Source: WESTERN KENTUCKY UNIVERSITY RESEARCH FOUNDATION INC submitted to
BUILDING TEACHING AND RESEARCH CAPACITY AT THE FOOD SCIENCE CLUSTER OF WESTERN KENTUCKY UNIVERSITY TO CONTROL SALMONELLA IN CHICKEN PRODUCTS
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
TERMINATED
Funding Source
OTHER GRANTS
Reporting Frequency
Annual
Accession No.
1005909
Grant No.
2015-70001-23486
Project No.
KY.W-2014-09844
Proposal No.
2014-09844
Multistate No.
(N/A)
Program Code
NLGCA
Project Start Date
May 15, 2015
Project End Date
May 14, 2018
Grant Year
2015
Project Director
Webb, C.
Recipient Organization
WESTERN KENTUCKY UNIVERSITY RESEARCH FOUNDATION INC
1906 COLLEGE HEIGHTS BLVD #11016
BOWLING GREEN,KY 421011000
Performing Department
Biology
Non Technical Summary
This integrated proposal of teaching and research aims to build the teaching and research capacity at Western Kentucky University (WKU) to control Salmonella in chicken products. The objectives of teaching components are 1) develop a novel poultry technology class at WKU Food Science Cluster; 2) purchasing of food safety/quality equipment and recruit undergraduates to conduct research projects of control Salmonella during chicken products processing. The objectives of research components are 1) compare the efficacy of electrostatic spraying versus conventional spraying with chlorinated water on commercially processed chicken wings for reducing Salmonella; 2) evaluate the thermal inactivation activity of Salmonella in commercial marinated chicken sausage without/with antimicrobials using home cooking practices. Poultry technology course will be developed, taught and continued at WKU. Undergraduate students taken this new course will obtain solid knowledge of poultry processing, microbial safety and quality control and have successful employment in state or local poultry processing industry. The proposed Food science equipment will be purchased, installed and operated at WKU. Research activities will generate 6 food science professional conferences' presentations and 4 to 6 peer-review publications. This project will promote the development of WKU food science cluster research and education capacblity, provide valuable information for poultry industry processers to develop strategies to control foodborne pathogens on chickn products, and contribute to the development of the new U.S. Department of Agriculture-Food Safety and Inspection Services' 5-year strategic plan for Salmonella control on poultry and meat products.
Animal Health Component
0%
Research Effort Categories
Basic
0%
Applied
100%
Developmental
0%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
71232201160100%
Knowledge Area
712 - Protect Food from Contamination by Pathogenic Microorganisms, Parasites, and Naturally Occurring Toxins;

Subject Of Investigation
3220 - Meat-type chicken, live animal;

Field Of Science
1160 - Pathology;
Goals / Objectives
The overall goal of this project is to build the teaching and research capacity of the Ogden College of Science and Engineering at Western Kentucky University (WKU) to strengthen the institutions ability to sustainably provide quality, dynamic, and innovative research and teaching in food sciences, especially poultry science and technology that in turn will support future opportunities for agriculture economic growth and food science education development in the Kentucky Commonwealth, to begin to meet the challenges of food safety in poultry products processing.TeachingBuilding the capacity of WKU to support food safety and quality education by increasing food processing and pathogen control knowledge and generate collaboration between faculty and students from Department of Biology, Department of Chemistry and Advanced Materials Institute.Develop a novel poultry technology class at WKU Food Science ClusterPurchasing of food safety/quality equipment and recruit undergraduates to conduct research projects of control Salmonella during chicken products processingResearchInvestigate the new technology and cooking practices to control Salmonella during chicken products processing.1. Compare the efficacy of electrostatic spraying versus conventional spraying with chlorinated water on commercially processed chicken wings for reducing Salmonella 2. Evaluate the thermal inactivation activity of Salmonella in commercial marinated chicken sausage without/with antimicrobials using home cooking practices.
Project Methods
Teaching ObjectivesObjective 1. Develop a novel poultry technology class at WKU Food Science Cluster A poultry technology class will include three hours lectures and one hour bench-top laboratory emphasizing the principles of operation and study of poultry processing. The objective of this course is to provide students with a comprehensive understanding of fundamentals and practical applications of modern poultry processing and working knowledge of processing of poultry meat, manufacturing of different commercial poultry products, regulatory issues related to processing and shell egg processing. In the lecture part of this course, mechanical separation of poultry meat, marinating technology, smoking and curing technology, and sausage manufacture will be covered as four course lectures/chapters. In the lab portion, the processing of chicken meat, including marination, and manufacturing of chicken sausage and cooking processing, its related spoilage and pathogenic bacteria testing, and cultivation/numeration of BSL-2 pathogenic bacteria will be included in three poultry technology lab sections. The syllabus and course outline will be developed approximately 6-12 months after receiving funding.Objective 2. Purchasing of food safety/quality equipment and recruit undergraduates to conduct research projects of control Salmonella during chicken products processingSubtitle 1. Purchasing of food safety/quality equipment The following equipment will be purchased, installed and tested.electronic sprayer and installation-80oC freezerincubation chamber bench-top centrifugecommercial display casecirculated water bathcommercial size meat grounderfat and moisture analyzerstandard kitchen ovenSubtitle 2. Recruit undergraduates to conduct research projects of control Salmonella during chicken products processingDuring the grant period, we are planning to recruit 10-15 high ability and motivated biology or chemistry major undergraduate students into conducting research tasks focusing on reduction of Salmonella (PD, Dr. Shen) and chicken quality control (Co-PD Ms. Norris) during chicken meat processing. The students will be trained to complete lab research objectives, data collection and analysis, contribute to conference abstracts and peer-review journal manuscripts' writing, and food science conferences poster or oral presentation preparation.Research Objectives Objective 1. Compare the efficacy of electrostatic spraying versus conventional spraying with chlorinated water on commercially processed chicken wings for reducing Salmonella spp Salmonella Typhimurium and Salmonella Enteritidis (poultry processing isolation, obtained by USDA-ARS, College Station, TX) strains will be maintained in brain heart infusion broth with 20% glycerol and stored at -80°C. Prior to an experiment, the stock cultures will be grown up in 10 mL of TSB and incubated at 37°C for 24 h.Fresh chicken wings will be obtained from a local poultry processor Perdue Farms, Hartford, KY. Batches of 5 chicken wings will be transferred to a 2.5-gal Hefty OneZip bags. The bagged chicken wings will be inoculated by adding 10 ml of Salmonella inoculum with 90 ml of buffered peption warer into the bag, and shaken for 15 min to make the wings surfaces equally inoculated of approximately 5 log CFU/cm2.After inoculation, chicken wings will sit for 15 min on foil covered trays under biohazard hood to dry. The inoculated procedures are used to simulate the pathogen cross contamination among chicken wings on commercial packaging bags.Inoculated chicken wings will be transferred into a biohazard hood, placed on sterile grill wire netting, and sprayed from a distance of 15 or 30 cm at approximately 23oC by an electrostatic sprayer or a conventional sprayer containing chlorinated water (free chlorine: 0, 10, or 50 ppm, pH 6.8, 5 or 23oC) for 30 s, 60 s, or 120 s, turned over, sprayed for another 30 s, 60 s, or 120 s, and then air dried for 1 min. Two sprayed chicken wings in each treatment will be individually vacuum-packaged and stored at 4oC in simulated commercial retail display case for up to 21 days. On day 0, 1, 3, 7, 14, and 21, sprayed chicken wings will be individually placed in a Whirl-Pak filter bag with 100 ml of maximum recovery diluent (0.85% NaCl and 0.1% peptone) and shaken vigorously in a rotating mechanical shaker for 2 min. Serial 10-fold dilutions of each sample in 0.1% buffered peptone water will be surface plated onto Aerobic Plate Counts (APC) , E. coli/Coliform petrifilms, and XLT-4 for enumeration of total bacterial populations and Salmonella spp., respectively. Objective color measurements will be taken with a HunterLab Miniscan EZ with full spectral data being obtained as well as L* (lightness), a* (redness), and b* (yellowness). The experiment will be performed twice, and each time will include three individual samples per treatment. The microbial, physical and chemical data will be analyzed using Mixed Procedure of SAS.Objective 2. Evaluate the thermal inactivation activity of Salmonella in commercial marinated chicken sausage without/with antimicrobials Fresh raw chicken meat will be purchased from a local chicken establishment (Perdue Farms). The 1-kg of chicken meat will be inoculated with 5-6 log CFU/g of Salmonella spp. The meat and inoculum will be thoroughly mixed for 2 minutes using a bowl lift stand mixer (Kitchen aid). The inoculated chicken will be mixed for an additional 2 minutes with tomato puree-based (A1® Classic Marinade), lemon-based (Lawry's® Lemon Pepper) or soy sauce-based (Kikkoman® Teriyaki marinade) commercial marinades, or lemon juice (Kroger®), soy sauce (Kikkoman®) or tomato juice (Campbell's®) domestic marinades. The marinated samples will be extruded through sausage stuffer into peelable cellulose casings and then will undergo aerobic storage at 4oC for 15 days in air-permeable films to simulate retail display packaging. After storage of 0, 3, 5, 7, 10, and 15 days, chicken sausage will be cooked by pan-broiling for 0.5, 1.0, 1.5, 2.0, 3.0, 5.0 or 10.0 min per side a Presto® electronic skillet set at 176.7oC or 232oC, or roasting for 1, 2, 4, 6, 10, 15, 20 or 30 min in a convention kitchen oven with setting at 232oC. The temperatures of the meat and cooking appliance will be monitored and recorded using Type K thermocouples. Populations of Salmonella spp. and total microorganism will be tested before and after cooking. To evaluate potential development of thermal resistance, chicken meat will be prepared with variable fat contents (5 or 10%). Furthermore, marinated chicken with various types of commercial antimicrobials (e.g., lactic acid, citric acid, acidified sodium chlorite, peracetic acid, cetylpyridinium chloride, sodium metasilicate) and different ratios of meat to marinades (e.g., 2:1, 1:1, 1:2) will be evaluated for development of thermal inactivation activity. Chicken samples will be placed in Whirl-Pac filter bag with maximum recovery dilutes (MRD; 0.85% NaCl and 0.1% peptone) at a 1:1 ratio of sample weight (g) verse volume (ml) and homogenized for 2 min (Masticator, IUL Instruments). The stomached samples will be serially diluted in 0.1% buffered peptone water (Difco, Becton Dickison), and surfaced plated for Salmonella populations on XLT-4 agar, Colonies of Salmonella and total microorganism will be manually counted after incubating plates at 35?C for 24 h and 25?C for 72 h, respectively. For pathogen survivals below detection limit, an enrichment procedure using tryptic soy broth for 24-72 h aerobic incubation followed by streaking plating will be conducted to detect the presence/absence of pathogens after thermal treatments. Experimental design in this project will include factorial, completely randomized, nested or block designs with 3-5 repeats, and in each repeat, 3-4 samples will be analyzed per treatment using the ProcMixed Procedure of SAS.

Progress 05/15/15 to 05/14/18

Outputs
Target Audience:West Virginia and Kentucky locally small poultry processors, food science major undergraduateand graduate students, government agencies, industry and other food science professionals. Changes/Problems:From a research perspective, Dr. Shen included Campylobacter, Listeria in addition to the Salmonella in this proposed project, because these two are the important foodborne pathogens to be tested together with Salmonella. The effect has been to expand the impact of this NIFA project. Although the move of Dr. Shen to WVU definitely impacted the management and organization of this project, productive collaboration between Dr. Shen and faculty at WKU has been effective. The shift in food science at WKU did move away from poultry but shifted to broader issues with food safety and communitiy farmers markets. This NIFA grant, in part, catalyzed a number of areas in food science at WKU, including the establishment of a Brewing and Distilling certificate program, meat science, cheese manufacturing, and other regionally important focuses. The graduate program in Agriculture and Food Science grew from around five to now almost 20 students. What opportunities for training and professional development has the project provided?Two thesis students completed their M.S. thesis in 2017 at WVU - KaWang Li and Lacey Lemonakis. Mr. Li preseneted Salmonella and Campylobacter prevalence in broiler ceca and on ready-to-cook carcasses processed at a pilot mobile poultry processing unit and the 2017 Annual Meeting of the International Association of Food Protection and was a finalist in the Developing Scientist Competition, Top 10 among >100 graduate students around the world. Numerous undergraduate students at both WKU and WVU have actively participated in undergraduate research in Food Science as a result of this NIFA project. How have the results been disseminated to communities of interest?Nine presentations on the work accomplished as part of this NIFA project have been made at national conferences. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Research: Project 1. Comparison of the efficacy of electrostatic versus conventional sprayer with commercial antimicrobials to inactivate Salmonella, Listeria monocytogenes and Campylobacter jejuni for eggs and economic feasibility analysis This study aims to compare the efficacy of antimicrobials sprayed by electrostatic versus conventional sprayer to inactivate Salmonella, Listeria monocytogenes and Campylobacter jejuni on eggs and their economic feasibility. Eggs were dip-inoculated with overnight cultured (18-h) Salmonella Typhimurium and Tennessee, 2-strain mixture of L. monocytogenes, and 3-strain mixture of C. jejuni (microaerophilic condition) followed by unsprayed, electrostatic and conventional spraying peroxyacetic acid (PAA, 0.1%), lactic acid (LA, 5.0%), lactic and citric acid blend (LCA, 2.5%), sodium hypochlorite (SH, 50 ppm), and SaniDate®-5.0 (SD, a mixture of PAA and H2O2, 0.25%) for 30s (15s each side). Survival bacteria of eggshells were recovered onto XLT-4 (Salmonella), Modified Oxford agar (L. monocytogenes), and Brucella agar (C. jejuni). Compared to the conventional sprayer, electrostatic spraying PAA, SD, and SH achieved additional (P < 0.05) reductions of 0.96-3.18, 1.19-3.05, 0.96-1.62 log CFU/egg for Salmonella, L. monocytogenes, and C. jejuni, respectively. A simple cost comparison suggests that regardless of the antimicrobial used, the cost of using an electrostatic sprayer is 20-40% lower than conventional sprayers for a small poultry farm that produces 1,500 eggs per day. Among the five antimicrobials, the total sanitizing cost is lowest for SH, followed by PAA and SD. The results indicated that electrostatic spraying of commercial antimicrobials can be considered an effective and economical approach to enhance microbial safety of eggs, especially for small poultry processors. Project 2. Evaluation of commercial antimicrobials against unstressed, acid, starvation, or cold stress adapted Campylobacter jejuni on broiler wings using immersion and electrostatic sprayer This study aims to evaluate and compare the efficacy of commercial antimicrobials to inactivate unstressed and various stress-adapted Campylobacter jejuni on broiler wings using immersion and electrostatic spray methods. Overnight cultured (18-h) three C. jejuni strains were unstressed, or acid shocked in pH 5.0 Bolton's broth (2-h), sub-cultured in 0.9% saline solution (2-h), and stored in Bolton's broth at 4 C (5-d) to prepare acid-, starvation-, and cold-stress-adapted cells, respectively. Unstressed or stress-adapted C. jejuni inoculated fresh wings were untreated, immersed in or electrostatic sprayed with peroxyacetic acid (PAA-1,000 ppm), lactic acid (LA-5%), lactic and citric acid blend (LCA-2.5%), sodium hypochlorite (SH-70 ppm), and Sanidate 5.0 (SD-0.25%, a mixture of PAA and H2O2) for 30 sec. Surviving bacteria were recovered onto Brucella agar under microaerophilic condition. No significant (P>0.05) difference of antimicrobial deliver method (immersion vs electrostatic spray) on the lethality of unstressed or various stress adapted C. jejuni cells on chicken wings. Compared to the unstressed cells (1.53-2.54 log10CFU/ml), reductions of acid-, starvation- and cold-stress-adapted cells indicated cross-protection (0.12-0.60 log10CFU/ml), cross-protection (0.83-1.81 log10CFU/ml), and no effect (1.52-2.37 log10CFU/ml), respectively, of pathogens during subsequent exposure to antimicrobials by immersion or electrostatic sprayer. Among all stressed cultures, PAA, LA, LCA, SH, and SD reduced (P<0.05) C. jejuni population by 0.34-2.54, 0.75-2.34, 0.59-2.37, 0.29-2.21, 0.12-2.28 log10 CFU/ml, respectively, than the untreated controls. Applying post-chilling antimicrobial treatments especially PAA and LA could effectively reduce Campylobacter on broiler parts. Challenge studies should include stress-adapted-cells. Teaching Although a poutry class at WKU has not been created, several courses related to Food Science were including Food Quality Assurance, Food Packaging, Food Chemistry, and Fermentation Science. Dr. Shen also teaches a food micobiology lab each spring at WVU (where he is now located) with two lab sections dedicated to poultry meat pathogen analysis. This laboratory has been published in a textbook and is available to WKU students and faculty as well for use. In fact, Agriculture recently changed the name of the Department to Agriculture and Food Science. Dr. Shen has also continued to actively collaborate on a variety of food-science related projects and publish with WKU faculty in the Department of Agriculture and Food Science, School of Engineering and Applied Sciences, and with staff at the WKU Advanced Materials Institute. These collaborations have resulted in three joint publications beyond the direct productus that can be attributed to this NIFA grant. Canglian Shen, Pauline Norris (WKU), Olivia Williams, Stephanie Hagan (WKU), and KaWang Li. 2015. Generation of Chlorine By-Products in Simulated Wash Water. Food Chemistry. 190, 197-102 KaWang Li, Hanna Khouryieh (WKU), Lisa Jones, Xiaoli Etienne, and Canglian Shen. 2018. Assessing Farmers Market Produce Vendors' Handling of Containers and Evaluation of the Survival of Salmonella and Listeria monocytogenes on Plastic, Pressed-Card, and Wood Container Surfaces at Refrigerated and Room Temperature. Food Control. 94: 116-122. KaWang Li, Jennifer Weidhaas, Lacey Lemonakis, Hanna Khouryieh (WKU), Martin Stone (WKU), Lisa Jones, and Canglian Shen. 2017. Microbiological Quality and Safety of Fresh Produce in West Virginia and Kentucky Farmers' Markets and Validation of a Post-harvest Washing Practice with Antimicrobials to Inactivate Salmonella and Listeria monocytogenes. Food Control. 79:101-108.

Publications

  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Wentao Jiang, Xiaoli Etienne, KaWang Li, Cangliang Shen. 2018. Comparison of the efficacy of electrostatic versus conventional sprayer with commercial antimicrobials to inactivate Salmonella, Listeria monocytogenes and Campylobacter jejuni for eggs and economic feasibility analysis. Journal of Food Protection. 81:1864-1870.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Lacey Lemonakis, KaWang Li, Jeremy Adler, and Cangliang Shen. 2017. Microbiological quality assessment and validation of antimicrobials against unstressed or cold-stress adapted Salmonella and surrogate Enterococcus faecium on broiler carcasses and wings. Poultry Science. 86: 4038-4045.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: KaWang Li, Lacey Lemonakis, Brian Glover, Joe Moritz, and Cangliang Shen. 2017. Impact of built up litter and commercial antimicrobials on Salmonella and Campylobacter contamination of broiler carcasses processed at a pilot mobile poultry processing unit. Frontiers in Veterinary Science. 4:88.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Lacey Lemonakis, Wentao Jiang, KaWang Li, and Cangliang Shen. Evaluate the efficacy of applying a portable electrostatic sprayer with commercial antimicrobials against unstressed and starvation-stress-adapted Campylobacter jejuni on broiler wings. 2018 Poultry Science Association Annual Meeting, July 23-26th, San Antonio, Texas.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Wentao Jiang, KaWang Li, Lacey Lemonakis, and Cangliang Shen. Validation of applying electrostatic versus conventional sprayer with commercial antimicrobials to inactivate Salmonella, Listeria monocytogenes and Campylobacter on eggs. 2018 Poultry Science Association Annual Meeting, July 23-26th, San Antonio, Texas.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Lacey Lemonakis, KaWang Li, and Cangliang Shen. Evaluate the efficacy of commercial antimicrobials against unstressed, acid, starvation, or cold-stress-adapted-Campylobacter jejuni on broiler wings. 2018 Annual Meeting of the International Association of Food Protection. July 8-11 in Salt Lake City, Utah.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: KaWang Li, Lacey Lemonakis, Brian Glover, and Cangliang Shen. Salmonella and Campylobacter prevalence in broiler ceca and on ready-to-cook carcasses processed at a pilot mobile poultry processing unit. 2017 Annual Meeting of the International Association of Food Protection. July 9th-12th, Tampa, Florida.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Lacey Lemonakis, KaWang Li, and Cangliang Shen. Prevalence of Salmonella and Campylobacter spp. on broiler carcasses from a small USDA-inspected slaughter facility and validation of commercial antimicrobials against unstressed or cold-stress adapted Salmonella and Enterococcus faecium on broiler carcasses and wings. 2017 Annual Meeting of the Institute of Food Technologists. June 25-28, Las Vegas, NV.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Lacey Lemonakis, KaWang Li, and Cangliang Shen. Validation of commercial antimicrobials against unstressed and cold-stressed Campylobacter jejuni cells on broiler carcasses and wings processed at a small USDA-inspected slaughter facility. 2017 Poultry Science Association Annual Meeting, July 17-20th, Orlando, FL
  • Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Cangliang Shen. Developing Solutions for Poultry Safety Amidst Antibiotic Regulations Food Microbiology Symposium. 2017 Annual Meeting of the Institute of Food Technologists. June 25-28, Las Vegas, NV. Presentation title Microbial Quality and Control Strategies of Salmonella and Campylobacter on Chicken carcasses and parts processed in Northwest West Virginia.
  • Type: Book Chapters Status: Published Year Published: 2017 Citation: Cangliang Shen and Yifan Zhang. Chapter 8 - Isolation and identification of Salmonella and Campylobacter spp. on broiler carcasses in Food Microbiology Laboratory for the Food Science Student: A Practical Approach. 2017. Springer. "ISBN 978-3-319-58371-6
  • Type: Theses/Dissertations Status: Published Year Published: 2017 Citation: Microbial Quality and Pathogen Decontamination Strategies for Locally-Grown, Fresh Produce from West Virginia and Kentucky. Li, Ka Wang. West Virginia University, 2017.
  • Type: Theses/Dissertations Status: Published Year Published: 2017 Citation: Microbial Quality of Antimicrobials Against Unstressed or Cold-stressed Adapted Salmonella cells and surrogate Enterococcus faecium on both Broiler carcasses and wings from a small USDA Inspected Slaughter Facility Located in West Virginia. Lemonakis, Lacey. West Virginia University, 2017.


Progress 05/15/15 to 05/14/16

Outputs
Target Audience:Our target audience for dissemination was the general public and other food science professionals. Our target audience for curriculum development is both undergraduate and graduate students interested in food safety. We will be offering a course in Food Safety at WKU in Fall 2016. Changes/Problems:Despite the transition of Dr. Shen early in the grant cycle to West Virginia University, progress on the research goals has gone well. All of the PI's communicate regularly. Dr. Shen has made every effort to avoid what could have been a problem for this project. The Department of Biology recently hired a microbiologist with experience and interest in Food Science, Dr. Simran Banga. Dr. Banga has indicated she would like to teach a course in Food Microbiology. On a related note, the PI, Dr. Webb, successfully completed a major expansion of the Food Science facilities at WKU, in partnership with AllTech, with the construction of a production-scale brewing facility and an associated student laboratory in brewing and distilling sciences. What opportunities for training and professional development has the project provided?Dr. Shen has had several undergraduate and graduate students who have been productively engaged in research on food safety and poutry science. How have the results been disseminated to communities of interest?Three national and international presentations of research results are planned for Summer 2016, two at the 2016 Annual National Meeting of the Poultry Science Association and one at the 2016 Annual Meeting of the International Association of Food Protection. What do you plan to do during the next reporting period to accomplish the goals?Continue the research in poultry science and food safety in collaboration with Dr. Shen. Continue curriculum and course development. Complete equipment purchases.

Impacts
What was accomplished under these goals? Research: Dr. Shen's research team recently evaluated the microbiological quality and safety of broiler carcasses processed at a large USDA-inspected chicken facility at WV. Results showed that 31.9% (15/47), 81.8% (18/22), and 40% (10/25) of broiler Salmonella enterica spp. Campylobacter spp., E. coli log10CFU/ml)recent study of Dr. Shen's lab aims to evaluate the microbiological quality and the prevalence of Salmonella and Campylobacter spp. in ceca and on broiler carcasses processed at WVU poultry farm. A total of 64 (30 from "Clean Shavings" room and 34 wereprocessed in a large industry scale poultry facilitySalmonella was not detected in any ceca samples, while 6% (2/34) of the "Build-up-Litter" carcasses were positive Salmonella enterica spp. The prevalence of Campylobacter of "Clean-Shaving" ceca (28% verse 60%) and carcasses (77% verse 88%) were lower (P < 0.05) than those from "Built-up-Litter" room ( Dr. Shen's research team validated the efficacy of PAA, lactic acid, lactic/citric acid blend, and sodium hypochlorite against unstressed and cold-stress adapted Salmonella on broiler carcasses and wings. For broiler carcasses, unstressed and cold-stress-adapted Salmonella behaved similar (P > 0.05) after treated with antimicrobials, and the reduction ranged from 0.6 to 1.7 logCFU/ml (unstressed) and 1.0 to 1.9 logCFU/ml (cold-stress-adapted), respectively. For chicken wings, reduction of cold-stress-adapted cells (0.9 to 1.7 logCFU/ml) were greater (P < 0.05) than those from the unstressed cells (0.5-1.3 logCFU/ml). Reduction of Salmonella increased in the order sodium hypochlorite ≤ lactic acid citric acid blend < lactic acid < PAA, irrespective of unstressed or cold-stress-adapted cells. Finally, a fluorescence microplate reader was purchased to assist in a project in rapid detection of food borne pathogens using a novel protein array to detect specific DNA sequences. Teaching: We will be teaching a course in Food Safety at Western Kentucky University in Fall 2016 under the guidance of co-PI, Dr. Vijay Golla.

Publications

  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2016 Citation: Lacey Lemonakis*, KaWang Li, Jordan Garry, Payton Southall, Jennifer Weidhaas, Jeremy Adler, and Cangliang Shen. Microbiological Quality Assessment and Validation of Peroxyacetic acid, Lactic Acid, Lactic and Citric Acid Blend, and Sodium Hypochlorite against Salmonella on Broiler Carcasses and Wings Processed at A Small USDA-Inspected Slaughter Facility in West Virginia. 2016 Annual Meeting of the International Association of Food Protection, July 31st-August 3rd, St. Louis, Missouri. (*Graduate student in Dr. Shen's lab)
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2016 Citation: KaWang Li*, Lacey Lemonakis, Brian Glover, Jordan Garry, Payton Southall, Joseph Moritz, Cangliang Shen. Microbiological quality assessment, Salmonella and Campylobacter prevalence in broiler ceca and ready-to-cook carcasses. 2016 Poultry Science Association Annual Meeting, July 11th-14th, New Orleans, LA. (*Graduate student in Dr. Shen's lab)
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2016 Citation: Lacey Lemonakis*, KaWang Li, Jordan Garry, Payton Southall, Cangliang Shen. Validation of peroxyacetic acid, lactic acid, lactic and citric acid blend, and sodium hypochlorite against unstressed- and cold-stress-adapted salmonella on broiler carcasses and wings processed at a small USDA-inspected slaughter facility in West Virginia. 2016 Poultry Science Association Annual Meeting, July 11th-14th, New Orleans, LA. (*Graduate student in Dr. Shen's lab)