Progress 10/01/19 to 09/30/20
Outputs
Target Audience:Target audiences are the poultry industry, regulatory agencies, risk assessors, risk managers, and the scientific community. The efforts to reach the target audiences include presentations of the research findings at professional meetings, state and regulatory agencies, publications in peer-reviewed journals, and personal communication with industry, state and regulatory agencies. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? One technician and two undergraduate and one graduate student received training in microbiology, molecular biology, and poultry safety. The graduate student also received training on bioinformatics to analyze the metagenomic data. One graduate student attended and presented research findings at a national professional meeting. PDs and students attended a couple of professional meetings to update the knowledge in this area. How have the results been disseminated to communities of interest?Findings of this project were shared with the students of advanced food microbiology, food microbiology laboratory, and seminar in food science and technology courses at the University of Maryland Eastern Shore; the poultry industry; and regulatory agencies through classroom discussion, personal communication, outreach and extension activities. Furthermore, one presentation was made at a national meeting and one manuscript was submitted to a peer reviewed journal. What do you plan to do during the next reporting period to accomplish the goals?Continue the sample collection and determination of the prevalence of Salmonella in organic and non-organic chickens; serotype Salmonella isolates recovered from organic and non-organic chickens; investigate antimicrobial resistance profiles for these isolates; explore the virulence properties of Salmonella isolated from organic and non-organic chickens; analysis of metagenomic data; develop outreach and extension programs for control of Salmonella in organic and non-organic chickens.
Impacts
What was accomplished under these goals?
Our initial plan was to collect samples monthly from 10/01/2019- 02/28/2021 to achieve the objective 1. Due to pandemic, laboratory lock down and non-availability of chickens in the retail store, we collected whole broiler carcasses (organic and non-organic) monthly from a retail store in the Delmarva region from 10/01/2019 to 03/01/2020. During each sampling, 20 organic and 20 non-organic carcasses were collected. All samples were placed in coolers with ice and transported to the laboratory within 2 h of collection and were processed immediately. In brief, each carcass was placed in a 4 L sterile plastic stomacher bag (Thermo Fisher Scientific, Hampton, NH). Then sterile buffered peptone water (500 mL) (BPW; Thermo Fisher Scientific, Hampton, NH) was added to the interior and exterior surfaces of each carcass, and the carcass in the bag was shaken vigorously for 1 min. The bag containing the whole carcass and rinse solution was incubated at 37 degree C for 24 h. After incubation, the sample was screened for Salmonella using the BAX system, a commercial PCR-based system (DuPont Qualicon Inc., Wilmington, Del.). The BAX testing was carried out according to manufacturer's guidelines. Samples positive for Salmonella were added (0.1 mL) into 10 mL of Rappaport Vassiliadis (Becton Dickinson [BD], Sparks, MD) broth tubes, and tubes were incubated at 42 degree C for 24 h. Enriched samples were streaked onto Xylose Lysine agar supplemented with Tergitol 4 (XLT4) (BD) and incubated at 37 degree C for 24 h. After incubation, isolated presumptive Salmonella (black colonies) were randomly selected and inoculated into Tryptic Soy Broth (TSB) and incubated at 37 degree C for 24 h in order to freeze them for further analysis. The incubated samples were centrifuged at 5000 rpm for 5 min and supernatant was discarded. The remaining pellet was resuspended in TSB with 25% glycerol and stored at -80 degree C for further analysis. In the period of 10/01/2019- 03/01/2020, 200 whole broiler carcasses (organic, n=100; nonorganic, n=100) were collected. Sixteen percent of organic and 62% of non-organic chickens were positive for Salmonella. These results suggest that there was a significance difference in the prevalence of Salmonella between organic and non-organic chickens. However, we did not observe any effect of month on the prevalence of Salmonella in chicken. A manuscript entitled " Efficacy and Quality Attributes of Antimicrobial Agents Application via a Commercial Electrostatic Spray Cabinet to Inactivate Salmonella on chicken thigh meat" has been prepared and submitted to the Journal "Food Microbiology". This study was basically designed to investigate the effects of antimicrobial agents (Lauric arginate, Peracetic acid) on the prevalence of Salmonella in chicken. The results indicate that the antimicrobial agents were effective to control Salmonella in chicken meat. The method of application and the order of the application of antimicrobial agents played a significant role in the reduction of Salmonella in chicken. The color, water holding capacity, and texture did not differ significantly, but resulted in a significantly strong aroma and flavor. An experiment was completed to evaluate sodium ferrate as a green processing technology to control Salmonella and Campylobacter in chicken. The results of this study indicate that the application of sodium ferrate as an antimicrobial agent can significantly reduce Salmonella and Campylobacter in chicken. The collaborative project with a biotech company to determine the effects of microbial community on the prevalence of Salmonella in organic and non-organic chickens has been completed. Currently, data analysis is underway. In addition, protocols for antibiotic susceptibility testing have been developed and standardized. PDs and students shared research outcomes and challenges once a month through conference calls or in person meetings. The PD also met with students and the technician every week to discuss the progress of the project. The findings of this study will provide valuable information about the prevalence of Salmonella in organic and non-organic chicken in the Delmarva region. The results of this study will also shed light on the use of antimicrobial agents to control Salmonella in chicken. In addition, this study will define the antibiotic resistant profiles and virulence properties of Salmonella recovered from two groups of chickens on Delmarva. The investigators anticipate that the project will motivate minority graduate and undergraduate students to pursue higher education in molecular biology, food microbiology, and food safety as well as careers in these disciplines in academia, industry, and federal and state agencies.
Publications
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2020
Citation:
Barnas, M., Jeewantha, A, McNaughton, J., Auman, S., Parveen, S., Schwarz, J., Roberts, M. 2020. An Evaluation of Sodium Ferrate as a Green Processing Chemistry. 2020 International Poultry Scientific Forum. Jan. 27-28, Atlanta, Georgia.
- Type:
Journal Articles
Status:
Submitted
Year Published:
2020
Citation:
Punchihewage-Don, A. J, Parveen, S., Schwarz, J., Hamill, L., Nindo, C., Hall, P., and Vimini, B. 2020. Efficacy and Quality Attributes of Antimicrobial Agents Application via a Commercial Electrostatic Spray Cabinet to Inactivate Salmonella on Skinless Chicken Thigh Meat. Food microbiology (Submitted).
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Progress 10/01/18 to 09/30/19
Outputs
Target Audience:Target audiences are the poultry industry, regulatory agencies, risk assessors, risk managers, and the scientific community. The efforts to reach the target audiences include presentation of the research findings at professional meetings, state and regulatory agencies and personal communication with industry, state and regulatory agencies. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?One technician, one undergraduate student and one graduate student received training in microbiology, molecular biology, and poultry safety. The graduate student also received training on statistical software to analyze the data. The graduate student presented the data on a preliminary experiment in a meeting that was hosted by Perdue Inc. in 9th of May 2019. PD also presented the findings at an international conference as an invited speaker in Brazil. Moreover, PDs and students attended a couple of professional meetings to update the knowledge in this area. How have the results been disseminated to communities of interest?Findings of this project were shared with the students of advanced food microbiology, food microbiology laboratory, and seminar in food science and technology courses at the University of Maryland Eastern Shore; the poultry industry; and regulatory agencies through classroom discussion, personal communication, outreach and extension activities. Furthermore, two presentations were made at a regional and an international meeting. What do you plan to do during the next reporting period to accomplish the goals?Continue the sample collection and determination of the prevalence of Salmonella in organic and non-organic chickens; serotype Salmonella isolates recovered from organic and non-organic chickens; investigate antimicrobial resistance profiles for these isolates; explore the virulence properties of Salmonella isolated from organic and non-organic chickens; complete the metagenomic experiments; develop outreach and extension programs for control of Salmonella in organic and non-organic chickens.
Impacts
What was accomplished under these goals?
To achieve the objectives of this project, project directors (PDs), one graduate student, one undergraduate student and a technician conducted several experiments to standardize the methods for the detection of Salmonella in chicken and revised the protocol based on the results of preliminary experiments. Moreover, PDs and students shared research outcomes and challenges once a month through conference calls or in person meetings. The PD also met with students and the technician every week to discuss the progress of the project. To fulfill objective one, whole broiler carcasses (organic and non-organic) were obtained monthly from a retail store in the Delmarva region from 03/01/2019- 9/30/2019. During each sampling, 20 organic and 20 non-organic carcasses were collected. All samples were placed in coolers with ice and transported to the laboratory within 2 h of collection and were processed immediately. In brief, each carcass was placed in a 4 L sterile plastic stomacher bag (Thermo Fisher Scientific, Hampton, NH). Then sterile buffered peptone water (500 mL) (BPW; Thermo Fisher Scientific) was added to the interior and exterior surfaces of each carcass, and the carcass in the bag was shaken vigorously for 1 min. The bag containing the whole carcass and rinse solution was incubated at 37 degrees C for 24 h. After incubation, the sample was screened for Salmonella using the BAX system, a commercial PCR-based system (DuPont Qualicon Inc., Wilmington, Del.). The BAX testing was carried out according to manufacturer's guidelines. Samples positive for Salmonella were added (0.1 mL) into 10 mL of Rappaport Vassiliadis (Becton Dickinson [BD], Sparks, MD) broth tubes, and tubes were incubated at 42 degrees C for 24 h. Enriched samples were streaked onto Xylose Lysine agar supplemented with Tergitol 4 (XLT4) (BD) and incubated at 37degrees C for 24 h. After incubation, isolated presumptive Salmonella (black colonies) were randomly selected and inoculated into Tryptic Soy Broth (TSB) and incubated at 37 degrees C for 24 h. The incubated samples were centrifuged at 5000 rpm for 5 min and supernatant was discarded. The remaining pellet was resuspended in TSB with 25% glycerol and stored at -80 degrees C for further analysis. Overall, 52% of organic and 61% of non-organic samples were positive for Salmonella. Less than a 60% of both organic and non-organic chickens were positive for Salmonella in the period from June to September and none of the organic chicken was reported as Salmonella positive in July 2019. These results suggest that there was no significance differences in the prevalence of Salmonella between organic and non-organic chickens. In addition, the month has no effect on the prevalence of this bacterium in chicken. Two new collaborations were established with a poultry industry (Perdue Inc.) and a biotech company (AH Pharma) to investigate the effects of antimicrobial agents (Lauric arginate, Peracetic acid and Ferrate (VI)) on the prevalence of Salmonella in chicken. The results indicate that the antimicrobial agents were effective to control Salmonella in chicken thigh meat. The order of the application of these agents plays significant role in the control of Salmonella. Another collaboration was established with a biotech company (Cosmos ID) to determine the effects of the microbial community on the prevalence of Salmonella in organic and non-organic chickens. The findings of this study will provide valuable information about the prevalence of Salmonella in organic and non-organic chicken in the Delmarva region. The results of this study will also shed light on the use of antimicrobial agents to control Salmonella in chicken. In addition, this study will define the antibiotic resistant profiles and virulence properties of Salmonella recovered from two groups of chickens on Delmarva. The investigators anticipate that the project will motivate minority graduate and undergraduate students to pursue higher education in molecular biology, food microbiology, and food safety as well as careers in these disciplines in academia, industry, and federal and state agencies.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Punchihewage Don, A., J. 2019. Antimicrobials application using commercial electrostatic spray cabinet to reduce Salmonella in chicken thigh meat-updates. May 9. 2019. Perdue Inc. Salisbury. Maryland.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Parveen, S. 2019. Foodborne pathogens in food chain: focus on seafood and poultry. The XXI national meeting of food analysts and VII Latin American congress of food analysts. May 26-30. 2019. Florianopolis, SC. Brazil.
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Progress 05/22/18 to 09/30/18
Outputs
Target Audience:Target audiences are the poultry industry, regulatory agencies, risk assessors, risk managers, and the scientific community. The efforts to reach the target audiences will include presentation of the research findings at professional meetings, state and regulatory agencies, publications in peer-reviewed journals, and personal communication with industry, state and regulatory agencies. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?The technician and students received traning in microbiology, molecular biology and poultry safety. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?Determine the prevalence of Salmonella in organic and non-organic chickens; serotype Salmonella isolates recovered from organic and non-organic chickens; investigate antimicrobial resistance profiles for these isolates; explore the virulence properties of Salmonella isolated from organic and non-organic chickens; develop outreach and extension programs for control of Salmonella in organic and non-organic chickens.
Impacts
What was accomplished under these goals?
To accomplish this objective, we hired and trained a doctoral student in microbiology and molecular biology to conduct research in partial fulfillment of the requirements for his degree program. In addition, an undergraduate student and a technician trained in microbiology, molecular biology and poultry safety to conduct research for this project. Investigators, a technician, graduate and undergraduate students met a couple of times to discuss the project plan and to design experiments for this study. A protocol has been developed for analysis of samples and start- up supplies have been ordered. Moreover, investigators and students contacted several local suppliers to determine who can provide organic and non-organic chicken at the best price. The project is in its initial stage and results are inadequate to assess impact. So far, one technician, one graduate and one undergraduate student received training in microbiology and molecular biology through direct involvement in this project. The investigators anticipate that the project will motivate minority graduate and undergraduate students to pursue higher education in molecular biology, food microbiology, and food safety as well as careers in these disciplines in academia, industry, and federal and state agencies.The findings of this study will also define the, prevalence, antibiotic resistant profiles and virulence properties of Salmonella recovered from two groups of chickens on Delmarva.
Publications
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