Publications by authors named "Daniela R Chavez-Velado"
Article Synopsis
- The U.S. poultry industry is expanding rapidly, with consumption projected to rise over 16% from 2021 to 2030, alongside significant health risks associated with poultry consumption.
- Current food safety regulations focus on prevalence of pathogens, but this study highlights the need for both quantification and prevalence data to better assess and mitigate risks.
- Conducted at three different processing plants, the research revealed variations in pathogen control effectiveness, suggesting that unique bio-mapping studies are essential for improving specific intervention strategies.
A bio-mapping study was conducted with the aim of creating a microbiological baseline on indicator organisms and pathogens in commercial broiler processing facilities located in a country in South America. Whole chicken carcass and wing rinses were collected from five stages of the poultry processing line: live receiving (LR), rehanger (R), post-evisceration (PE), post-chilling (PC), and wings (W). Rinses ( = 150) were enumerated using the MicroSnap™ system for total viable counts (TVC) and Enterobacteriaceae (EB), while the BAX-System-SalQuant and BAX-System-CampyQuant™ were used for and , respectively.
View Article and Find Full Text PDFBio-mapping studies play an important role, as the data collected can be managed and analyzed in multiple ways to look at process trends, find explanations about the effect of process changes, activate a root cause analysis for events, and even compile performance data to demonstrate to inspection authorities or auditors the effect of certain decisions made on a daily basis and their effects over time in commercial settings not only from the food safety perspective but also from the production side. This study presents an alternative analysis of bio-mapping data collected throughout several months in a commercial poultry processing operation as described in the article "Bio-Mapping Indicators and Pathogen Loads in a Commercial Broiler Processing Facility Operating with High and Low Antimicrobial Interventions". The conducted analysis identifies the processing shift effect on microbial loads, attempts to find correlation between microbial indicators data and pathogens loads, and identifies novel visualization approaches and conducts distribution analysis for microbial indicators and pathogens in a commercial poultry processing facility.
View Article and Find Full Text PDFThe poultry industry in the United States has traditionally implemented non-chemical and chemical interventions against spp. and spp. on the basis of experience and word-of-mouth information shared among poultry processors.
View Article and Find Full Text PDFArticle Synopsis
- The experiment aimed to assess and compare the effectiveness of aqueous ozone and lactic acid solutions in reducing microbial contamination on variety meats in a beef processing plant.
- Samples were taken from three types of offals (head, heart, liver) before and after treatment, analyzing total aerobic bacteria (APC) and E. coli (EC) counts.
- Results showed lactic acid significantly reduced both APC and EC counts more than ozone, but the ozone treatment still proved effective, particularly for liver samples.