rpoS-Regulated core genes involved in the competitive fitness of Salmonella enterica Serovar Kentucky in the intestines of chickens.

Salmonella enterica serovar Kentucky has become the most frequently isolated serovar from poultry in the United States over the past decade. Despite its prevalence in poultry, it causes few human illnesses in the United States. The dominance of S.

Chemical residuals in the environment and on chicken carcasses associated with scalding chickens in an acidic, copper sulfate-based commercial sanitizer during poultry processing.

A study was conducted to determine if an acidic, copper sulfate-based commercial sanitizer evolves into surrounding air when introduced in a commercial poultry scalder. Two identical slaughter lines in a large poultry processing plant were used. One scalder was dosed with the sanitizer, and the other one was not.

Effect of immersion chilling of broiler chicken carcasses in monochloramine on lipid oxidation and halogenated residual compound formation.

This study was conducted to evaluate the effect of immersion chilling of broiler chicken carcasses in tap water (TAP) or TAP containing 50 ppm of monochloramine (MON) with respect to chloroform formation, total chlorine content, 2-thiobarbituric acid (TBA) values, and fatty acid profiles. Ten broiler chicken carcasses were chilled in TAP or MON for 6 h. After exposure, the carcasses were removed and cut in half along the median plane into right and left halves.

Monochloramine versus sodium hypochlorite as antimicrobial agents for reducing populations of bacteria on broiler chicken carcasses.

Studies were conducted to compare the effect of sodium hypochlorite (SH) versus monochloramine (MON) on bacterial populations associated with broiler chicken carcasses. In study 1, nominal populations (6.5 to 7.

Retention of Acid Tolerance and Acid Shock Responses of Escherichia coli O157:H7 and Non-O157:H7 Isolates.

Escherichia coli O157:H7 and non-O157:H7 survival due to induced acid tolerance or shock responses when exposed to lactic acid over time was studied. Induced acid tolerance or shock responses could allow pathogens, like E. coli O157:H7, to survive acidic conditions in foods during storage.

A Rapid Microbiological Method for Enumeration of Pseudomonas fluorescens from Broiler Chicken Carcasses.

A method to selectively enumerate Pseudomonas fluorescens from fresh chicken carcasses in less than 24 h using capacitance microbiology was developed. Capacitance assays were conducted on whole-carcass rinses at 25°C using brain heart infusion broth (BHI) containing 25 μg of Irgasan per ml to obtain a detection time. The capacitance samples were spread plated on plate count agar for isolation and identification.

A Rapid Method for Predicting the Potential Shelf Life of Fresh Broiler Chicken Carcasses.

An experiment was conducted to determine if rapid enumeration of populations of Pseudomonas fluorescens by standard methods and by measuring capacitance could be used to predict the potential shelf life of fresh broiler chicken. Fifty whole ready-to-cook broiler chicken carcasses were obtained fresh from the chiller and separated into five groups (10 carcasses each) in three replicate trials. The first 10 carcasses were sampled by rinsing on day 0.

Comparison of Media for Determining Temperature Abuse of Fresh Broiler Carcasses Using Impedance Microbiology.

Experiments were conducted to determine the ideal medium for detection of temperature abuse of fresh broiler chicken using impedance microbiological techniques. In three separate trials, 15 ready-to-cook broiler chicken carcasses were obtained from the chiller exit of three separate processing plants. Five carcasses were sampled immediately (day 0), 5 carcasses were sampled after temperature abusing at 25°C for 12 h and holding at 3°C for 6 days (temperature abused), and the remaining 5 carcasses were sampled after holding at 3°C for 7 days (day 7 controls).

A Model for Determining Differential Growth at 18 and 42°C of Bacteria Removed from Broiler Chicken Carcasses.

Broiler chicken carcasses were obtained from a commercial processing facility, rinsed with 100 ml of sterile brain heart infusion broth and the solutions held at 3, 4, 5, 6, or 9°C for 10 d. At 0, 7, and 10 d, total plate counts (TPC) and impedimetric measurements were conducted at incubation temperatures of 18 and 42°C. For plates incubated at 42°C, counts did not change after 7 d of storage when broiler carcass rinses were held at 3 and 4°C.