Influence of Storage Temperature, Moisture Content, and Physical Impurities on the Distribution and Survival of Salmonella enterica in Poultry Fat Intended for Pet Food Use

Kiel, Rinara C.; Martin, J. N.; Woerner, D. R.; Murphy, R. L.; Geornaras, Ifigenia; Levey, J. R.; Yang, Hua; Delmore, R. J.; Belk, K. E.

doi:10.4315/0362-028x.jfp-17-344

Cited by 5 publications

(5 citation statements)

References 5 publications

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“…However, when poultry fat was stored at 48°C and inoculated with high levels of Salmonella spp., bacterial decrease was easier in samples containing greater moisture. Our findings differ from those reported by ( Kiel, 2018 ), who showed poultry fat with higher levels of moisture had greater Salmonella growth over time. In the Kiel study, poultry fat was stored at lower temperatures (25°C) and varying levels of impurities.…”

Section: Discussioncontrasting

confidence: 99%

Effects of different moisture and temperature levels on Salmonella survival in poultry fat

Trinetta

McDaniel

Magossi

et al. 2019

Translational Animal Science

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Fat products have been historically thought to have too low water activity to harbor pathogens. However, it has been recently reported that high moisture levels in fats may lead to Salmonella presence and growth. Limited research on strategies to eliminate pathogens in these environments is available, and the mechanisms contributing to microbial presence and growth are not yet well understood. The purpose of this research was to evaluate the effects of moisture levels and storage temperatures on the growth and survival of Salmonella in poultry fat. Samples were stored for 7 d at 48°C or 76°C and remaining Salmonella was evaluated. When poultry fat was challenged with a wet high inoculum, more than a 4 log CFU/mL difference in Salmonella population was observed with 1% and 3% moisture levels at 48°C after 5 d (P < 0.05). No differences between moisture levels (P > 0.05) were observed when samples were tested with a wet low inoculum. Counts below detectable limits were observed after 24 h in samples challenged at 76°C, regardless of inoculum level. When poultry fat was stored at 48°C and inoculated with low levels of Salmonella spp., bacterial growth was influenced only by time (P < 0.05) and not affected (P > 0.05) by moisture level. However, when poultry fat was stored at 48°C and inoculated with high levels of Salmonella spp., bacterial decrease was easier (P < 0.05) in samples containing greater moisture. This research suggests that residual moisture in containers during transportation of poultry fat largely does not affect Salmonella spp. growth.

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Section: Discussioncontrasting

confidence: 99%

Effects of different moisture and temperature levels on Salmonella survival in poultry fat

Trinetta

McDaniel

Magossi

et al. 2019

Translational Animal Science

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“…This finding is similar to that of Trinetta et al (26), in whose study the Salmonella cocktail remained constant for up to 6 days when 5.5% (v/w) of liquid inoculum was added in rendered chicken fat. Kiel et al (16) reported a sharp decline (from~7 log to~1 log) in the Salmonella population in rendered chicken fat when 3% moisture was incorporated and after storage at 458C for 48 h. The recovery procedure of Salmonella in their study also differs from ours; we analyzed the fat phase and aqueous phase separately to mimic one potential industry scenario for bulk fat storage and (or) transportation.…”

Section: Resultsmentioning

confidence: 87%

“…The dry and wet inoculation methods have significant influence on the survival of Salmonella (18,27). Unlike previous reports (8,16,26), in this study we used dry inoculum and dry antimicrobial without any external added moisture in rendered fat. This method could be a more practical approach to study the viability of Salmonella in a fat system that contains low, or no, moisture.…”

Section: Resultsmentioning

confidence: 99%

A Comparison of Salmonella Survival and Detection Using an Enrichment Technique in Dry- and Wet-Inoculated Rendered Chicken Fat Treated with Sodium Bisulfate

Dhakal

Aldrich

2021

Journal of Food Protection

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The differences in the recovery of Salmonella from rendered chicken fat treated with sodium bisulfate (SBS) when inoculated with a dry vs wet inoculum was evaluated. Food grade rendered chicken fat was inoculated with a dry and wet inoculum containing a Salmonella cocktail (S. Enteritidis, S. Heidelberg, and S. Typhimurium). In addition, the effect of an antimicrobial treatment (sodium bisulfate, SBS) against Salmonella spp. in both the aqueous and fat phase of the chicken fat was evaluated. The untreated control samples in the aqueous phase had a consistent level of Salmonella (~7 log) when both the dry and wet inoculum was used. In the SBS treated aqueous phase, Salmonella were not detectable after 6h when the wet inoculum was used; whereas, when using the dry inoculum, the Salmonella were not detectable at 24h. Salmonella were detected for up to 6h in the SBS treated fat phase when the dry inoculum was used as compared to 2h with the wet-inoculum. The 24h fat samples which failed to show growth on trypticase soy agar were enriched for Salmonella isolation followed by confirmation by polymerase chain reaction using primers for the invA gene. Both SBS treated and control samples from the dry inoculated, and the inoculated control from the wet inoculated rendered chicken fat tested positive for Salmonella. However, the SBS treated sample from the wet inoculated fat was negative for Salmonella. The use of dry SBS powder against dry Salmonella inoculum in the fat matrix caused only ~2.8 log reduction after 24h as compared to ~2.2 log reduction in the positive control. However, the recovery of Salmonella from untreated control fat was lower and was not different (P ≤ 0.05) than the SBS treated fat. The results suggest the development of potential VBNC states of Salmonella or the presence of injured cells in rendered chicken fat hence suggesting that testing should include an enrichment and appropriate molecular confirmation instead of agar plating alone

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“…The majority of respondents reported storing their pet food against FDA and most manufacturers’ recommendations, which may have implications as far as increased risk of microbial contamination [ 17 ], nutritional degradation [ 18 ] and palatability. In addition, some respondents were engaging in behaviors that may increase risk of bacterial contamination that were not addressed in FDA guidelines such as the location of food preparation and storage.…”

Section: Discussionmentioning

confidence: 99%

Survey evaluation of dog owners’ feeding practices and dog bowls’ hygiene assessment in domestic settings

et al. 2022

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In-home pet food handling and food dish hygiene practices can have adverse health impacts for both humans and pets. Safe food and dish handling guidelines are not easily evidenced for pet owners. The study was designed to investigate dog owners’ feeding habits and evaluate the impact of the Food and Drug Association (FDA) hygiene protocols on dog food dish contamination. Procedures and surveys were approved by North Carolina State University Institutional Animal Care and Use Committee and Institutional Review Board. Pet feeding and food dish hygiene data were collected from 417 dog owner surveys and 68 food dish swabs. Total aerobic plate counts (APC) were performed on 68 dishes and randomly assigned into Group A (FDA pet food handling and dish hygiene guidelines), Group B (FDA pet and human food handling and dish hygiene guidelines), or Group C (no guidelines). Hygiene protocols were instituted in-home for 1 week, followed by a second APC and follow-up survey. Survey from dog owners-households indicated: 4.7% were aware of FDA pet food handling and dish hygiene guidelines; 36% have individuals ≤ 13 years old and/or immunocompromised; 43% stored dog food 0–5 feet from human food; 34% washed their hands after feeding; and 33% prepared their dog food on human food preparation surfaces. The hygiene protocols followed by Groups A and B resulted in significant decreases in food dish APC (p<0.001; 1.4; (0.9, 2.0); p<0.05; 0.604 (0.02, 1.2), respectively), as compared to Group C (p≥0.05). Hot water (>160° F or 71.1°C) washing decreased APC (p<0.01; 1.5 (0.4, 2.6)) over cold/lukewarm water. In the follow-up survey, 8% of Group A and B respondents reported likely to adhere to protocols long-term. This study suggests a need for pet food handling and dish hygiene guideline education to minimize bacterial contamination of dishes, especially for high-risk populations.

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Influence of Storage Temperature, Moisture Content, and Physical Impurities on the Distribution and Survival of Salmonella enterica in Poultry Fat Intended for Pet Food Use

Cited by 5 publications

References 5 publications

Effects of different moisture and temperature levels on Salmonella survival in poultry fat

Effects of different moisture and temperature levels on Salmonella survival in poultry fat

A Comparison of Salmonella Survival and Detection Using an Enrichment Technique in Dry- and Wet-Inoculated Rendered Chicken Fat Treated with Sodium Bisulfate

Survey evaluation of dog owners’ feeding practices and dog bowls’ hygiene assessment in domestic settings

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