Progress 01/01/12 to 12/31/12
Outputs
OUTPUTS: Food safety and regulatory training was provided to commercial poultry processing industry personnel in 3 separate workshops. Two of the workshops also included USDA FSIS employees. The newest poultry regulations were directly provided by FSIS and a correlation session allowed direct interaction between plant and regulatory personnel. A HACCP course was provided to commercial poultry processors, resulting in 13 new certifications in NC, SC, and VA. Research was conducted in poultry food safety, specifically the effect of antimicrobials on turkey (1 journal article) and broiler meat (2 abstracts and presentations); broilers grown in an alternative production system were also evaluated for pathogens (1 journal article). Two methods were compared to determine optimum sampling method for commercial turkey carcasses (1 journal article). Research was also conducted for poultry meat quality, specifically broilers grown on alternative production systems (2 journal articles). Egg research was conducted including the effect of antimicrobials and production system on egg microbiology (2 abstracts and presentations). Additional studies were conducted on live turkeys to determine the horizontaland vertical transmission of pathogens, and on duck meat quality as affected by strain (1 presentation). PARTICIPANTS: Collaborators included NC State University Department of Food, Bioprocessing, and Nutrition Sciences; and, Clemson University Department of Food, Nutrition, and Packaging Science. TARGET AUDIENCES: Commercial poultry processing personnel were targeted for dissemination of food safety and regulatory information. Small farmers producing poultry in alternative systems were targeted for delivery of information specific to meat quality and egg microbiology. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Approximately 100 poultry processing professionals (70 percent industry, 30 percent USDA FSIS personnel) were provided training on food safety and regulatory issues over three separate workshops. Thirteen commercial processing industry personnel were provided HACCP training, and all earned their earning HACCP certification. Presentations (6) were given at scientific meetings and research was published (5) in scientific journals; topic coverage was poultry food safety and meat quality.
Publications
- Smith, D. P. 2012. Effect of an acid antimicrobial on turkey breast meat Salmonella and total aerobes. Int. J. Poult. Sci. 11:673-676.
- Thanissery, R., Kathariou, S., Siletzky, R. M. and Smith, D. P. 2012. Microbiology of pre-chill carcasses from medium and fast growing pastured broiler chicken strains. J. Appl. Poult. Res. 21:623-629.
- Smith, D. P. 2012. Numbers of Salmonella recovered by sponge or low volume whole carcass rinse sampling of inoculated commercial turkey carcasses. Poult. Sci. 91:2017-2021.
- Smith, D. P. 2012. Pastured broiler processing yields and meat color. J. Appl. Poult. Res. 21:651-656.
- Smith, D. P., Northcutt, J. K., and Steinberg, E. L. 2012. Meat quality and sensory attributes of a conventional and a Label Rouge-type broiler strain obtained at retail. Poult. Sci. 91:1489-1495.
- Thanissery, R., Kathariou, S., and Smith, D. P. 2012. In-vitro evaluation of the most effective combination of essential oils against Salmonella and Campylobacter spp. Poult. Sci. (Suppl. 1):183.
- Qudsieh, R. I., Nusairat, B. M., Smith, D. P., and Brake, J. T. 2012. Effect of zinc, copper, and Roxarsone on growth performance of broilers. Poult. Sci. (Suppl. 1):21.
- Crespo, M. D., and Smith, D. P. 2012. Effect of chemical antimicrobials and ultrasonication on reduction of Salmonella on eggs. Poult. Sci. (Suppl. 1):27.
- Smith, D. P., Northcutt, J. K., Grimes, J. L. and Ferket, P. R. 2012. Feed withdrawal effects on turkey live shrink and gastrointestinal contents. Poult. Sci. (Suppl. 1):76.
- Thanissery. R., and Smith, D. P. 2012. In vitro evaluation of essential oils for inhibiting Salmonella and Campylobacter spp. Poult. Sci. (Suppl. 1):76.
- Parisi, M. A., Northcutt, J. K., Smith, D. P., Steinberg, E. L., Izquierdo, K. J., Dawson, P. L. 2012. Effect of production system on the microbiological contamination of shell eggs. Poult. Sci. (Suppl. 1):155.
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Progress 10/01/06 to 09/30/12
Outputs
OUTPUTS: Commercial poultry processing industry personnel were trained in 3 separate workshops for food safety and regulatory issues. Two of the workshops also included USDA FSIS employees, providing direct interaction plant and regulatory personnel. A HACCP course was provided to commercial poultry processors, resulting in 13 new certifications in NC, SC, and VA. Research was conducted in poultry food safety, specifically the effect of antimicrobials on turkey (1 journal article) and broiler meat (2 abstracts and presentations); broilers grown in an alternative production system were also evaluated for pathogens (1 journal article). Two methods were compared to determine optimum sampling method for commercial turkey carcasses (1 journal article). Research was also conducted for poultry meat quality, specifically broilers grown on alternative production systems (2 journal articles). Egg research was conducted including the effect of antimicrobials and production system on egg microbiology (2 abstracts and presentations). PARTICIPANTS: Collaborators included NC State University Department of Food, Bioprocessing, and Nutrition Sciences; and, Clemson University Department of Food, Nutrition, and Packaging Science. TARGET AUDIENCES: Commercial poultry processing personnel were targeted for dissemination of food safety and regulatory information. Small farmers producing poultry in alternative systems were targeted for delivery of information specific to meat quality. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Approximately 100 poultry processing professionals (70 percent industry, 30 percent USDA FSIS personnel) were provided training on food safety and regulatory issues over three separate workshops. Thirteen commercial processing industry personnel were provided a training course resulting in their earning HACCP certification. Presentations (6) were given at scientific meetings and research published (5) covering the areas of poultry food safety and meat quality.
Publications
- Thanissery. R., and Smith, D. P. 2012. In vitro evaluation of essential oils for inhibiting Salmonella and Campylobacter spp. Poult. Sci. (Suppl. 1):76.
- Parisi, M. A., Northcutt, J. K., Smith, D. P., Steinberg, E. L., Izquierdo, K. J., Dawson, P. L. 2012. Effect of production system on the microbiological contamination of shell eggs. Poult. Sci. (Suppl. 1):155.
- Smith, D. P. 2012. Effect of an acid antimicrobial on turkey breast meat Salmonella and total aerobes. Int. J. Poult. Sci. 11:673-676.
- Thanissery, R., Kathariou, S., Siletzky, R. M. and Smith, D. P. 2012. Microbiology of pre-chill carcasses from medium and fast growing pastured broiler chicken strains. J. Appl. Poult. Res. 21:623-629.
- Smith, D. P. 2012. Numbers of Salmonella recovered by sponge or low volume whole carcass rinse sampling of inoculated commercial turkey carcasses. Poult. Sci. 91:2017-2021.
- Smith, D. P. 2012. Pastured broiler processing yields and meat color. J. Appl. Poult. Res. 21:651-656.
- Smith, D. P., Northcutt, J. K., and Steinberg, E. L. 2012. Meat quality and sensory attributes of a conventional and a Label Rouge-type broiler strain obtained at retail. Poult. Sci. 91:1489-1495.
- Thanissery, R., Kathariou, S., and Smith, D. P. 2012. In-vitro evaluation of the most effective combination of essential oils against Salmonella and Campylobacter spp. Poult. Sci. (Suppl. 1):183.
- Qudsieh, R. I., Nusairat, B. M., Smith, D. P., and Brake, J. T. 2012. Effect of zinc, copper, and Roxarsone on growth performance of broilers. Poult. Sci. (Suppl. 1):21.
- Crespo, M. D., and Smith, D. P. 2012. Effect of chemical antimicrobials and ultrasonication on reduction of Salmonella on eggs. Poult. Sci. (Suppl. 1):27.
- Smith, D. P., Northcutt, J. K., Grimes, J. L. and Ferket, P. R. 2012. Feed withdrawal effects on turkey live shrink and gastrointestinal contents. Poult. Sci. (Suppl. 1):76.
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Progress 01/01/11 to 12/31/11
Outputs
OUTPUTS: Extension workshops and on-farm demonstrations were provided to groups of small poultry producers/growers interested in on-farm processing to sell on premised or to farmer's markets and restaurants. In addition, training materials (slides, handouts, and portion of website) were developed and sessions conducted on basic processing, sanitation, food safety, and animal welfare. Two research projects originating from these outreach areas have resulted in 2 international presentations, 2 published abstracts, and 2 submitted journal papers. The first research project was conducted on yields and meat quality of pastured poultry strains, and the other evaluated the microbiology of broilers reared on pasture. A portion of a website was designated for on-farm processing and includes two spreadsheets developed to assist small poultry producers with information on live to carcass yields, and parts and cut-up yields. Workshops have included: 2 sections of an Extension Agent Training delivered twice; 8 sections of a HACCP course for small producers delivered twice; and, five on-farm demonstrations have been conducted. A 2-page handout on meat bird strains, yields, and microbiology was given at the Carolina Meat Conference during a processing presentation. Growing public consumer awareness concerning layer hen welfare has caused the egg industry to look to alternative environments for egg laying hens. This experiment evaluated the effect of three different environments, including a free range system (R), cage-free (CF), and cage system (C) on Silver Brown Hy-Line (SBH) and Hy-Line Brown (HB) production and egg quality. All birds were raised within the environment they were going to be laying in and were placed in their respective environments at seventeen weeks of age, with the exception of the range birds; they were placed in the range huts at 12 weeks of age. The experiment was a 2 by 3 factorial design with 2 replicates for each strain in the range and cage free production environments and 8 replicates per strain in cage environment. The experimental populations were as follows: range contained 75 birds per replicate; cage-free contained 216 birds per replicate; and cages contained 20 hens per replicate for a total of 1,484 birds in the study. Eggs and mortality were recorded daily; one day's eggs were sampled every four weeks for a total of ten periods to determine the USDA grades as well as egg size distribution. The SBH had better (P<0.05) HD production and feed conversion than the HB. The R birds had the highest (p<0.05) HD production, consumption, and mortality, with the means being 91.0%, 11.51 kg/100 birds, and 18.4%, respectively. The C birds had the lowest HD production, consumption, and mortality, with the means being 83.06%, 10.40 kg/100 birds, and 2.7%, respectively with the CF hen performance being intermediate. The R birds also produced more (P<0.05) B grade eggs than the C birds. Although the R hens appeared to have superior HD production, due to the R hens higher mortality their overall HH eggs produced was inferior to the CF and C hens, with their means being 79, 85, and 82 eggs, respectively. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Approximately 150 individuals have been directly given training, information, or both in the area of on-farm processing for small producers. Several producers that recieved training are now processing on-farm.
Publications
- 1. Smith, D. P. 2011. Effect of ultrasonic marination on broiler breast meat quality and Salmonella contamination. Int. J. Poult Sci. 10:757-759.
- 7. Thannisery, R., Kathariou, S., Siletzky, R. M., Smith, D. P. 2011. Microbial profile of chicken carcasses from slow growing and fast growing free range chicken strains. J. Food Prot. (Prog. Tech. Abs. Suppl.):12.
- 8. Parisi, M.A., Northcutt, J. K., Smith, D. P., Steinberg, E. L., and Dawson, P. L. 2011. Microbiological and nutritional characteristics of caged and free-range Equol-enriched eggs. Book of Abstracts, 3rd International Food and Nutrition Conference, p. 26.
- 9. Smith, D. P., Northcutt, J. K., and Steinberg, E. L. 2011. Meat quality comparisons between a commercial and a heritage broiler strain. Poult. Sci. 90 (Suppl. 1):90.
- 10. Berrang, M. E., Smith, D. P., and Meinersmann, R. J. 2011. Variations on standard broiler processing in an effort to reduce Campylobacter numbers on post-pick carcasses. Poult. Sci. 90 (Suppl. 1):224.
- 11. Cason, J. A., Smith, D. P., Buhr, R. J., Hinton, Jr., A., and Cox, N. A. 2011. Testing of duplicate rinse aliquots for presence of Salmonella. Poult. Sci. (Suppl. 1):286.
- 12. Golden, J.B., Arbona, D. V., and Anderson, K. E. 2012. A comparative examination of rearing parameters and layer production performance for brown egg-type pullets grown for either free-range or cage production. J. of Appl. Poult. Res. 21:95-102.
- 2. Berrang, M. E., Smith, D. P., and Meinersmann, R. J. 2011. Variations on standard broiler processing in an effort to reduce Campylobacter numbers on post-pick carcasses. J. Appl. Poult. Res. 20:197-202.
- 3. Hannah, J. F., Cason, J. A., Richardson, J. R., Cox, N. A., Hinton, Jr., A., Buhr, R. J., and Smith, D. P. 2011. Effect of stomaching on numbers of bacteria recovered from chicken skin. Poult. Sci. 90:491-493.
- 4. Smith, D. P. 2011. Effect of sonication during marination on quality and microbiology of chicken breast meat. European Poultry Conference, Worlds Poult Sci J. Proc. CD (EISSN1743-4777), 4 pages, August, 2010, Tours, France.
- 5. Smith. D. P., and Thanissery, R. 2011. Yields of two strains of broilers raised on pasture. Proc. 30th UK Poultry Science Symposium, p. 74.
- 6. Smith, D. P., Thanissery, R., Kathariou, S., and Siletzky, R. M. 2011. Microbiology of two strains of broilers raised on pasture. Proc. 30th UK Poultry Science Symposium, p. 75.
- 13. Anderson, K.E. 2011. Comparison of fatty acid, cholesterol, and vitamin A and E composition in eggs from hens housed in conventional cage and range production facilities. Poult. Sci. 90:1600-1609.
- 14. Anderson, K. E. and Jenkins. P. K. 2011. Effect of rearing dietary regimen, feeder space and density on egg production, quality and size distribution in two strains of brown egg layers. Int. J. Poult. Sci. 10:169-175.
- 15. Anderson, K.E., Lowman, Z., Stomp, A.-M., and Chang, J. 2011. Duckweed as a feed ingredient in laying hen diets and its effect on egg production and composition. Int. J. Poult. Sci. 10:4-7.
- 16. Evans, M. M., Anderson, K. E., and Stark, C. R. 2011. Effect of dietary crude protein levels on cage free brown egg layers in egg production and quality. Poult. Sci. 90 (Suppl. 1):228.
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Progress 01/01/10 to 12/31/10
Outputs
OUTPUTS: Information was distributed through presentations at meetings and workshops, publication of results in various formats, and implementation of a website. Presentations were given at the 4th Turkey Science and Production Conference in Macclesfeild, UK, at the World Poultry Science Association UK Branch Annual Meeting in Belfast, UK, at the 99th Poultry Science Annual Meeting in Denver, CO, at the 13th European Poultry Conference in Tours, France, at the USDA-FSIS Poultry Industry Correlation Meeting in Raleigh, NC, at the 33rd Turkey Industry Days in Wilmington, NC, at the NC Poultry Health 2010 Meeting in Raleigh, NC, and at the Carolina Poultry Processors Meeting in Monroe, NC. Presentations and or demonstrations were also given at the 2010 Small-Scale Production in a Range Setting Field Day in Mills River, NC, and at the Small Farm Poultry Processing Workshop in Waxhaw, NC. Journal papers, abstracts, proceedings, and book chapters were published to disseminate information resulting from Project research. A website was designed and set up to showcase poultry processing research, extension, and teaching efforts in North Carolina. Website url is http://www.poultryprocessing.ncsu.edu. A workshop, the Carolina Poultry Processors Meeting, was initiated and conducted to supply research information to the commercial poultry industry. The 38th NCLP&MT is currently at the point of peak production in the second cycle. This research project is currently being used as a means of evaluating the effect of 18 genetic strains and one Heritage strain on egg quality and and microbiological quality in selected strains of commercial egg layers in range, cage free and cage environments. This work is in collaboration with Dr Deana Jones, USDA-ARS Athens, GA. The current study is looking at the impact of continuous genetic selection on egg quality and the environmental impact. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Commercial poultry processors and egg producer personnel including plant managers, veterinarians, quality assurance, and HACCP coordinators. Scientists and federal regulatory officials, both US and international, graduate students, post-doctoral students, undergraduate students, extension specialists, and risk assessors. Allied processing industry company personnel, including those providing chemical sanitizers, ingredients, intervention treatments, and processing equipment. Trade organizations, customers at the wholesale level, including grocers, restaurant operators, and foodbrokers, as well as the end product consumer. Small farm producers and processors for local food markets. PROJECT MODIFICATIONS: More emphasis (approximately 10%) will be given to sustainable agriculture projects, particularly those that include food safety for poultry meat and egg producers and processors.
Impacts
Poultry Meat: In an effort to evaluate methods for reduction of bacteria on chicken products, four trials were conducted to determine the effect of ultrasonic treatment and phosphate level during marination on numbers of Salmonella and Escherichia (E.) coli. Boneless skinless chicken breasts were split into paired fillets and marinated with or without sonication; two trials at 3% phosphate and two trials at 6% phosphate. Fillets were inoculated with Salmonella and E. coli prior to marination. After marination bacteria were recovered from fillets. There were no significant differences due to ultrasonication for either Salmonella or E. coli. Higher phosphate significantly reduced Salmonella numbers but had no effect on E. coli, but the small reduction of Salmonella numbers would have limited usefulness in practical application. Ultrasonic treatment during marination was not effective for reducing numbers of Salmonella and E. coli on broiler breast meat. Market age turkeys were withdrawn from feed prior to harvesting to determine optimal time to reduce gut contents but maximizing yield. Two trials were conducted, one with ambient daylength and the second with 24 h artificial light, with 0, 6, 12, and 18 h times tested. Differences were observed between the two lighting groups but overall a 12 h feed withdrawal time was determined optimal for carcass yield while decreasing intestinal contents. Turkeys can be bruised prior to or during initial processing resulting in both animal welfare concerns and carcass quality problems such as downgrades or condemnations. A study was conducted to determine the age of a bruise on turkey carcasses. Two experiments were conducted with an approved device to bruise turkeys 0, 6, 12, and 24 h prior to processing. Age 0 bruises were bright red, 6-12 h bruises purple, and 24 h bruises green, so color of bruises were related to time of origin. Bruise color reflects damage either on-farm, during loading or transit, or at the processing plant. Eggs:The American Egg Board and the Egg Nutrition Center sponsored a research project to examine the influence of Strain, Egg Type, and molt on the nutrient content of shell eggs. The eggs being tested were produced from hatch mates participating in the 37th NCLP&MT. The hens were maintained in a cage facility. Supplemental lighting and the feeding program were the same for all groups with the difference being the Strain (2 White and Brown egg strains), Egg Type (White and Brown Eggs), and Molt (Molted vs Non-Molted). Samples of eggs were collected from 3 replicates during the production period at 74 weeks. The 15 eggs were pooled, thoroughly mixed and aliquot to 50 ml samples. Samples were sent to 4 food testing laboratories for cholesterol, fatty acid profile, and vitamin A and E content analysis and to one university testing lab. The tentative results indicate that the current cholesterol levels are 30 to 60 mg lower than the USDA Nutrient profile, also there is no difference between the cage produced and range produced eggs as far as cholesterol content. There appears to be some differences in Vitamin content and fat content.
Publications
- Northcutt, J. K., and Smith, D. P. 2010. Microbiological and chemical analyses of ice collected from a commercial poultry processing establishment. Poult. Sci. 89:145-149.
- Northcutt, J. K. and Smith, D. P. 2010. Colour defects of fully cooked poultry meat. Proceedings, 4th Turkey Science and Production Conference, Macclesfield, United Kingdom, p. 15-19.
- Smith, D. P. 2010. Efforts to improve shelf life and reduce pathogen contamination of poultry meat. Proceedings, 4th Turkey Science and Production Conference, Macclesfield, United Kingdom, p. 25-27.
- Smith, D. P. 2010. Increased water usage during processing does not improve safety of poultry products. WPSA UK Branch Annual Meeting Program, Belfast, United Kingdom, p. 14.
- Smith, D. P. and Northcutt, J. K. 2010. Feed withdrawal effects on tom turkeys. Proc. 33rd Annual Turkey Industry Days, Wilmington, NC, Section 4 p. 1-4.
- Smith, D. P. 2010. Sampling method and location affect recovery of coliforms and Escherichia coli from broiler carcasses. Poult Sci. 89:169-172.
- Cox, N. A., Richardson, L. J., Cason, J. A., Buhr, R. J., Vizzier-Thaxton, Y., Smith, D. P., Fedorka-Cray, P. J., Romanenghi, C. P., Pareira, L. V. B., and Doyle, M. P. 2010. Comparison of neck skin excision and whole carcass rinse sampling methods for determining Salmonella prevalence and E. coli/coliform counts on broiler carcasses before and after immersion chilling. J. Food Prot 73:976-980.
- Smith, D. P. 2010. Increased water usage during processing does not improve safety of poultry products. Br. Poult. Abs. 6:17.
- Smith. D. P. 2010. Effect of ultrasonication and phosphate level during marination on numbers of Salmonella and Escherichia coli on broiler breast meat. Poult. Sci. 89 (Suppl. 1):292.
- Smith, D. P. 2010. Effect of ultrasonic treatment during marination on microbiology of chicken breast meat. World Poult. Sci. J. 66 (Suppl.):200.
- Northcutt, J. K. and Smith, D. P. 2010. Bruising dynamics in turkeys. Proc. 33rd Annual Turkey Industry Days, Wilmington, NC, Section 1 p.1-4.
- Smith, D. P. 2009. Bacterial numbers of broiler chickens affected by sampling methods and location. Proc. 19th European Symposium on Quality of Poultry Meat, Turku, Finland, Section M01, p. 1-9.
- Smith, D. P. and Acton, J. C. 2010. Marination, cooking, and curing of poultry products. Chapter 15 in Owens, Alvarado, Sams (eds.) Poultry Meat Processing, 2nd Ed. CRC Press, Boca Raton, Florida, p. 311-336.
- Smith, D. P. 2010. Quality assurance and process control. Chapter 16 in Owens, Alvarado, Sams (eds.) Poultry Meat Processing, 2nd Ed. CRC Press, Boca Raton, Florida, p. 337-353.
- Gast, R. K., Jones, D. R., Anderson, K. E., Guraya, R., Guard-Bouldin, J., and Holt, P. S. 2010. In vitro penetration of Salmonella Enteritidis through yolk membranes of eggs from six genetically distinct commercial lines of laying hens. Poultry Sci. 89: 1732-1736.
- Anderson, K.E. 2010. Effects of Dietary Regimens and Brown-Egg Pullet Strain on Growth and Development. Int. J.of Poultry Sci. 9: 205-211.
- Caudill, A.B., Curtis, P. A., Anderson, K. E., Kerth, L. K., Oyarazabal, O., Jones, D. R., and Musgrove, M. T. 2010. The effects of commercial cool water washing of shell eggs on Haugh unit, vitelline membrane strength, aerobic bacteria, yeasts and molds. Poultry Sci. 89: 160-168.
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Progress 10/01/08 to 09/30/09
Outputs
OUTPUTS: Egg Quality: There are and have been suppositions that: 1) eggs produced on free range are nutritionally superior to those eggs produced in cages, and 2) eggs produced by strains that produce brown shell eggs have a lower proportion of yolk than eggs produced from white egg strains. The first belief is based upon the analysis of range eggs from 14 pastured flocks that were rotated frequently to ensure that the hens had access to fresh pasture. These analyses were then compared to the USDA nutrient data base for shell eggs. There is a difficulty with these results in that the type of hen and the dietary supplements the range hens received were not known nor was there a current sample of cage produced eggs sampled. A study was conducted to examine the effect of range production on egg nutrient content from flocks which were hatched simultaneously from the same strain of hens, receiving the same supplemental feed, with the only difference being the range access. Regarding the second belief of differences in brown and white shell eggs, does this difference actually exist and does it exist between other commercial white and brown egg strains The goal of this study was to examine the effect of strain on egg component percentages and on egg nutrient content from strains which were hatched simultaneously and have been receiving the same management and supplemental feed then compared to the USDA nutrient data base for shell eggs. Meat quality: The use of marination to improve product quality of poultry meat is widespread. However, the typicl marination method of vacuum tumbling is a somewhat slow batch process. Therefore an experiemnt was conducted to determine the effect of using an ultrasonic bath for marinating broiler breast meat for improving the marination treatment and subsequent meat quality. Paired fillets were either marinated during ultrasound treatment or without (control) in a water, salt, and phosphate solution. PARTICIPANTS: Egg Quality/Safety PI: Dr Kenneth E. Anderson, NC State University. Meat Quality/Safety PI: Dr. Douglas P. Smith, NC State University. No further information was provided for this report. TARGET AUDIENCES: The target audience includes table egg producers, processors, government regulatory agencies, trade associations,and consumer groups. The audience also includes poultry meat producers and processors, and other university research and extension personnel. PROJECT MODIFICATIONS: The original authors and most of the participants of the original project are no longer involved with the meat quality and safety portions of this project. Therefore there will be significant changes in that portion of the project now led by Dr. Doug Smith. No other changes in the egg quality or safety project portion has been reported (Dr. Ken Anderson). Further information about the type of future work in meat quality and safety in this project is available in the CRIS Report (Hatch project) NC02269.
Impacts
There was no significant nutrient advantage of eggs produced by range chickens over those eggs produced by chickens maintained in cages, no difference in cholesterol (although both were lower than USDA values). Range chicken produced eggs with higher fat levels. There were elevated Beta Carotenes in the eggs from the range birds that may be indicate higher levels of Lycopene, Lutein, and Zeaxanthin, but this was not verified in a laboratory analysis. This study indicated that the exposure to the range environment had little to no contribution to the egg nutrient composition. In the second study White and Brown eggs were similar in components and nutrient composition. There were differences between the two white egg strains of W-36 and Bovans White in yolk and albumen percentages, respectively. However, these differences had no impact on the fat percentages and composition of that fat. Surprisingly, there were no differences between the strains in Cholesterol, Beta Carotene, or Vitamin E. In white egg strains the cholesterol levels were well below the USDA Nutrient data base by 24 to 30 mg/egg. The Bovans White hens did produce eggs with higher levels of Vitamin A than the Hy-Line W-36 by 43.5 IU in a 50 g sample. White and Brown eggs were similar in components and nutrient composition. Similar to the White egg strains the Brown egg strains had Cholesterol levels far below those listed in the USDA Nutrient data base. In the case of the Brown egg strains cholesterol levels were 43 to 49 mg/egg lower. Interestingly the molted hens also produced eggs lower in Saturated fat than their non-molted counterparts. Molting also resulted in lower cholesterol levels at 174.1 mg/50 g of egg while the non-molted hens had cholesterol content in their eggs of 192.4 mg/50 g of egg. In both cases these are much lower than the UDSA Nutrient Data base value of 213 mg/50 g of whole egg. Vitamin A was also reduced by 42.2 IU/50 g of whole egg in the eggs from molted hens. These results may indicate a need for the USDA to revisit the nutrient data base and reestablish the base cholesterol level in a single egg. In the beast meat marination study, marination pickup was significantly lower during ultrasound, but those fillets had less drip loss. Cook yield was also lower than in control fillets and there was no difference in tenderness. No improvement in marination treatment or meat quality was observed when using ultrasound treatment.
Publications
- Zhuang, H., Savage, E. M, Smith, D. P., and Berrang, M. E. 2009. Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling. Poult. Sci. 88:1282-1291.
- Hannah, J.F., Fletcher, D. L., Cox, N. A., Smith, D. P., Cason, J. A., Northcutt, J. K., Richardson, L. J., Buhr R. J. 2009. Impact of added sand on the recovery of Salmonella, Campylobacter, Escherichia coli, and coliforms from pre-chill and post-chill commercial broiler carcass halves. J. Appl. Poult. Res. 18:252-258.
- Smith, D. P., and Northcutt, J. K. 2009. Pale poultry muscle syndrome. Poult. Sci. 88:1493-1496.
- Smith, D. P. 2009. Ultrasonic bath marination of broiler breast meat. Poult. Sci. (Suppl. 1):36.
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Progress 10/01/07 to 09/30/08
Outputs
OUTPUTS: The North Carolina Layer Performance and Management Test is entering it's 6th decade of performance research. The objectives continue to evolve to enhance work addressing industry concerns and problems. Studies have been conducted to examine range versus cage produced egg safety and quality issues from the farm to table. The results from the national study to determine the Temp of eggs from oviposition through distribution through a collaboration of researchers from Extension and USDA-ARS, in CA, CT, GA, IA, IL, NC, PA and TX have been published. Another study is being completed that examined and compared range produced and cage produced eggs, and hen age influence on quality, nutrient composition, functional properties, and the total microflora counts or the prevalence of Salmonella spp. on the egg shell surface, within the shell, or in the contents. PARTICIPANTS: Doug Smith, NC State University, Dept. of Poultry Science Fletcher Arritt, NC State University, Dept. of Food, Bioprocessing, and Nutrition Sciences Pat Curtis, Auburn University, Dept. of Poultry Science Chris Kirth, Auburn University, Dept. of Animal Science Manpret Singh, Auburn University, Dept. of Poultry Science Mike Musgrove, USDA-ARS, Russell Research Center, Athens, GA Deana Jones, USDA-ARS, Russell Research Center, Athens, GA Kyle Willian, Tuskegee University, Dept. of Chemistry, Tuskegee, AL TARGET AUDIENCES: Potential for Salmonella growth in raw turkey products. (NCSU- Fletcher Arritt, Dana Hanson and Alejandro Amezquita) A two strain cocktail of S. agona and S. heildelburg that have been isolated from a turkey processing facility will be inoculated into raw ground turkey, turkey breast and turkey skin at a level of 104. Samples will be placed in an incubator and held at 10, 15, 22 or 30 (Degrees C) to determine the amount of time necessary at each temperature for there to be a one log increase in Salmonella. The information gained from this study can be a useful tool in validating the current or future processing procedures with reference to temperature and time within a facilities HACCP plan. Current predictive models for the growth of this organism exist for broth culture and sterile cooked chicken breast. This project will provide important initial data in order to begin to develop a predictive growth model for turkey products. PROJECT MODIFICATIONS: With the addition of Doug Smith to the Dept. of Poultry Science Faculty his plans for research are as follows. 1. Poultry meat quality - continue evaluating causes of red discoloration of cooked meat and chemical interventions (broilers and turkeys); determine effects of aflatoxin on meat color (turkeys); determine effect of strain on muscle quality, including pH, muscle color, fibers (turkeys). 2. Poultry meat safety - continue "carcass mapping" to determine locations of bacteria on processed carcasses and methods for recovery (broilers); begin carcass mapping of processed turkeys. 3. (Optional - include if it makes sense for this report) Begin operating the poultry processing plant/laboratory by July 2009.
Impacts
The North Carolina Layer Performance and Management Test (NCLP&MT) reports are sent to all the producers in North Carolina and an additional 250 reports are sent to producers and industry representatives throughout the US and 23 different countries. The primary breeders, egg producers, and egg breaking companies are utilizing the test in increasing intensity to compare and evaluate the impact of strain, environment, and management have on the egg solids, functionality, and safety. This can lead to a shift in layer strain purchases and management in production facilities on the part of the breaking companies to enhance their product properties thereby enhancing sales to egg product purchasers. A Comparison of Egg nutrient composition, quality and potential microbial contamination are very important for the Egg Products Industry in order to satisfy their customer requirements for safety and functional properties. If solids are influenced by production systems, or age of the hens producing the eggs the industry needs to understand these influences which will enable them to constantly produce a safe uniform product. These studies are the first examining the egg products in this manner using current commercial strains.
Publications
- Jones, D. R. and K. E. Anderson, 2008. Comparison of methods for determining vitelline membrane strength of eggs utilizing static compression (JFQ-2007-297) has been submitted by Dr. Deana Jones to the Journal of Food Quality.
- Patterson, P.H., K. W. Koelkebeck, K. E. Anderson, M. J. Darre, J. B. Carey, D. U. Ahn, R. A. Ernst, D. R. Kuney, and D. R. Jones. 2008. Temperature Sequence of Eggs from Oviposition Through Distribution: Production-Part 1. Poultry Sci. 87:1182-1186.
- Koelkebeck, K. W., P.H. Patterson, K. E. Anderson, M. J. Darre, J. B. Carey, D. U. Ahn, R. A. Ernst, D. R. Kuney, and D. R. Jones. 2008. Temperature Sequence of Eggs from Oviposition Through Distribution: Processing-Part 2. Poultry Sci. 87:1187-1194.
- Anderson, K. E., P.H. Patterson, K. W. Koelkebeck, M. J. Darre, J. B. Carey, D. U. Ahn, R. A. Ernst, D. R. Kuney, and D. R. Jones. 2008. Temperature Sequence of Eggs from Oviposition Through Distribution: Transportation-Part 3. Poultry Sci. 87:1195-1201.
- Anderson, K.E., 2008. The Shell Egg: Formation through the Processing Plant. 2006 National Egg Products School, pp. 1-10. Auburn University, Poultry Science Department, Auburn, Alabama. September 28-Oct 2, 2008.
- Arritt, F.M., J.E. Eifert, M.L. Jahncke. 2007. Detection and enumeration of Listeria monocytogenes in refrigerated and frozen seafood products, Food Prot. Trends. In press.
- Arritt, F.M., J.E. Eifert, M.L. Jahncke, M.D. Pierson and R.C. Williams, 2007. Effects of Modified Atmosphere Packaging on Toxin Production by Clostridium botulinum in Raw Aquacultured Summer Flounder Fillets (Paralichthys dentatus), J. Food Prot. 70:1159-1164.
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Progress 10/01/06 to 09/30/07
Outputs
With the retirement of Dr B. W. Sheldon the reporting has been changed to K.E. Anderson. This report reflects the publication work of Dr. Sheldon primarily at this point in time. A series of studies have been conducted to examine egg safety and quality issues from the farm to table. A national study was initiated to determine the Temp of eggs from oviposition through distribution through a colaboration ofresearchers from Extension and USDA-ARS, in CA, CT, GA, IA, IL, NC, PA and TX. This 3 part study collected information from production, processing, and transport. Another study was to determine if increasing hen age influenced the total microflora counts or the prevalence of Salmonella spp. on the egg shell surface, within the shell, or in the contents. A Comparison of Egg Solids in Selected Strains of Layer Hens: Examining the Impact of Hen Age, Egg Age, Storage Conditions and Forced Molt through the 2nd Cycle
Impacts
The North Carolina Layer Performance and Management Test (NCLP&MT) reports are sent to all the producers in North Carolina and an additional 250 reports are sent to producers and industry representatives throughout the US and 23 different countries. The primary breeders, egg producers, and egg breaking companies are utilizing the test in increasing intensity to compare and evaluate the impact of strain, environment, and management have on the egg solids, functionality, and safety. This can lead to a shift in layer strain purchases and management in production facilities on the part of the breaking companies to enhance their product properties thereby enhancing sales to egg product purchasers. A Comparison of Egg Solids in Selected Strains of Layer Hens in liquid egg products are very important for the Egg Products Industry in order to satisfy their customer requirements for functional properties. If solids are influenced by strain, or age of the hens producing the eggs
they need to understand these influences which will enable them to constantly blend a uniform product. These studies are the first examining the egg products in this manner.
Publications
- Payne, J.B., J.A. Osborne, P.K. Jenkins, and B.W. Sheldon, 2007. Modeling the growth and death kinetics of Salmonella in poultry litter as a function of pH and water activity. Poultry Sci. 86:191-201.
- Li, X., J.B. Payne, F. B. O. Santos, J. F. Levine, K. E. Anderson, and B. W. Sheldon, 2007. Salmonella Populations and Prevalence in Layer Feces from Commercial High Rise Houses and Characterization of the Salmonella Isolates by Serotyping, Antibiotic Resistance Analysis and Pulsed Field Gel Electrophoresis. Poultry Sci. 86:591-597.
- Payne. J.B., X. Li, F.B.O. Santos, and B.W. Sheldon, 2006. Characterization of Salmonella from three commercial North Carolina broiler farms. Internat. J. Poult. Sci. 5(12):1102-1109.
- Santos, F.B.O., D.H. D'Souza, L. Jaykus, P.R. Ferket, and B.W. Sheldon, 2007. Genotypes, serotypes and antibiotic resistance profiles of Salmonella isolated from commercial North Carolina turkey farms. J. Food Prot. 70:1328-1333.
- Dickson, J.S., S. Kozak, E. Lenchenko, O. Scliarov and B. W. Sheldon, 2007. Comparison of Russian and United States Official Methods of Analysis of Poultry for Salmonella. Food Prot. Trends 27:754-756.
- Santos, F., A. Santos, P. Ferket, and B. Sheldon. 2006. Influence of housing system, grain type and particle size on Salmonella colonization and shedding in broilers fed triticale- and corn-soybean meal diets. Poultry Sci. M45, p. 18-19.
- B.W. Sheldon, and X. Li. 2006. Reducing microbial cross-contamination in poultry processing plants using inhibitory conveyor belts. World's Poultry Science J. 62(supplement 1):547.
- B.W. Sheldon, X. Li, J.B. Payne, F.B.O. Santos, and K.E. Anderson. 2006. Surveillance of Salmonella populations, prevalence and serotype diversity in layer feces as a function of production cycle and molting. World's Poultry Science J. 62(supplement 1):560.
- Santos, F.B.O., A.A. Santos, P.R. Ferket, and B.W. Sheldon, 2006. Influence of grain particle size and insoluble fiber content on Salmonella colonization and shedding of turkeys fed corn-soybean meal diets. Internat. J. Poultry Sci. 5(8):731-739.
- G. Ahlborn, and B.W. Sheldon. 2006. Potential for improving the safety of foods using an eggshell membrane waste product. 2006 National Poultry Waste Management Symposium, Springdale, Arkansas, October 23-25, 2006 (on CD).
- F. B. O. Santos, B.W. Sheldon, A. A. Santos, Jr., P. R. Ferket, M. D. Lee, A. Petroso, and D. Smith. 2007. Determination of ileum microbial diversity by denaturing gradient gel electrophoresis analysis of 16S ribosomal DNA amplicons of broilers fed triticale- or corn-based diets and colonized by Salmonella. Poultry Sci. 86(supplement 1):xxxx.
- Sheldon, B.W., 2006. Active Packaging - MAP Plus a Chlorine-Dioxide-Filled Sachet Improves Shelf-Life of Fresh Chicken. Meat Processing 45(10):48.
- Sheldon, B.W., 2006. Ensuring that Poultry Products Taste Good. Meat Processing 45(13):36.
- Sheldon, B.W., 2007. Multi-Tasking Opportunities Using Acidic Marinades. Meat Processing 46(2):33.
- Sheldon, B.W., 2007. Enhancing Microbial Treatments. Meat Processing 46(4):35.
- Sheldon, B.W., 2007. Intervention Strategies: An Effective Way to Ensure that Pathogen-Free Poultry Reaches Consumers is to Utilize Available Interventions. Meat Processing 46(6):50.
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