Progress 02/10/11 to 02/09/16
Outputs
Progress Report Objectives (from AD-416): 1. Develop, evaluate, and validate alternatives to current antimicrobials and sanitizers for processing poultry carcasses that meet national and international food safety standards. Specifically, alternatives to chlorine and chlorine dioxide, such as GRAS surfactants, ozone, acidified sodium chloride, and peroxyacids should be examined. 2. Characterize and evaluate poultry processing conditions associated with processed broiler carcasses that are heavily contaminated by Salmonella. This objective will include determining microbial recovery/ extraction rates for poultry rinse sampling and examining survival characteristics for Salmonella serotypes that survive processing operations. Sampling should include whole carcasses that are high shedders, and mechanically-separated poultry parts. 3. Conduct studies on extrinsic factors that influence the survival and attachment of pathogenic, spoilage, and indicator microorganisms recovered from commercial poultry processing operations. These include water activity, pH, ozone, metal chelators, and organic acids. 4. Collaborate with the QSARU at Athens to develop emerging technologies for process control and correlate molecular and cultural analysis of microbial communities in poultry with process control and pathogen contamination. Approach (from AD-416): Technologies will be developed that can be utilized by commercial processors to reduce microbial contamination associated with poultry processing. Formulations for novel sanitizers will be developed, and improved techniques utilizing sanitizers already approved for commercial use in processing will be designed. Surfactant based sanitizers used alone or in combination with non-chlorine based sanitizers will be examined as alternatives to chlorine and chlorine dioxide for decreasing microbial contamination of poultry. Additionally, poultry processing conditions associated with broiler carcasses heavily contaminated by Salmonella will be evaluated and characterized. Cross contamination during processing will be examined by studying the role of these heavily contaminated carcasses in the spread of Salmonella during processing. Furthermore, factors that influence survival and attachment of pathogenic, spoilage, and indicator microorganisms on poultry skin will be examined. Microorganisms on poultry skin will be examined utilizing Benchtop scanning electron microscopy (SEM) with SEM software and with standard microbiological methods. Finally, in collaboration with the Quality Assessment Research Unit (QARU), correlations between molecular and cultural analysis of microbial communities on poultry skin will be examined and emerging technologies for process control will be developed. Technology will be designed for use in the rapid detection and identification of pathogenic bacteria associated with poultry processing and for the characterization of microbial biofilms on broiler skin. All research goals will be achieved through an interdisciplinary team approach utilizing knowledge and skills of Unit scientists and other scientists who possess unique skills and resources that will aid in the successful completion of this project. During the completion of this project, ARS researchers at Athens, Georgia, completed several research studies to identify novel approaches for reducing colonization of live poultry by human foodborne pathogens and to decrease the level of contamination of processed poultry by these pathogens. Researchers collaborated with the Food Safety Inspection Service (FSIS) to determine that the chemical sanitizers used by commercial processors to reduce contamination of poultry meat may also inadvertently reduce the number of Salmonella recovered during sample testing. These �false� test results could cause FSIS to underreport the actual level of Salmonella contamination of poultry meat. Other research also produced a new bacteriological medium that will simplify procedures and reduce financial cost associated with growing Campylobacter, another major human foodborne pathogen associated with poultry. Additionally, researchers discovered a novel technique that can accurately differentiate between species of staphylococci bacteria. The new identification technique requires less time than traditional methods generally used to identify these bacteria. In other studies, researchers isolated and identified of beneficial bacteria found in adult poultry that can inhibit the growth of Salmonella. Other new research determined that three fatty acids found in milk and plants possessed antibacterial activity that can inhibit the growth of harmful bacteria associated with poultry processing. The studies on these fatty acids could result in the production of a new class of safe sanitizers for commercial poultry processors. Other research determined that a commercial sanitizer composed of antimicrobial fatty acids and an organic acid effectively killed bacteria isolated from processed poultry and that washing the skin of processed broilers in the sanitizer reduced the number of bacteria on the skin. In experiments examining the presence and transmission of harmful bacteria in pastured poultry farming systems, new, scientific based-data was produced and provided to these poultry producers. Novel research also used molecular biology techniques to characterize bacterial populations in processing water of commercial poultry processing facilities, and results showed that some Salmonella isolated from these facilities carried genes that provide resistance to antibiotics. Researchers also developed a rapid method for detecting and identifying foodborne pathogens associated with poultry processing. The new method, Fourier Transform Infrared Spectroscopy, can rapidly detect and differentiate between Salmonella Typhimurium and Salmonella Enteritidis species, and it can also distinguish between live and dead cells of these bacteria with 100% accuracy. Finally, optimal conditions for using novel in-package ozonation technology to reduce bacterial contamination of packaged poultry were defined to offer commercial processors a new technique for reducing bacterial contamination of packaged poultry. Accomplishments 01 Examination of simulated chemical sanitizer carryover on recovery of Salmonella from broiler meat rinsates. ARS researchers at Athens, Georgia, collaborated with the Food Safety Inspection Service to conduct research that examined the potential effect of chemical sanitizer carryover on recovery of Salmonella from poultry samples. Rinsates were collected from broiler chicken carcasses that had been rinsed in solutions used collect samples for examining microbial contamination of the carcasses. Various concentrations of chemical sanitizers used by commercial poultry processors and salmonella bacteria were added to the rinsates. Findings indicated that some sanitizers could kill salmonella in the rinsates; thereby, reducing the actual number of these bacteria recovered from carcasses. 02 Novel medium formulated to support growth of Campylobacter. ARS researchers at Athens, Georgia, formulated a new bacterial medium that allows researchers to grow Campylobacter without the cost, equipment, and training traditionally required to grow this bacterium. Campylobacter is a major human foodborne pathogen associated with poultry; however, research on the bacterium is limited because the bacterium must be grown under artificial atmospheres on media supplemented with blood. The novel medium will simplify procedures required to grow the pathogen; thereby, increasing the number of laboratories able to conduct research on this bacterium. 03 Identification of staphylococci bacteria using light imaging and algorithms. ARS researchers at Athens, Georgia, developed a technique that utilizes the combination of light imaging of microorganisms and algorithms to identify bacteria. Research proved that the novel technique is able to accurately differentiate between species of staphylococci bacteria. The new identification technique requires less time than traditional methods to identify bacteria. 04 Isolation and characterization of beneficial bacteria that can inhibit the growth of Salmonella. ARS scientists in Athens, Georgia, have identified bacteria isolated from mixed cultures of bacteria from the intestinal tract of commercial broiler chickens. These cultures of bacteria can inhibit the growth of salmonella which is a major human foodborne pathogen associated with poultry. Growth of the bacteria is stimulated by lactic acid and succinic acid. These bacteria can be used to formulate defined, probiotic cultures that can reduce the number of human foodborne diseases related to the consumption of contaminated poultry by to increasing the resistance of live birds to colonization by salmonella.
Impacts
(N/A)
Publications
- Hinton Jr, A. 2016. Growth of Campylobacter incubated aerobically in fumarate-pyruvate media or media supplemented with dairy, meat, or soy extracts and peptones. Food Microbiology. 58:23-28.
- Gamble, G.R., Berrang, M.E., Buhr, R.J., Hinton Jr, A., Bourassa, D.V., Johnston, J.J., Ingram, K.D., Adams, E.S., Feldner, P.W. 2016. Effect of simulated sanitizer carryover on recovery of salmonella from broiler carcass rinsates. Journal of Food Protection. 79(5):710-714.
- Ramadan, H., Jackson, C.R., Hinton Jr, A. 2015. Screening and Rapid Identification of Campylobacter Spp. DNA by FlaA PCR Based Method on Chicken and Human Fecal Samples in Egypt. International Journal of Poultry Science. 14(5):252-256.
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Progress 10/01/14 to 09/30/15
Outputs
Progress Report Objectives (from AD-416): 1. Develop, evaluate, and validate alternatives to current antimicrobials and sanitizers for processing poultry carcasses that meet national and international food safety standards. Specifically, alternatives to chlorine and chlorine dioxide, such as GRAS surfactants, ozone, acidified sodium chloride, and peroxyacids should be examined. 2. Characterize and evaluate poultry processing conditions associated with processed broiler carcasses that are heavily contaminated by Salmonella. This objective will include determining microbial recovery/ extraction rates for poultry rinse sampling and examining survival characteristics for Salmonella serotypes that survive processing operations. Sampling should include whole carcasses that are high shedders, and mechanically-separated poultry parts. 3. Conduct studies on extrinsic factors that influence the survival and attachment of pathogenic, spoilage, and indicator microorganisms recovered from commercial poultry processing operations. These include water activity, pH, ozone, metal chelators, and organic acids. 4. Collaborate with the QSARU at Athens to develop emerging technologies for process control and correlate molecular and cultural analysis of microbial communities in poultry with process control and pathogen contamination. Approach (from AD-416): Technologies will be developed that can be utilized by commercial processors to reduce microbial contamination associated with poultry processing. Formulations for novel sanitizers will be developed, and improved techniques utilizing sanitizers already approved for commercial use in processing will be designed. Surfactant based sanitizers used alone or in combination with non-chlorine based sanitizers will be examined as alternatives to chlorine and chlorine dioxide for decreasing microbial contamination of poultry. Additionally, poultry processing conditions associated with broiler carcasses heavily contaminated by Salmonella will be evaluated and characterized. Cross contamination during processing will be examined by studying the role of these heavily contaminated carcasses in the spread of Salmonella during processing. Furthermore, factors that influence survival and attachment of pathogenic, spoilage, and indicator microorganisms on poultry skin will be examined. Microorganisms on poultry skin will be examined utilizing Benchtop scanning electron microscopy (SEM) with SEM software and with standard microbiological methods. Finally, in collaboration with the Quality Assessment Research Unit (QARU), correlations between molecular and cultural analysis of microbial communities on poultry skin will be examined and emerging technologies for process control will be developed. Technology will be designed for use in the rapid detection and identification of pathogenic bacteria associated with poultry processing and for the characterization of microbial biofilms on broiler skin. All research goals will be achieved through an interdisciplinary team approach utilizing knowledge and skills of Unit scientists and other scientists who possess unique skills and resources that will aid in the successful completion of this project. Research projects were conducted on methods for detecting microbial contamination and reducing microbial contamination associated with poultry processing. Molecular biology techniques were used to identify Salmonella isolates in water samples taken from scalder tanks in a commercial poultry processing facility. Several Salmonella isolates were identified, and further tests were conducted to identify the antimicrobial resistance profile of these isolates. Results indicated that the scalder water contained Salmonella isolates that were resistant to antibiotics. These findings are important because the Salmonella serotype identified has been implicated in a major poultry recall by the Food Safety Inspection Service. Additional research was conducted which determined that to characterize biochemical characteristics and fatty acid in the cell walls of Salmonella isolated from pasteurized eggs. The research was conducted to determine if bacteria resistant to egg pasteurization temperatures shared similar characteristics that related to the ability to survive pasteurization temperatures. Findings showed that there was some correlation between fatty acid profile of the bacteria and the ability of the bacteria to survive pasteurization temperatures; however, there was little correlation between heat resistance and biochemical characteristics of the Salmonella. Findings from this research can be used to assist food safety personnel in identifying the source of Salmonella found on pasteurized eggs. Finally, research was conducted to determine if titanium oxide and ultraviolet (UV) light could be used to extend the shelf life of fresh poultry by inhibiting the growth of spoilage bacteria. Poultry meat inoculated with spoilage bacteria was placed in packaging treated with titanium dioxide. The packaged meat was then treated with UV light. Results indicated that this treatment was able to inhibit the growth of the bacteria that cause spoilage of fresh, refrigerated poultry meat. Accomplishments 01 Characterization of Salmonella isolated from scalder tanks of commercial poultry processing facilities. ARS researches at Athens, GA conducted research to characterize Salmonella from scalder tanks of poultry processing facilities. Scald water samples were plated on selective, differential Salmonella media. Salmonella were identified and tests were conducted to determine if the bacteria were resistant to antibiotics. Findings indicated that antimicrobial resistant strains of Salmonella were present in the scalder tank water. Results provide additional evidence of the spread of antimicrobial resistance traits among foodborne pathogens in poultry processing. 02 Profiles of Salmonella isolated from pasteurized eggs. ARS researchers at Athens, GA and in Wyndmoor, PA conducted experiments to characterize Salmonella from pasteurized eggs. Characteristics related to the ability of the bacteria to survive pasteurization were examined. There is some correlation between fatty acid profile of the bacteria and heat resistance, but little correlation between heat resistance and biochemical profiles. The findings will be valuable in determining if Salmonella contamination occurred before or after pasteurization. 03 Inactivation of spoilage bacteria associated with fresh poultry. ARS researchers at Athens, GA conducted research to determine if the shelf life of fresh poultry could be extended using titanium oxide and ultraviolet (UV) light. Meat inoculated with spoilage bacteria were packaged and treated with titanium dioxide/UV light. Results indicated that the treatment could inhibit growth of the spoilage. Findings indicate that titanium dioxide/UV light treatments can extend the shelf- life of poultry.
Impacts
(N/A)
Publications
- Gurtler, J., Bailey, R., Cray, W.C., Hinton Jr, A., Meinersmann, R.J., Ball, T.A., Jin, Z.T. 2015. Salmonella spp. isolated from ready-to-eat pasteurized liquid egg produce: thermal resistance, biochemical profile, and fatty acid analysis. International Journal of Food Microbiology. 206:109-117.
- Hassan, H., Min, B., Amit, T., Reddy, G., Adesiyun, A., Hinton Jr, A., Abdela, W. 2015. Antibacterial activity of plant extracts against food- borne pathogens and spoilage bacteria in vitro and on poultry skin. International Journal of Poultry Science. 14:229-239.
- Rothrock Jr, M.J., Ingram, K.D., Gamble, J., Guard, J.Y., Cicconi-Hogan, K. M., Hinton Jr, A., Hiett, K.L. 2015. The characterization of Salmonella enterica serovars isolated from the scalder tank water of a commercial poultry processing plant: Recovery of a multi-drug resistant S. Heidelberg. Poultry Science. 94(3):467-472.
- Wang, J., Zhuang, H., Hinton Jr, A., Bowker, B.C., Zhang, J. 2014. Photocatalytic disinfection of spoilage bacteria Pseudomonas fluorescens and Macrococcus caseolyticus by nano-TiO2. LWT - Food Science and Technology. 59:1009-1017.
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Progress 10/01/13 to 09/30/14
Outputs
Progress Report Objectives (from AD-416): 1. Develop, evaluate, and validate alternatives to current antimicrobials and sanitizers for processing poultry carcasses that meet national and international food safety standards. Specifically, alternatives to chlorine and chlorine dioxide, such as GRAS surfactants, ozone, acidified sodium chloride, and peroxyacids should be examined. 2. Characterize and evaluate poultry processing conditions associated with processed broiler carcasses that are heavily contaminated by Salmonella. This objective will include determining microbial recovery/ extraction rates for poultry rinse sampling and examining survival characteristics for Salmonella serotypes that survive processing operations. Sampling should include whole carcasses that are high shedders, and mechanically-separated poultry parts. 3. Conduct studies on extrinsic factors that influence the survival and attachment of pathogenic, spoilage, and indicator microorganisms recovered from commercial poultry processing operations. These include water activity, pH, ozone, metal chelators, and organic acids. 4. Collaborate with the QSARU at Athens to develop emerging technologies for process control and correlate molecular and cultural analysis of microbial communities in poultry with process control and pathogen contamination. Approach (from AD-416): Technologies will be developed that can be utilized by commercial processors to reduce microbial contamination associated with poultry processing. Formulations for novel sanitizers will be developed, and improved techniques utilizing sanitizers already approved for commercial use in processing will be designed. Surfactant based sanitizers used alone or in combination with non-chlorine based sanitizers will be examined as alternatives to chlorine and chlorine dioxide for decreasing microbial contamination of poultry. Additionally, poultry processing conditions associated with broiler carcasses heavily contaminated by Salmonella will be evaluated and characterized. Cross contamination during processing will be examined by studying the role of these heavily contaminated carcasses in the spread of Salmonella during processing. Furthermore, factors that influence survival and attachment of pathogenic, spoilage, and indicator microorganisms on poultry skin will be examined. Microorganisms on poultry skin will be examined utilizing Benchtop scanning electron microscopy (SEM) with SEM software and with standard microbiological methods. Finally, in collaboration with the Quality Assessment Research Unit (QARU), correlations between molecular and cultural analysis of microbial communities on poultry skin will be examined and emerging technologies for process control will be developed. Technology will be designed for use in the rapid detection and identification of pathogenic bacteria associated with poultry processing and for the characterization of microbial biofilms on broiler skin. All research goals will be achieved through an interdisciplinary team approach utilizing knowledge and skills of Unit scientists and other scientists who possess unique skills and resources that will aid in the successful completion of this project. Several research projects were conducted on techniques to reduce microbial contamination of processed poultry and to identify pathogenic and indicator bacteria associated with live and processed poultry. A novel, hybrid DNA extraction method for examining environmental samples from poultry production and processing environments was developed. The method analyzed genetic material extracted from environmental samples to characterize microbial populations associated with live and processed poultry. Other research was conducted which determined that a commercial sanitizer composed of antimicrobial fatty acids and an organic acid was bactericidal towards bacteria isolated from processed poultry. In vitro experiments indicated that increasing the concentration of the sanitizer added to the growth media reduced the growth of all of the bacterial isolates, while other experiments showed that washing the skin of processed broilers in solutions of the sanitizer reduced the number of bacteria recovered from the skin. Experiments were also conducted to assess environmental factors that affect the presence and transmission of pathogenic bacteria found in poultry production and processing environments of all-natural, pastured poultry farming systems. The study provided new, scientific based-data to a developing market in poultry production. Research was also performed which showed the advantages of using a new method developed by ARS scientists for characterizing Salmonella that are frequently isolated from processed poultry. The cost of using the new method is less than the cost of current methods used to characterize Salmonella, and the new method can detect different types of Salmonella when more than one type of the bacterium is present in a sample. Furthermore, techniques of molecular biology were used to characterize bacterial populations in processing water of commercial poultry processing facilities. Findings indicated that some Salmonella isolated from these facilities carry genes for resistance to antibiotics. Finally, optimal conditions for using novel in-package ozonation technology to reduce bacterial contamination of packaged poultry were defined. This technology will offer commercial processors a new technique for reducing bacterial contamination of packaged poultry. Significant Activities that Support Special Target Populations: Hosted a visiting scientist in participating in the Exchange Visitor Program established between Tuskegee University (HBCU) and the Egyptian Higher Education Ministry. Hosted Ph. D. student from Tuskegee University, a HBCU, as a Research Intern to fulfill partial requirement for her doctoral degree. Provided research experience for African-American female student from the University of Georgia participating in the Peach State Louis Stokes Alliance for Minority Participation. Program is designed to increase the number of underrepresented minorities pursuing degrees in Science, Technology, Engineering, and Mathematics. Provided tour of microbiology research facilities to students and teachers participating in the Georgia Plant Science Scholars sponsored by the College of Agriculture at the University of Georgia. Program provided tours, lectures, and hands-on experience to high school teachers and students to increase knowledge of agricultural and plant sciences. Provided tour of microbiology facilities to students and faculty from Claflin University a HCBU located in Orangeburg, South Carolina. Served as a judge of the poster presentations by high school students participating in the Young Scholars Internship Program sponsored by the College of Agricultural and Environmental Sciences of the University of Georgia. Goal of program is to encourage high school students to pursue careers in science. Hired a Caucasian, female summer laboratory aid to assist in research projects. Supervised four female University of Georgia Masters-level students (including one student of Asian descent and one student of African descent). Accomplishments 01 Developed new method for examining bacteria in poultry samples. Development of a novel, hybrid DNA extraction method for complex, environmental samples found throughout poultry production operations. ARS scientists in Athens, Georgia developed a semi-automated hybrid DNA extraction method that combined sample homogenization methods with polymerase chain reaction inhibitor removal and automation of enzymatic extraction methods. This method combines the most beneficial aspects of two currently used methods; therefore, researchers compared the effectiveness of this novel method to the two individual methods that extract DNA from poultry environmental samples. Results of this study demonstrated that this novel, hybrid method provided the best combination of qualitative and quantitative bacterial community assessments of the three methods tested. The new method will provide a powerful new tool for the investigation of bacterial communities throughout the poultry production and processing operations. 02 Defined antibacterial activity of LauriPure. Bacterial contamination is a major problem associated with poultry processing. LauriPure is a commercial sanitizer that is used in the dairy industry to reduce bacterial contamination of cow teats. Experiments were conducted to examine the ability of LauriPure to kill bacteria associated with poultry processing. In vitro experiments demonstrated that when LauriPure was added to bacterial growth media, the sanitizer could inhibit the growth of Salmonella Typhimurium, Escherichia coli, Staphylococcus simulans, and Listeria innocua. Additionally, washing broiler skin in LauriPure for three consecutive 1 minute washes reduced the number of bacteria recovered from the skin. After each 1 minute wash, fewer Escherichia coli, staphylococci, and total bacteria were recovered from the skin. These experiments demonstrated that LauriPure might be used as a sanitizer to reduce bacterial contamination in some poultry processing operations. 03 Assessement of environmental drivers of zoonotic pathogens in all- natural, pastured poultry flocks. ARS scientists in Athens, GA assessed environmental factors that affect the presence and transmission of human foodborne pathogens (Salmonella, Campylobacter, Listeria, Escherichia coli) associated poultry production and processing operations in all-natural pastured poultry farming systems. Poultry flocks were being followed throughout their life cycle, and samples were taken at the beginning, middle, and end of their lives on pasture, during processing, and from the final retail product. Samples (feces, soil, ceca, carcass rinses) were characterized physiochemically (e.g. pH, moisture, nutrients), culturally (e.g. using tradition microbiology techniques to isolate and identify bacteria), and molecularly (e.g using polymerase chain reaction and next-generation sequencing analysis to identify bacteria). The results of this study provided a mechanism to use microbial ecology tools within a food safety investigation, as well as provide much needed environmental and food safety-related scientific data to stakeholders involved in this emerging and growing poultry farming system. 04 Developed new method for characterization of Salmonella. Salmonella is one of the major bacteria associated with human foodborne illnesses caused by the consumption of contaminated poultry. Recent research has indicated that by using new technology it might be possible to develop new tests that are more accurate than the standard procedures that are now used for classifying this bacterium into the different groups of Salmonella. ARS scientists in Athens, Georgia developed a new method called Intergenic Sequence Ribotyping for identifying Salmonella based on genetic material found in the bacterium. The new method was compared to other commercially available methods, and it was found that the new method costs 60 to 75% less to classify Salmonella. The new Intergenic Sequence Ribotyping method is also able to determine which bacterial cultures are composed of different types of Salmonella. The new, simplified classification method may allow regulatory agencies and other testing laboratories to increase the frequency of Salmonella screening. Furthermore, the technique can be combined with more complex methods for Salmonella identification and classification to trace and confine human outbreaks of Salmonella illnesses. 05 Characterized Salmonella isolates recovered from scalder tanks within a commercial poultry processing plant. ARS scientists in Athens, Georgia isolated Salmonella from scalder tanks of a commercial processing facility. Isolates were characterized using serology tests and molecular biology techniques, and the antimicrobial sensitivity profiles of all isolates were determined using the published FDA method. Salmonella isolates were serologically and genotypically divided into two serotypes (Kentucky and Heidelberg), with the Heidelberg isolates showing resistances to 5 antimicrobials. Given the recent outbreaks of multi-drug resistant S. Heidelberg, the results of this study demonstrate the potentially more widespread nature of these types of pathogens within the poultry processing environment, as well as the possibility of poultry processing facilities serving as a reservoir for the transmission of this pathogen. 06 Used in-package ozone generation technology to reduce poultry meat contamination. ARS scientists in Athens, Georgia optimized a novel in- package ozonation technology to reduce bacterial contamination commonly found on final retail poultry products. In-package treatment times of 60 seconds on liquid bacterial cultures were sufficient for the complete inactivation of two different Campylobacter jejuni strains, while significantly longer treatment times (180 seconds) were required for only a partial inactivation (~3-4 log reduction) of both Salmonella Typhimurium and Pseudomonas fluorescens. Further testing will incorporate real-time ozone monitoring within the package (to look for correlations between ozone production and bacterial inactivation rates) as well as determining the inactivation rates for a more diverse panel of Campylobacter and Salmonella strains. Results of this study will provide commercial processors with new technology for significantly reducing bacterial pathogens and spoilage microorganisms on packaged poultry products; thereby increasing the quality and safety of the final product as it leaves the processing plant.
Impacts
(N/A)
Publications
- Guard, J.Y., Sanchez-Ingunza, R., Morales, C., Stewart, T.E., Liljebjelke, K., Van Kessel, J.S., Ingram, K.D., Jones, D.R., Jackson, C.R., Cray, P.J., Frye, J.G., Gast, R.K., Hinton Jr, A. 2012. Comparison of dkgB-linked Intergenic Sequence Ribotyping to DNA Microarray Hydridization for Assigning Sterotype to Salmonella enterica. FEMS Microbiology Letters. 337(1):61-72.
- Mansour, E., Hinton Jr, A., Reddy, G. 2013. Antibacterial activity of lauripure in vitro and on skin of processed broilers. International Journal of Poultry Science. 12:379-382.
- Rothrock Jr, M.J., Hiett, K.L., Kiepper, B., Ingram, K.D., Hinton Jr, A. 2013. Quantification of zoonotic bacterial pathogens within commercial poultry processing water samples using droplet digital PCR. Advances in Microbiology. 3:403-411.
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Progress 10/01/12 to 09/30/13
Outputs
Progress Report Objectives (from AD-416): 1. Develop, evaluate, and validate alternatives to current antimicrobials and sanitizers for processing poultry carcasses that meet national and international food safety standards. Specifically, alternatives to chlorine and chlorine dioxide, such as GRAS surfactants, ozone, acidified sodium chloride, and peroxyacids should be examined. 2. Characterize and evaluate poultry processing conditions associated with processed broiler carcasses that are heavily contaminated by Salmonella. This objective will include determining microbial recovery/ extraction rates for poultry rinse sampling and examining survival characteristics for Salmonella serotypes that survive processing operations. Sampling should include whole carcasses that are high shedders, and mechanically-separated poultry parts. 3. Conduct studies on extrinsic factors that influence the survival and attachment of pathogenic, spoilage, and indicator microorganisms recovered from commercial poultry processing operations. These include water activity, pH, ozone, metal chelators, and organic acids. 4. Collaborate with the QSARU at Athens to develop emerging technologies for process control and correlate molecular and cultural analysis of microbial communities in poultry with process control and pathogen contamination. Approach (from AD-416): Technologies will be developed that can be utilized by commercial processors to reduce microbial contamination associated with poultry processing. Formulations for novel sanitizers will be developed, and improved techniques utilizing sanitizers already approved for commercial use in processing will be designed. Surfactant based sanitizers used alone or in combination with non-chlorine based sanitizers will be examined as alternatives to chlorine and chlorine dioxide for decreasing microbial contamination of poultry. Additionally, poultry processing conditions associated with broiler carcasses heavily contaminated by Salmonella will be evaluated and characterized. Cross contamination during processing will be examined by studying the role of these heavily contaminated carcasses in the spread of Salmonella during processing. Furthermore, factors that influence survival and attachment of pathogenic, spoilage, and indicator microorganisms on poultry skin will be examined. Microorganisms on poultry skin will be examined utilizing Benchtop scanning electron microscopy (SEM) with SEM software and with standard microbiological methods. Finally, in collaboration with the Quality Assessment Research Unit (QARU), correlations between molecular and cultural analysis of microbial communities on poultry skin will be examined and emerging technologies for process control will be developed. Technology will be designed for use in the rapid detection and identification of pathogenic bacteria associated with poultry processing and for the characterization of microbial biofilms on broiler skin. All research goals will be achieved through an interdisciplinary team approach utilizing knowledge and skills of Unit scientists and other scientists who possess unique skills and resources that will aid in the successful completion of this project. Extensive progress was made on 2 of the objectives. Under Objective 3, research was conducted that led to the development of media that could be used grow Campylobacter aerobically. The development of this bacteriological media will simplify procedures for growing Campylobacter by allowing scientists to grow the bacteria under normal atmospheres instead of under artificial, microaerophilic atmospheres. Studies were also conducted to examine the ability of next generation molecular techniques to identify and enumerate bacterial pathogens in water samples taken from chill tanks of a commercial poultry processing facility. Findings from these experiments will provide new techniques for examining the spread of bacterial contamination during poultry processing. Under Objective 4, experiments were conducted to identify the ability of in- package ozone generation technology to reduce contamination of poultry meat by spoilage and pathogenic bacteria. Treatments significantly reduced bacterial contamination of the products. This technology will provide commercial processors with a new method to reduce bacterial contamination of fresh broiler meat. Significant Activities that Support Special Target Populations: Consulted with Dr. Victor Stanley of Prairie View A&M University (HBCU) on graduate research project. Hired a white, female ARS Headquarters-funded postdoctoral research associate. Hired a white, female summer laboratory aid to assist in research projects. Accomplishments 01 A medium was formulated to support aerobic growth of Campylobacter, bacterium associated with processed poultry that is recognized as a major cause of human, bacterial foodborne illnesses. Current methods for growing this pathogen require expensive equipment to produce atmospheres containing less oxygen and more carbon dioxide than normal atmospheres. Initial experiments indicated that supplementing a basal medium composed of tryptose, yeast extract, and a mineral-vitamin solution with organic acids supported the aerobic growth of this pathogen. Additional experiments indicated adding agar and sodium bicarbonate to the media enhanced aerobic growth of Campylobacter. Experiments were conducted to compare growth of the bacteria under aerobic and microaerobic conditions by inoculating the medium with Campylobacter then incubating aerobically or microaerophilically for 72 h at 37C, and enumerating the number of Campylobacter/ml recovered from the media. There was also a 5 to 6 log increase in the number of Campylobacter recovered from media supplemented with fumarate, pyruvate, agar, and NaHCO3 that was inoculated with Campylobacter spp. and incubated aerobically or microaerophilically at 37C for 72 h. Findings indicate that medium might provide an alternative to current procedures of incubating Campylobacter under microaerophilic conditions; thereby, eliminating the additional expense and training required for the use of specialized atmospheres in culturing Campylobacter. 02 Temporal study of pathogen ecology in poultry processing. ARS scientists in Athens, GA demonstrated changes in the bacterial quality of scalder tank water during commercial processing of poultry resulted in the recovery of higher levels food safety-related pathogens from the water within those tanks. Next generation molecular techniques were used to characterize and quantify the bacterial pathogens within these samples, and compare the prevalence of these pathogens to the overall bacterial community and physiochemical characteristics of the processing water. Results of this study will provide data to researchers and commercial processors on the importance of understanding the role of microbial ecology of processing water in controlling poultry food safety-related pathogens in the processing operations. 03 Due to the relatively low commercial value of eggs laid by exotic birds, little information is currently available on the production, fertility, and hatchability of these eggs. Numerous techniques have been examined to increase the fertility and hatchability of eggs of other poultry, however. Since, egg production and performance in some poultry may be improved by adding trace amounts of mineral supplements to feed provided to the poultry, an experiment was designed to test the effects of dietary, organic selenium and zinc on eggs of exotic breeder hens. One hundred twenty hens were separated into 4 treatment groups of 30 hens each, and 3 male birds were added to each group. Birds were provided test diets containing no added minerals, added selenium, added zinc, or added selenium and zinc for 21 day. Eggs were collected daily during the experiment, and the egg production, fertility, hatchability, and embryonic death of the eggs were determined. Results indicated that birds provided a diet supplemented with both selenium and zinc produced more eggs than birds provided other diets. Also, there was less embryonic death in eggs of hens provided a diet supplemented with selenium or a combination of selenium and zinc. There was no difference in the hatchability of the eggs from hens provided either diet, however. Findings of this study indicate that providing exotic birds a diet supplemented with dietary selenium and zinc can improve performance of eggs laid by these hens. 04 Use of in-package ozone generation technology to reduce poultry meat contamination. ARS scientists in Athens GA optimized a novel in- package ozonation technology to reduce bacterial contamination on chicken breast filets. Significant reductions of natural bacterial flora and surface-applied bacterial pathogens (Campylobacter jejuni) were achieved using this novel technology, and this technology is being expanded to include major food quality (Pseudomonas fluorescens) and food safety (Salmonella spp.) microorganisms. Results of this study will provide commercial processors to significantly reduce bacterial pathogens and other bacterial flora on packaged breast filets therefore increasing the quality and safety of the final product as it leaves the processing plant. 05 Development and validation of a Campylobacter genus level qPCR assay. ARS scientists in Athens, GA, developed, optimized, and validated a qPCR assay that specifically targets the Campylobacter genus from a variety of environmental samples. The assay was validated against 16 Campylobacter strains covering major and minor species and the specificity and detection limit of this assay against those strains was determined. The recovery accuracy of this assay was determined through the use of pre-defined combinations of different Campylobacter strains using both cultures and spiked environmental samples. The results of this study will provide researchers with a molecular tool, when used in conjunction with species-specific qPCR assays, to validate culture- based anecdotal information related to the distribution of Campylobacter species in different environmental samples, and provide a new tool to track Campylobacter populations within the environment.
Impacts
(N/A)
Publications
- Rothrock Jr, M.J., Szogi, A.A., Vanotti, M.B. 2013. Recovery of ammonia from poultry litter using flat gas permeable membranes. Journal of Waste Management. 33:1531-1538.
- Hiett, K.L., Cox Jr, N.A., Rothrock Jr, M.J. 2013. Polymerase chain reaction detection of naturally occurring Campylobacter in commercial broiler chicken embryos. Poultry Science. 92(4):1134-1137.
- Hiett, K.L., Rothrock Jr, M.J., Seal, B.S. 2013. Characterization of the Campylobacter jejuni cryptic plasmid pTIW94 recovered from wild birds in the southeastern United States . Plasmid Journal. 70:268-271.
- Stanley, V.G., Hickerson, K., Daley, M.B., Hume, M.E., Hinton Jr, A. 2012. Single and combined effects of organic selenium and zinc on egg, fertility, hatchability, and embryonic mortality of exotic cochin hens. Agrotechnology. 2(1):106. doi:10.4172/2168-9881.1000106.
- Hinton Jr, A. 2013. Aerobic growth of campylobacter in media supplemented with C3-monocarboxylates and C4-dicarboxylates. Journal of Food Protection. 76:685-690.
- Sundaram, J., Park, B., Hinton Jr, A., Lawrence, K.C., Kwon, Y. 2013. Detection and differentiation of salmonella serotypes using surface enhanced Raman scattering (SERS) technique. Journal of Food Measurement & Characterization. 7(1):1-12.
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Progress 10/01/11 to 09/30/12
Outputs
Progress Report Objectives (from AD-416): 1. Develop, evaluate, and validate alternatives to current antimicrobials and sanitizers for processing poultry carcasses that meet national and international food safety standards. Specifically, alternatives to chlorine and chlorine dioxide, such as GRAS surfactants, ozone, acidified sodium chloride, and peroxyacids should be examined. 2. Characterize and evaluate poultry processing conditions associated with processed broiler carcasses that are heavily contaminated by Salmonella. This objective will include determining microbial recovery/extraction rates for poultry rinse sampling and examining survival characteristics for Salmonella serotypes that survive processing operations. Sampling should include whole carcasses that are high shedders, and mechanically-separated poultry parts. 3. Conduct studies on extrinsic factors that influence the survival and attachment of pathogenic, spoilage, and indicator microorganisms recovered from commercial poultry processing operations. These include water activity, pH, ozone, metal chelators, and organic acids. 4. Collaborate with the QSARU at Athens to develop emerging technologies for process control and correlate molecular and cultural analysis of microbial communities in poultry with process control and pathogen contamination. Approach (from AD-416): Technologies will be developed that can be utilized by commercial processors to reduce microbial contamination associated with poultry processing. Formulations for novel sanitizers will be developed, and improved techniques utilizing sanitizers already approved for commercial use in processing will be designed. Surfactant based sanitizers used alone or in combination with non-chlorine based sanitizers will be examined as alternatives to chlorine and chlorine dioxide for decreasing microbial contamination of poultry. Additionally, poultry processing conditions associated with broiler carcasses heavily contaminated by Salmonella will be evaluated and characterized. Cross contamination during processing will be examined by studying the role of these heavily contaminated carcasses in the spread of Salmonella during processing. Furthermore, factors that influence survival and attachment of pathogenic, spoilage, and indicator microorganisms on poultry skin will be examined. Microorganisms on poultry skin will be examined utilizing Benchtop scanning electron microscopy (SEM) with SEM software and with standard microbiological methods. Finally, in collaboration with the Quality Assessment Research Unit (QARU), correlations between molecular and cultural analysis of microbial communities on poultry skin will be examined and emerging technologies for process control will be developed. Technology will be designed for use in the rapid detection and identification of pathogenic bacteria associated with poultry processing and for the characterization of microbial biofilms on broiler skin. All research goals will be achieved through an interdisciplinary team approach utilizing knowledge and skills of Unit scientists and other scientists who possess unique skills and resources that will aid in the successful completion of this project. Extensive progress was made on 3 of the objectives. Under Objective 1, experiments that studied the effect of power of hydrogen (pH) on the ability of alkaline salts of three fatty acids (FA) to inhibit growth of bacteria associated with poultry processing were conducted. Findings from these studies demonstrated that the pH of solutions of alkaline salts of FA may influence the antibacterial activity of the surfactants towards bacteria associated with poultry processing. Under Objective 3, research was conducted that demonstrated that Campylobacter bacteria can be grown aerobically in media supplemented with organic acids that are metabolized by these pathogenic bacteria. The development of this bacteriological media will simplify procedures for growing Campylobacter since utilization of the media will allow scientists to grow the bacterium without the use of specialized gaseous atmospheres and expensive incubation equipment. Studies were also conducted that examined changes in the microbial quality of scalder and chiller water during poultry processing operations in commercial poultry processing facilities. Results from these studies showed that there was a significant increase in the number of pathogens recovered from scalder water; however, there was a smaller increase in the number of pathogens recovered from water taken from immersion chiller tanks. These experiments will provide researchers and commercial processors with additional data that can be used to understand cross contamination and pathogen survival in poultry processing water. Experiments were also conducted to develop a new technique for rapidly identifying Salmonella bacteria. The new technique identifies the bacteria based on the structure of the bacterial Deoxyribo Nucleic Acid (DNA), and it will provide researchers with a tool for rapidly identifying Salmonella. Additional studies developed a new method for Campylobacter detection using specific antibodies that were developed for the bacterium. This biosensor-based detection technology will provide the poultry industry with a novel, rapid method for detecting Campylobacter species (spp.) in poultry production and processing. Under Objective 4, studies on the development of rapid methods for the detection and identification for foodborne bacterial pathogens associated with poultry processing were conducted. A procedure called the Fourier Transform Infrared Spectroscopy (FT-IR) method was investigated for its ability to detect and differentiate different species of Salmonella. Experiments showed that the FT-IR can rapidly detect and differentiate between Salmonella Typhimurium and Salmonella Enteritidis species, and it can also distinguish between live and dead cells of these bacteria with 100% accuracy. Significant Activities that Support Special Target Populations: Presented a seminar to students in the Department of Pathobiology at Tuskegee University. Hired a white, female summer laboratory aid to assist in research projects. Accomplishments 01 Aerobic growth of Campylobacter in media supplemented with a-ketoglutari lactic, and/or fumaric acids. ARS scientists in Athens, GA conducted a series of experiments to determine if cultures of Campylobacter bacteria can be grown under aerobic conditions. Campylobacter is a major human, foodborne pathogens, and presently microbiologists must grow these bacteria in closed jars under microaerobic conditions. Producing microaerophilic conditions requires the use of expensive equipment and technical training. Recent experiments have indicated that growth of Campylobacter is stimulated in media supplemented with selected organic acids; therefore, experiments were conducted to determine if Campylobact that are provided some of these acids can also grow under aerobic conditions. Findings indicated that aerobic growth of all Campylobacter isolates was produced in media containing a mixture of organic acids. Th study may lead to the development of media that will simplify and reduce the cost of growing cultures of a major human foodborne bacterial pathog 02 Temporal study of pathogen ecology in poultry processing. Agricultural Research Service (ARS) scientists in Athens, Georgia, demonstrated chang in the bacterial quality of scalder tank water during commercial processing of poultry resulted in the recovery of higher levels food safety-related pathogens from the water within those tanks. Chiller tank water quality did not change as significantly, however, and no pathogens were recovered from chiller water. Results of this study will provide da to researchers and commercial processors on the importance of understanding the role of microbial ecology of processing water in controlling poultry food safety-related pathogens in the processing operations. 03 Transmission of Salmonella and Campylobacter among caged and cage-free laying hens. ARS scientists in Athens, Georgia, conducted a series of experiments to evaluate the potential for the transmission of the foodborne pathogens, Salmonella and Campylobacter, among table egg producing hens in different housing systems. Among Salmonella-challenged hens, the percentage of cecum and reproductive tract samples positive fo Salmonella were similar, and infection from the cloaca likely resulted i contamination of the reproductive tract. The horizontal transmission of Campylobacter among non-challenged hens was significantly greater on shavings than in cages. The litter in the shavings pen most likely contributed to the survival of the Campylobacter that was shed through t feces of challenged hens. Findings of this study will assist commercial poultry growers in determining best growing methods to reduce the spread of human foodborne pathogens among laying hens. 04 Classification and structural analysis of live and dead salmonella cells using Fourier Transform Infrared (FT-IR) Spectroscopy and Principle Component Analysis (PCA). ARS scientists in Athens, Georgia, conducted experiments on the rapid detection, identification and differentiation o different bacteria. In recent years, research on the development of rapi methods for identifying and characterizing bacteria has increased. In these experiments, the Fourier Transform Infrared spectroscopy (FT-IR) method was used to detect and differentiate Salmonella. Live and dead cells of Salmonella Typhimurium and Salmonella Enteritidis were used in this study. Live cells of both Salmonella Typhimurium and Salmonella Enteritidis were classified with 100% accuracy and the technology was ab to differentiate between live and dead cells. This technology may be use to develop methods that can be used for the rapid detection and identification of Salmonella. 05 Effect of power of hydrogen (pH) of alkaline salts of fatty acids on the inhibition of bacteria associated with poultry processing. ARS scientis in Athens, Georgia, conducted experiments using the agar diffusion assay to examine the effect of pH on the ability of alkaline salts of three fatty acids (FA) to inhibit growth of bacteria associated with poultry processing. FA solutions were prepared by dissolving fatty acids in potassium hydroxide (KOH), and citric acid was added to the mixtures to adjust the pH. Results indicated that reducing the pH of some of the fat acid mixtures caused decreases in the size of zones of inhibition of som of the bacteria. Findings demonstrated that the pH of solutions of alkaline salts of FA may play an important role in the antibacterial activity of these surfactants towards bacteria associated with poultry processing. Research will be used in the development of novel, non- chlorine based sanitizers that can be used to reduce microbial contamination during poultry processing. 06 Development of a Salmonella enterica identification assay based on Deoxyribo Nucleic Acid (DNA) structure of the bacteria. ARS scientists Athens, Georgia, conducted laboratory experiments to develop genetic primers and probes that specifically target portions of Salmonella DNA. The newly developed assay will allow scientists to accurately distinguis between any combinations of the DNA from strains of Salmonella enterica. Research is being expanded to test environmental Salmonella enterica isolates. Results of this assay will provide researchers with a rapid serotyping tool for major poultry food safety-related pathogenic Salmonella enterica strains, and a method to understand the survival dynamics of these strains in environments along the entire poultry production spectrum. 07 Colonization of a marker and field strains of Salmonella Enteritidis and Salmonella Typhimurium in vancomycin pretreated and non-pretreated layin hens. ARS scientists in Athens, Georgia, conducted a study to evaluate the effects of pre-treating laying hens with the antibiotic vancomycin o the hen�s susceptibility to colonization by Salmonella. The ability of Salmonella strains to colonize the intestinal and reproductive tracts th hens were compared. Hens were orally challenged with the Salmonella and housed for 72 weeks. Periodically, hens from the study were euthanized, organ samples were collected, and the presence of Salmonella in the orga was determined. The ability of the Salmonella to colonize the hens was based on the ability of the bacteria to successfully compete for nutrien and to become resistant to vancomycin. Findings of this study confirm th importance of bacterial antibiotic resistance in the colonization of poultry by human pathogenic bacteria.
Impacts
(N/A)
Publications
- Hinton Jr, A., Ingram, K.D. 2011. Influence of ethylenediaminetetraacetic acid (EDTA) on the bactericidal activity of fatty acids. International Journal of Poultry Science. 10:500-504.
- Hinton Jr, A., Ingram, K.D. 2011. Influence of ethylenediamine-n,n�- disuccinic acid (EDDS) concentration on the bactericidal activity of fatty acids in vitro. Journal of Food Safety. DOI: 10.1111/j.1745-4565.2011. 00307.x.
- Dunkley, C.S., Cunningham, D.L., Ritz, C.W., Dunkley, K.D., Hinton Jr, A. 2011. Using mortality compost in vegetable production: A comparison between summer and winter composting and its use in cabbage production. Agriculture, Food and Analytical Bacteriology. 1:6-14.
- Hannah, J.F., Wilson, J.L., Cox Jr, N.A., Richardson, L.J., Cason Jr, J.A., Buhr, R.J. 2011. Horizontal transmission of Salmonella and Campylobacter among caged and cage-free laying hens. Avian Diseases. 55:580-587.
- Hannah, J.F., Wilson, J.L., Cox Jr, N.A., Richardson, L.J., Cason Jr, J.A., Buhr, R.J. 2011. Colonization of a marker and field strain of Salmonella Enteritidis and a marker strain of Salmonella Typhimurium in vancomycin pretreated and non-pretreated laying hens. Avian Diseases. 55:588-592.
- Rothrock Jr, M.J. 2011. Comparison of microvolume DNA quantification methods for use with volume-sensitive environmental DNA extracts. Journal of Natural and Environmental Science. 2(1):34-38.
- Rothrock Jr, M.J., Frantz, J., Burnett, S.E. 2012. Effect of volumetric water content and clover (Trifolium incarnatum) on the survival of Escherichia coli O157:H7 in a soil matrix. Current Microbiology. 65(3):272- 283.
- Rothrock Jr, M.J., Vanotti, M.B., Szogi, A.A., Gonzalez, M.G., Fujii, T. 2011. Long-term preservation of Anammox bacteria. Applied Microbiology and Biotechnology. 92:147-157.
- Sundaram, J., Park, B., Yoon, S.C., Hinton Jr, A., Windham, W.R., Lawrence, K.C. 2012. Classification and structural analysis of live and dead salmonella cells using fourier transform infrared (FT-IR) spectroscopy and principle component analysis (PCA). Journal of Agricultural and Food Chemistry. DOI: 10.1021/jf204081g.
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Progress 10/01/10 to 09/30/11
Outputs
Progress Report Objectives (from AD-416) 1. Develop, evaluate, and validate alternatives to current antimicrobials and sanitizers for processing poultry carcasses that meet national and international food safety standards. Specifically, alternatives to chlorine and chlorine dioxide, such as GRAS surfactants, ozone, acidified sodium chloride, and peroxyacids should be examined. 2. Characterize and evaluate poultry processing conditions associated with processed broiler carcasses that are heavily contaminated by Salmonella. This objective will include determining microbial recovery/extraction rates for poultry rinse sampling and examining survival characteristics for Salmonella serotypes that survive processing operations. Sampling should include whole carcasses that are high shedders, and mechanically-separated poultry parts. 3. Conduct studies on extrinsic factors that influence the survival and attachment of pathogenic, spoilage, and indicator microorganisms recovered from commercial poultry processing operations. These include water activity, pH, ozone, metal chelators, and organic acids. 4. Collaborate with the QSARU at Athens to develop emerging technologies for process control and correlate molecular and cultural analysis of microbial communities in poultry with process control and pathogen contamination. Approach (from AD-416) Technologies will be developed that can be utilized by commercial processors to reduce microbial contamination associated with poultry processing. Formulations for novel sanitizers will be developed, and improved techniques utilizing sanitizers already approved for commercial use in processing will be designed. Surfactant based sanitizers used alone or in combination with non-chlorine based sanitizers will be examined as alternatives to chlorine and chlorine dioxide for decreasing microbial contamination of poultry. Additionally, poultry processing conditions associated with broiler carcasses heavily contaminated by Salmonella will be evaluated and characterized. Cross contamination during processing will be examined by studying the role of these heavily contaminated carcasses in the spread of Salmonella during processing. Furthermore, factors that influence survival and attachment of pathogenic, spoilage, and indicator microorganisms on poultry skin will be examined. Microorganisms on poultry skin will be examined utilizing Benchtop scanning electron microscopy (SEM) with SEM software and with standard microbiological methods. Finally, in collaboration with the Quality Assessment Research Unit (QARU), correlations between molecular and cultural analysis of microbial communities on poultry skin will be examined and emerging technologies for process control will be developed. Technology will be designed for use in the rapid detection and identification of pathogenic bacteria associated with poultry processing and for the characterization of microbial biofilms on broiler skin. All research goals will be achieved through an interdisciplinary team approach utilizing knowledge and skills of Unit scientists and other scientists who possess unique skills and resources that will aid in the successful completion of this project. Although several chemical sanitizers are available for use by poultry processors, contaminated poultry meat continues to be cited as a major source of human foodborne illnesses. Therefore, research was completed on formulations for novel sanitizers that can be used to reduce microbial contamination of processed poultry. Solutions of alkaline salts of fatty acids that possess antimicrobial activity were examined for use in formulations of an effective poultry processing sanitizer. Experiments were conducted to determine the effect of pH on the antibacterial activity of mixtures prepared by dissolving caproic, caprylic, capric, lauric, or myristic acids in solutions of potassium hydroxide (KOH). The high pH of these solutions was produced by KOH, and citric acid was used to reduce the pH of the solutions. Results of experiments indicated that there was little difference in the antibacterial activity of fatty acid mixtures between pH 9.5 to 12.5; however, antibacterial activity of the solutions increased at pH 13.5 or higher. Findings from these experiments demonstrated that the final pH of sanitizers made from fatty acids may influence the ability of the sanitizer to reduce microbial contamination of processed poultry. Pulsed-field gel electrophoresis (PFGE) and repetitive extragenic palindromic sequence-polymerase chain reaction (REP-PCR) were used to identify Salmonella Enteritidis isolates from broiler carcasses and water samples collected in commercial poultry processing facilities. The relatedness of the Salmonella isolates was also determined. These isolates were added to the collection of previously identified Salmonella isolates obtained from commercial poultry processing facilities. Project replaced Project #6612-41420-013- 00D and Bridging Project #6612-41420-016-00D. Significant Activities that Support Special Target Populations Provided a letter of USDA collaboration to Dr. Yehualaeshet Teshome of Tuskegee University for a research grant submitted to the National Institute of Food and Agriculture. Accomplishments 01 Effect of pH on the antibacterial activity of alkaline salts of fatty ac In vitro experiments were conducted to determine the effect of pH on t antibacterial activity of caproic, caprylic, capric, lauric, and myristi acids towards bacteria associated with poultry processing. Experiments were conducted to determine the effect of pH on the antibacterial activi of mixtures prepared by dissolving caproic, caprylic, capric, lauric, or myristic acids in solutions of potassium hydroxide (KOH). The high pH o these solutions was produced by KOH, and citric acid was used to reduce the pH of the solutions. Results of experiments indicated that there wa little difference in the antibacterial activity of fatty acid mixtures between pH 9.5 to 12.5. However, antibacterial activity of the solutions increased at pH 13.5 or higher. These experiments demonstrated the importance of the pH of formulations. Research will provide data to researchers and commercial processing facilities on the importance of monitoring pH when utilizing these sanitizers to kill harmful microorganisms associated with poultry processing.
Impacts
(N/A)
Publications
- Hannah, J.F., Cason Jr, J.A., Richardson, L.J., Cox Jr, N.A., Hinton Jr, A. , Buhr, R.J., Smith, D.P. 2011. Effect of stomaching on numbers of bacteria recovered from chicken skin. Poultry Science. 90:491-493.
- Cox Jr, N.A., Cason Jr, J.A., Richarson, J. 2010. Minimization of Salmonella Contamination on Raw Poultry. Annual Review of Food Science & Technology. 2:75-95.
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