Modeling the Reduction of <i>Salmonella</i> spp. on Chicken Breasts and Wingettes during Scalding for QMRA of the Poultry Supply Chain in China
The objective of this study was to develop predictive models for describing the inoculated <i>Salmonella</i> reductions on chicken during the scalding process in China. <i>Salmonella</i> reductions on chicken breasts at a 100 s treatment were 1.12 ± 0.07, 1.38 &#...
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| Format: | Article |
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MDPI AG
2019-06-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/7/6/165 |
| _version_ | 1818201898668261376 |
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| author | Xingning Xiao Wen Wang Xibin Zhang Jianmin Zhang Ming Liao Hua Yang Qiaoyan Zhang Chase Rainwater Yanbin Li |
| author_facet | Xingning Xiao Wen Wang Xibin Zhang Jianmin Zhang Ming Liao Hua Yang Qiaoyan Zhang Chase Rainwater Yanbin Li |
| author_sort | Xingning Xiao |
| collection | DOAJ |
| description | The objective of this study was to develop predictive models for describing the inoculated <i>Salmonella</i> reductions on chicken during the scalding process in China. <i>Salmonella</i> reductions on chicken breasts at a 100 s treatment were 1.12 ± 0.07, 1.38 ± 0.01, and 2.17 ± 0.11 log CFU/g at scalding temperatures of 50, 60 and 70 °C, respectively. For chicken wingettes, 0.87 ± 0.02, 0.99 ± 0.14 and 1.11 ± 0.17 log CFU/g reductions were obtained at 50, 60 and 70 °C after the 100 s treatment, respectively. Greater bacterial reductions were observed on chicken breasts than on chicken wingettes (<i>p</i> < 0.05). A logistic (−1.12, 0.06) distribution could describe the bacterial reductions on chicken breasts at 50−60 °C. Weibull, exponential and log-linear models were compared for describing the bacterial reduction on chicken breasts at 70 °C and the Weibull model showed the best fit as indicated by the pseudo-<i>R</i><sup>2</sup>, root mean square error (RMSE) and standard error of prediction (SEP) values. For chicken wingettes, a logistic (−0.95, 0.07) distribution could be used to describe the bacterial reduction at 50−70 °C. The developed predictive models could provide parts of the input data for microbial risk assessment of the poultry supply chain in China. |
| first_indexed | 2024-12-12T03:00:52Z |
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| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-12-12T03:00:52Z |
| publishDate | 2019-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-066fec5f892d4af482cace4c77a64df82022-12-22T00:40:37ZengMDPI AGMicroorganisms2076-26072019-06-017616510.3390/microorganisms7060165microorganisms7060165Modeling the Reduction of <i>Salmonella</i> spp. on Chicken Breasts and Wingettes during Scalding for QMRA of the Poultry Supply Chain in ChinaXingning Xiao0Wen Wang1Xibin Zhang2Jianmin Zhang3Ming Liao4Hua Yang5Qiaoyan Zhang6Chase Rainwater7Yanbin Li8College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, ChinaMOA Laboratory of Quality & Safety Risk Assessment for Agro-products (Hangzhou), State Key Laboratory for Quality and Safety of Agro-products (in prepared), Institute of Quality and Standard of Agricultural Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, ChinaCollege of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, ChinaCollege of Veterinary Medicine, South China Agricultural University, Guangzhou 510642, ChinaCollege of Veterinary Medicine, South China Agricultural University, Guangzhou 510642, ChinaMOA Laboratory of Quality & Safety Risk Assessment for Agro-products (Hangzhou), State Key Laboratory for Quality and Safety of Agro-products (in prepared), Institute of Quality and Standard of Agricultural Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, ChinaMOA Laboratory of Quality & Safety Risk Assessment for Agro-products (Hangzhou), State Key Laboratory for Quality and Safety of Agro-products (in prepared), Institute of Quality and Standard of Agricultural Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, ChinaDepartment of Industrial Engineering, University of Arkansas, Fayetteville, AR 72701, USACollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, ChinaThe objective of this study was to develop predictive models for describing the inoculated <i>Salmonella</i> reductions on chicken during the scalding process in China. <i>Salmonella</i> reductions on chicken breasts at a 100 s treatment were 1.12 ± 0.07, 1.38 ± 0.01, and 2.17 ± 0.11 log CFU/g at scalding temperatures of 50, 60 and 70 °C, respectively. For chicken wingettes, 0.87 ± 0.02, 0.99 ± 0.14 and 1.11 ± 0.17 log CFU/g reductions were obtained at 50, 60 and 70 °C after the 100 s treatment, respectively. Greater bacterial reductions were observed on chicken breasts than on chicken wingettes (<i>p</i> < 0.05). A logistic (−1.12, 0.06) distribution could describe the bacterial reductions on chicken breasts at 50−60 °C. Weibull, exponential and log-linear models were compared for describing the bacterial reduction on chicken breasts at 70 °C and the Weibull model showed the best fit as indicated by the pseudo-<i>R</i><sup>2</sup>, root mean square error (RMSE) and standard error of prediction (SEP) values. For chicken wingettes, a logistic (−0.95, 0.07) distribution could be used to describe the bacterial reduction at 50−70 °C. The developed predictive models could provide parts of the input data for microbial risk assessment of the poultry supply chain in China.https://www.mdpi.com/2076-2607/7/6/165poultry scalding<i>Salmonella</i> reductionprobability distributionWeibull model |
| spellingShingle | Xingning Xiao Wen Wang Xibin Zhang Jianmin Zhang Ming Liao Hua Yang Qiaoyan Zhang Chase Rainwater Yanbin Li Modeling the Reduction of <i>Salmonella</i> spp. on Chicken Breasts and Wingettes during Scalding for QMRA of the Poultry Supply Chain in China Microorganisms poultry scalding <i>Salmonella</i> reduction probability distribution Weibull model |
| title | Modeling the Reduction of <i>Salmonella</i> spp. on Chicken Breasts and Wingettes during Scalding for QMRA of the Poultry Supply Chain in China |
| title_full | Modeling the Reduction of <i>Salmonella</i> spp. on Chicken Breasts and Wingettes during Scalding for QMRA of the Poultry Supply Chain in China |
| title_fullStr | Modeling the Reduction of <i>Salmonella</i> spp. on Chicken Breasts and Wingettes during Scalding for QMRA of the Poultry Supply Chain in China |
| title_full_unstemmed | Modeling the Reduction of <i>Salmonella</i> spp. on Chicken Breasts and Wingettes during Scalding for QMRA of the Poultry Supply Chain in China |
| title_short | Modeling the Reduction of <i>Salmonella</i> spp. on Chicken Breasts and Wingettes during Scalding for QMRA of the Poultry Supply Chain in China |
| title_sort | modeling the reduction of i salmonella i spp on chicken breasts and wingettes during scalding for qmra of the poultry supply chain in china |
| topic | poultry scalding <i>Salmonella</i> reduction probability distribution Weibull model |
| url | https://www.mdpi.com/2076-2607/7/6/165 |
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