológica en cuatro intervalos durante los últimos 20 días de producción. Se enviaron cinco pollos sanos y cinco clínicamente enfermos de cuatro casetas a los 18, 25, 32 y 38 días de producción (160 en total). Las lesiones microscópicas que representan la proliferación de miofibroblastos perisinusoidales hepáticos (HPMP), la granulopoyesis extramedular periportal (PEMG), la histocitosis folicular esplénica y la celularidad de la médula ósea (BMC) se clasificaron subjetivamente para cada ave, y la clasificación subjetiva se evaluó con técnicas cuantitativas digitales. La morfología de las células estrelladas hepáticas perisinusoidales y la transformación progresiva de estas células en miofibroblastos se confirmó mediante inmunohistoquímica para actina y desmina del músculo liso. Los cultivos aeróbicos de hígados y vesícula biliar de aves con septicemia/toxemia no produjeron crecimiento de bacterias asociadas con la septicemia. Se observó proliferación de miofibroblastos perisinusoidales hepáticos de leve a severa en todos los grupos de edad, lo que representa el 28% de las aves examinadas. Los aumentos en las células inflamatorias observados por granulopoyesis extramedular periportal y celularidad de la médula ósea se correlacionaron positivamente con proliferación progresiva de miofibroblastos perisinusoidales hepáticos y con hepatitis por septicemia/toxemia en etapa terminal en pollos de engorde.

Effect of Pre-Blended Phosphates on the Freezing Quality Characteristics of Ground Woody Breast Meat Compared to Normal Meat.

Woody breast (WB) myopathy affected meat has a tough texture, higher cook loss, and decreased water holding capacity (WHC), and thus lower consumer acceptability. The WB meat can be ground and further converted into further processed products or frozen, stored, and shipped to further processors. Freezing and thawing of ground WB meat may further affect the quality of WB meat products. Hence, research is required to determine the effect of pre-blended phosphates on the quality of ground WB meat as well as its cryoprotective effect during frozen storage. The objective of this experiment was to investigate the effect of pre-blended phosphate levels on meat quality in WB and normal breast (NB) fillets before and after freezing. NB fillets and severely affected WB fillets were procured from a local commercial processor. The meat was separated into various treatment groups according to the sodium tripolyphosphate (STPP) inclusion levels (0, 0.25, and 0.5% w/w). The meat was ground with respective phosphate treatments and subdivided into vacuum-sealed bags (n = 240; 1 kg each). Half of the bags (n = 120) from each treatment were taken for meat quality analysis, while the other bags were placed in a freezer (-18 °C) for 6 days. Fresh samples were analyzed within 6-8 h while the frozen samples were thawed for 18 h at 4°C prior to analysis. Samples (n = 10) were analyzed for gel strength, pH, color (L* a* b*), proximate composition, and randomly selected samples (n = 5) were analyzed for aerobic plate count (APC). Experiments were repeated in two separate replications and the data was analyzed using the Proc Glimmix model procedure in SAS (v. 9.4) (Cary, NC, USA) with LSMeans Separation at p ≤ 0.05. The gel strength (g) of the fresh ground NB meat (883.7 g) was higher than the gel strength of woody meat (720.8 g) with 0% phosphate (p ≤ 0.05). Addition of phosphate (0.25 and 0.5%) significantly increased the gel strength of fresh woody meat but it was significantly lower than NB meat added with 0.25 and 0.5% phosphate treatment. After freezing, ground NB meat samples with 0.25 and 0.5% phosphate had higher gel strength compared to fresh and frozen ground WB meat (p ≤ 0.05). Pre-blended STPP raised the pH in all treatments (p < 0.05). Treatments did not have any clear impact on APC of ground WB or NB meat. Addition of pre-blended sodium tripolyphosphate increases the functionality of fresh and frozen ground WB meat, as well as NB meat.

Antimicrobial efficacy of white mustard essential oil and carvacrol against Salmonella in refrigerated ground chicken.

Essential oils in combination with other antimicrobials can be added to food products to reduce the levels of target microbes lower than the infectious dose required to cause human illness. The purpose of this study was to investigate the antimicrobial efficacy of white mustard essential oil (WMEO) and carvacrol against Salmonella in ground chicken stored at 4 and 10°C. At 4°C, 0.75% WMEO +0.1% carvacrol treatment had significantly lower (P < 0.05) Salmonella at the end of 12-day storage than the control, which contained no antimicrobials. A combination of 0.75% WMEO and 0.01% carvacrol had a bacteriostatic effect against Salmonella in ground chicken samples stored at 10°C for 7 D. The application of the antimicrobials controlled the growth of Salmonella by delaying the exponential phase at temperature abuse and reducing levels of Salmonella to less than the positive control at 4°C. The use of WMEO and carvacrol shows potential in reducing levels of Salmonella under refrigerated conditions and controlling its growth under temperature abuse conditions in raw poultry products. Further research is needed to investigate the toxicity of the compounds and the most efficient way to apply it to a food product to maximize antimicrobial activity.

Studying the Effects of Collagenase (Type 1) on the Collagen in Woody Breast Meat.

Abnormal collagen infiltration in the Pectoralis major, breast muscle, of fast-growing big broilers has led to woody breast (WB) myopathy resulting in meat quality issues. Mechanisms to degrade the collagen were investigated to potentially improve WB texture. Freshly deboned WB fillets (n = 5 per trial; 3 trials) were ground and divided in to 25 g portions. Aqueous collagenase Type I solution (1 mL) from concentrations of 2.5, 5, and 10 mg/mL were incorporated in ground WB samples (n = 3 samples/treatment × 3 trials). Ground WB with 1 mL water acted as a control. All the samples were placed at 4 °C for 24 h and frozen at -80 °C. Control samples without any treatment or water addition (n = 3/trial) were frozen immediately upon grinding. Data collected on total (TC), soluble (SC), and insoluble collagen (IC) content was analyzed using one-way ANOVA with Tukey's honestly significant difference (HSD) (p ≤ 0.05). Fresh WB fillets had TC, SC, and IC content of 19.5, 4.9, and 14.6 mg/g, respectively. The addition of collagenase decreased (p ≤ 0.05) the IC to 5.8 mg/g in the 10 mg/mL treatment after 24 h. Converting IC to SC using collagenase can potentially help the poultry industry to reduce WB toughness.

Application of Bioelectrical Impedance Analysis to Detect Broiler Breast Filets Affected With Woody Breast Myopathy.

Woody breast (WB) myopathy in modern broilers is causing major meat quality issues and consumer complaints. The poultry industry is sorting out WB filets through the inconsistent manual hand-palpation method. Bioelectrical impedance analysis (BIA) method was evaluated as a rapid and objective WB detection method. Freshly deboned broiler breast filets (15 filets × 2 categories × 3 trials) were sorted (hand-palpation) into severe woody (SW) and normal (N) categories were analyzed for BIA values, cook loss, texture (BMORS) method. SW filets had significantly (P < 0.05) higher resistance and reactance compared to N indicating BIA can be used to detect WB filets. In another experiment, we determined the ability of the BIA to differentiate between four WB severity levels using the whole filet. Significant differences were observed in resistance and reactance of normal and other WB categories, however, there were no significant differences among mild, moderate and severe WB categories. Segmental BIA of those filets indicated that BIA can be used to separate cranial, medial and caudal region of the breast filet based on the presence of WB myopathy. Accidental discovery of spaghetti breast in the samples demonstrated the significance of compounding different factors in analyzing WB meat using BIA.

Investigating the effects of Functional Ice (FICE) on Salmonella-food safety, microbial spoilage and quality of raw poultry thigh meat during refrigerated storage.

In meat processing, antimicrobial treatment applied during slaughter and deboning may not control pathogens and spoilage organisms during subsequent transportation and storage. "Functional Ice" (FICE), an innovation over traditional ice, was investigated for its effects on food safety, shelf life, and quality of raw poultry thigh meat during refrigerated storage. FICE was prepared by freezing aqueous solutions of sodium tripolyphosphate (STPP) (2.5% and 5% w/v) and sodium lactate-sodium diacetate (SL-SD) (1% and 2.5% v/v). Potable water was used to prepare ice for the control treatment. Thigh meat inoculated with Salmonella Typhimurium (108 CFU/sample) was placed in FICE treatments, stored at 4 °C and sampled at 0, 12, 24, 36 and 48 h (n = 375). Weight pick-up was recorded for the uninoculated thighs. Additionally, shelf life and quality were evaluated for 8 days on tray-packed thighs that were stored in FICE treatments for 48 h (STPP 5%, and SL-SD 2.5%). Differences among treatments were determined using ANOVA with LSMeans (p ≤ 0.05). Results indicated that inoculated thighs stored in individual STPP 5%, and SL-SD 2.5% treatments lead to a significant reduction in Salmonella Typhimurium compared to the control (p ≤ 0.05) after 48 h of storage. FICE treated thighs showed higher yields, lower cook loss, and an extended shelf life of 1-2 days, without any color changes. FICE has the potential to improve food safety and shelf life while improving the yields and quality during storage and transportation of raw poultry meat.

Bleomycin Sclerotherapy in Lymphangiomas of Head and Neck: Prospective Study of 8 Cases.

The aim of this study is to evaluate the role of bleomycin as a primary mode of nonsurgical treatment in lymphangiomas of head and neck and study their complications. This is a prospective study of 8 patients diagnosed with lymphangioma of head and neck presenting to ENT department of Tata main Hospital from December 2014 to January 2017. They were clinically and radiologically evaluated and treated with intralesional injection of bleomycin diluted in normal saline. Complete resolution was seen in 62.5% (5/8) of patients, 25% (2/8) had good response while 12.5% (1/8) had a poor response. No major complications were noted apart from fever and inflammation. Intralesional bleomycin can be used as a primary modality of treatment.

Immunomagnetic separation and visual fluorescence detection of Salmonella spp., using AOAC approved SAS Molecular Tests.

The SAS Molecular Tests method for detection of Salmonella spp. in various food matrixes has been certified by the AOAC Research Institute and designated Performance Tested Method No. 021202. The current method modification includes the optional immunomagnetic separation (IMS) to enrich the bacteria as well as optional visual fluorescence readout without the use of a turbidimeter. The modifications were validated against the U.S. Department of Agriculture/ Food Safety and Inspection Service Microbiology Laboratory Guidebook (MLG) and the U.S. Food and Drug Administration Bacteriological Analytical Manual (BAM) reference methods. Food matrixes (chicken carcass rinse, beef trim, and spinach) were inoculated with low levels of Salmonella spp. (0.2-2 CFU/test portion) to generate fractional positives (5-15) in 20 inoculated samples. Samples were enriched with SAS Enrichment medium and incubated at 42 +/- 1 degree C. Enrichments were tested directly and subjected to anti-Salmonella IMS prior to the SAS Molecular Tests. Results were determined via visual fluorescence and via turbidity using a turbidimeter. All replicates were confirmed using the MLG or BAM reference method procedures, regardless of presumptive result. The SAS Molecular Tests Salmonella Detection modified methods were determined to be equivalent to the reference methods for the detection of Salmonella in chicken carcass rinse, beef trim, and fresh spinach. The inclusion of IMS in the modified method improved the detection rate of Salmonella in chicken carcass rinses and spinach. The optional use of visual fluorescent reagent and heat block either with IMS or without IMS produced results that were comparable to the results obtained from using a real-time turbidimeter.

Immunomagnetic separation and visual fluorescence detection of E. coli O157 using AOAC approved SAS Molecular Tests.

The SAS Molecular Tests method for the detection of E. coli O157 in various food matrixes has been certified by the AOAC Research Institute and designated Performance Tested Method No. 031203. The current method modification includes the optional immunomagnetic separation (IMS) to enrich the bacteria as well as optional visual fluorescence readout without the use of a turbidimeter. The following study was conducted to validate the proposed modifications against the U.S. Department of Agriculture/Food Safety and Inspection Service Microbiology Laboratory Guidebook (MLG) and the U.S. Food and Drug Administration Bacteriological Analytical Manual (BAM) reference methods. E. coli O157:H7 ATCC 35150 and NM (non-motile) 700377 strains were used to inoculate the ground beef, beef trim, and spinach to obtain 20 low (0.23-2 CFU/test portion) and five high levels (3-5 CFU/test portion) of inoculations. Enriched samples were tested directly and subjected to anti-E. coli IMS prior to the SAS Molecular Tests. Results were determined via visual fluorescence and via turbidity using a turbidimeter. All the replicates, irrespective of the results, were confirmed using MLG 5.05 or BAM Chapter 4A methods. Results indicated that there were no significant differences in the detection of fractional positives (5-15 positives out of 20 replicates) with any of the methods tested above as compared to the reference methods. No false positives or negatives were detected except for two in the ground beef with IMS+Turbidity method. No false-negative samples were detected. Statistical analysis indicated that the modified methods were equivalent to the reference methods in detecting E. coli O157:H7 in the food matrixes tested. SAS Molecular Tests E. coli O157 Detection Kit can be used to detect E. coli O157:H7 in ground beef, beef trim, and spinach. The inclusion of IMS in the modified method improved the detection rate of E. coli O157:H7 in spinach and showed comparable detection rate in ground beef and beef trim. The optional use of visual fluorescent reagent and heat block either with IMS or without IMS produced results that were comparable to the results obtained from using a real-time lurbidimeter.

InstantLabs Listeria species food safety kit. Performance tested methods 041304.

The InstantLabs Listeria Species Food SafetyKitwas validated against the International Organization for Standardization (ISO) reference method 11290-1 for the detection of Listeria monocytogenes and other Listeria species. The matrixes (stainless steel, sealed concrete, cheddar cheese, raw shrimp, and hot dogs) were inoculated with approximately 1 CFU/test portion of various Listeria species to generate fractional positives (5-15) in 20 inoculated samples. Enrichments were also fractionally inoculated with L. monocytogenes for side-by-side testing of the InstantLabs Listeria monocytogenes Food Safety Kit. Stainless steel and sealed concrete samples were validated using 4 x 4" and 1 x 1" test areas, respectively, and enriched in Buffered Listeria Enrichment Broth (BLEB) at 35 +/- 1 degrees C for 22-28 h. All food samples were tested at 25 g or 25 mL and enriched in BLEB at 35 +/- 1 degrees C for 24-28 h. All samples were confirmed using the ISO reference method, regardless of initial screen result. The InstantLabs test method performed as well as or better than the reference method for the detection of Listeria species on stainless steel, sealed concrete, cheddar cheese, raw shrimp, and hot dogs. Inclusivity and exclusivity testing revealed no false negatives and no false positives among the 80 Listeria species and 30 non-Listeria species examined. The method was shown to be robust when variations were introduced to the enrichment time, the volume for DNA extraction, and the heat block time (data not shown).

InstantLabs Listeria monocytogenes food safety kit. Performance tested method 051304.

The InstantLabs Listeria monocytogenes Food Safety Kit was validated against the International Organization for Standardization (ISO) reference method 11290-1 for the detection of Listeria monocytogenes and other Listeria species. The matrixes (stainless steel, sealed concrete, ice cream, whole milk, cheddar cheese, raw shrimp, hot dogs, deli turkey, and lettuce) were inoculated with approximately 1 CFU/test portion of L. monocytogenes to generate fractional positives (5-15) in 20 inoculated samples. Enrichments were also fractionally inoculated with L. grayii for side-by-side testing of the Listeria Species Food Safety Kit. Stainless steel and sealed concrete samples were validated using 4 x 4" and 1 x 1 " test areas, respectively, and enriched in Buffered Listeria Enrichment Broth (BLEB) at 35 +/- 1degreesC for 22-28 h. All food samples were tested at 25 g and enriched in BLEB at 35 +/- 1 degreesC for 24-28 h. All samples were confirmed using the ISO reference method, regardless of initial screen result. The InstantLabs test method performed as well as or better than the reference method for the detection of L. monocytogenes on stainless steel and sealed concrete and in ice cream, whole milk, cheddar cheese, raw shrimp, hot dogs, deli turkey, and lettuce. Inclusivity and exclusivity testing revealed no false negatives and no false positives among the 50 L. monocytogenes serovars and 30 non-L. monocytogenes species examined. The method was shown to be robust when the enrichment times, volumes for DNA extraction, and heat block times were varied.

Effect of salts of organic acids on Listeria monocytogenes, shelf life, meat quality, and consumer acceptability of beef frankfurters.

The objective of this study was to evaluate anti-listerial efficacy of salts of organic acids, and their impact on the quality of frankfurters. Beef frankfurters were manufactured by incorporating organic acids in 5 different combinations: (1) control (no marinade addition; C); (2) sodium lactate (2% wt/wt; SL); (3) potassium lactate (2% wt/wt; PL); (4) sodium citrate (0.75% wt/wt; SC); and (5) sodium lactate (2% wt/wt)/sodium diacetate (0.25% wt/wt; SL/SD). Cooked frankfurters were inoculated with streptomycin-resistant (1500 µg/mL) L. monocytogenes (7 log10 CFU/frank). Inoculated and noninoculated frankfurters were vacuum packaged and stored at 4 °C. Samples were taken weekly up to 10 wk for estimation of L. monocytogenes as well as aerobic plate count (APC) and psychrotrophs (PSY), respectively. Total of 2 independent trials of the entire experiment were conducted. Noninoculated beef frankfurters were evaluated weekly by untrained sensory panelists for 7 wk. SL, PL, and SC treatments did not (P > 0.05) adversely affect consumer acceptability through 8 wk although, SL/SD treatment was significantly (P ≤ 0.05) less preferred across all sensory attributes. SL/SD treatment negatively affected product quality, but was able to control APC, PSY, and L. monocytogenes levels. SC performed similar to the control throughout the 8, 9, and 10 wk storage periods, providing no benefit for inhibiting L. monocytogenes (increasing from 7 logs CFU/frank to 10 logs CFU/frank throughout storage) or extending shelf life of the beef frankfurters. In conclusion, 2% SL and PL, and 2% SL/0.25% SD may be effective L. monocytogenes inhibitors (maintaining inoculation levels of 7 logs CFU/frank during storage), but changes in SL/SD treatment formulation should be studied to improve product quality.

InstantLabs® Salmonella species detection method: matrix extension.

The performance of InstantLabs® Salmonella Species Food Safety Kit to detect Salmonella in four food matrixes was validated against the International Organization for Standardization (ISO) reference method 6579:2002. The matrixes (raw ground beef, raw chicken breast, raw ground chicken, and lettuce) were inoculated with low levels of Salmonella (<1 CFU/test portion) to generate fractional positives (5-15) in 20 inoculated samples. These matrixes were co-inoculated with Escherichia coli O157:H7 at two to five times the level of Salmonella. Samples were validated using 375 g (meat) or 25 g (lettuce and poultry) test portions enriched in FASTGRO TM SE at 42±1 °C for 12 h and 10 h, respectively. All samples were confirmed using the ISO reference method, regardless of initial-screen result. The InstantLabs test method was shown to perform as well as or better than the reference method for the detection of Salmonella species in ground beef, chicken breast, ground chicken, and lettuce. Inclusivity and exclusivity testing revealed no false negatives among the 100 Salmonella serovars and no false positives among the 30 non-Salmonella species examined, respectively.

Low-temperature survival of Salmonella spp. in a model food system with natural microflora.

The United States Department of Agriculture requires chilled poultry carcass temperature to be below 4°C (40°F) to inhibit the growth of Salmonella and improve shelf life. Post-process temperature abuse of chicken leads to proliferation of existing bacteria, including Salmonella, which can lead to the increased risk of human infections. While models predicting Salmonella growth at abusive temperatures are developed using sterile media or chicken slurry, there are limited studies of Salmonella growth in the presence of background microflora at 4-10°C. Experiments in this study were conducted to determine the growth of Salmonella Typhimurium and Heidelberg at 4-10°C in brain heart infusion broth (BHI) and non-sterile chicken slurry (CS). Nalidixic acid-resistant Salmonella Typhimurium and S. Heidelberg (3 log CFU/mL) were inoculated separately in CS and sterile BHI in a 12-well microtiter plate and incubated at 4°C, 7°C, and 10°C, following which samples were taken every 24 h for up to 6 days. Samples from each well (n=5) were spread plated on XLT4 agar+nalidixic acid and incubated at 37°C for 24 h. Bacterial populations were reported as CFU/mL. No significant differences (p>0.05) were observed in the survival of both strains in CS and BHI over the period of 6 days at all temperatures except S. Heidelberg at 7°C. Survival populations of both strains at 4°C were significantly different (p ≤ 0.05) than at 7°C and 10°C in both media types. S. Heidelberg showed a maximum growth of 2 logs in BHI at 10°C among all the treatments. Growth patterns and survival of Salmonella at near refrigeration temperatures during carcass chilling can be useful to develop models to predict Salmonella growth post-processing and during storage, hence assisting processors in improving process controls.

Efficacy of ultraviolet light exposure against survival of Listeria monocytogenes on conveyor belts.

Listeria monocytogenes has been repeatedly isolated from foods and food-processing facilities including food contact surfaces such as conveyor belts (CB). CBs are often difficult to clean and require rigorous sanitation programs for decontamination. Ultraviolet (UV) light has exhibited microbicidal properties on food contact surfaces and this study was conducted to determine the efficacy of UV against L. monocytogenes on CB made of different materials. A four-strain cocktail of L. monocytogenes (serotypes 3A, 4A, 4B, and 4C) was made to give a suspension of approximately 10(7) CFU/mL. CBs made from four different types of materials, (1) Ropanyl DM 8/2 A2 + 04 (belt 1), (2) Volta FRMW-3.0 (belt 2), (3) Volta FRMB-3.0 (belt 3), and (4) Ropanyl DM (belt 4), were inoculated with 1 mL of the four-strain cocktail (approximately 10(7) CFU/mL) of the bacterial suspension. CBs were treated with UV light (254 nm) for 1 and 3 sec at 5.53 and 5.95 mW/cm(2). Three replications of the experiments were conducted. Two-way analysis of variance of survival populations of L. monocytogenes showed that bacterial counts were significantly reduced (p < 0.05) on all belt types irrespective of UV light intensities and times of exposure. L. monocytogenes populations were reduced (p < 0.05) to below detection limits on belts 1, 2, and 3 after exposure to 5.95 mW/cm(2) UV light intensity for 3 sec. L. monocytogenes-inoculated CBs that were exposed to 5.53 mW/cm(2) showed higher (p < 0.05) survival populations of L. monocytogenes compared with 5.95 mW/cm(2) on all the four CBs. Belt 4 showed survival populations of L. monocytogenes ranging from 1.42 to 1.73 log(10) CFU/cm(2) after UV light treatment for 1 and 3 sec. UV light can be effectively used to reduce L. monocytogenes contamination on CBs.