Progress 07/01/12 to 09/30/16
Outputs
Target Audience:animal rendering and animal feed company personnel as well as regulatory officials. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project provided the opportunity for one Post-Doctoral scholar, one Ph.D. graduate student and one Master of Science graduate student to learn standard microbiological methods for enumerating pathogenic Salmonella using FDA Bacteriological Analytical Methods procedures. This study also trained the students in biosafety protocols for handling pathogens. One of the graduate students will be using results from this project as her dissertation in partial fulfillment of the requirements for the doctorate degree. How have the results been disseminated to communities of interest?Results of this study have been disseminated to the target audience of members of the rendering and animal feed industry and regulatory personnel through the rendering "Code of Practice" seminars. Semi-annual reports of results have been presented to members of the Fats and Proteins Research Foundation, National Renderers Association and the Poultry Protein and Fats Council. Additionally, the results of the study have been summarized in lay audience magazine articles in Render Magazine. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
The thermal death of four pathogenic strains of Salmonella recognized by the FDA as hazardous in animal feeds (Salmonella Choleraesuis (SC), Salmonella Enteriditis (SE), Salmonella Newport (SN), and Salmonella Dublin (SD)) was continued at the treatment temperature of 245F in poultry rendering materials. Results indicated thermal death curves did not decrease in a steady downward fashion. Similar to results obtained at 240F treatment temperatures, cultures had variable survival at 245F. Each Salmonella serotype was conducted separately and the results indicated that each had unique thermal death time characteristics in the rendered products. After the 600 second thermal processing time, S. Choleraesuis was last detected at 420 s, S. Enteritidis at 600 s, S. Newport at 540 s and S. Dublin at 600 s. Uninoculated Salmonella controls were also conducted, and the results indicated that thermally resistant strains in the background which testing indicated as Salmonella were positive up to 600 s. Controls indicated thermally resistant strains in the background of the poultry rendering materials which when tested using standard FDA Bacteriological Analytical Manual (BAM) techniques indicated Salmonella. Hypotheses to explain the results of this study include: 1) thermally resistant sub-particles such as bone or tissue protected bacteria from thermal treatment; 2) presence of thermally resistant species in the background of rendering samples caused false positive results on BAM procedures; or 3) presence of thermally resistant Salmonella. Further research will need to be conducted at 245ºF for longer time intervals to ensure that SC, SE, SN and SD are destroyed and to identify the impact of particles on thermal conductivity through the rendering matrices. Additionally, future experimentation will be needed to verify that the microorganisms identified are indeed Salmonella or other another microorganism(s) cross-reacting as Salmonella.
Publications
- Type:
Theses/Dissertations
Status:
Other
Year Published:
2015
Citation:
http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&res_dat=xri:pqdiss&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&rft_dat=xri:pqdiss:3722491
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Progress 10/01/14 to 09/30/15
Outputs
Target Audience:The target audience for this project is animal rendering and animal feed company personnel as well as regulatory officials. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project provided the opportunity for one Ph.D. graduate student,one Post-Doctoral scholar and one Master of Science graduate student to learn standard microbiological methods for enumerating pathogenic Salmonella using FDA Bacteriological Analytical Methods procedures. This study also trained the students in biosafety protocols for handling pathogens. One of the graduate students used results from this project as her dissertation in partial fulfilment of the requirements for the doctorate degree. How have the results been disseminated to communities of interest?Results of this study have been disseminated to the target audience of members of the rendering and animal feed industry and regulatory personnel through the rendering "Code of Practice" seminars. Semi-annual reports of results have been presented to members of the Fats and Proteins Research Foundation, National Renderers Association and the Poultry Protein and Fats Council. Additionally, the results of the study have been summarized in lay audience magazine articles in Render Magazine. What do you plan to do during the next reporting period to accomplish the goals?The laboratory research has been completed on this project and during the next reporting period, journal article manuscripts on the data will be completed and submitted to peer reviewed journals. Data will be presented to members of the rendering and animal feed industry and regulatory personnel through the Clemson University Animal Co-Products Research & Education Center (ACREC) semi-annual meetings for distribution to members of the Fats and Proteins Research Foundation, National Renderers Association and the Poultry Protein and Fats Council.
Impacts
What was accomplished under these goals?
Four different pathogenic serotypes of Salmonella (Salmonella Choleraesuis (SC), Salmonella Dublin (SD), Salmonella Enteritidis (SE) and Salmonella Newport (SN)) were used individually to validate the thermal lethality of 118.3ºC (245ºF) at 0, 15, 30, 60, 90, 120, 180, 240, 300, 360, 420, 480, 540 and 600 s in 50% fat poultry and 50% fat beef rendering materials. The results indicated the average population counts for each Salmonella strain was reduced by at least 9.0 and 8.3 log10 cfu/g in poultry and beef samples, respectively, at 30 s or less of thermal treatment at 118.3ºC. Based on the direct plating results, SC, SD, SE and SN had calculated D-values of 0.254, 0.237, 0.250 and 0.242 s, respectively, for poultry samples and D-values of 0.252, 0.251, 0.234 and 0.252 s, respectively, for SC, SD, SE and SN on beef samples. Using pre-enrichment techniques, low populations between 1 and 60 cfu/g of Salmonella were detected in 8.37% of the uninoculated unheated poultry samples, 9.02% of the uninoculated heated poultry samples, 9.73% of the uninoculated unheated beef samples, and 6% of the uninoculated heated beef samples indicating a background biota of Salmonella existed in the samples prior to inoculation with the four serotypes of SC, SC, SE and SN.
Publications
- Type:
Theses/Dissertations
Status:
Accepted
Year Published:
2015
Citation:
Destruction of Pathogenic Salmonella in Rendered Animal Products during Processing and Storage
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Progress 10/01/13 to 09/30/14
Outputs
Target Audience: The target audience for this project is animal rendering and animal feed company personnel as well as regulatory officials. Changes/Problems: The major problems associated with this project are the large costs of the media and supplies necessary to complete the study. We will continue to submit research proposals to USDA and other agencies in hopes of obtaining a federal grant to assist in covering research costs. What opportunities for training and professional development has the project provided? This project provided the opportunity for one Post-Doctoral scholar, one Ph.D. graduate student and one Master of Science graduate student to learn standard microbiological methods for enumerating pathogenic Salmonella using FDA Bacteriological Analytical Methods procedures. This study also trained the students in biosafety protocols for handling pathogens. One of the graduate students will be using results from this project as her dissertation in partial fulfilment of the requirements for the doctorate degree. How have the results been disseminated to communities of interest? Results of this study have been disseminated to the target audience of members of the rendering and animal feed industry and regulatory personnel through the rendering "Code of Practice" seminars. Semi-annual reports of results have been presented to members of the Fats and Proteins Research Foundation, National Renderers Association and the Poultry Protein and Fats Council. Additionally, the results of the study have been summarized in lay audience magazine articles in Render Magazine. What do you plan to do during the next reporting period to accomplish the goals? During the next reporting period, journal article manuscripts on the data which are nearing completion will be submitted to peer reviewed journals. Research will continue on thermal death time of the pathogenic Salmonella strains in beef materials. Data will be presented to members of the rendering and animal feed industry and regulatory personnel through the Clemson University Animal Co-Products Research & Education Center (ACREC) semi-annual meetings for distribution to members of the Fats and Proteins Research Foundation, National Renderers Association and the Poultry Protein and Fats Council. Additionally, the results of the continuing study will be summarized in lay audience magazine articles in Render Magazine. The Ph.D. graduate student will complete her dissertation detailing her study on the thermal death time of these Salmonella strains in rendering materials.
Impacts
What was accomplished under these goals?
The thermal death of four pathogenic strains of Salmonella recognized by the FDA as hazardous in animal feeds (Salmonella Choleraesuis (SC), Salmonella Enteriditis (SE), Salmonella Newport (SN), and Salmonella Dublin (SD)) was continued at the treatment temperature of 245F in poultry rendering materials. Results indicated thermal death curves did not decrease in a steady downward fashion. Similar to results obtained at 240F treatment temperatures, cultures had variable survival at 245F. Each Salmonella serotype was conducted separately and the results indicated that each had unique thermal death time characteristics in the rendered products. After the 600 second thermal processing time, S. Choleraesuis was last detected at 420 s, S. Enteritidis at 600 s, S. Newport at 540 s and S. Dublin at 600 s. Uninoculated Salmonella controls were also conducted, and the results indicated that thermally resistant strains in the background which testing indicated as Salmonellawere positive up to 600 s. Controls indicated thermally resistant strains in the background of the poultry rendering materials which when tested using standard FDA Bacteriological Analytical Manual (BAM) techniques indicated Salmonella. Hypotheses to explain the results of this study include: 1) thermally resistant sub-particles such as bone or tissue protected bacteria from thermal treatment; 2) presence of thermally resistant species in the background of rendering samples caused false positive results on BAM procedures; or 3) presence of thermally resistant Salmonella. Further research will need to be conducted at 245ºF for longer time intervals to ensure that SC, SE, SN and SD are destroyed and to identify the impact of particles on thermal conductivity through the rendering matrices. Additionally, future experimentation will be needed to verify that the microorganisms identified are indeed Salmonella or other another microorganism(s) cross-reacting as Salmonella.
Publications
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Progress 01/01/13 to 09/30/13
Outputs
Target Audience: Animal rendering and animal feed company personnel as well as regulatory officials. Changes/Problems: The major problems associated with this project are the large costs of the media and supplies necessary to complete the study. We will continue to submit research proposals to USDA and other agencies in hopes of obtaining a federal grant to assist in covering research costs. What opportunities for training and professional development has the project provided? This project provided the opportunity for two Ph.D. graduate students to learn standard microbiological methods for enumerating pathogenic Salmonella using FDA Bacteriological Analytical Methods procedures. This study also trained the students in biosafety protocols for handling pathogens. One of the graduate students used this project as her dissertation in partial fulfilment of the requirements for the doctorate degree. How have the results been disseminated to communities of interest? Results of this study have been disseminated to members of the rendering and animal feed industry and regulatory personnel through the rendering "Code of Practice" seminars. Semi-annual reports of results have been presented to members of the Fats and Proteins Research Foundation, National Renderers Association and the Poultry Protein and Fats Council. The results of the study have been summarized in lay audience magazine articles in Render Magazine. What do you plan to do during the next reporting period to accomplish the goals? During the next reporting period, journal article manuscripts on the data will be prepared and submitted to peer reviewed journals. Research will continue on thermal death time of the pathogenic Salmonella strains at a different temperature (250F). Data will be presented to members of the rendering and animal feed industry and regulatory personnel through the rendering "Code of Practice" seminars. Semi-annual reports of results will be presented to members of the Fats and Proteins Research Foundation, National Renderers Association and the Poultry Protein and Fats Council. The results of the continuing study will be summarized in lay audience magazine articles in Render Magazine. The second graduate student will complete her dissertation detailing her study on the thermal death time of these Salmonella strains in rendering materials at 250F.
Impacts
What was accomplished under these goals?
The thermal death of four pathogenic strains of Salmonella recognized by the FDA as hazardous in animal feeds (Salmonella Choleraesuis (SC), Salmonella Enteriditis (SE), Salmonella Newport (SN), and Salmonella Dublin (SD)) were studied. Results indicated thermal death curves did not decrease in a steady downward fashion. After periods of appearing to be destroyed, some cultures reappeared at later treatment times. In thermal treatments up to 420 s at 240ºF (115.6ºC), SC was last detected at 120 s, SE at 120 s, SN at 300 s and SD at 360 s in inoculated beef rendering materials. In thermal treatments up to 420 s at 240ºF (115.6ºC), SC, SE, SN, and SD were last detected at 360 s, respectively, in inoculated poultry rendering materials. Controls indicated thermally resistant strains in the background of both beef and poultry rendering materials which when tested using standard FDA Bacteriological Analytical Manual (BAM) techniques indicated Salmonella. Hypotheses to explain the results of this study include: 1) thermally resistant sub-particles such as bone or tissue protected bacteria from thermal treatment; 2) presence of thermally resistant species in the background of rendering samples caused false positive results on BAM procedures; or 3) presence of thermally resistant Salmonella. Further research will need to be conducted at 240ºF (115.6ºC) for longer time intervals to ensure that SC, SE, SN and SD are destroyed and to identify the impact of particles on thermal conductivity through the rendering matrices. Future experimentation will be needed to verify that the microorganisms identified are indeed Salmonella or other another microorganism(s) cross-reacting as Salmonella.
Publications
- Type:
Theses/Dissertations
Status:
Other
Year Published:
2013
Citation:
VALIDATION OF THERMAL DESTRUCTION OF PATHOGENIC BACTERIA IN RENDERED ANIMAL PRODUCTS
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Progress 01/01/12 to 12/31/12
Outputs
OUTPUTS: The outputs completed during the reporting period include the activities of conducting and analyzing research experiments to determine the thermal death time of Salmonella cholerasuis in a 50% fat and 50% protein/bone rendering material matrix at 240F (116C) across multiple times. Progress reports and presentations concerning the project and its outcomes have been presented to industrial members of the rendering industry in Fall 2012 and Spring 2013. PARTICIPANTS: M. Melissa Hayes conducted the laboratory research for the project under the guidance of Professor Annel K. Greene. Professor William C. Bridges directed the statistical analysis for the project. The rendering industry through its Fats and Proteins Research Foundation served as a partner organization in providing research funding and samples. The project has provided opportunities for graduate education as well as an increase in the knowledge base of faculty, staff and students concerning the needs of the rendering industry. TARGET AUDIENCES: The overall target audience for this study is the rendering industry and regulators working to ensure Salmonella free rendered animal feed ingredients. The knowledge increase will allow validation of thermal processes used in rendering cookers to ensure thermal destruction of Salmonella. The rendering industries will be able to utilize this knowledge to further cause a change in knowledge and to build more understanding of microbial destruction in rendering. PROJECT MODIFICATIONS: The researchers obtained four of the eight species of pathogenic Salmonella species included in the FDA list of Salmonella strains of concern to animal feeds. Salmonella choleraesuis, Salmonella Newport, Salmonella Dublin and Salmonella Enteritidis were used in this study.
Impacts
In preliminary trials, it was determined to be more time efficient and would provide more information to conduct thermal death time trials on individual species rather than in a four species cocktail. Additionally, the researchers were able to obtain additional species of pathogenic Salmonella species included in the FDA list of eight pathogenic strains of Salmonella of concern to animal feeds. The species analyzed in this study are Salmonella choleraesuis, Salmonella Newport, Salmonella Dublin and Salmonella Enteritidis. The culture of Salmonella choleraesuis was grown in tryptic soy broth, centrifuged and re-suspended to a final concentration of approximately 12 log cfu/g as confirmed by enumeration on XLD agar. The culture was aseptically added to rendering materials to create an initial concentration of ca. 1010 cfu/g. Samples included uninoculated controls, inoculated unheated controls and inoculated heated samples. Each sample was tested in duplicate on each of three days. Thermal trials were conducted in tubes in heated blocks at 240 degrees F (116 degrees C) for various times (0, 15, 30, 60, 90, 120, 180, 240 and 300 sec). Additional control tubes were included for monitoring temperature. After thermal treatment, tubes were placed immediately on ice to cool. Work has been completed the thermal death time analysis at 240 degrees F on Salmonella choleraesuis, in 50% fat beef at treatment times of 0, 15, 30, 60, 90, 120, 180, 240 and 300 seconds. Data indicates some variability in Salmonella thermal destruction and there appears to be heat resistant background organisms present. However, at 240 degrees F for Salmonella choleraesuis, the last positive appeared at 240 seconds on only one day of experimentation; on the other three days of the experiment, Salmonella choleraesuis was destroyed at 0 seconds. Further work is continuing on Salmonella Dublin, Salmonella enteritidus and Salmonella Newport in 50% fat beef at 240 degrees F and on Salmonella choleraesuis, Salmonella Dublin, Salmonella enteritidus and Salmonella Newport in 50% fat poultry at 240 degrees F. Beef fat is a harder fat than poultry fat so it will be interesting to see if type of fat has an impact on thermal death of these pathogenic Salmonella. The eventual goal of the researchers is to develop a table where renderers can look up their tissue type (poultry, beef, pork, mixtures), percentage of fat, and processing temperature and find the minimum amount of time required to kill a particular pathogenis Salmonella. This is very time-consuming and expensive work to conduct but the final results will be a document that will be of great value for validation of processing conditions within each rendering processing plant. The outcome and impact of this phase of the study was development of data points for inclusion in this information table for vailidating rendering thermal processes for killing pathogenic Salmonella.
Publications
- No publications reported this period
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