Predictive models for growth of Salmonella typhimurium DT104 from low and high initial density on ground chicken with a natural microflora

A single strain (ATCC 700408) of Salmonella typhimurium DT104 was used to investigate and model growth from a low (1.12 log10 mpn g(-1)) and high (3.7 log10 cfu g(-1)) initial density on ground chicken with a natural microflora. Kinetic data for growth of the pathogen on ground chicken were fit to a primary model to determine lag time (lambda), maximum specific growth rate (mu) and maximum population density (Nmax). Secondary models for lambda, mu and Nmax, as a function of temperature (10-40 degrees C), were developed and compared among initial densities. Variation of pathogen growth among replicates (n=4 or 5) was higher at 10-18 degrees C than at 22-40 degrees C and was higher for Nmax than lambda and mu. Prediction problems were observed when secondary models developed with one initial density were used to predict lambda, mu and Nmax from the other initial density, especially at 10-18 degrees C and for Nmax. These results indicated that variation of growth among replicate challenge studies and initial density are important factors to consider when developing predictive models for growth of S. typhimurium DT104 on ground chicken with a natural microflora.     

Development and validation of a stochastic model for predicting the growth of Salmonella typhimurium DT104 from a low initial density on chicken frankfurters with native microflora

The presence of native microflora is associated with increased variation of Salmonella growth among batches and portions of chicken meat and as a function of temperature. However, variation of Salmonella growth can be modeled using a 95% prediction interval (PI). Because there are no reports of predictive models for growth of Salmonella on ready-to-eat poultry meat products with native microflora and because Salmonella is usually present at low levels on poultry meat, the current study was conducted to develop and validate a stochastic model for predicting the growth of Salmonella from a low initial density on chicken frankfurters with native microflora. One-gram portions of chicken frankfurters were inoculated with 0.5 log CFU of a single strain (ATCC 700408) of Salmonella Typhimurium DT104. Changes in pathogen numbers over time, N(t), were fit to a two-phase linear primary model to determine lag time (lambda), growth rate (mu), and the 95% PI, which characterized the variation of pathogen growth. Secondary quadratic polynomial models for natural log transformations of lambda, mu, and PI as a function of temperature (10 to 40 degrees C) were obtained by nonlinear regression. The primary and secondary models were combined in a computer spreadsheet to create a tertiary model that predicted the growth curve and PI. The pathogen did not grow on chicken frankfurters incubated at 10 to 12 degrees C, but mu ranged from 0.003 log CFU/g/h at 14 degrees C to 0.176 log CFU/ g/h at 30 degrees C to 0.1 log CFU/g/h at 40 degrees C. Variation of N(t) increased as a function of time (i.e., PI was lower during lag phase than during growth phase) and temperature (i.e., PI was higher at 18 to 40 degrees C than at 10 to 14 degrees C). For dependent data (n = 338), 90.5% of observed N(t) values were in the PI predicted by the tertiary model, whereas for independent data (n = 86), 89.5% of observed N(t) values were in the PI predicted by the tertiary model. Based on this performance evaluation, the tertiary model was considered acceptable and valid for stochastic predictions of Salmonella Typhimurium DT104 growth from a low initial density on chicken frankfurters with native microflora.     

Development and validation of a tertiary simulation model for predicting the potential growth of Salmonella typhimurium on cooked chicken

The growth of Salmonella typhimurium (ATCC 14028) on the surface of autoclaved ground chicken breast and thigh burgers incubated at constant temperatures from 8 to 48 degrees C in 2 degrees C increments was investigated and modeled. Growth curves at each temperature were fit to a two-phase linear primary model to determine lag time (lambda) and specific growth rate (mu). Growth of S. typhimurium on breast and thigh meat was not different. Consequently, secondary models that predicted lag time and specific growth rate as a function of temperature were developed with the combined data for breast and thigh meat. Five secondary models for lag time and three secondary models for specific growth rate were compared. A new version of the hyperbola model and a cardinal temperature model were selected as the best secondary models for lag time and specific growth rate, respectively. The secondary models were combined in a computer spreadsheet to create a tertiary simulation model that predicted the potential growth (log10) increase) of S. typhimurium on cooked chicken as a function of time and temperature. Probability distributions and simulation were used in the tertiary model to model the secondary model parameters and the times and temperatures of abuse. The outputs of the tertiary model were validated (prediction bias of -4% for lambda and 1% for mu and prediction accuracy of 10% for lambda and 8% for mu) and integrated with a previously developed risk assessment model for Salmonella.     

Extrapolation of a predictive model for growth of a low inoculum size of Salmonella Typhimurium DT104 on chicken skin to higher inoculum sizes

Validation of model predictions for independent variables not included during model development can save time and money by identifying conditions for which new models are not needed. A single strain of Salmonella Typhimurium DT104 was used to develop a general regression neural network (GRNN) model for growth of a low inoculum size (0.9 log) on chicken skin with native microflora as a function of time (0 to 8 h) and temperature (20 to 45°C). The ability of the GRNN model to predict growth of higher inoculum sizes (2, 3, or 4.1 log) was evaluated. When the proportion of residuals in an acceptable prediction zone (pAPZ) from -1 log (fail-safe) to 0.5 log (fail-dangerous) was ≥0.7, the GRNN model was classified as providing acceptable predictions of the test data. The pAPZ for dependent data was 0.93 and for independent data for interpolation was 0.88. The pAPZs for extrapolation to higher inoculum sizes of 2, 3, or 4.1 log were 0.92, 0.73, and 0.77, respectively. However, residual plots indicated local prediction problems with pAPZs of < 0.7 for an inoculum size of 3 log at 30, 35, and 40°C and for an inoculum size of 4.1 log at 35 and 40°C where predictions were fail-dangerous, indicating faster growth at higher inoculum sizes. The model provided valid predictions of Salmonella Typhimurium DT104 growth on chicken skin from inoculum sizes of 0.9 and 2 log at all temperatures investigated and from inoculum sizes of 3 and 4.1 log at some but not all temperatures investigated. Thus, the model can be improved by including inoculum size as an independent variable.     

The influence of attachment to beef surfaces on the survival of cells of Salmonella enterica serovar Typhimurium DT104, at different a(w) values and at low storage temperatures

This study investigated the influence of attachment to beef surfaces on the survival, injury and death of stationary phase cells of Salmonella enterica serovar Typhimurium DT104, compared to cells free in solution. The effects on cells are considered at different a(w) values and low temperatures in relation to osmotic and cold temperature shock effects. Attachment of cells to meat surfaces prevented cell injury and death from hyperosmosis and low temperatures, compared to meat solutions. Storage of cells for 72h resulted in higher levels of cell death on cells attached to meat surfaces. The improved survival of cells in solutions was considered to be related to adaptation to osmotic stress as a result of exposure to a previous hyperosmotic shock and the ability of the cells to produce cold shock proteins. Pathogen cell growth at low temperatures is discussed in relation to the presence of low levels of NaCl. Finally the data is discussed in relation to pathogen survival on beef carcass surfaces during refrigeration.     

Physicochemical and structural properties of myofibrillar proteins isolated from pale,soft, exudative (PSE)-like chicken breast meat: Effects of pulsed electric field (PEF)

The present study was performed to clarify the effects of pulsed electric field (PEF) on the physicochemical properties and conformations of myofibrillar proteins (MPs) extracted from pale, soft, exudative (PSE)-like chicken breast meat. Various PEF parameters, including the electric field intensity (0–28 kV/cm) and pulse frequency (0–1000 Hz), were varied. The results showed that as the PEF intensity increased, the solubility, surface hydrophobicity and sulfhydryl group content of the MPs were significantly improved. However, when the intensity exceeded 18 kV/cm, these properties declined, which was possibly due to protein aggregation caused by functional group interactions. Additionally, the PEF treatment altered the rheological properties of PSE-like MPs and induced the formation of low-elasticity MPs. However, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) demonstrated that the primary structure of the MPs was not altered after the PEF treatment. According to the circular dichroism (CD) spectroscopy results, the α-helix contents of the PEF-treated samples were increased but the β-turn and random coil contents were reduced.Industrial relevanceThe occurrence of PSE-like chicken meat is one of the most serious quality issues worldwide and can decrease the consumer's purchasing desire and result in extensive economic losses for the poultry processing industry. MPs play a vital role in the qualitative characteristics of chicken products. As a potential novel processing technology, PEF has potential applications for improving the functionality of PSE-like chicken protein to expand its application in the food industry.     

Development of predictive models for the survival of Campylobacter jejuni (ATCC 43051) on cooked chicken breast patties and in broth as a function of temperature

The objective of this study was to model the kinetics of the survival of Campylobacter jejuni on cooked chicken breast patties and in broth as a function of temperature. Both patties and broth were inoculated with 10(6) stationary-phase cells of a single strain of C. jejuni (ATCC 43051) and incubated at constant temperatures from 4 to 30 degrees C in 2 degrees C increments under aerobic conditions. In most cases, a three-phase linear model fit the primary survival curves well (r2 = 0.97 to 0.99) at all incubation temperatures regardless of model medium, indicating the presence of a resistant subpopulation of C. jejuni that would not be eliminated without thermal processing. Secondary models predicting lag time (LT) and specific death rate (SDR) as functions of temperature were also developed. The Davey and Boltzmann models were identified as appropriate secondary models for LT and SDR, respectively, on the basis of goodness of fit (Boltzmann model, r2 = 0.96; Davey model, r2 = 0.93) and prediction bias and accuracy factor tests. The results obtained indicate that C. jejuni can survive well at both refrigeration and ambient temperatures regardless of model medium. Reduced survival of C. jejuni, characterized by shorter lag times and faster death rates, was observed both on patties and in broth at ambient temperatures. In addition, the average maximum reduction of C. jejuni at 4 to 30 degrees C was 1.5 log units regardless of storage temperature or model medium. These findings suggest that C. jejuni found on contaminated poultry products has the potential to survive under conditions that are not permissive for growth and thus could cause foodborne illness if the poultry is not sufficiently cooked.     

Shelf-life extension and colour stabilisation of beef packaged in a low O(2) atmosphere containing CO: Loin steaks and ground meat

A combination of low O(2), high CO(2) and very low CO was investigated for packaging fresh beef steaks and ground meat. The following atmospheres were used: 70% O(2) + 20% CO(2) + 10% N(2) (CMA); 70% O(2) + 20% CO(2) + 9% N(2) + 1% CO (HOCO) and 24% O(2) + 50% CO(2) + 25% N(2) + 1% CO (LOCO). Bacterial counts showed that LOCO atmosphere greatly reduced psychrotrophic population, so that log cfu cm(-2) was under 7.5 at 29 days of storage at 1 °C. All the objective measurements related to meat colour (a(?), hue, Chroma and metmyoglobin concentration) revealed that the bright-red colour was more stable in both HOCO and LOCO atmospheres, reaching 29 days of storage without appreciable signs of oxidation. Sensory analysis confirmed these results.     

Validation of lactic acid bacteria, lactic acid, and acidified sodium chlorite as decontaminating interventions to control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in mechanically tenderized and brine-enhanced (nonintact) beef at the purveyor

After three different outbreaks were linked to the consumption of nonintact meat products contaminated with Escherichia coli O157:H7, the U.S. Food Safety and Inspection Service published notice requiring establishments producing mechanically tenderized and moisture-enhanced beef products to reassess their respective hazard analysis and critical control point systems, due to potential risk to the consumers. The objective of this study was to validate the use of lactic acid bacteria (LAB), acidified sodium chlorite (ASC), and lactic acid (LA) sprays when applied under a simulated purveyor setting as effective interventions to control and reduce E. coli O157:H7 and Salmonella Typhimurium DT 104 in inoculated U.S. Department of Agriculture (USDA) Choice strip loins (longissimus lumborum muscles) pieces intended for either mechanical blade tenderization or injection enhancement with a brine solution after an aging period of 14 or 21 days at 4.4°C under vacuum. After the mechanical process, translocation of E. coli O157:H7 and Salmonella Typhimurium DT 104 from the surface into the internal muscles occurred at levels between 1.00 and 5.72 log CFU/g, compared with controls. LAB and LA reduced internal E. coli O157:H7 loads up to 3.0 log, while ASC reduced the pathogen 1.4 to 2.3 log more than the control (P < 0.05), respectively. Salmonella Typhimurium DT 104 was also reduced internally 1.3 to 2.8, 1.0 to 2.3, and 1.4 to 1.8 log after application of LAB, LA, and ASC, respectively. The application of antimicrobials by purveyors prior to mechanical tenderization or enhancement of steaks should increase the safety of these types of products.