The antimicrobial efficacy of carvacrol, trans-cinnamaldehyde, eugenol and thyme oil (0.5, 1, 2 and 5% v/v) was evaluated against Salmonella on turkey breast cutlets as 2 min dip treatments at 4oC. Carvacrol revealed maximum efficacy against Salmonella on turkey cutlets and was …
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No current modeling tool accounts for all the necessary factors to validate a thermal process for ready-to-eat (RTE) meat and poultry; some do not address Salmonella and/or important product/process attributes, and most have not been validated against industry-relevant data. The…
Experiments were performed to investigate the effects of wash treatments, consisting of hot water, 2% lactic, 2% acetic, or 2% levulinic acid, for decontamination of pathogenic bacteria previously inoculated onto meat surfaces, to inhibit growth of pathogenic bacteria inoculated…
Salmonella and Campylobacter species are leading causes of human diarrheal illness worldwide. Both pathogens are frequently found in the intestinal tracts of turkeys. However, the sources and routes of transmission of these organisms on poultry farms are not well understood. Mos…
Three different fluorescence-based rapid detection assays were developed for the detection of pathogenic bacteria in food. The following research focuses on both the capabilities of each assay, as well as on the development of an idea into a working assay. A solid phase fluoresc…
A predictive model for moist-air impingement cooking of ground-and-formed meat and poultry products was developed. A coupled heat and mass transfer model incorporating the effects of fat transfer was combined with a model for Salmonella inactivation, to produce a complete predic…
Inadequate cooking of poultry products may lead to human foodborne infections. The efficacy of thermal processing is influenced by the composition of the product such as fat level and food additives. Chicken skin (CS) and chicken dark meat (CDM) have been used widely as a source…
Salmonella enterica serovar Typhimurium (S. Typhimurium) es una bacteria Gram negativo y un patógeno gastrointestinal de importancia mundial, ya que es uno de los principales agentes causantes de intoxicación alimentaria y de enfermedades invasivas no tifoideas, principalmente e…
Three studies were conducted to investigate the use of molecular techniques to identify Salmonella serotypes in poultry. In the first experiment, two polymerase chain reaction (PCR)-based techniques: denaturing gradient gel electrophoresis (DGGE) and polyacrylamide gel electroph…
The effects of marinade composition, microbial load, and point of exposure on the multidirectional penetration of Salmonella into intact whole muscle turkey during marination were evaluated. Irradiated whole muscle turkey breasts were vacuum tumbled for 20 min with marinade solu…
Salmonella associated with poultry meat is responsible for a significant number of foodborne illnesses in the United States, with both broilers and turkeys implicated as vehicles in outbreaks. Numerous studies have been carried out to understand the prevalence and characteristic…
A need for an accurate indication for reaching the endpoint temperatures in the turkey and stuffing, which would provide more safety against pathogens and prevent overcooking of stuffed or unstuffed turkeys by consumers, induced this study. Baking time was 155 min plus 11 min pe…
