Off-campus UNL users: To download campus access dissertations, please use the following link to log into our proxy server with your NU ID and password. When you are done browsing please remember to return to this page and log out.
Non-UNL users: Please talk to your librarian about requesting this dissertation through interlibrary loan.
Investigating Strategies to Control Salmonella in Raw Broiler Meat
Abstract
Despite continued efforts by the poultry industry and regulatory agencies, foodborne illness attributed to Salmonella and poultry products remains an important public health issue in the United States and globally. This dissertation aims to contribute to our understanding of oxidizing antimicrobial interventions, namely ozonated water and peroxyacetic acid (PAA) for use on raw poultry parts and food contact surfaces. Previous studies on ozonated water interventions for raw poultry products were summarized in a semi-systematic literature review. Then, ozonated water was applied on chicken wings at different concentrations (0, 2.5, 5, and 10 ppm) and treatment times (15, 30, or 45 s) to evaluate Salmonella and aerobic plate count (APC) reductions. APC and Salmonella reductions with ozonated water ranged from 0.3±0.1 to 1.8±0.7 log10CFU/ml of rinsate and from 0.3±0.1 to 0.7±0.1 log10CFU/ml of rinsate, respectively, which is similar to reductions achieved by other antimicrobials used in poultry applications. Additionally, an ozonated water spray (2 ppm) for disinfecting food contact surfaces was evaluated. The spray significantly reduced (p<0.05) generic E. coli on polypropylene (0.7±0.1 log10CFU/cm2 reduction). Listeria innocua was also significantly reduced (p<0.05) on polypropylene (0.9±0.2 log10CFU/cm2 reduction) and stainless steel (1.1±0.1 log10CFU/cm2 reduction).For PAA, current literature comparing PAA to over 20 different antimicrobials was reviewed in a semi-systematic study. Effectiveness of PAA was higher than or comparable to that of chlorine, lactic acid compounds and cetylpyridinium chloride depending on product and treatment conditions studied. Experimentally, the effect of organic matter (OM, 15 or 30 g/L) on the efficacy of PAA for decontamination of Salmonella on chicken thighs was explored. There was no significant effect of OM concentration (p>0.05) on Salmonella reductions, which were 0.9±0.1 log10CFU/ml for 500-ppm PAA and 1.1±0.1 log10CFU/ml for 1000-ppm PAA. This would potentially allow these PAA solutions to continue to be reused, reducing chemical costs and potential environmental impacts. The results of this dissertation can be used by the poultry industry when considering antimicrobials for post-chill tanks and guide future studies about oxidizing antimicrobials.
Subject Area
Food Science|Microbiology
Recommended Citation
Cano Roca, Carmen Lucía, "Investigating Strategies to Control Salmonella in Raw Broiler Meat" (2022). ETD collection for University of Nebraska-Lincoln. AAI29168203.
https://digitalcommons.unl.edu/dissertations/AAI29168203