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Location of Salmonella in poultry fat intended for use in pet food and the influence of fat's physical characteristics on Salmonella prevalence and growth

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dc.contributor.authorKiel, Rinara C., author
dc.contributor.authorBelk, Keith E., advisor
dc.contributor.authorWoerner, Dale R., committee member
dc.contributor.authorMartin, Jennifer N., committee member
dc.contributor.authorHess, Ann M., committee member
dc.date.accessioned2017-01-04T22:59:19Z
dc.date.available2017-01-04T22:59:19Z
dc.date.issued2016
dc.description.abstractThis study was conducted to: (i) utilize fluorescently-tagged Salmonella to assess distribution of Salmonella in a rendered fat matrix; (ii) assess the influence of post-inoculation time and moisture content on distribution of fluorescently-tagged Salmonella in rendered poultry fat; and, (iii) evaluate the impact of post-inoculation time and physical parameters (i.e., impurity level and moisture content) on survival of three Salmonella serotype strains in rendered poultry fat stored at 25˚C or 45˚C. Three studies, designated as Study I(a), I(b) and II were conducted to address the objectives. In Study I(a), a green fluorescent protein (GFP)-expressing strain of Salmonella Typhimurium was used to visually and microbiologically map the organism within warmed (45˚C) poultry fat formulations comprised of a low impurity level (<0.2%) and three moisture contents (low: 0.5%; medium: 2.2%; high: 4.5%). In Study I(b), using the same fat formulations as in Study I(a), survivability of GFP-expressing Salmonella was compared in samples that were either stored at 25˚C or 45˚C. In Study II, survivability of three Salmonella serotype (Enteritidis, Senftenberg, Typhimurium) strains was compared in fat formulations of two impurity levels (0.5%, 1.0%), three moisture contents (low: 0.5-0.7%; medium: 2.1-3.0%; high: 3.9-4.8%) and two temperatures (25˚C, 45˚C). Surviving populations of Salmonella Typhimurium and their location in a rendered fat matrix were achieved for each treatment combination (Study I). For Study I(b) and II, death/survival/growth curves were developed and comparisons among factors of time, temperature and moisture contents were made. In conclusion, the best option for the rendering industry to control Salmonella in poultry fat it is to control multiple factors when storing the final product, more specifically, low impurity poultry fat with low moisture content that is stored at a high temperature (45˚C and above) for a period of time would effectively control Salmonella contamination in poultry fat. Preventing recontamination is another crucial point for the rendering facilities, in that matter, GMP is essential, sanitation conditions that will not allow contamination and biofilm formation should be implemented and validated, as appropriate cleaning with scrubbing in holding bins, storage tanks, floors, walls, trucks, everything that have contact with the product.
dc.format.mediumborn digital
dc.format.mediummasters theses
dc.identifierKiel_colostate_0053N_13970.pdf
dc.identifier.urihttp://hdl.handle.net/10217/178926
dc.languageEnglish
dc.language.isoeng
dc.publisherColorado State University. Libraries
dc.relation.ispartof2000-2019
dc.rightsCopyright and other restrictions may apply. User is responsible for compliance with all applicable laws. For information about copyright law, please see https://libguides.colostate.edu/copyright.
dc.subjectmoisture
dc.subjectrendering
dc.subjectsurvival
dc.subjectpoultry fat
dc.subjectimpurity
dc.subjectSalmonella
dc.titleLocation of Salmonella in poultry fat intended for use in pet food and the influence of fat's physical characteristics on Salmonella prevalence and growth
dc.typeText
dcterms.rights.dplaThis Item is protected by copyright and/or related rights (https://rightsstatements.org/vocab/InC/1.0/). You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).
thesis.degree.disciplineAnimal Sciences
thesis.degree.grantorColorado State University
thesis.degree.levelMasters
thesis.degree.nameMaster of Science (M.S.)

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