Assessing Salmonella typhimurium persistence in poultry carcasses under multiple thermal conditions consistent with composting and wet rendering

V. Vaddella, M. Pitesky, W. Cao, V. Govinthasamy, J. Shi, Pramod Pandey

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Mitigation of Salmonella associated with poultry carcasses is primarily accomplished by rendering or carcass composting. While rendering temperatures and pressures are well established for pathogen inactivation in poultry carcasses, parameters controlling composting processes are less defined in part because multiple conditions and procedures are utilized. Consequently, limited knowledge exists describing the impacts of composting with varying temperature and mixing protocols with respect to the inactivation of Salmonella in poultry carcasses. To improve the existing knowledge of Salmonella survival in poultry carcasses, inactivation of Salmonella enterica serovar Typhimurium (ST) LT2 was investigated. The impacts of various composting temperatures (55, 62.5°C) and low-rendering (i.e., pasteurization) temperatures (70, 78°C) on Salmonella inactivation were tested in a bench-top setting using a ground carcass slurry and whole birds under mixed and non-mixed conditions. Results showed that the ground carcass slurry and the whole carcass exposed to temperatures consistent with composting had no detectable Salmonella after 110 h with a level of detection of one CFU/mL of ground carcass slurry and one CFU/g of whole carcasses, respectively. In addition, grinding of carcasses as opposed to whole carcasses was more predictable with respect to Salmonella heat inactivation. Furthermore, results showed that constant mixing decreased the overall time required to eliminate Salmonella under composting and low-rendering temperatures.

Original languageEnglish (US)
Pages (from-to)705-714
Number of pages10
JournalPoultry Science
Volume95
Issue number3
DOIs
StatePublished - Jan 6 2016

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poultry carcasses
rendering
composting
Salmonella Typhimurium
Salmonella
heat
inactivation
temperature
heat inactivation
grinding
pasteurization
pathogens
birds

Keywords

  • ground poultry carcass slurry
  • poultry carcass composting
  • Salmonella inactivation

ASJC Scopus subject areas

  • Animal Science and Zoology

Cite this

Assessing Salmonella typhimurium persistence in poultry carcasses under multiple thermal conditions consistent with composting and wet rendering. / Vaddella, V.; Pitesky, M.; Cao, W.; Govinthasamy, V.; Shi, J.; Pandey, Pramod.

In: Poultry Science, Vol. 95, No. 3, 06.01.2016, p. 705-714.

Research output: Contribution to journalArticle

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