Campylobacter jejuni causes over 99% of the foodborne infections associated with Campylobacter in the United States. This study involves evaluation of commercially available plant extracts of oregano, green tea, hawthorn and curcumin against four isolates of C. jejuni. Initial studies were first carried out in broth cultures to determine the general effectiveness of the extracts. The study then was carried out on chicken breast meat to determine the effect of the plant extracts in marinades. Cell counts were determined at intervals of 0, 2, 6 and 24 hours and bacterial viability was determined using different concentrations of the above extracts. Both oregano and green tea extracts were found to be antibacterial even at low concentrations in broth cultures and killed all bacteria in 24 hours. But as marinades on chicken breast meat, the extracts were found to be effective only at higher concentrations. No significant differences were found in the antibacterial Original Research Article Sivasankaran et al.; BMRJ, 12(5): 1-13, 2016; Article no.BMRJ.23810 2 effects of the extracts on different C. jejuni strains. These results demonstrate that commercially available plant extracts such as oregano and green tea have potential to reduce and/or eliminate C. jejuni in chicken meat.

This review highlights the critical concern foreign material contamination poses across the food processing industry and provides information on methods and implementations to minimize the hazards caused by foreign materials. A foreign material is defined as any non-food, foreign bodies that may cause illness or injury to the consumer and are not typically part of the food. Foreign materials can enter the food processing plant as part of the raw materials such as fruit pits, bones, or contaminants like stones, insects, soil, grit, or pieces of harvesting equipment. Over the past 20 years, foreign materials have been responsible for about one out of ten recalls of foods, with plastic fragments being the most common complaint. The goal of this paper is to further the understanding of the risks foreign materials are to consumers and the tools that could be used to minimize the risk of foreign objects in foods.

Non typhoidal Salmonella spp. are among the leading causes of foodborne illness in the U.S. Some 20% of foodborne illnesses attributed to Salmonella can be associated with poultry and poultry products. Industry efforts to lower the incidence of Salmonella have been successful, but the number of illnesses from contaminated poultry has not seen a concomitant drop. In this review, the historical background of Salmonella assessment in poultry at the processing plant will be presented along with the problems inherent with current methods. In addition, opportunities for improvement via the availability of emerging detection and identification technologies as well as other food safety measures that can be taken such as consumer education.

Cinnamon leaf and bark essential oils have long been used as natural preservatives and flavoring agents in foods. This study determined antimicrobial effects of leaf and bark of cinnamon essential oils (CEOs) against 2 foodborne pathogens, Salmonella Typhimurium (S.T.) and Listeria monocytogenes (L.m.), at 2 initial bacterial levels (4- and 9-log CFU/mL) in strawberry shakes. The antimicrobial study of CEOs at 0.1% and 0.5% in strawberry shakes against S.T. and L.M. showed a significant difference (P < 0.05) in log reductions of both bacterial growth at low (4-log CFU/mL) and high (9-log CFU/mL) initial bacterial levels. Addition of 0.5% CEOs into strawberry shakes at 4 °C completely inhibited both bacteria after a period of 8 d storage. Shelf-life study showed that acidity and total solid content were not affected during storage. The strawberry shakes containing bark CEO had higher ratings of sensory acceptability compared to leaf CEO, with or without the addition of 1% masking agent. In conclusion, this study demonstrated that CEO derived from bark was better than that from leaf in terms of their antimicrobial activity and sensory aspect.PRACTICAL APPLICATION:This study demonstrates that essential oils derived from cinnamon bark and leaf have the potential to be used as natural antimicrobial ingredient in milk beverages with respect to sensory aspect. This finding promotes the acceptance of natural antimicrobials among consumers, while providing enhanced safer products to the food industry application.

In developed countries, small farmer entrepreneurs contemplating poultry production are becoming more interested in assessing mobile poultry processing units (MPPU) to add additional value to the birds they sell in urban or farmers' markets. However, there continues to be a lack of viable poultry processing options for small flocks as evidenced by the recent United States Department of Agriculture map, which depicts the locations of both small farms and processing facilities, county by county, across the United States. This map substantiates the need for more affordable poultry processing options to serve small-scale farmers. Many small-scale farmers operate MPPUs under federal exemptions that exclude them from continuous inspections by the USDA's Food Safety and Inspection Service, but they are still required to meet all sanitation and wholesomeness requirements. Costs associated with processing are somewhat less under this exemption, but one is unable to sell poultry as having been inspected in the open market. The USDA-FSIS has also created a mobile slaughter unit compliance guide for those who wish to be USDA regulated. Either way, regulated or unregulated, the MPPU may be an affordable and efficient solution to add value to small flock production. Small-scale poultry farmers, both organic and pastured, may benefit from the opportunities associated with mobile processing.

Risk assessments have identified ready-to-eat deli meats sliced at the retail level as one of the categories at highest risk of being contaminated with the foodborne pathogen Listeria monocytogenes. The deli slicer can harbor L. monocytogenes on food contact surfaces of the slicer blade, food chute or base and potentially in the motor compartment. Objectives of this study were to determine (1) whether a moist heat treatment can cause a significant reduction of L. monocytogenes inoculated onto aluminum and stainless deli slicer components and (2) whether the deli slicer would remain fully operable after repeated moist thermal treatments. A bread proofer with controlled relative humidity (RH), operated at 65°C for 7 hours, achieved a 5-log reduction of a cocktail of L. monocytogenes inoculated onto the deli slicer metal surfaces. The RH in the interior of the proofer was maintained at 95% for 45 min, and subsequently at below 10% RH within 2 h, to dry out the electrical components and minimize any potential damage to the slicer. The motor and motor components were not damaged when subjected to repeated moist and dry heat cycles. It should be noted that these cultures were suspended in a laboratory medium. Such media are not representative of the high-fat and high-protein material normally found as contamination on a deli slicer, which would experience considerably less inactivation of L. monocytogenes than we report in this study. Future studies will utilize a slurry of turkey-based luncheon meat that will more accurately represent contamination occurring in commercial settings.

Traceability through the entire food supply chain from conception to consumption is a pressing need for the food industry, consumers and government regulators. A robust, whole-chain traceability system is needed that will effectively address food quality, food safety and food defense issues by providing real-time, transparent and reliable information from beef production through slaughter and distribution to the consumer. Traceability is an expanding part of the food safety continuum that minimizes the risk of foodborne diseases, assures quality and cold-chain integrity. Traceability can be a positive competitive marketing edge for beef producers who can verify specific quality attributes such as humane production or grass fed or Certified Organic. In this review we address the benefits as well as the remaining issues for whole-chain traceability in the beef industry, with particular focus on ground beef for the markets in the United States.

Traceability is important in maintenance of food safety and quality at each stage of the food supply chain, particularly in identification of contamination sources and routes in meat, poultry and seafood. There are a variety of identification techniques for individual animals, batches of similar sources and for types of products. Each species has unique harvesting, processing, storage and distribution characteristics which influence identification methods and subsequent systems for tracking information to end users and tracing information back to source. Record keeping and data management are key components of a successful traceability system. Radio frequency identification (RFID) is often used for pallet, case and individual package identification and tracing, but bar coding and quick response technologies are being integrated into some production and marketing schemes for inventory control and the conveying of desired information to processors and consumers. Systems using multiple flexible reading and recording technologies and centralized internet data access allow the many different components in the meat, poultry and seafood industries to be linked together.

PhIlIP G. CRANDAll,1* CORlISS A. O’BRYAN,1 ElIzABETh M. MARTIN,2 h. MIChAEl KUEFNER,1 SEAN PENDlETON,1 ERIN M. ShANNON,1 JOhN A. MARCY3 and STEvEN C. RICKE1,3 1Center for Food Safety-IFSE and Food Science Dept., 2650 Young Ave., University of Arkansas, Fayetteville, AR 72704, USA; 2Dept. of Biological & Agricultural Engineering, University of Arkansas, Fayetteville, AR 72704, USA; 3Dept. of Poultry Science, Division of Agriculture, University of Arkansas, Fayetteville, AR 72704, USA

Foodborne diseases affect millions of people each year. To reduce the incidence of bacterial foodborne pathogens more effective treatment methods are needed. In this study, we evaluated the effect of marinating chicken breast fillets with extracts of lemon, green tea and turmeric against Campylobacter jejuni and Salmonella enteritidis. The prepared plant extracts in phosphate buffered saline were added to chicken breast fillets both singly and in combination and were incubated at 4°C. Cell counts were made at regular intervals and the viability percentage was calculated. A combination of green tea, lemon and turmeric was found to be the most effective against C. jejuni and S. enteritidis killing all the bacteria within 12 hrs of incubation, with a 5-log reduction in growth within 1 hr of incubation and proved to be more effective than any of the extracts used alone. Further, combinations of both lemon and green tea and lemon and turmeric killed all C. jejuni isolates, but not S. enteritidis, within 24 hrs of incubation. This study showed synergistic effects of lemon, green tea and turmeric extracts as bactericidal agents and that combinations of plant extracts were more effective than using the extracts singly. In summary, it was found that these extracts were effective on chicken meat and should be able to be used as marinates on other meats as well. Since foodborne bacteria are not entirely eliminated using current treatment techniques, plant extracts like lemon, green tea and turmeric could be used as additional treatment options.

The performance-based sanitation (PBS) system has been tested in some poultry processing facilities through the ongoing use of microbiological indicators to determine the frequencies and protocols necessary for proper cleaning, sanitizing, disassembly of equipment, and other sanitation procedures. The PBS system emphasizes continuous cleaning based on microbiological results, as opposed to traditional sanitation (TS) systems, which emphasize once-daily cleaning and preoperational visual inspection. In a relatively new broiler processing plant, the TS and PBS systems were compared microbiologically during independent 30-d treatment periods for each program. Aerobic plate counts were measured on equipment surfaces before and during operations, and carcass rinses were analyzed for aerobic plate counts, generic Escherichia coli, and the presence of Salmonella species. On the basis of microbiological results, protocols conducted under the PBS system achieved sanitation effectiveness comparable with those of the TS system. Therefore, PBS can be a viable alternative to TS programs in poultry processing facilities while providing additional microbiological data for use in ongoing continuous improvement of sanitation program effectiveness and efficiency.

Salmonella is one of the leading causes of foodborne illness worldwide, with over 40,000 cases reported each year in the United States alone. Salmonella is often associated with foods of animal origin, with chicken and dishes containing chicken often thought to be the most likely source. The Food Safety Inspection Service of the United States Department of Agriculture keeps data on the serotypes of Salmonella isolated from Hazard Analysis Critical Control Point verification samples obtained each year. The Centers for Disease Control and Prevention (CDC) publishes the most common Salmonella serotypes isolated from human disease each year. In addition, CDC maintains records of all reported foodborne outbreaks and the vehicle of illness, when determined. This review examines the overall prevalence of Salmonella serotypes isolated from broilers, the serotypes most commonly associated with human illness, and serotypes most commonly found in foodborne salmonellosis associated with chicken or chicken containing products.

a thermal kill step was evaluated as a method of obtaining an additional margin of safety for retail deli meat slicers following cleaning and sanitizing. Retail deli slicers were cut into coupons or marked off in grids, cleaned and sanitized. Listeria innocua, an established thermal-resistant

In a simulated post process contamination scenario liquid smoke was sprayed on the frankfurters after peeling, and then inoculated with Listeria monocytogenes (Lm). Samples that did not receive a liquid smoke spray remained at approximately 2 log cfu/cm(2) during the 48h of storage while the levels on the liquid smoke treated frankfurters continued to decline until they were below detection level (1 cfu/100 cm(2)). A shelf-life study lasting 140 days indicated that liquid smoke suppressed the growth of Lm for up to 130 days. An application of 2 or 3 ml liquid smoke at packaging resulted in at least a 1 log reduction of Lm within 12h post packaging.

ABSTRACT: This article provides background and an introduction to a user‐centered design and usability test in an inexpensive format that allows content experts who are novices in e‐learning development to perform testing on newly developed technical training modules prior to their release. The use of a small number of test participants, avoidance of elaborate testing laboratories, and the establishment of clear, concise objectives with a detailed test outline are supported by the discount usability testing approach. This approach reduces testing cost, provides faster results, and yields a more successful product and increased customer satisfaction. Discount usability testing should have broad appeal to new e‐learning developers as a final step before releasing their newly developed training modules.

ABSTRACT: Food companies and supporting industries need inexpensive, revisable training methods for large numbers of hourly employees due to continuing improvements in Hazard Analysis Critical Control Point (HACCP) programs, new processing equipment, and high employee turnover. HACCP‐based food safety programs have demonstrated their value by reducing the number and frequency of multimillion‐dollar food recalls. The focus for the future must be proactive training of plant personnel to ensure continuous improvements in plant food safety and quality. In response to this need, we developed training modules focused on applying HACCP principles, quality aspects, and production information to individual poultry unit operations. Learning objectives were evaluated using discount usability testing techniques to optimize the delivery system and to ensure a satisfactory e‐learning experience. Discount usability testing of this virtual orientation was successful in obtaining vast amounts of feedback. Usability issues with the training materials were identified. Expected completion times were not met by most participants, indicating that a change in the format of the course might be necessary, perhaps segmenting the modules into smaller sections to be reviewed independently of one another. Another suggestion by the evaluators was to include narration for the sections, which might in turn speed up the completion times. A navigation error was discovered by these users, as well as other critical errors in design. Other errors, such as font inconsistencies and page design changes, were also discovered by the participants.

Listeria monocytogenes (Lm) is a food safety concern that can be associated with ready-to-eat (RTE) meat and poultry products because of its persistence in the processing environment. Listeriosis has a fatality rate of 28% in immuno-compromised individuals. RTE meats receive a lethal heat treatment but may become contaminated by Lm after this treatment. Federal regulators and manufacturers of RTE meats are working to find additional ways to control postprocess contamination by Lm in RTE meats. This research was initiated to validate combinations of antimicrobials that would produce an immediate lethality of at least 1 log of Lm on artificially contaminated frankfurters, and also suppress Lm growth to less than 2 logs throughout the extended shelf life at refrigerated temperatures (4 degrees C). Based on our studies, 22-ppm lauric arginate (LAE, ethyl-N-dodecanoyl-L-arginate hydrochloride) gave more than a 1-log reduction of Lm surface inoculated onto frankfurters within 12 h. The combination of either 1.8%/0.13% or 2.1%/0.15% potassium lactate/sodium diacetate (L/D) in combination with 22 ppm LAE caused more than a 2-log reduction at 12 h. Storage studies revealed that complementary interactions of L/D and LAE also met the 2nd requirement. This combination initially reduced Lm by 2 logs and suppressed growth to less than 2 logs even at the end of the 156-d storage life for frankfurters. These results confirmed that the combination of L/D with LAE as a postprocessing-prepackaging application could be useful in complying with the USDA's Alternative 1 that requires validation for the control of Lm on RTE frankfurters.

Decimal reduction times (D-values) and thermal resistance constants (z-values) for 3 foodborne pathogenic bacteria in formulated ready-to-eat breaded pork patties were determined with thermal inactivation studies. Meat samples, inoculated with Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes cultures or uninoculated controls, were packaged in sterile bags, immersed in circulated water bath, and held at 55, 57.5, 60, 62.5, 65, 67.5, and 70 degrees C for different durations of time. The D- and z-values were determined by using a linear regression model. Average calculated D-values for E. coli O157:H7, Salmonella, and L. monocytogenes at a temperature range of 55 to 70 degrees C were 32.11 to 0.08 min, 69.48 to 0.29 min, and 150.46 to 0.43 min, respectively. Calculated z-values for E. coli O157:H7, Salmonella, and L. monocytogenes were 5.4, 6.2, and 5.9 degrees C, respectively. The results of this study will be useful to food processors to validate thermal lethality of the studied foodborne pathogens in ready-to-eat breaded pork patties.

The increasing demand of ready-to-eat poultry products has led to serious concerns over product safety, and more emphasis has been placed on thorough cooking of products. In this study, processing conditions and thermal inactivation of Listeria innocua in chicken breast meats were evaluated during convection cooking in a pilot-plant scale air-steam impingement oven. A predictive model was developed by integrating heat and mass transfer models with a pathogen kinetics model to predict temperature, water content, product yield, and bacterial inactivation during air-steam impingement cooking. Skinless boneless chicken breasts were cooked at oven air temperatures of 177 and 200 degrees C for 2 to 10 min at a humidity of 70 to 75% (moisture by volume) and an air velocity of 1 m/s at the exit of the nozzles. The reduction in Listeria in chicken breasts after 2 to 5 min of cooking was from 0.3 to 1.4 log CFU/g and from 0.8 to 1.8 log CFU/g at 177 and 200 degrees C, respectively. After cooking for 10 min at both temperatures, no survivors were detected in any of the cooked chicken breasts from an initial bacterial concentration of 10(6) CFU/g. The standard errors of prediction for the endpoint center temperatures after 2 to 10 min of cooking were 2.8 and 3.0 degrees C for air temperatures of 177 and 200 degrees C, respectively. At 177 and 200 degrees C, the median relative errors of prediction for water content were 2.5 and 3.7% and those for product yield were 5.4 and 8.4%, respectively. The developed model can be used as a tool to assist in evaluating thermal processing schedules for poultry products cooked in an air-steam impingement oven.